Our Real Food Lunchbox
My sons Kelley and Finnegan are 5 and 3. Kelley is in kindergarten, and then goes to an afterschool program for a couple of hours (from 1-3). Finnegan is in preschool during the same hours. This means that mama’s preparing lunch for these guys every day of the week. Yeah, every single day (except holidays and those puzzling “in-service” days).
I’m not sure if you are there yet. You know, waking up each morning with the “I have to make school lunches” dread. Stressing over what to put in that fourth container of your kids’ BPA free bento box. Frantically peeling and chopping that last dehydrated carrot in the back of the produce bin because that’s all the plant material left in the fridge. Searching (for what seems like hours) through the Tupperware drawer to find the lid to that fourth container of your kids’ BPA free bento box. I’ll be honest, it’s a grind.
But I must say, things have gotten easier for me. Planning is huge. Preparing the lunch box the night before is even huger (I just checked Dictionary.com and that is actually a real word). Taking on this Real Food Initiative has helped me on both fronts. The truth is, if you want to eat more real food, you have to be organized, and you have to plan. For example, if I want my kids to have wholesome real food applesauce in a pouch for lunch, instead of one loaded with added sugar and artificial ingredients, I need to do it ahead of time. The good thing about this is if I plan and make it on the weekend, I have enough for the entire week (this recipe is great, you can do it in the slow cooker).
Also, if I plan ahead by making a double batch of a particular recipe, I have extra for the boys’ (and even my) lunches during the week. I’ve been doing that a lot with a recipe from 100 Days of Real Food for macaroni and cheese. And what’s even better about this is, when we finish having this fantastic real food mac ‘n cheese for dinner, I just plop what’s left into the good ol’ bento box and I’m half way to “lunch is packed” heaven.
Leftovers are a true sanity saver for me. Here’s an example of today’s Real Food Lunchbox with leftover pork (from dinner), French Toast (from breakfast) and cut up fruits and veggies (from the weekend snack). Having this Real Food Lunchbox already prepared when I woke up this morning was pure bliss.
We want to talk lunchbox with you this week. Let us know your tips for creating healthy, real food school lunches. And check in later in the week for some fun, lunch box give-aways.
-Maggie
Real Foodie Maria Speck
Today’s Real Foodie is Maria Speck, author of the cookbook Ancient Grains for Modern Meals, which won the Julia Child Award and was named a New York Times notable cookbook, a Washington Post top 10 cookbook and one of Cooking Light’s Top 100 Cookbooks of the Last 25 Years. Maria has a passion for propelling Old World staples such as faro (our favorite!), barley, polenta, and wheat berries to the forefront of new American cooking. She draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Maria has been kind enough to share her recipes for Fig Muffins with Creamy Goat Cheese Filling and Kamut Salad with Carrots and Pomegranate with us, which are fantastic Real Food Recipes for the family to enjoy.
When we asked this critically acclaimed cookbook author why she chooses Real Food, she had this to say:
"For me, one of the big pleasures of cooking and eating real food has to do with flavor. You might find yourself amazed at the clean taste of a garden-fresh tomato or a cucumber in summer, or you might discover layers of flavor in good-quality chocolate or a local cheese. Personally, I have been smitten by the nuances of flavors in ancient grains, which so many still just regard as a blank and bland canvas. Grains to me not only have many fascinating textures, from comforting (think polenta or millet), to softly crunchy (as in amaranth and quinoa) to supremely chewy (as in wheat, spelt, or rye berries). They also have subtle flavors I learned to cherish and use in my everyday cooking: rye, for example, brings enticing tang, Kamut buttery richness, and oats a pleasing natural sweetness. Discovering these aromas can be a revelation."
Let us know what you think of the amazing flavors of Maria’s Real Food Recipes!
Real Foodie Kath Younger
Today’s Real Foodie is blogger Kath Younger of Kath Eats Real Food. Kath has been blogging about her Real Food journey since 2006. Along the way she has added the titles of Registered Dietician and Bakery Owner to her resume. And most recently, Kath took on the role of Mom to son Mazen.
Kath has found feeding a toddler to be one of the hardest parts of motherhood. “I don’t blame Mazen at all for being a picky eater - imagine if someone was creating your whole menu and you had very little way to communicate back. Sometimes you just don’t want meatballs.” Kath and her husband, Matt, have found that sign language has helped a lot, but beyond the basic foods, “It’s hard to tell what he’s in the mood for until he pushes it off of his tray.”
Kath has found texture plays a huge part in Mazen’s likes and dislikes and often makes him smoothies, soups and purees.
“I believe that the more variety you can get into a child’s diet the better. It’s hard for a toddler to chew kale or celery and texture can make or break a dish. Thus, the more you can adapt things to make kiddos like them the better off their diets will be. Smoothies and pureed soups are as versatile as they come and offer an easy way to introduce more real food. Best of all – you can enjoy them along with your toddler.”
Kath created a great recipe for Coconut Rice & Pear Soup enjoy it, too. Be sure to visit Kath’s blog for more about feeding a toddler Real Food.
Real Foodie Jessica from Real Food & Fitness
Our awesome Real Foodie for today is Jessica from Real Food & Fitness. Jessica loves both food and fitness, and “believes that one is not without the other.” As a registered dietitian (RD), certified specialist in sports dietetics (CSSD), food lover, group fitness instructor, and certified-personal trainer, her belief is that wellness is both mental and physical.
When we asked Real Foodie Jessica why she felt that a Real Food lifestyle was important for athletes such as herself, she had the following to say:
“A real food focus is essential for athletes because so often their on-the-go lifestyles leave them greatly dependent on convenience foods that poorly fuel the body and lack many of the nutrients found in real, whole foods. Remember that real foods, including a diet rich in colorful fruits and vegetables, lean proteins, and whole grains, provides nutrients that work synergistically to repair and nourish the body. A solid foundation in real foods makes an incredible difference when it comes to energy levels, staying well, and feeling our best, no matter what each day brings."
Jessica was kind enough to share a pouch-friendly real food recipe that she says is “more specific to healthy living in general.” (FYI, she explains it is not ideal just before or during high-intensity or intermittent workouts, if that was your plan today). It’s her Lean Green Smoothie, and here it goes!
When to introduce: 12 months (check with your pediatrician)
Stars: Chia seeds are an excellent source of omega-3 fatty acid, high in fiber, and a good source of iron, calcium, and other minerals. Apples are high in fiber, potassium & Vitamin B6 and also contain calcium. Spinach is another great source of Calcium and contains Vitamin A, Iron and Selenium. Oranges are not just a great source of vitamin C, they have a myriad of vitamins and other nutrients that make them tops for a refreshing and healthy snack.
Servings: Fills about 3-4 Pouches
Check out the link above for a printable recipe card.
Lean Green Smoothie
Just Who Are Real Foodies?
As we continue to explore this whole new world that is Real Food, we’ve made some pretty interesting discoveries as to just who eats Real Food. There is a wide spectrum of Real Foodies out there – individuals from all types of professions, and with all types of interests. From doctors to environmentalists, athletes to nutritionists and dieticians, bloggers to cookbook authors, people from all walks of life seem to be embracing this fantastic movement that is Real Food. That’s a pretty good sign, no?
This week we are excited to introduce you to a few of these people, each eating Real Food for their own real reasons. We’ll share with you new Real Foodie recipes, pouch friendly or not (for credibility’s sake), and these Real Foodies’ thoughts on why choosing a Real Food lifestyle is important.
We hope you’ll try some of these awesome Real Foodie recipes, which of course will be posted on our site (check out our Real Food Hub) and our growing Pinterest board of Real Food Recipes. And please, please, please, share your own. If YOU are a Real Foodie too, we’d love to know about you and your interests, and why you choose a Real Food lifestyle.
Enough of the intro already, right? (You must be just dying with anticipation.) We’ll see you tomorrow with our first Real Foodie post!
‘Til then,
- Maggie & MelissaRecent Articles
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