What's for Dinner & School Lunch: Week of 12/ 8

Here is what’s for dinner this week (2 adults and 3 kids ages 2,12 & 15) and school lunch x 2 (3 year old and 12 year old) . Most recipes are gluten free since 2 of us are gluten free. As always, we meal plan to make eating healthy whole foods meals easier. Processed foods (even organic) are our main source of phthalate exposure today. The simple act of cooking at home greatly reduces your exposure to this harmful endocrine (hormone) mimicking chemical.

MONDAY: ido’s chicken kebabs

This is easy and tasty and did I me mention easy?  I just skip the seasoning that I dont have and it STILL tastes great!

TUESDAY: Cuban picadillo .

I have been making this recipe for 20 years, but it is very similar to the one linked ( i dont add olives and use avocado oil  instead)  you can eat this with rice, quinoa, make a lettuce bowl or lettuce wraps, you could even make empanada and use this as a  filling!

WEDNESDAY: Shredded chicken sope

This is a favorite go to recipe in my household. Every single one of us loves it. What I do to make it more child friendly and lower tox:

• We make our own black beans from organic dried beans instead of using canned refried beans

• avocado oil instead of canola oil

• masa harina is always organic because corn is highly sprayed with pesticide, including glyphosate

• Skip the spicy ingredients for the kids

THURSDAY: lentil chili

(Here is a slow cooker option)

I'm always trying to incorporate one vegetarian meal a week at least  ( although lunch is often vegetarian). This recipe I've never made, but looks really yummy and comforting for the cold. A few changes that I will make to suit my family taste buds include.

• No jalapeño

• I might switch out the kidney beans for chickpeas that come in glass

• If I can, I will try to use dry black beans  and cook them before if not Jovial has cooked black beans that come in glass

FRIDAY: ginger garlic stir fry

Since we are already eating a lot of chicken this week, I'm going to make this with steak. I love a stirfry because it's a good way to get in some veggies in and comes together quickly! For my kids, I will add carrots, broccoli, snap peas and onions

SCHOOL LUNCH

• MONDAY: hummus carrot tomato sandwich: gluten free bread for my son  from the farmers market. i shred the carrots!

• TUESDAY:  cobb salad ( 12 yo) deconstructed cobb ( 3 yo)  with: lettuce, hard boiled egg, tomatos, feta, avocado, cucumber & chicken ( from previous night)

• WEDNESDAY: leftover cuban picadillo with freshly made quinoa

• THURSDAY: shredded chicken lettuce cups ( add cheese  and diced tomatos on the aide for kids to sprinkle on to make it fun)

• FRIDAY: pesto pasta!

Have a great week!