Toddler Food: What Miss G Eats {25}

Breakfast // Organic shredded wheat cereal with hemp hearts, frozen blueberries, fresh raspberries, and organic milk.

Breakfast // French toast (made with omega seed bread) with plain organic yogurt, frozen blueberries, a TINY drizzle of pure maple syrup, and a sprinkling of cinnamon.

Breakfast // Wholewheat cinnamon raisin English muffin with all-natural peanut butter.  Kiwi slices.  Fresh raspberries.

Breakfast // Parmesan basil scrambled eggs.  Homestyle potatoes with onions and peppers.  Flaxseed toast.

Breakfast // Wholewheat raspberry scone.  Kiwi slices.  Fresh raspberries.  Raspberry tea.

Breakfast // Flaxseed toast with all-natural peanut butter, chia seeds, and hemp hearts.

Breakfast // Wholewheat ‘Gracen’ pancakes.

Lunch  // Southwest turkey chili with sour cream.  Avocado couscous salad.

Lunch // Black bean veggie quesadilla on an Ezekiel 4:9 tortilla with sour cream and fresh avocado.

Lunch // Parmesan and avocado toast. Carrot sticks and hummus.  Apple slices.

Lunch // Wholewheat elk pasta with baby peas, edamame beans, and fresh parmesan.

Lunch // Chicken, tofu, and veggie stir-fry on fresh rice noodles.

Lunch // Curried tuna and apple salad on a tomato wrap.  Red pepper slices.  Roasted squash.

Lunch // Potato and leek soup with chickpeas and veggies.  Wholewheat naan.

Dinner // Wholewheat spaghetti with spicy turkey tomato sauce and fresh parmesan.  Roasted Brussels sprouts.

Dinner // Creamy corn and veggie soup.  Multi-seed flatbread with humus.

Dinner // Harvest grains, steamed veggies, and sesame tempeh.

Dinner // Parmesan and walnut encrusted chicken.  Roasted Brussels sprouts.  Roasted golden beets with feta.  Cheese ravioli with herbs and spices brought home from Italy.

Dinner // Tuscan sausage soup with shell pasta, spinach, and white beans.  Parmesan rye spears.  

Dinner // Homemade pizza (BBQ chicken and roasted veggie and feta).

Dinner // Wholewheat penne with tomato basil turkey sauce and feta.