Our little lady seems to be on an eating binge these last few days. If we didn’t know her better, it’d almost be alarming. She piles away huge portions of food during her snack and meal times, and then just after we get her hands and faced washed, she’s asking for something more. It’s quite amazing, actually. She’s like a bottomless pit. Luckily, we know that she goes through these stages every now and again. She eats everything in sight for about a week, and then everything suddenly levels out and goes back to normal again. Here is some of what she ate the past week:
Breakfast // Organic Greek yogurt with bananas, blueberries, strawberries, and a sprinkling of chia.
Breakfast // Multigrain bagel with all-natural cream cheese and avocado. Strawberry slices.
Breakfast // Wholewheat oat waffle with Greek yogurt and fresh blueberries.
Breakfast // Toasted wholewheat cinnamon raisin bagel with all-natural peanut butter, banana slices, and organic raisins.
Breakfast // Toasted Sovital bread (dark 11 gain rye) with olive oil and avocado. Cottage cheese. Blueberries.
Snack // Homemade pita crisps.
Snack // Energy bite.
{Outdoor Picnic} Snacks // Watermelon slices. Energy bites. Blueberries.
Snack // ‘Lulu Mix’ ( pecans, walnuts, almonds, pistachios, pumpkin seeds, organic raisins, organic cranberries, organic corn puffs).
Snacks & Lunch {on the go} // Watermelon chunks. Blueberries. Apple slices. Mozzarella slices. Mini turkey and oat meatloaf. Veggie penne noodles. Raw almonds. Avocado.
Lunch // Veggie sandwich on Sovital bread (all-natural cream cheese, cucumbers, spinach, avocado, and red onion). Steamed edamame. Blueberries and strawberries.
Lunch // Grilled {all-natural} turkey, mozzarella, and spinach on chia bread. Orange slices.
Lunch {on the go} // Turkey and oat meatballs. Cheddar cubes. Carrot coins. Strawberry slices. Avocado chunks. Veggie penne noodles. Multigrain flatbread.
Lunch {out with Mama on Mother’s Day} // Bradner Farms Flatbread Pizza (organic free-range chicken, nut-free pesto, roasted red peppers, and red onions) from the Rocky Mountain Flatbread Company.
Lunch // Tortellini Salad (all-natural cheese tortellini, avocado, sun-dried tomato, artichoke hearts, toasted pine nuts, olive oil, red chili flakes, and freshly-ground pepper).
Dinner // Quinoa bowl (organic quinoa with spicy piri piri sauce, sautéed red onions, red peppers, and yellow peppers, grated mozzarella, and avocado chunks).
Dinner // Baked vegetable ziti (veggie penne, zucchini, broccoli, spinach, homemade tomato sauce, ricotta, and mozzarella). Mini turkey and oat meatloaf.
Dinner // Seedy turkey and oat burger topped with fresh veggies and cheddar on a multigrain flatbread bun.
Dinner // Teriyaki chicken on sticky rice (a special treat). Steamed edamame. Steamed broccoli.
Dinner // Chicken roasted with garlic and fresh rosemary. Roasted carrots, baby potatoes, and beets.
Dessert // Healthy{ish} strawberry rhubarb crisp.
Dessert // Yogurt berry pop.
{A Special} Drink // Frothy raspberry milk.
Please cook for me!