Monday, July 2, 2012

Meal Planning Mondays: Let's talk Beverage and Breakfast.


Have ya'll been hitting up your local farmer's market lately?


Such a lovely aspect of summertime.
We don't do our full-on grocery shopping there. A little difficult and pricey to stock up on that much locally. But it makes for a perfect family outing on a weekend morning or early evening.


Plus my kids seem to grow fonder of fruits and veggies after discussing them with nice old farmers in straw hats....
How do you get your children to eat, or at least try, healthy foods?

Rae's top four:

1. Engage them in the purchasing/cooking process in some way. We play "name that veggie" in the produce aisle. Lils can tell the difference between a serrano pepper and a jalepeno. BAM. LOOK WHO'S AWESOME NOW. 
2. Enhance healthy food with a little butter or sugar. Slowly wean down the butter/sugar over time. Eventually, they acquire a taste. Trust me. 
3. Good soldiers/Bad soldiers. I remember hearing of my cousin visualizing good and dark forces during his leukemia treatments as a child. Star Wars was big then. Throughout his battle this mighty little warrior visualized the good side overtaking the bad. Today, he is married with two beautiful daughters. Love inspiration like this!
Anyways, I started likening good and junky foods to the "soldiers" we send into our bodies. In our home on any given day you might hear my kids remark "Oh Mom this one has LOTS of good soldiers, huh?" and "Oh my stomach hurts, I ate too many bad soldiers" after they down an entire bag of cheetos. It's especially poignant when they have a cold or the stomach flu...an apt time to remind them: It's a lucky thing you have lots of good soldiers in there fighting away that bad feeling, huh? They will make it better soon. We have to make sure you keep sending more in for the future!
4. Lie, lie, lie. Or at least exaggerate the truth. Oh Looondon, avocados make your hair super shiny like Rapunzel. Lily, blueberries make your eyes sparkle! Celery will make you better at math! You don't want to eat your broccoli?...okay fine...it is only the main ingredient behind riding your bicycle without training wheels.
What? Do you have any better suggestions?
{For the record, London eats avocados like they're apples now. Thank you very much. And her hair is. shiny.}
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This week's recipes:


1. For your farmer's market finds:




It's Peachy! Lemonade


  • 4 cups water
  • 2 cups coarsely chopped peaches
  • 3/4 cup sugar
  • 1 cup fresh lemon juice (about 6 lemons)
  • 4 cups ice
  • peach, cut into 8 wedges
  1. 1. Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
  2. 2. Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.

Recipe adapted from Cooking Light

{I would try this with any recipe with any berry as well: rasberries, strawberries...mmmmm}
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2. Kids' Favorite.






Smoothie Breakfast Pops

1 cup frozen fruit of choice (We used a Costco blend of peaches/mangos/pineapples)
1 cup Almond milk (or cows if you prefer)
1/4 cup ground flaxseed
2 bananas
Drizzle of honey or agave nectar
1 cup Greek yogurt (any flavor)

Blend above ingredients in blender until smooth. Pour into popsicle molds.
Freeze and serve for summertime breakfast.

And! Cool Mom alert!: Finally, a popsicle in which you don't have to deny them seconds. Or thirds or fourths....




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3. Saturday Morning Breakfast. 


 The Love Child Produced when Coffee Cake and Pancakes Elope Together and have a Scandalously Naughty Buttery Maple Syrup Drizzled Affair.

Cinnamon Streusel Pancakes


For the Pancakes:

Prepare pancake batter according to your favorite box mix. That's what we do.
Or google your own homemade recipe. We don't have time for that here.

Cinnamon Streusel topping:

1/2 cup flour
1/2 cup brown sugar
7 tbsp cold butter, cut into chunks
1 tsp cinnamon

Mix all streusel ingredients in a bowl until it forms a crumbly mixture. Heat your griddle, add a cup of batter and sprinkle with a generous heaping of streusel. Cook until pancake is ready to flip. Apply more streusel to alternate side. Cook just until pancake is set and remove promptly. We like ours barely done.
Serve with butter and maple syrup.





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Enjoy!














1 comment:

Emily said...

I just drooled all over the pillow I'm laying on. YUMMY!