Toddler Food: What Miss G Eats {6}

I’ve received some really good feedback about these Toddler Food posts, so I’ll keep them coming for the next little while.  There are two questions I’ve received several times each, so I thought I’d share the answers in case anyone else is wondering the same things…

Do you cook something new for every single meal / snack?

No.  Absolutely not!  We’re all about the leftovers in our house.  None of us mind eating the same thing two days in a row and it makes my job a heck of a lot easier, so I’ll often cook a big dinner in order to have an easy lunch the following day.  And as far as snacks go, there’s rarely any cooking involved.  I keep them very simple (or extremely simple judging by this week’s photos of orange slices and banana chips) and most often I can have a snack on the table in 60 seconds or less.

Where did you get Gracen’s vintage-looking Peter Rabbit dishes?

All of the dishes actually used to belong to Bradley when he was a little boy!  The ones that are date stamped are labeled 1981 to 1984, making them actual vintage by most standards, I guess.  I love the fact that our little lady eats off of the same plates that her Papa did nearly 30 years ago.

So with that, here are some of the things Miss G ate this week…

Breakfast // Wholewheat carrot walnut pancakes with all-natural almond butter and cinnamon yogurt drizzle.

Breakfast // Cream of Wheat with flax, blueberries, toasted almonds, and whole organic milk.

Breakfast // Plain organic whole yogurt with hemp hearts, chia, and fresh fruit.  Toasted seedy multigrain with a drizzle of olive oil and avocado slices.

Breakfast // Toasted multigrain artisan bread with all-natural almond butter, organic raisins, and raw sunflower seeds (a combo Grae chose on her own).  Mango cubes and strawberry slices.

Breakfast {a very lazy one at least} // Organic shredded wheat cereal with freeze-dried strawberries and blueberries and whole organic milk.

Easter Brunch // Fruit salad.  Blueberry bran muffin section.  Veggie omelet.  Roasted potatoes.

Snacks {on the go} // Organic corn puffs, walnuts, dried apples, and organic dried cranberries.

Snack // Orange slices.

Snacks {on the go} // Avocado.  Carrot sticks.  Strawberries.

Snack // Multigrain melba toasts with all-natural cream cheese and cucumbers / strawberries.

Snack // Organic no-sugar-added banana chips (a new treat).

Lunch // Organic egg salad and red leaf lettuce wrap.  Fresh veggies and all-natural dip.

Lunch // Turkey avocado sandwich (all-natural low-sodium turkey breast, avocado slices, pepper jack cheese, red leaf lettuce, and cucumber slices on multigrain artisan bread).

Lunch {on the go} // Ravioli avocado pasta salad.  Organic cottage cheese.  Mixed nuts.  Apple slices and black grapes.

Lunch // Warm orzo salad (orzo, steamed asparagus, avocado, red pepper, green onion, black beans, cucumber, olive oil, and spices).

Lunch // Spicy black bean veggie soup with sour cream and fresh avocado.  Organic sprouted grain sesame bread grilled with olive oil and herbs.

Dinner // Wholewheat pasta with steamed spinach, roasted garlic, toasted pine nuts, and feta cheese.

Dinner // Authentic Italian ravioli with homemade tomato basil sauce and seedy turkey and oat meatballs.  Pan-seared zucchini with red peppers, onions, and cajun spices.

Dinner // Grilled wild Alaskan cod with garlic, onions, lemon, and fresh herbs.  Steamed carrots with olive oil and dill.  Mixed harvest grains (Israeli-style couscous, orzo, baby garbanzo beans, and red quinoa).

Dinner // Hot and sweet chicken wrapped in turkey bacon (G does not usually eat turkey bacon, but this was a celebratory meal after getting some good news earlier in the day, so we made an exception).  Red nugget potatoes with olive oil, sour cream, and fresh rosemary.  Steamed broccoli and asparagus.

Dessert // Berry yogurt pop.

Dessert // Whole organic yogurt with banana slices and all-natural almond butter.