Toddler Food: What Miss G Eats {13}

Toddler Food

Okay, so on to week 13 of Toddler Food…  This week, a fellow blogger asked:

Do you mind me asking how much you spend on groceries per week?

Ugh…  I don’t even know if I want to say in case it’s a ridiculously high number in comparison to other families!  Although it’s less than what we regularly spent in Kuwait (KD 50 – 60, which equals out to about $200), it does seem like a lot when taking into account our back-to-making-Canadian-dollars budget.  The answer is – we normally spend about $150 per week.  That’s for our little family of three and includes basic toiletries, cleaners, and some organic items (mostly for Grae).  About $110 to $120 of it is spent at a regular grocery store and the other $30 to $40 is spent at the market on fresh produce. Is it just me, or does that seem like a lot?  We have started regularly taking big stock up trips down to the States, which, although not good for our Canadian economy, do save us a pile of money (and filling up our tank while down there makes the trip even more worth while!), but I find a small cart full of ‘just the essentials’ here in Vancouver easily adds up to $100 or more. I don’t know, maybe it’s just me.

Anyways, on to what the little miss has chowed down on recently…
IMG 3356Breakfast // Breakfast banana split (baby banana halved vertically, 2 mini scoops of Greek yogurt, a drizzle of all-natural almond butter, a sprinkling of organic oats, and strawberries on top!)IMG 3562

Breakfast // Greek yogurt with Chia Goodness, banana bits, and cinnamon.
IMG 3646Breakfast // {Heart-shaped organic} egg in a {wholewheat multigrain} basket.  Banana slices and blueberries.

IMG 3823Breakfast // Cream of Wheat with Mama’s yogurt mix and whole organic milk.  Apple slices and a grape daisy (which very quickly became apple cars).
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Snack // Red grapes.
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Snack // Cereal mix (organic o’s, organic shredded wheat, jumbo raisins, and raw almonds).

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Snack // Raw pumpkin seeds, raw sunflower seeds, and no-sugar-added freeze-dried raspberries.

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Snacks & Lunch {on the go} // All-natural brown rice sticks.  Raw cashews.  Organic apple chips.  Veggie sandwich on artisan multigrain (all-natural cream cheese, fresh spinach, and avocado). Blueberries.  Steamed edamame. Organic no-sugar-added fruit leather.

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Snacks & Lunch {on the go} // Avocado.  Organic apple chips.  Peanut butter and oat cracker sandwiches.  Almonds and walnuts.  Strawberry slices.  Carrot.

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Lunch //  Homemade creamy tomato basil soup (made with pureed red lentils for added protein) with homemade wholewheat croutons, fresh parmesan, and herbs.

IMG 3808Lunch // Chickpea patty with parmesan and avocado on a multigrain bun.  Grapefruit sections.
IMG 3353Lunch // Mexican rice bowl (brown rice, no-salt-added black beans, corn, and tomatillo sauce topped with cheddar, avocado, and fresh cilantro).IMG 3781

Dinner // Homemade tomato and brown rice {medley} soup.  Curried tuna salad (low sodium white tuna, green apple, corn, green onions, curry powder, black pepper, and just a touch of olive oil mayonnaise) on fresh garden greens (leaf lettuce, spinach, and beet greens). 
IMG 3527Dinner // Red coconut curry with steamed veggies and roasted wild haddock on organic wholewheat couscous.IMG 3560

Dinner // Chicken cashew stir-fry with black bean sauce, wholewheat noodles, and fresh cilantro.
IMG 3821Dinner // Tomato, spinach, and orzo soup with fresh parmesan.  Multigrain bread sticks.
IMG 3830Dinner // Red chicken curry with steamed veggies and egg noodles.

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