Food for kids…(what to pack for lunch, quick breakfast, and more…)

If I had a dollar for every time someone has asked me, “What do you feed your kids when eating Paleo?” I would be a gazillionaire…  The short answer is, they eat what I make - and what I allow in my house.  If you only have healthy options available in YOUR house, there will not be any need for arguing, negotiating, begging, or pleading.  ALL the food in my house can be eaten whenever my kids want to eat it, there is no “special” food, reward food, or “dessert” food.  If we DO have ice cream in the house, or chocolate, the kids can eat it.  BUT this does not happen very often and if we want a dessert like ice cream we leave the house to get it.  This way –  it’s over, it’s done, and there are no crying fits for dessert after every meal.  A big treat in my house is sliced strawberries, blueberries, and raspberries with a drizzle of honey and served with home made whipped cream or served in a bowl with coconut milk.

Next big question I have been getting, what do I pack my kids for lunch?  Pictured is what my 6 year old will have for his school lunch tomorrow.  It’s a tupperware of chicken and hard boiled egg salad, carrot sticks, dried cranberries and pistachios, and mandarins.  Sometimes school lunch will be deli meat, celery sticks, apple slices, and a dried fruit bar from Trader Joes.  My 14 year old usually packs his own lunch of pastrami, celery and carrots, an apple, and cashews.  Sometimes he chooses to eat hot lunch and comes home feeling like crap.  He’s 14 and understands what happens when he makes his own choices.

Another question that often arises is how do we handle the need for a quick breakfast: My oldest is typically our breakfast guy.  I teach early morning classes 5 day’s a week so my husband and kids are on their own most mornings.  My son will fry up some bacon, scramble up a half dozen eggs, and then my husband packs individual tupperwares of eggs and bacon for everyone and they all eat in the car.  Sometimes I’ll make a big batch of sweet potato and sausage hash that lasts a few days or I’ll make a giant frittata that we eat throughout the week.  Hard boiled eggs are a must and I recommend always having a dozen ready to go in the fridge and you can see from my pics that hard boiled eggs do not have to be boring!  : )

Also pictured is a bunch of after school snacks as well as food I always have in the car such as tupperwares full of nuts, dried unsweetened cherries, and pieces of beef jerky.  I never leave home without a bag of beef  jerky, dried blueberries, sliced apples and nuts.  My kids are ALWAYS hungry when I pick them up from school and with food in my car there is never even a request for fast food.  At this point my kids understand that fast food is horrendous anyways, in fact, my 6 year old got into a huge debate with his teacher the other day – his argument being that no one should EVER go to McDonald’s.  She was teaching a health unit and mentioned that it is possible to find healthy choices at McDonald’s and that eating fast food periodically is ok…  For those of  you who know my 6 year old, you can probably imagine this conversation…

So, those of you with kiddos, you can make it happen!!  Don’t be neurotic, but be strong.  Remember, the food that enters your house is there because it was YOUR decision.  If my kids go to a friend’s house or to a party, I DON’T attach a note to their foreheads reading that they cannot eat gluten or sugar, I just rest assured that 95% of the time they have real, quality food, and I SEE that they are healthy, active, and overall pretty amazing kiddos….

Caraway Chicken With Belgian Endive

I love food that looks fancy, tastes delicious, and yet is extremely easy to make!!  This dish is just that!!

Caraway Chicken With Belgian Endive

2 lbs boneless chicken thighs

8 strips of cooked and chopped bacon

1 apple sliced

1/2 cup apple juice

2 tbsp caraway seeds

3 Belgian endives

1 tsp sea salt

cracked black pepper to taste

Place chicken thighs in the crock pot and mix with caraway seeds, salt, and pepper.  Slice endives in half lengthwise, remove core, and slice into long strips.  Layer sliced endive on top of the chicken thighs, then sprinkle bacon pieces over the endive, and layer the apple slices on top.  Poor the apple juice over the entire dish and cook on low for 6 hours or until the chicken is tender and falling apart.

Chicken and Veggie Roll-ups

I give all the credit to my husband for this recipe.  He  made this on a weekend because it was a little more labor intensive then what we typically have time for during the week. 

Enjoy!

Chicken and Veggie Roll-ups

4 chicken breasts cut in half

3 carrots cut into strips

3 zucchini cut into strips

3 tbsp olive oil

1/2 tsp sea salt

palm full of fresh minced rosemary

crushed black pepper to taste

8 slices of bacon

1/2 cup chicken broth

Preheat oven to 350 degrees. With a kitchen mallet, flatten the halved chicken breasts between two pieces of waxed paper. Toss the sliced carrots and zucchini with the olive oil, salt, pepper, and fresh rosemary.  Place 2 zucchini and 2 carrot slices in the middle of the flattened chicken breasts, roll tightly, wrap with a piece of bacon, and secure with a toothpick. Place chicken in a baking dish and poor the chicken broth over the chicken roll-ups.  Bake for 45 minutes or until chicken is tender and no longer pink in the middle.  Quick tip – cook bacon prior to wrapping the chicken, but do not cook it until it’s too crisp to wrap!  Also, make sure you thinly slice your veggies or they will not be cooked enough.

Sauce:

2 eggs

2 tbsp cider vinegar

1/2 tsp yellow mustard

1 tsp sea salt

1/4 tsp white pepper

a pinch or two of cayenne pepper

1 1/2 cups olive oil

1 tbsp lemon juice

Blend all ingredients except for olive oil and lemon juice.  Once the ingredients are mixed, continue to blend and slowly add the oil and lemon juice until the sauce is mayo consistency.  Add the chicken broth drippings from your pan and continue to blend until smooth.  Poor of chicken veggie roll-ups and serve.

Go Lou Mars!!

For those of you who follow what’s happening at Norcal Strength and Conditioning, you are probably aware that Lou Mars, world class drummer is in the midst of trying to break the current world record for consecutive days drumming.  His goal is to reach 120 hours and he is currently at 52 hours and going strong!!  For all the details and to cheer Lou on, go here:

http://www.norcalsc.com/

Meatloaf and Baked Brussel Sprouts

This meal was a HUGE hit with my family!!

Meatloaf

1 diced red onion

2 lbs of grass fed ground beef

1 cup almond meal

2 eggs

1 can tomato paste

1 tbsp crushed garlic

1/2 tbsp sea salt

2 tbsp dried basil

1 tsp marjoram

cracked black pepper to taste

Mix all ingredients by hand in a large mixing bowl. Place meat mixture into a large glass baking pan and form into a loaf.  Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle.   

Baked Brussel Sprouts

1 lb Brussel Sprouts

6 cooked and diced bacon strips

1 tbsp dried dill weed

olive oil to taste

black pepper to taste

Steam brussell sprouts for 4 minutes and quarter.  Mix with all other ingredients, spread evenly in a glass baking dish and bake at 350 for 30 minutes.  Stir once half way through cooking time.

Chicken Sausage n’ Shrimp over Winter Squash Puree

I love one pot meals on busy days, hence my frequent crock pot recipes, but here is one that is not in the crock pot but still fast, and tasty.

Chicken Sausage n’ Shrimp

2 packages of gluten free chicken sausages halved and sliced (I used sun dried tomato from Trader Joe’s)

1 bag of frozen already cooked shrimp

2 sliced leeks

1 sliced red bell peppers

1 big bunch of chopped asparagus

1 cup chicken broth

1 tsp sea salt

1/4 tbsp all spice

garlic powder to taste

3 tbsps coconut oil

Saute leeks in coconut oil until soft, add bell peppers and asparagus until crisp but tender. Add sausages and all other remaining ingredients except for shrimp.  Bring to a simmer and add shrimp just until the shrimp are hot.  Serve over Winter Squash Puree.

Winter Squash Puree

Steam or pressure cook winter squash of your choice.  Peel squash and put into food processor with a big drizzle of walnut oil, a few shakes of garlic powder, and a dash of sea salt.  Process until smooth and creamy.

A Scramble, a Salad, and a Snack…

Ever notice how GIANT conventionally farmed apples are?  Check out the picture of an organic apple purchased from our local farmer next to a hard boiled egg.  This is what a real apple should look like, not the bowling ball apples you’ll find at the local supermarket…

Here are a couple of super easy recipes and a picture of a quick snack that I go to often when in a hurry…

Breakfast Scramble

1/2 cup of marinated artichoke hearts

1/4 cup sun dried tomatoes

1 sliced red bell pepper

1/2 sliced red onion

6-8 stalks of asparagus

6 eggs

olive oil

Saute all veggies and sun dried tomatoes in olive oil until the asparagus is still crisp but tender.  Add eggs and scramble together.  I made this for myself and my two little ones.  If it was the whole family I would have doubled the recipe… 

Spinach Salad

2 giant handfuls of organic spinach

3 hardboild eggs diced

4 strips of bacon crumbled

1/2 cup of roasted red peppers diced

1 organic apple diced

olive oil

small drizzle of red wine vinegar

1 tsp dried dill

black pepper to taste

Toss all ingredients together and enjoy!