I feel like I clarify my kids’ ages a lot, but I feel it’s helpful to know how old a child is when seeing what they eat (how they act, what chores they do… anything, really!). Attitudes and preferences change a lot based on age, as well as how meals are served. I love looking back on these kind of posts to see what the girls were eating at different stages. In case you are curious, too:
I don’t take pictures of every meal I feed the girls because we eat a lot of repeat meals, they don’t always look all that pretty, and we definitely have the days where pb&j with sliced apple is lunch- and I’m willing to bet you have that meal mastered as much as I do!
But I have snapped a few pictures over the past month of meals they’ve eaten and enjoyed and since I always get feedback that these kind of posts are helpful, I’m here with another one! Here’s what the kids have been eating lately…
Sous Vide flat iron steak (I get all our meat from Butcher Box now unless I run out), avocado kale Caesar salad, tomatoes, and a baked sweet potato with butter, cinnamon and honey. The kids go bonkers for the sweet potatoes done this way (I wonder why…) so we’ve had them a lot lately.
Picnic snack plate. Ham sandwiches, olives, the end of a bag of corn chips, mixed nuts and dried fruit, hummus, veggies and ranch. I add the sprouts on there to fill up an empty spot. Hailey will eat them on sandwiches but both girls balked hard at seeing them on a snack plate- lol!
Burgers on brioche buns, dill pickle, grape tomatoes, roasted golden potatoes and roasted asparagus. Kaitlyn still reminds me every time I serve this that she doesn’t like asparagus (I must keep “forgetting”), but she still usually eats a piece or two.
Crowd-pleaser! Taco night buffet (you-choose). Tortilla, guacamole, cabbage slaw, salsa chicken, shredded cheese, black olives, and cilantro. She opted to leave off the sauteed veggies, the purple onion, sour cream, and salsa.
Salad buffet dinner- same choose your own concept as taco night. Romaine, radishes, tomatoes, purple cabbage, shredded carrots, feta, slice of bacon. Topped off with ranch dressing, then Garlic Expressions dressing for round 2.
Pulled pork tenderloin (in the crockpot for 4 hours with sauerkraut and Italian seasonings), pan-fried Brussels Sprouts, baked sweet potato with walnuts (and again- butter, cinnamon, and honey). Neither kid ate the kraut. I have spoiled them with the garlic dill pickle variety.
Snack plate! It really is our go-to lunch. Veggies and ranch, quick deviled eggs (kid fav), slivered raw almonds (neither one was a fan), and sweet potato chip remnants.
Greek Chicken and Potatoes, cucumber, tomato and olive salad, wild rice blend with butter. We are on a chicken thigh kick right now because they have SO much more flavor. I pan-sear the thigh for about 4-5 minutes per side, then finish them in the oven. My non-meat lover Kaitlyn is even loving them (as long as I peel off the skin).
Breakfast of champions. Organic strawberries have been on sale at great prices at Whole Foods, so I stocked up. Add banana and a scoop of Justin’s honey peanut butter and viola- breakfast that everyone loves.
Cobb salads. I let Hailey choose lunch last week and her request was “salad with bacon.” I layered romaine, cucumber, red onion, tomatoes, boiled egg, avocado, bacon, and a little bit of blue cheese. We all devoured them!
Simple, marinated baked chicken wings, asparagus, avocado, corn on the cob, and apple slices. The girls are super excited to see corn starting to appear on the plates again. I usually save it for summertime outdoor eating because it’s messy, but oh so good!
Cereal and oat milk. Just as I let Hailey choose lunch, I let Kaitlyn choose breakfast. Chocolate on chocolate and what a surprise- they girls loved it (insert eye roll ;)). I liked this cereal because of its simple ingredient list and sourcing (see all the details on it here). Oatly is a brand I’ve been wanting to try, and I can vouch that the chocolate version is delicious! I’ve used a couple splashes in my lattes.
Chicken Thighs with Oregano and Lemon, simple green beans, and baked sweet potato with butter, honey, and cinnamon. Like I said- chicken thighs and baked sweet potatoes. We can’t get enough right now.
If you like seeing these posts for meal plan ideas, I highly encourage your to check out my meal plan archive. I have over 22 pages of meal plans with recipes links, pictures, and feedback.
I also share which recipes I make each week with feedback on my weekly newsletter, so sign up here if you haven’t already!
Are you or your family on a new-favorite-food kick lately?
What can’t you get enough of?