Another week, another Toddler Food post…  But before we get on with the photos, here’s a question I received last week:

What is Miss G’s eating schedule? How many meals does she eat per day? And how much milk does she drink? Do you limit it?

Alright, this one is actually pretty simple.  Gracen eats 3 full meals a day, plus morning and afternoon snacks.  As far as a schedule goes, she eats breakfast a little while after she wakes up, which normally ends up being around 7:30 a.m.  Then, a couple of hours later, around 9:30 or 10:00, she has a small snack… Usually something like fruit slices, raw veggies, or nuts.  By the time noon rolls around, she’s ready for lunch.  We eat, clean up, do our regular nap time routine, and then she goes to sleep.  She normally sleeps from about 1:00 to 3:00 p.m., and when she wakes up, she’s ready for her afternoon snack.  Later on in the evening, normally just before 6:00, we have dinner, and that’s her last meal for the day.  

As far as milk is concerned, yes, we absolutely limit her intake.  She loves good, healthy foods, but that’s not to say that she wouldn’t fill up on milk if it was limitless.  She has milk 3 times a day – with breakfast, after her nap, and with dinner.  For each serving she gets a small cup, about half full, and other than that, she drinks water.

Alright… I hope that answers that!  Now onto what Miss G’s been eating lately…

Breakfast // Wholewheat lemon poppy seed pancakes with stewed raspberries.

Breakfast // Organic multigrain o’s with sliced almonds and frozen blueberries (a Gracen favourite).

Breakfast // Wholewheat banana blueberry muffin.  Kiwi slices.

Breakfast // Avocado omega seed toast.  Granny smith apples with all-natural peanut butter.

Breakfast // Wholewheat flax oat pancakes (she asked for FIVE and ate every last bite). Kiwi slices.

Breakfast // Banana blueberry baked oatmeal with organic milk.

Breakfast // Plain organic yogurt with sliced almonds and pomegranate seeds.

Lunch // Mexican couscous with black beans, veggies, and fresh avocado.  Shredded chicken breast.

Lunch // Homemade chicken veggie soup.  Broiled parmesan multigrain toast.

Lunch // Cheese ravioli with basil, sun-dried tomatoes, and feta.  Roasted carrots with fresh dill.

Lunch // Southwest turkey chili with organic sour cream.  Cilantro lime couscous salad with red peppers and avocado.Lunch // Chicken wild rice soup.

Dinner // Roasted garlic broccoli. Cheese-filled veggie tortellini with chicken tomato basil sauce.

Dinner // Spinach ricotta veggie lasagna.

Dinner // Chicken, tofu, and veggie stir-fry with fresh asian noodles.

Dinner // Roasted herbed chicken.  Potato crisps.  Roasted butternut squash and carrots.  Stir-fried garlic asian melon.

Dinner // Butter chicken on brown rice, black barley, and daikon radish seeds.  Garlic naan.  Steamed broccoli.

Dinner // Roasted herbed chicken.  Brown rice medley.  Snap peas.  Steamed beets.

Dessert // Frozen banana bites.

Breakfast // Wholewheat oat flax pancakes with all-natural almond butter and fresh strawberries.

Breakfast // Spinach, sun-dried tomato, and garlic organic eggs. Kiwi slices. Avocado spears. Omega seed toast.

Breakfast // All-natural peanut butter banana bites topped with freeze-dried raspberries, raisins, organic o’s, and freeze-dried blueberries.

Breakfast // Cinnamon pumpkin seed breakfast cookie. Green grapes.

Breakfast // Peanut butter banana oatmeal.

Breakfast // Poached organic egg on omega seed toast. Green grapes. Berry kale smoothie.

Lunch // Quinoa veggie soup. Grilled cheddar sandwich on multigrain flax.

Lunch // Pasta with green beans, toasted pine nuts, and feta.

Snacks & Lunch {on the go} // Raw almonds. Organic egg salad roll up. Banana. Apple. Red grapes. Homemade cinnamon crisps. Carrot sticks. Purple pepper slices.

Lunch // All-natural low-sodium turkey, cheddar, and spinach on omega flax bread. Orange segments.

Lunch // Wholewheat couscous and black bean salad with cheddar, avocado, and fresh cilantro.

Lunch // Black bean veggie quesadilla with sour cream and tomatillo salsa.  Avocado chunks.

Lunch // Vegan potato leek soup with chickpeas and baby green peas.

Dinner // Chicken and veggie stir fry on brown rice.

Dinner // Creamy turkey tortellini and fresh feb soup. Grilled cheddar on omega seed bread.

Dinner // Spicy veggie laksa.

Dinner // Southwest turkey chili with cheddar, fresh cilantro, and avocado.

Dinner // Smashed garden potatoes.  All-natural spinach and feta chicken sausage.  Edamame and carrot coins. Steamed broccoli with feta.

Dinner // Salsa baked chicken. Steamed garden carrots. Orzo with feta and toasted pine nuts.

Dinner // Roasted halibut. Beet walnut salad.  Herbed harvest grains.

Dinner // Amita’s Indian curry on brown rice, black barley, and daikon radish seeds.

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. ☺

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

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

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

Breakfast // 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!)

Snack // Local pears.

Snack // No added sugar banana nut muffin.

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

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

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

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

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

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

{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.

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

Dinner // Turkey, spinach, and pasta soup.

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

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

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

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

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

Dessert // Blueberry popsicle.

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

Wow… It’s been a while… A very loooong while since I put together a Toddler Food post, but here’s hoping they’ll be posted on a weekly basis again. Here’s some of what Miss G has been eating in {semi} recent days…

Breakfast // All-natural cream cheese on a 4 seed wholewheat bagel thin. Cantaloupe sticks.

Breakfast // Bear toast (multigrain flax bread, all-natural peanut butter, bananas, and raisins).

Breakfast // Plain organic whole milk yogurt with fresh strawberries, blueberries, and sliced almonds.

Breakfast // Baked blueberry banana currant oatmeal with whole organic milk.

Breakfast // Eggs ole. Country-style potatoes. Toasted squirrelly bread.

Breakfast // Shredded organic wheat with walnuts, almonds, strawberries, and blueberries.

Breakfast // Toasted omega seed bread with all-natural cream cheese and strawberry slices.  Raw almonds.

Breakfast // Low-sugar organic cereal with walnuts and frozen blueberries.

Snack // Apple chunks. Wholewheat pita crisps broiled with havarti.

Snack // Nectarine apricot apple sauce.

Lunch // Turkey, rice, spinach tomato soup.

Lunch // Wholewheat pasta with spinach asiago pesto and baby peas.

Lunch // Roasted salmon and mozzarella sandwich.  Veggies and dilly yogurt dip.

Lunch // Greek wholewheat couscous salad with avocado.  Orange slices and grapes.

Lunch // Curried apple tuna on omega seedy bread.  Red peppers and blueberries.

Lunch // Spicy Asian noodle salad with grilled breaded chicken.  Sugar snaps and avocado spears.

Lunch // Organic veggie shells and cheese with tuna, steamed broccoli, and carrots.

Lunch // Greek rice. Steamed broccoli.  Avocado. Chicken souvlaki. Lemon roasted potatoes.

Snacks & Lunch {on the go} // All-natural peanut butter and granny smith sandwich. Fresh strawberries and blueberries.  Sugar snaps. Raw almonds and walnuts. Old cheddar cubes. Red pepper slices.

Lunch // Veggie sandwich on multigrain (cream cheese, cucumber, red onion, red pepper, and avocado).  Watermelon sticks. Gouda cubes.

Dinner // Spicy black bean and chicken rice bowl with avocado and sour cream.

Dinner // Steamed broccoli, beets, and carrots.  Lemon and herb salmon.  Fresh spinach pasta.

Dinner // Chicken souvalki. Pita. Greek salad. Lemon roasted potatoes. Greek rice.

Dinner // Roasted Carrots, onions, and garlic. Wholewheat couscous.  Lemon and herb roasted chicken.

Dinner // All-natural turkey kolbassa.  Cottage cheese perogy with sour cream. Roasted brussel sprouts. Steamed spinach with balsamic and feta.

Dinner // Tempeh and veggie stir fry on brown rice.

Dinner // Wholewheat couscous.  Barbecued chicken and veggie skewer.  Fresh avocado with cilantro dressing.

Dessert// Two ingredient ice cream with a strawberry on top.

Dessert // Two ingredient strawberry creamsicle.

Dessert // Vanilla, peanut butter, and jam ice cream.

 ♥

Here’s our 19th round of Toddler Food…  Crazy!  I got a question a little while ago, and I thought I’d share.

I know that your daughter eats healthy foods, but can you share your “food philosophy” when it comes to feeding her? What do you try to avoid? Does she ever get treats? If so, what?

This question kind of made me giggle because I can just see my brother and sister-in-law rolling their eyes as I explain what’s important to us when choosing what to feed Gracen.  Of course, I believe that every parent has the right to make the choices that they feel are best for their children, but this is a loose explanation of our ‘food philosophy’…

When it comes to feeding Grae, we quite possibly could be referred to as tree-huggin’ granola crunchers (yes, we’re those parents).  We do our very best to ensure that she eats nutritious, whole foods and balanced meals.  We try to avoid added sugar and added salt at all costs and choose organic products when we can.

Other than sugar and salt, we try to avoid pre-made and packaged foods that are often filled with preservatives, chemicals, colours, and ingredients that are hard to pronounce. We don’t do fast food and although we’ve allowed her to try organic fresh-squeezed juices a couple of times, we don’t normally do juice either (she’s not a fan, which makes this very easy).

On the topic of treats… Yes, Gracen certainly gets them! But here’s the thing… The word ‘treat’ is very subjective and can mean different things to different families.  It’s all about what you know well and eat regularly.  For Grae, treats include no-sugar-added dried fruit, freeze-dried fruit, healthy homemade popsicles, two ingredient ice cream, crackers, homemade muffins, no-sugar added fruit leather, blueberry milk (her regular milk with frozen blueberries blended in), and anything else that is sort of out of the ordinary.  While other kids may not consider these things treats, Gracen does because they are things she only has once and a while.

I hope that covers the question!  Now onto the food…

Breakfast // Zucchini fritter. Okanagan cherries. Banana almond oatmeal smoothie (with added chia).

Breakfast // Pumpkin pie steel cut oats with plain organic yogurt and crushed pecans.

Breakfast // Toasted wholewheat fruit and nut bread with all-natural peanut butter.  Red plum slices.

Breakfast // Banana walnut steel cut oats with organic whole milk.

Snack // Crispy asiago edamame beans.

Snack // Garden mint (yes, she eats it on its own – weirdo). Garden strawberries.

Snack // Berry yogurt popsicle.

Snack // Red plum slices.

Lunch // Chicken enchilada. Refried beans. Avocado salad.

Lunch // Egg salad on omega sprouted grain bread. Veggie almond Israeli couscous salad. Fruit salad with lime mint dressing.

Lunch // Organic veggie pasta with roasted red pepper sauce and freshly grated asiago. Crispy asiago edamame.

{A random} Lunch // Edamame beans. Avocado. Mary’s Organic Crackers and jalapeño jack cheese. Blackberries. Mini wholewheat flax pancakes. Walnuts.

{Picnic} Lunch // Apple curry tuna salad in a wholewheat wrap. Crackers and cheese. Snap peas. Apple and orange slices. Odwalla Superfood Smoothie.

Dinner // Herb encrusted chicken breast. Wholewheat gnocchi with roasted red pepper sauce. Stewed garlic spinach.

Dinner {on a very hot day} // Quinoa fruit salad with lime mint dressing. Fresh veggies.

Dinner {on another very hot day} // Veggie almond Israeli couscous salad.

Dinner // Turkey oat sliders with fresh avocado, onion, garden lettuce, and old cheddar.

Dinner // Barbecued chicken. Green salad with seeds.  Roasted peppers, potatoes, and onions.

Dessert // Two ingredient mango ice cream (made using the same technique as regular two ingredient ice cream, but with fresh mango and yogurt).

Some of the things Miss G has been eating as of late…

Breakfast // Breakfast sandwich (organic egg and aged cheddar on a multigrain thin bun). Black plum slices.

Breakfast // Coconut chia cereal (chia seeds and organic coconut milk).

Breakfast // Cantaloupe. Cottage cheese. Birdie toast with all-natural almond butter.

Breakfast // Seedy bagel thins with all-natural peanut butter and cream cheese. Strawberry slices.

Breakfast // Breakfast sandwich (wholewheat English muffin, jalapeño jack, and an organic egg). Blackberries. Orange slices.

Snack // Garden peas (a new favourite!)

Snack // Homemade strawberry applesauce.

Snack // Organic brown rice cakes with toppings (all-natural peanut butter and apple slices, mashed avocado and extra old cheddar, all-natural cream cheese and strawberry slices).

Snack // Garden strawberries.

Snack // All-natural almond butter and raisin roll-up.

Snack // Garden carrots.

Lunch // Smashed avocado and chickpea roll-up. Kale chips. Blackberries.

Snacks & Lunch // Dried apricot and apple rings. Strawberries and blackberries. Mary’s Organic Crackers and cheddar cheese curds. Almond butter and apple roll-up. Garden peas and carrots.

Lunch // Chicken and veggie soup. Mary’s Organic Crackers.

Lunch // Herbed chickpea and garden veggie pasta salad.

Dinner // Southwest shredded chicken chili with old cheddar and fresh cilantro. (Similar recipe here.)

Dinner // Salsa-baked chicken on orzo, toasted pine nuts, and feta. Steamed broccoli. (A meal idea stolen from my sister-in-law.)

Dinner // Grilled chicken. Corn on the cob. Kale chips. Fingerling potatoes with fresh dill.

Dinner // Veggie and tofu stir-fry on wholewheat soba noodles.  Corn on the cob.

Drink // Watermelon lime slushie.

Drink // Strawberry flax smoothie.

Drink // Fruit water.

Last month (yes, I’m a wee bit behind!) we spent a glorious 10 days at “home” in the Okanagan with family and friends which is why these photos look a little different than the ones usually on my Toddler Food posts.  Here’s some of what our little lady ate during our trip…

Breakfast: Organic wholewheat waffle with a dollop of plain organic yogurt and fresh strawberry slices.

Breakfast //  Organic “Cheesy eggs” (Papa’s specialty) and garden strawberries and banana slices.

Breakfast // Multigrain french toast. Mango slices.

Breakfast //  Multigrain toast with all-natural peanut butter and Crofter’s All-Natural Fruit Spread. Raspberries, mango, and fresh pineapple. 

Breakfast // Mango oatmeal with flax seeds, sunflower seeds, and whole organic milk.

Breakfast // Organic cheesy eggs. Avocado smashed on wholewheat toast. Grapes and blackberries.

Snack // Strawberry slices and mango chunks.

Snacks {on the go} // Dried nothing added mango. Raw walnuts and almonds. Baby rainbow carrots. Granny smith slices. Fresh raspberries.

Snack // Baby rainbow carrots (Grae’s choice of farmer’s market treats).

Snack // Two ingredient ice cream turned raspberry sorbet {simply by reblending with frozen raspberries added}.

Snack // Fresh cherries.

Lunch // Egg salad on organic multi-seed flat bread. Steamed rainbow carrots. Fresh mango, pineapple, and strawberries.

Lunch // Seedy turkey meatballs. Mexican quinoa salad.

Lunch // Brown rice avocado maki.

Lunch // Wholewheat rotini with sautéed spinach, steamed garden green beans, and garlic shrimp.

Dinner // Lemon roasted salmon. Smashed baby potatoes with rosemary. Mexican quinoa salad. Veggie salad.

Dinner // Grilled chicken. Pear and pecorino ravioli. Steamed asparagus. Steamed broccoli with cheese sauce.

Dinner // ‘Knock your socks off’ chicken (chicken, peppers, and onions in a spicy sauce) on brown rice. Sautéed mushrooms.

Dinner // Whole wheat rotini with steamed broccoli, grilled chicken, and fresh parmesan. Sauteed onions and yellow peppers.  Kale chips.

Dinner // Grilled chicken. Greek green salad. Curried pea salad. Mexican quinoa salad.

Dessert // Two ingredient ice cream with fresh raspberries.

Well, I’m finally caught up on our vacation posts and I can get back to doing regular things like Toddler Food and Small Style posts – yay! It’s been a while and I have a lot share, so there will probably be a couple more of these coming very soon…

Breakfast // Cinnamon broiled grapefruit (surprisingly yummy!) Wholewheat walnut bread with all-natural peanut butter.

Breakfast // Wholewheat oat flax pancakes. Bananas and berries.

Breakfast // Strawberry flax smoothie. Mitten toast with all-natural peanut butter, pumpkin seeds, sunflower seeds, and organic raisins.

Breakfast // Wholewheat oat flax pancakes with organic whole milk yogurt and fresh blueberries.

Breakfast // Organic o’s, homemade granola, toasted almonds, and banana coins.

Snack // Strawberries and a baby carrot straight from our backyard. ☺

Snack // Veggie-packed muffin.

Snack // Organic no-sugar-added mango. Unsweetened unsulfured apple rings.

Snack // Fruit cars.

Snack // Raw red onion pieces (not actually a snack, but the girl came back for handfuls of onion so many times while I was prepping dinner that I finally gave her a little bowl. So so so strange, this one).

Lunch // Organic veggie shell pasta and steamed veggies in a creamy garlic sauce.

Lunch // White tuna and old cheddar on multigrain flat bread. Steamed broccoli. 

{Picnic} Lunch // Fresh berries. Roasted red pepper hummus, veggies, and, and seedy flatbread. Watermelon chunks. Fresh pineapple. Rice seed crackers and old cheddar.

Lunch // Cheddar-broiled chickpea patty on a multigrain thin slider bun. Steamed asparagus.

Dinner // Roasted chicken. Organic veggie shell pasta and steamed veggies in a creamy garlic sauce. Spicy sautéed zucchini. Grape skewers for dessert.

Dinner // Brown rice roasted chicken casserole. Green salad with seeds.

Dinner // Homemade pizza. (Top: BBQ black bean with fresh avocado / Bottom: asparagus, feta, and turkey bacon)

Dinner // Turkey veggie stew.

Dinner // Barbecued chicken. Grilled asparagus. Baked potato. Peaches and cream corn on the cob.

Dinner // Chicken veggie soup.

Our 15th Toddler Food post…  Crazy!  Here’s this week’s question:

What are Gracen’s favourite foods?  I mean, things she’ll ALWAYS eat.

Good question!  While she eats almost everything, as she gets older, she’s definitely becoming more vocal about wanting certain things at certain times.  So although she may love bananas, she may not want a banana at the time you offer her one.

Here are the things she will almost never turn down: tofu cubes, steamed edamame beans, yogurt, watermelon, nuts, seeds, cottage cheese, crackers (especially these and these), energy bites, steamed carrots, avocado, frozen blueberries, granola, and freeze-dried berries.  Oh, and I mustn’t forget, what she calls ‘treats’… Organic, no-sugar-added fruit leather.  But who in their right mind would turn that down? 

Here’s some of what my munchkin ate this week…

Breakfast // Bear toast (squirrely bread, all-natural almond butter, banana coins, and organic raisins).

Breakfast // Breakfast burrito (flax wrap, scrambled free-range eggs, grated cheddar, and salsa).  Orange slices and banana coins.

Breakfast // Apple sandwiches.

Breakfast // Veggie quiche (artichoke hearts, asparagus, onions, sun-dried tomatoes, and mozzarella).  Roasted potatoes.  Fruit and cinnamon yogurt fruit dip.

Breakfast // Organic plain whole milk yogurt with homemade granola and freeze-dried raspberries.

Brunch // Multigrain french toast with all-natural almond butter.  Berries.  Turkey bacon.  Over-hard free-range egg.

Snack // Wild rice sticks and fresh pineapple.

Snack // Plain organic whole milk yogurt with berries.

Snack // White nectarine slices.  Energy bites (made this time with peanut butter instead of almond butter, raisins instead of large chopped nuts, and less than the 1/4 cup of honey/pure maple syrup we used last time).

Snack // Fresh raspberries.

Snack // Wild rice sticks and old-fashioned white cheese curds.

Lunch // Egg salad on multigrain flax bread. Steamed edamame beans. Berries.

Lunch // Burgoo‘s gooey cheese griller and sunset corn and chicken soup.  Steamed carrot coins and edamame beans.

 Lunch // Leftover salsa-baked chicken. Carrot coins and edamame.  Roasted red pepper humus and flax flatbread.

Lunch // Fruit salad.  Flax flatbread with roasted red pepper humus.  Veggie-packed muffin. Carrot coins and edamame (gheez – enough with these already!)

Dinner // Southwest turkey chili (with sautéed red, orange, and yellow peppers this time) and grated cheddar.

Dinner // Mediterranean green salad with avocado.  Corn on the cob.  Creamy dill potatoes. Salsa-baked chicken.

Dinner // Peanut chicken.  Steamed asparagus and carrots.  Sesame buckwheat soba noodles.

Dinner // Mexican rice bowl (brown rice, sautéed onions and peppers, roasted corn, avocado, and salsa-baked chicken – goodness gracious – was I in a salsa chicken rut this week or what?!)

Another week, another Toddler Food post…  Enjoy!

Breakfast // Plain organic whole yogurt with hemp hearts, ground flax, and white nectarines.

Breakfast // Wholewheat flax crepe with bananas and all-natural almond butter.
Breakfast // Veggie parmesan scramble.  Hami melon.  Wholewheat oat pancake with all-natural almond butter.

Breakfast // Fruit salad.  Toasted Ezekiel hearts with all-natural peanut butter and Crofter’s Organic Just Fruit Spread.
Breakfast // Organic o’s.  Grapefruit sections.  Plain organic whole yogurt with Chia Goodness, pumpkin seeds, and sunflower seeds.

Snack // Rye crisp bread with all-natural cream cheese and avocado.
Snack // Endurance cracker.

Snack // Banana bites with all-natural almond butter and organic dried cranberries (from bottom left: raw sunflower seeds, unsweetened coconut, sesame seeds, raw peanuts).
Snack // No-salt-added chickpeas.  Endurance crackers with all-natural cream cheese and almond butter.

Snack // Cottage cheese.
Snack // Wholewheat flax crepe roll-ups (peanut butter and banana).

Snacks & Lunch // Larabar.  Wholewheat flatbread sandwich with all-natural peanut butter, seeds, and raisins. No-salt-added chickpeas. Orange pepper slices.  Purple grapes. Pecan, cranberry, and pumpkin seed trail mix.  Freeze-dried raspberries.
Snacks & Lunch // Multigrain breadsticks.  Endurance crackers. Cheddar cubes. Mixed dried / freeze-dried fruit.  Carrot.  Wholewheat flax crepe roll-up with all-natural peanut butter. No-salt-added chickpeas.

Lunch // Creamy wholewheat spaghetti with fresh spinach and roasted chicken.

Lunch // Almond, apple, cranberry chicken salad on peasant farmer flax bread.  Blueberries.  Cheese.
Lunch // Spicy black bean pasta salad (brown rice flax rotini, no-salt-added black beans, red and yellow peppers, red onion, cheddar cheese, cilantro lime dressing, and chili flakes).
Dinner // Veggie peanut stir-fry on wholewheat pasta.
Dinner // Roasted chicken, avocado, spinach, and cranberry wrap.

Dinner // Chicken and bean burrito baked in tomatillo sauce with mozzarella cheese.  Mexican green salad with cilantro lime vinaigrette.
Dinner // Shrimp and veggie buckwheat soba noodle soup.

Dinner // Chicken, veggie, and wild rice soup.
Dinner // Turkey and spinach lasagna.  Green salad with feta and seeds.

Special drink // Vegan no-sugar-added chocolate mint smoothie.  (This was her first taste of anything remotely chocolate, and she was NOT a fan!)