Toddler Food: What Miss G Eats {21}

Another Toddler Food post!  I’m still playing catch up a little bit, so many of these photos are from the end of summer when our house was ridiculously hot and my motivation to cook was nearly non-existent.  Now that autumn is officially here though, I’m looking forward to spending more time in the kitchen again, experimenting with some new meal ideas and whipping up some old favourites with my favourite little sous chef. ☺

IMG 8210Breakfast // Plain organic whole milk yogurt with diced apples and a generous sprinkle of cinnamon.

IMG 9730Breakfast // Peanut butter and apple salad (chopped apples, grapes, and bananas topped with all-natural peanut butter/plain yogurt/vanilla ‘dressing’ and peanuts).

IMG 8149Breakfast // Organic whole grain low-sugar cereal with raw walnuts, frozen blueberries, and organic whole milk.

IMG 8495Breakfast // Overnight coconut chia pudding (coconut milk, chia seeds, and vanilla stored overnight in the fridge and topped with almonds in the morning – adding mango is delicious too!)

IMG 8208Snack // Local pears.

IMG 9496Snack // No added sugar banana nut muffin.

IMG 8550Snacks & Lunch {on the go} // Apple and orange slices.  Marble cheese cubes.  Wholewheat flax blueberry muffin.  Shredded chicken. Garden peas. Cottage cheese.

IMG 8496Lunch {on the go} // Tofu cubes. Apple chunks. Orange slices. Baby cucumber. Almond butter roll-up. Red pepper slices.

IMG 9444Lunch // Wholewheat veggie mac and cheese (the sauce is made of all-natural sharp cheddar, carrots, zucchini, squash, onion, and herbs).

IMG 8290Lunch // Veggies and jalapeño humus.  Leftover homemade pizza.  Fresh fig.

IMG 8970Lunch // Wholewheat red lentil mac and cheese.  Roasted rainbow carrots. Steamed beets.

IMG 9361Lunch {on the go} // Raw almonds. Chicken and Israeli couscous salad. Freeze-dried bananas and berries. Ice water. Fresh peaches.

IMG 9442{Picnic} Lunch {for two} // Raw almonds.  Apple slices and peach chunks. Veggies and roasted red paper humus.  Fruit and veggie bars. Turkey and avocado roll-ups.

IMG 8148Dinner // Turkey tortellini with homemade veggie-packed tomato sauce.

IMG 8606Dinner // Turkey, spinach, and pasta soup.

IMG 8653Dinner // Roasted carrots and green beans.  Lemon and dill salmon.  Smashed potatoes.

IMG 8982Dinner // Southwest turkey chili with fresh avocado.  Kale chips.

IMG 9387Dinner {on a ‘our house is too hot to actually cook’ night} // Curried pea and almond salad.  Turkey, spinach, and feta Israeli couscous salad.

IMG 9465Dinner // Baked chicken tender. Homemade honey mustard sauce. Corn on the cob. Veggie mac and cheese.

IMG 8209Dinner // Broccoli, green bean, and almond Israeli couscous salad with grilled chicken.

IMG 8291Dessert // Blueberry popsicle.

IMG 8654Dessert // Strawberries and freshly-picked blackberries with cream.


17 thoughts on “Toddler Food: What Miss G Eats {21}

    1. The one thing I don’t like about the Bento lunch box you linked is the little boxes within. In my house they would never stay in the main box and the lids would be lost immediately. LOL… we are not an organized family. I am going to check the big one out though, thanks!!

  1. I just ordered a ton of goodbyn boxes for a friend as her little one who started school. Check out they were incredibly helpful and have a fantastic selection of goodbyn boxes. The one that worked best for them was the small meal with the 2 seperate sides. Or the Bynto box, not nearly as big as the original that is in the picture.

    1. Good to know, Meg! To be honest, I’ve only ever seen the original Goodbyn… Didn’t even know the others existed! Love that site too… Seems like something I could get lost on for a while… That could be a bad thing. :)

    1. Thank you! The wholewheat red lentil mac & cheese does require two pots, but it’s easy! Just before getting my pasta ready to cook, I boil some red lentils in a separate pot. When they’re nice and soft, I pop them into the blender along with some of the cooking water to make a puree. When the macaroni is ready, I drain it, add the lentil puree, a handful of good sharp cheddar, and some herbs/spices (normally a little oregano, basil, garlic powder, cayenne, and a touch of sea salt) and mix everything over medium heat until it is fully melted/coated. The lentils basically replace the need for butter and milk, plus they add some protein and a nutritional punch. :)

      1. Yay! You’ll have to let me know how it turns out. My one tip – don’t feel like you have to use all of your red lentil puree up for the one batch of mac and cheese… If you add to much it’ll just be too saucy and not cheesy enough. Put the extras in a little container and freeze it for the next time you make it. :)

    1. That’s awesome! I’m so happy your family enjoyed it! In our house, Gracen’s an easy sell. It’s my hubby I worry about… I don’t tell him what was in his meal until after he’s eaten it. :)

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