Happy New Year! After much reflection, I have slightly modified how I approach cooking for and feeding our family. I will write a post addressing all the rationale behind this soon, but the gist of it is that I am less focused on a 100% whole food diet. After doing it for 2 months, I found it to be unrealistic for our family for many reasons. I continue to make our meals from scratch, but I am using a few “processed” foods such as tortillas, bread, etc. That’s not to say that I won’t make these things sometimes, but I am not putting the pressure on myself to do it all of the time. On that note, I am more focused on buying organic, non-GMO, and foods with no preservatives and artificial ingredients. I continue to remain steadfast about sugar intake. I am also more focused on appropriate portion sizes. Lastly, I have gradually experimented with various types of dairy and eggs in the kid’s diets, and there has been some success with that. Like I said, more on that to come………
For now, on to the first whole food school lunch for 2015!
- vanilla soy yogurt sprinkled with cinnamon
- mixed berries (strawberries, blueberries)
- celery and peanut flax seed butter
- refried beans and cheese quesadillas (mixed whole wheat and white flour tortillas)
Below are some pictures of some of the products that I used in this lunch. All are non-GMO, organic, BPA free packaging, etc. All of these things came from Whole Foods Market. It is a 30 minutes drive for me, but well worth it. I haven’t been going there often since our move, but I plan to change that because their selection of non-GMO, organic, vegan/vegetarian, grass-fed, free range, etc., etc., products is unbeatable.