What's for Dinner & School Lunch Week of 2/9/2026

Happy Sunday!

Apologies for the delay today- I got caught up with the Super Bowl! Hope everyone who watched enjoyed!

As always, these recipes are mostly gluten-free ( 2 of us are gluten-free at home, if any changes have to be made to make the recipe gluten-free, I do specify in the recipe.) and designed for two adults and three kids ages 15,12 and 4.

Scroll down and you will find what I send for lunch for two of my three kids. School lunch is yet another source of harmful chemicals for most kids so, while it can be a pain to prep lunch in the morning, it is an important way to reduce overall toxic burden in kiddos, especially the youngest ones!  I often send leftovers to make my life easier.

DINNER

Monday:  gluten free meatloaf

this recipe asks for a whopping 1/4 cup of sugar, and it is totally unnecessary.!! skip!

Tuesday: one pan Mexican chicken and rice

This recipe calls for two canned goods which I substitute because canned goods are almost always a sure source of BPA. Instead of canned diced tomatoes I will dice them myself fresh. The enchilada sauce, I am contemplating skipping altogether and instead making fresh tomatillo sauce by roasting green tomatillo and blending them with a little bit of salt)

Wednesday: miso mushroom crisy rice

I might add some broccoli to this one

ThUrsday: ground turkey quinoa bowl

No need to add the sugar ( Why do so many recipes feel the need to add sugar? It's so so unnecessary.)

Friday: lomo salteado

Lomo Saltado is a Peruvian stir-fry that was influenced by the Cantonese-Chinese community that migrated to Peru. This Chifa dish consists of beef tossed in a sauce made up of simmered tomatoes, red onion and soy sauce.... you might want to skip the aji

SCHOOL LUNCH

We use bento style school lunch containers for my preschooler and larger containers made out of stainless steel for my sixth grader. For the preschooler, items I usually send her with include:  berries, tomatoes, cucumbers, kiwi, grapes, carrots and hummus, edamame, organic corn, green bean ( with some butter)... These are usually snack foods that we find travel well.

• pasta with pesto

• meatloaf leftover

• left over chicken and rice

• green lentils

• quinoa with mishrooms and feta

Here is to a great week! xx Aida