We Eat {this week} | 8/13/17

meal planning.  

something I used to be SO good at.  I used to meal plan every single week.

I also used to make a hot meal every night and attempted to continue that trend when the twins were born.. and sort of fizzled out after Baker arrived.  pregnancy keeps me tired and not hungry at all, so prepping, planning, and cooking dinner falls off my to-do list and its taken me a hot minute for me to be able to get back into the swing of things! I also would love to be more intentional in planning ahead meals for the big girls for both lunch and dinner instead of leaving it to the microwave or toaster oven to do the prep for me.

SO here I am attempting to get back into the swing of being in the kitchen.  

meal planning looks a lot like me skimming my Pinterest boards, which mainly consists of food.

I used to write my own recipes.  and then I had kids and quick and easy became my favorite two words when it came to describing my cooking.

nothing wrong with that, you guys!

BREAKFAST

breakfast everyday looks very similar for me as it does my kids.  I eat peanut butter and banana toast or oatmeal and they will do the same!  we mix it in with some toaster waffles (we love Van's or Kashi brand) or if we are rushing out the door, granola bar and skim milk with carnation instant breakfast is where its at.

TODDLER LUNCH

::monday::

pasta salad + carrots + ranch dressing for dipping

pasta salad

cooked whole wheat ziti mixed with fresh zucchini, tomatoes, sweet peppers, turkey pepperoni (I like Boar's Head), and mixed with Italian dressing.

::tuesday::

no bake energy balls // low fat yogurt

easy recipe for energy balls HERE

I usually offer the girls 2-3 for lunch. as for me, I eat 2-3 as a snack.

::wednesday::

deli turkey + cheese roll ups // wheat thin crackers // grapes + watermelon 

::thursday::

white meat chicken nuggets (Tyson brand) // macaroni + cheese (Annie's brand)

::friday::

scrambled eggs + mozzarella cheese // peanut butter on toast // strawberries + melon

FAMILY DINNER

::monday:: 

crock pot cilantro lime chicken tacos // Mexican creamed corn 

cilantro lime chicken tacos

2 pounds chicken breast mixed with ranch dressing seasoning packet, cilantro lime skillet sauce packets (I LOVE these skillet sauces- I buy them at Target and Kroger) or you can use a jar of green salsa.  cook on LOW for 6 hours

corn tortillas

guacamole + sour cream + pico + fresh cilantro

Mexican creamed corn 

6 corn on the cobs roasted in the oven for 45 minutes, husks on. remove from the oven and allow to cool enough to be able to cut the kernels off the cob. throw in a preheated skillet pan and stir in 3-4 chopped fresh jalapeños, 1/2 block low fat cream cheese and fresh jalapeños.  season with smoked paprika and taco seasoning to taste.

::tuesday::

left overs from Monday:)

::wednesday::

grilled guacamole and gouda burgers // sweet potato fries

burgers

1lb (93/7) lean ground beef + minced garlic + salt + pepper to taste, formed into patties. grill or cook in a skillet pan- about 4 minutes on each side.

top with left over guacamole from Monday and melty gouda cheese

sweet potato fries from the frozen food section:)

::thursday::

crispy black bean quesadillas // roasted squash

black bean quesadillas

2 cans black beans, rinsed and drained.

corn tortillas 

Mexican cheese blend

veggie oil

heat 1 tsp oil in skillet and add one corn tortilla. add beans and cheese to one side of the tortilla and fold over with a spatula. cook 3-4 minutes on each side, flipping in between until golden and crispy.

roasted squash

chop zucchini and yellow squash into medium thick sticks. drizzle with olive oil and salt and pepper. roast at 375 degrees for 25 minutes.

::friday::
breakfast burrito bowls with spiced butternut squash + quinoa 
bowl recipe HERE

::NOTE::
the lunch ideas above are definitely geared towards feeding your kids but can also be prepared for yourself! my breakfast and lunch look very similar from day to day and you can find my daily food plan HERE. 

WE EAT | Black Bean Veggie Burgers + Sriracha Mayo

Make no mistake- we love meat in this house.  Okay, really - the hubby loves the meat.  The girls and I could stand to eat 'vegetarian' at every meal.. but I do love a great steak every once and awhile.  Bean burgers are probably my most favorite meal to make sans the meat, for a few reasons.. 

ONE - it is so easy.  Easy isn't even the right word.  But really- its so easy.

TWO- its really cheap.  Beans are probably the cheapest protein in the grocery store, am I right?

THREE- they are healthy.  Just so long as we keep the Sriracha mayo to a minimum (I have a hard time with limiting the 'sauces'.  I always want extra!)

FOUR (because I feel like just three is limiting the amazing that are bean burgers) - you can put absolutely anything you want in them.  The versatility is endless.

This recipe, I can promise, even your household carnivores will enjoy.

Vegetarian (dietitian says go meatless at least once a week), high in fiber (we all need more fiber, yo), and if your diet requires it, gluten free by simply subbing out the panko breadcrumbs for gluten free oats (excluding the bun, too).

also..

Sriracha on er'thing.

Ingredients

BURGERS

adapted from eat, live, run 

3 (15 ounce) cans black beans, rinsed and drained

1 egg (..or 2 if your mixture seems to be really dry and crumbly)

2 jalapeño peppers, seeds + ribs removed

2 cloves garlic

1/2 teaspoon salt

1/2 teaspoons black pepper

2 tablespoons tomato sauce

1/2 cup panko breadcrumbs

1/4 cup chopped fresh cilantro

2 teaspoons chili powder

1 teaspoon smoked paprika

1/2 cup frozen corn, thawed

avocado, sliced thin

hamburger buns

SRIRACHA MAYO

adapted from Cooking Light

1/4 cup canola mayo

2 teaspoons Sriracha sauce

2 teaspoons cider vinegar 

--

In a food processor, pulse together jalapeño, garlic, 1/2 of the black beans, salt, & pepper.  Remove bean mixture from the food processor and combine with remaining black beans, egg, panko, cilantro, tomato sauce, and thawed corn.  Fold in chili powder and paprika.

Form into 6 'burger' patties.

Heat a grill pan over medium high heat- cook burgers on each side for 4-6 minutes.  

Serve on hamburger buns with avocado slices and Sriracha mayo.

For the mayo: combine all ingredients - mix well.

This recipe is written so that I can make plenty to feed my family, but also to freeze some for later cooking.  To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into labeled containers or freezer safe bags.  I can't promise you'll have left overs to freeze.  They are good.  I've been craving this recipe since I made them.. We might have these burgers again very soon.  Just so I can eat the leftovers.

It was a crowd pleaser at this table.

I served these with baked fries (and ketchup!).. but they would be amazing up on top a bed of brown rice or quinoa with shredded jicama, peppers, avocado and a vinaigrette dressing for a healthy veggie bowl.  

 While dinner time isn't usually a huge mess anymore, we do still strip the girls of most of their clothing and always throw on a bib before setting them up in their highchairs at the table for meal times. We are bib-lovers of all kinds, and have been since they started solids at 4 months.  

While we have graduated from the 'pocket-bibs', we had the opportunity to try out these apron-style reversible bibs from Dabbling Duck Boutique.

 The 'food protection' of these bibs is pretty impressive. These bibs have arm holes for full coverage of the shoulders torso.. and while I just said my kids aren't super messy anymore, after this typically non-messy meal they somehow got ketchup on their shoulders, too.

Excitement on this face for veggie burgers.. and for the new colors on her bib.

Four bobby pins in that girl's hair doing nothing for her at the moment..

 Parker is a 'sauce dipper', like her mother, and no matter what sauce is on her plate, everything is dipped before it goes into her mouth (and everywhere else on her person). 

On this night we were covered for the mess.  Literally.
I tossed these messy bibs in the wash after dinner - and Parker was clean as a whistle.
Well.. her ketchup covered face sung a different tune, I'm afraid.

 She is the silliest.  The silliest and the most sassy.  Gives me a run for my money in every situation- but that smile captures it all into one sweet pot of sugar. 

..and there is also this face.  I have two sweet babes I share the table. 

These burgers.  Delectable and delicious.  Mix them up, throw them on a salad or eat them with a bun.  But don't forget the spicy mayo.  You won't be disappointed! 

mint arrows bibs c/o dabbling duck boutique

flex straw sippy cup c/o nuby 

WE EAT | Toddler Snacks Part II

We have approached an age of toddlerdom that is no-longer really one that I can actually 'control' what my girls will eat, rather it is mainly about the choices they make on their own. And to two year olds- its all about the choice making ability.

..and if you don't let them make the choice, heaven forbid, you'll be shunned for choosing applesauce over goldfish crackers at snack time.

Up until the twins were 13 months old, I prepared fruit and veggie purees, along with oatmeal for their 'mealtimes', and if they hated my puree that day, or randomly rejected the oats I had made (which always broke my heart because of the ounces of breast milk mixed into it..) they nursed just fine every 4 hours - no hungry bellies.  After their one year milestone, I introduced them to a ton of new, interesting, and albeit scary foods, and while some they 'liked', others it took several attempts t get them to try, eat, and eventually accept that they liked it.

For reference- it can take up to ten attempts of introducing a new food, so don't give up after the first 2 or 3 rejections:)

We still battle it out at meal times because my kiddos have never been outrageously ravenous eaters- even when they were teeny- never more than 7 ounces in a bottle on their very last day to drink from a nipple.  I had to be mindful of the amount of purees and oats I offered because if they ate too much, they wouldn't nurse well.  During that first year we ate yogurt & fruit puree in the mornings for a 'snack', and veggies and oatmeal in the evenings as 'dinner'.  I had a hard time not comparing my gils to other babies around me that were drinking 8+ ounces of formula/breast milk and eating three meals a day.  

That just wasn't happening in our house, and that's okay!

All that being said- snacks are a big deal in this house.  I know and find satisfaction that if they don't eat well at a mealtime, they'll be asking for a snack in an hour or so.  It is for all these reasons that I keep a TON of healthy snack options in the house.  

I've mentioned some of our favorite healthy snacks HERE, but I thought this list was in need of an update seeing that the girls were just about 18 months when that post was published.  We have gotten pretty creative around these parts in attempts to introduce new foods (snacks) - it always seems to go better when they are in the form of a snack over the pressure of sitting at the dinner table.

When it comes to feeding myself - and now my family, I have a responsibility to keep things relatively healthy.  Sure we have things like Oreos (mini golden Oreos are amazingly addictive..) and Fruity Pebbles in the house - because, well, we ARE human.  Being a dietitian seems to tag me on the back and 100% healthy, 100% all the time.  I'd say about 80/20, folks. 80% of the time I make solid healthy choices, and the other 20% is for cookies, Sour Patch Kids, and too much Mexican Food for dinner.  

ANYway

So - as a mom, regardless of my educational background, I have this responsibility to provide great nutrition to my kiddos and husband.  There is a TON of junk on the market - even that labeled as 'alll natural' or 'organic' can still be highly processed and filled with sugar.  Even organic sugar. What. 

Sugar is sugar. 

See more on organic HERE.

There are a ton of ways to eat, purchase, and choose foods- but really, the basics of healthy, clean eating (and I mean real clean eating - not some cleanse.. because those do not happen in this house.)

The BASICS:

Whole food ingredients | Fresh produce | Lean meats | Minimal sugar + pre-packaged foods

  Preparing meals and snacks for babies, toddlers, adults can be exhausting- but as I have always said, a little preparation goes a really long way.  Being prepared with not every single item on the list below is necessary, but taking steps to making these options a regular habit can make your life much easier when it comes to figuring out what in the world to feed your family (or yourself!)  

I small confession- a conglomerate of these snacks have actually become 'on-the-go' meals in the car. The best of both worlds, right?

So, here we have it:)
All natural peanut or almond butter + apple slices

No-Bake Energy Bites 

Fruit Leather (a totally NONscary way of making it)
applesauce + graham crackers
mango cubes + lowfat yogurt
banana slices + almond butter (justin's nut butter is our favorite)
kale chips (chopped kale tossed in olive oil & kosher salt; baked at 275 degrees for 20 min)
hummus + sugar snap peas
guacamole + tortilla chips
cucumbers + cherry tomatoes + 0% plain Greek yogurt
edamame + baby carrots + light ranch dressing

 hard boiled egg

popcorn + cashews

cottage cheese + sliced peaches + pineapple chunks

string cheese + apple slices

celery + peanut butter + raisins

trail mix + frozen greek yogurt

 frozen banana

frozen grapes

homemade granola bars

avocado + whole grain bread

sweet peppers + black beans

homemade muffins (love these berry muffins)

fruit pouch (we like ella's kitchen)

dried cherries + multi grain cereal

 brown rice krispie treats

baked cinnamon apple chips + peanut butter

zucchini sticks + red pepper hummus

orzo + cherry tomatoes + all natural deli turkey (boar's head) + vinaigrette dressing

fruit yogurt smoothies (stonyfield farms)

apple nachos

goldfish crackers + string cheese

pretzel sticks + nutella

cucumber + watermelon cubes + feta cheese + balsamic 

berries + dry roasted (unsalted) almonds + cheese cubes

 apple slices + grapes + cubed melon

tortilla chips + fat free (organic) refried beans + tomato salsa 

graham crackers + low fat cream cheese + strawberry preserves

tortilla + peanut butter + banana

popcorn + dried apricots

broccoli + carrots + cherry tomatoes + light ranch dressing

plain yogurt + blueberries + honey

clementines + banana slices 

cheese cubes + wheat crackers

WE EAT | {crock pot} Mexican Quinoa Chili

The crock pot.  I feel like it has a permanent place on my island countertop these days.  We have been living and breathing simplicity since we find out I was pregnant (funny how that whole exhaustion thing works, eh?) and what is more simple than dinner being ready just moments after you arrive home from a busy day at work or chasing toddlers around all day?

I dare you to suggest something.

I've revised my once adoration for Pinterest.. I fell out of the habit of skimming it every waking moment it after the girls arrived.. I don't know if it was that fact that my mind was a tad overwhelmed already with baby needs or if it was pure burn out from 5 months at 23 hours/day of scrolling my feed while on bedrest. It was my search of 'easy family dinner meals' that brought a version of crock pot Mexican Quinoa to my attention.  

Well, duh.

Crock Pot Mexican Quinoa Chili

adapted from chelsea's messy apron + cooking light

1 and 1/2 pounds butternut squash

1 cup chopped zucchini

1 can (15.25 ounces) no-salt-added pinto beans, drained and rinsed

1 cup uncooked quinoa, rinsed

1 teaspoon minced garlic

1 1/2 cups chopped yellow onion

1 can (14.5 ounces) fire-roasted petite diced tomatoes, undrained

2 diced jalapeños, seeds and ribs removed

1 can (19 ounces each) mild red enchilada sauce

1 can (19 ounces) green enchilada sauce

1 cup vegetable broth

1 1/2 tablespoons chili powder, or more, to taste 
2 teaspoons ground cumin 
1 1/2 teaspoons paprika (I used smoked paprika) 
1/4-1/2 teaspoon cayenne pepper (depending on your preferred heat!)
Kosher salt and freshly ground black pepper, to taste

the juice of one lime

Optional toppings: cubed avocado, shredded cheese, additional fresh lime juice, plain greek yogurt, chopped cilantro, & tortilla chips for dipping

--

Spray your slow cooker with nonstick spray.

Peel and deseed the butternut squash. Cut it into cubes and place in the bottom of the slow cooker.  I actually used prepared butternut squash (3-4 bags) found in the prepared produce section of my grocery.

Add in the corn, black beans, rinsed quinoa, minced garlic, tomatoes, diced jalapeño  the 2 cans of enchilada sauce, vegetable broth, and seasonings.

Stir well and cover and cook on LOW for 6 hours or until the quinoa is cooked and the butternut squash is tender.

Remove the lid and stir everything together really well. Squeeze in lime juice and stir.  Allow the liquid to absorb while on low for another 1 hour or until mostly absorbed.

Season with any additional spices and/or salt and pepper if desired.

Top bowls with toppings - We love shredded cheese, fresh lime juice, avocado, and 0% plain greek yogurt!

This was another one-pot wonder win in our house.  Anything that Parker and Jolie can spend 36 minutes 'stirring', is a win at the dinner table.  Also, as usual, dipping tortilla chips into anything is fanatically entertaining.

I usually leave the chips out of eye sight until they've taken several good spoonfuls.  Because then really, they aren't just eating chips for dinner.  They've tasted the food and decided, yes I do like this, or no, mama - take it away!  If we experience the latter, it usually takes some coaxing with the chips or some kind of 'reward' for at least tasting their dinner (reward being chocolate instant breakfast in their milk with dinner).  Often once they've tasted the food, and we leave them be, they will continue to eat on their own.  

Mom wins.

 Please excuse my homely looking child. The weather has been amazing out, so the hours leading up to dinner have been spent outside on the patio.. resulting in the windblown-rag-a-muffin look.

 Just taste it.  You will LIKE it, child.

a food face says that she liked it.

 You never know what you are going to get at dinner time.  Last night it was fun an games.. silly laughter and squeals while we ate.  The night before.  Screaming, crying, throwing food.

A real disaster.  No pictures of dinnertime THAT night.. although it would be an entertaining post to share.

They keep me on my toes, and I appreciate it most of the time.  What I don't appreciate is rolling over in bed to find a piece of fish that made it's way to my hair without my knowledge.. 

had my reaching for the saltines, ya'll.

I do believe the clapping was a result of my introduction to tortilla chips:) 

 potty break.

every.single.time.

 ..and Jolie.  Always in attempts to make us laugh.. and she is 100% successful.

 Three things about this meal that I think we all can appreciate.

1.) crock pot (hello)
2.) vegetarian.  Because even if you aren't a vegetarian, your meat eating self or hubby can appreciate it.. and its trendy to go meatless, don't you know?
3.) ..It is also trendy to eat quinoa.  And quinoa is really, really good.  'Just like rice!'
..and a fourth reason because it's worthy.. c r o c k p o t

WE EAT | Meal Planning Monday

Hello, Monday!

This weekend was amazing.  I still cannot believe it has come and gone..

..and in case you didn't catch all the crazy of the gender reveal party over on Instagram..

We are having a girl!

photo : bfaith photography

Much much more of that and a full recap on the blog t o m o r r o w about this overwhelming evening (I bawled before we even popped the confetti bombs.. really.)

But for today -- lets meal plan!  I've taken some help from a few store bought options, and we've been having a lot of leftovers lately, so next day meals are planned around reusing the main meal from the night before.

I have been eating refrigerator oats almost every morning - and having the best time making up recipes for a new version of these oats every morning! 

A definite favorite has been Strawberry Oats with Almond Butter. 

The girls love it, too!  Get your grocery lists ready:)

red pepper hummus: sabra 

veggie burgers: morning star 

almond butter: justin's nut butter

greek yogurt: chobani

wild rice: uncle ben's 

yogurt pouch: stonyfield farms

waffles: kashi

mexican rice: uncle ben's 

Recipe Links

Slow Cooker Mexican Quinoa

Grilled Red Pepper Hummus Burgers

Avocado Quesadillas

Sausage Corn Chowder

Broccoli Corn Bread

Black Bean Tacos

Guacamole

Recipes

Refrigerator Oats
1/3 cup whole oats
1/3 cup skim milk
1/3 cup strawberry greek yogurt
1 tablespoon almond butter
--
Combine all ingredients in a mason jar with a lid and give a hard shake.  Place in the refrigerator and allow to sit overnight.

Vinegar Slaw
1 cabbage sliced thin
1 onion sliced very thin
Sprinkle 3/4 cup sugar over cabbage and onion
Heat together the following:
3/4  cup vegetable oil
3/4 cup distilled vinegar
2 teaspoon sugar
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
--
Pour heated mixture over cabbage and onions -  stir and refrigerate for at least 24 hours.

Smokey Tilapia

4 tilapia fillets
McCormick's Sweet & Smokey Dry Rub (in the spice aisle)
The juice of one lemon
--
Warm olive oil in a large sauce pan.  Coat the tilapia in the dry rub.  Add to the warmed pan and cook until fish is opaque - about 5 minutes per side.
Squeeze lemon juice just before serving.

Steamed Brussels Sprouts
15 brussels sprouts, trimmed and cut in half
2/3 cup water
2 tablespoons butter
1 teaspoon salt
--
Place sprouts in a saute pan with 2/3 cup water.  Bring to a boil, add salt and pepper and reduce heat to medium low (simmer).  Simmer/steam for 15 minutes.  Remove from heat.  Add butter and serve!

Maple Brown Sugar Oats
1/4 cup oats
2 teaspoons dark brown sugar
1 teaspoon maple syrup
1/2 cup milk

Tomato Salsa
1 medium onion (yellow or white), quartered
1-2 jalapeno peppers, seeds and ribs removed

1 hot yellow pepper, seeds and ribs removed

3 cloves garlic

1 (28oz) can whole peeled tomatoes, UNdrained

1 (15oz) can diced tomatoes with garlic and onion, drained

1 (15oz) can stewed tomatoes, Mexican style, drained

1 (10oz) can diced tomatoes and green chilis, drained

1 medium bunch cilantro

2 teaspoons salt

1/4 teaspoon cumin (optional)

The juice of 2 large limes

2 avocados, diced (optional)

--

Place onions, garlic, peppers, tomatoes, salt and cumin (if desired) in a food processor (or blender). Pulse until combined. Add cilantro, stems removed, and pulse until just broken down to desired consistency. Add lime juice and pulse 2-3 times to incorporate. Pour salsa into serving dish, add the chopped avocado.

Quinoa Veggie Salad
1 cup cooked quinoa
1 cup grape tomatoes, sliced in half
1 avocado, cubed
1/4 cup diced purple onion
1/4 cup feta cheese
lemon vinaigrette dressing
 --
Comine all ingredients and allow to rest in the fridge for at least 4 hours or overnight.  I make this at least once a week - everyone loves it!

Parmesan Asparagus

1 bunch asparagus (about 1 pound)
1/2 cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
--
Preheat your oven to 400 degrees.  On a foil lined baking tray, toss the asparagus in the oil, salt, and pepper.  Bake the asparagus for 10-12 minutes.  Remove from the oven and sprinkle cheese evenly over the asparagus.  Place back into the oven for 3-5 minutes, until the cheese is melted and golden brown.   

WE EAT | {Oven Fried} Asian Orange Chicken

When I talk about Asian foods with Jordan, he names Orange Chicken and fried rice.. or Shrimp Pad Thai as his favorites.  I gladly high-five him in agreement.  About 98% of the time he is kidnapped by the Food Court toothpick guy.  You know, the one that hands out the free buffet-style-chinese-chicken-something or other.  Usually, I’m walking myself right over to a sandwich place or other fare and he dissappears off to the buffet line.  Those toothpick guys bee-line right for him.  Such an easy target.

I asked Jordan for a sweet 'honey-do-what-I-tell-you-because-I'm-pregnant' favor the other day.. to bring me home a family size order of Orange Chicken from Panda Express.  I'm having a hard time with portion control right now.  Portion control being - I want everything in sight, but in the very same moment I absolutely HATE everything in sight.  It is a hard road and fine line to walk.

Well, this night I made my own Chinese chicken that actually made it to the dinner table.  

No toothpicks needed.

Asian Orange Chicken
adapted from: gimme some oven 

Chicken

1/3 cup honey

2 tablespoons fresh lemon juice (about the juice of one lemon)

2 tablespoons rice wine vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

1 teaspoon Worcestershire sauce

1 pound boneless, skinless chicken breast, cut into bite sized pieces

2 tablespoons all-purpose flour

Sauce

3 cloves garlic, minced

1/2 cup orange juice (pulp free)

1/2 cup honey

1/3 cup low sodium soy sauce

1/4 cup rice wine vinegar

3 tablespoons cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon white pepper

zest of one orange

pinch of crushed red pepper flake
--
Combine first 6 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.

Preheat oven to 425 degrees.  Remove chicken from the marinade.  Add in flour to a medium sized bowl and toss to coat, shaking off excess. Line a jelly roll pan with parchment paper and add the chicken, spacing evenly across the pan. Bake 20 minutes, stirring once halfway through.

While the chicken is baking, combine sauce ingredients in a medium sauce pan, whisking to combine.  
Bring to a low boil and heat until thickened; about 4-7 minutes.   

Remove chicken from the oven and place in a large mixing bowl.  Toss with the thickened sauce, stirring to coat each piece. 
Serve over hot cooked noodles, rice pilaf, or quinoa!

It usually takes some coaxing for new foods, and while oven fried chicken (ahem..chicken nuggets..) are nothing new, it was the sauce that was questionable for these two.  Dr. Brown's makes these amazing stacking dipping cups - making the perfect place for the orange sauce.  We often use these spill-proof containers along when I'm out running errands and want to bring fresh fruit or snacks.

 After first tastes..Jolie attempted to talk us all out of the sauce.

 And then she actually tasted it.. well I think this face says it all.  So, the chicken won out over the sauce in Jolie's book of picky foods and I was thankful to have the dipping cups rather than just pouring the sauce over the chicken as Jordan and I enjoyed it.

Parker was all like 'mmmmmmmhmm' after every bite.  Something she picked up from her daddy recently.

Can we talk about their new bibs for a second?
If these snap bibs didn't make dinner time more colorful.. we were in DESPERATE need of new bibs and these have fulfilled my hearts desire for meal time.  I was worried I would be disappointed without the pocket catch-all that I'm used to, but really I don't miss it.  You know what else I don't miss? Cleaning those nasty pockets.  Mushy cereal. Squished peaches.  Ew- banana!

I could go on, but then the rest of today's meals would be ruined by pregnancy food aversions and I would be stuck with saltines YET AGAIN.  Thank you to the nausea gods for overlooking me, but while I'm not nauseous, I just don't like food right now.  But then the times I do, I want all the food (like, all of it).  A lot.  And here were are walking the fine line again.

Did I mention this is better than Panda?

toddler plates / circo for target (similar)

toddler utensils / oxo tot

dipping cups c/o dr. brown's

bibs c/o snap bibs