People talk a lot about how expensive or time-consuming it is to eat well as a family. But for me, the biggest obstacle is this:
Healthy eating is much messier than unhealthy eating.
There are dishes. There are vegetable skins and scooped-out grapefruit bodies and cast iron skillets with food stuck on them. There are blenders that you must re-wash throughout the day if you want to have your bulletproof coffee AND your homemade sorbet. And there are the spoons and forks – so many spoons and forks – and the endless stream of dirty cups, because apparently little people must have a brand new cup for every new drink they have, even if they only drink water all day.
The dishwasher was empty this morning, and it’s already full again.
But it’s all worth it in the end, right? It’s like what we tell our daughter when she scrapes her knee – that’s a sign you are experiencing life. “You’re a warrior! Rejoice!” That’s how I wish I felt about the messes in the moment. But at least I’ve gotten to the point that I can feel that way when the day is done, the meals are made, and the children have been fed with nourishing food.
(And it helps that my husband helps with the dishes.)
FRIDAY, MAY 9
Breakfast: Scrambled eggs with leftover roasted asparagus from two nights ago, grapefruit (we really like grapefruit around here, if you can’t tell), roasted sweet potato wedges, almond milk for kids, black coffee (and lots of it).
Lunch: Red Bell Pepper and Mushroom Soup (recipe below photo), salad with green olives, cucumbers, and balsamic vinegar/oil, watermelon
Red Bell Pepper and Mushroom Soup
- 4 – 6 oz. mushrooms (I used Baby Bella mushrooms), chopped
- 1 red pepper, chopped
- 2 cloves garlic, chopped
- 1/2 onion, chopped
(Don’t be too worried about the chopping…it’s all going in the blender/processor anyway)
- 3 – 4 cups chicken broth (Here’s how I make mine)
- 1/4 cup coconut milk
- 1/8 tsp cumin, coriander, paprika, black pepper
- 1 tsp. salt
1. Saute all the vegetables until soft and translucent.
2. Add about 1/4 cup of the broth to cool the vegetables quickly, then put it all in a blender or processor. (Or use an immersion blender if you have fancier kitchen equipment than I do.)
3. Put it back in the pot and add the rest of the broth.
4. Add the spices. Let the soup boil and reduce until it gets a bit thicker.
5. Turn the heat down to cool a bit before serving. Bon appetit!
Notes: This is a very simple, basic soup. You could certainly jazz it up quite a bit, so feel free to have fun with it!
Dinner: Corvina with lemon and caper butter sauce, veggie mix of butternut squash, broccoli, and beets
Snacks: I was so inspired by the sorbet we had yesterday that I decided to create a recipe of my own. It turned out delicious! The melon balances the tartness a bit, but you could do without if you don’t have any. A swirl of coconut milk would also be a delicious addition. (Recipe below photo) We snacked on nuts and raisins a bit later in the day.
- 7oz frozen strawberry/banana mix
- 1/4 cup fresh watermelon chunks
- Juice of 1 lime
Blend it all together until it looks like sorbet, then enjoy!