1 Lunch + 2 Snacks #125
LUNCH – Omelette Training
I really want the kids to like omelettes. I just love the idea that I can add lots of veggies, mix things up by trying different combos and if I make a few extra, I can use the leftovers for quick breakfast (or lunch) sandwiches.
However, jumbled up, mixed up, cooked all together food does not always go over well with kids, so my solution is omelette training. As I often do when I am trying to introduce a new food to the kids, I serve the components separately. Take the oatmeal below for example, when I first started serving oatmeal I made it absolutely plain. No add-ins, just oats cooked in water. The add ins I introduced on the side and the kids had the option to add them or eat them separately. As they grew to enjoy the oatmeal more and more, I was able to add some of those add ins right to the oatmeal.
They all like scrabbled eggs (I made these ones with cottage cheese mixed in) and I chose veggies that they all like. So no hurdles with the food itself, just the idea of having it all cooked together. I topped the scrabbled eggs with the chopped peppers and tomatoes knowing that they could easily take them off and eat them separately and it would leave the scrabbled eggs uncontaminated, so to speak:)
I’ll serve it this way a few times, paying attention to who is eating what and how. When I notice the kids are eating it all together (some already are) and not picking the veggies off and eating them separately, then I will take the next step of adding a few right in while cooking the eggs. Omelettes here we come:)
SNACK – Oatmeal with Quinoa, Pears, Walnuts & Cinnamon
I added 1/2 cup of (well rinsed) quinoa to our oatmeal this morning, along with some cut up pear, chopped walnuts, some cinnamon and milk. I used my regular oatmeal recipe and just added the quinoa to the water along with the oats. I stirred the chopped up pear in near the end of the cooking time and after transferring it to individual bowls, sprinkled on some chopped walnuts and cinnamon. The perfect start to a very snowy day:)
SNACK – Veggies & Roasted Carrot and Cauliflower Dip
Guess what we had for dinner last night? Yep, roasted carrots and cauliflower! And right after we were finished dinner, the leftovers went straight into my food processor (which was waiting on the counter) along with some chickpeas and a few other things to make this tasty Roasted Carrot and Cauliflower Hummus. All ready to go to pack up school lunches (which we do the night before) and for a weekend of dipping.
1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)