I’m running a week behind, but as promised, I’m sharing with you week two of our ridiculously good lunches for kids.
As I talked about in my post, If French Kids Can Eat Everything, So Can Yours – How to Teach Your Kids to Eat Everything, I’ve completely changed up my kids lunches at home.
I’m no longer catering to them for lunch. Instead, I decided to feed my children more nutrient dense foods for lunch. I don’t fuss or menu plan for this, I just use what I have on hand to make my kids meals that keep them satiated much longer than their lunches of before. I intentionally include as many seasonal vegetables into the dishes as I can to keep their energy and immunity up.
They’ve been doing really well, especially little brother. He’s usually the picky one of the group, but now that we’ve implemented “supper for lunch,” as he calls it, he’s been trying everything without fear.
Please remember, that when I make my lunches I don’t use precise measurements. A bit of this, a bit of that kind of thing.
So here goes…
Day 6: Orange Glazed Shrimp with Grilled Peppers
To make the glaze for the shrimp, I simply added some soy sauce to homemade orange marmalade and grilled everything on my cast iron grill. They were good, but the boys much rather prefer gambas al ajillo. A simple saute with garlic in extra virgin olive oil.
I’m thinking I need to share my orange marmalade recipe. We’re almost out 😉
Day 7: Lentejitas – A Lentil Stew
This is one of my boys favorite meals. You can find the recipe here. The recipe calls for Spanish chorizo sausage, however, it tastes great even without it.
Day 8: Leek and Potato Soup
Day 9: Garbanzos, Kale, Garlic, and Onions in a Fried Tomato Sauce With a Side of White Basmati Rice
This is a simple meal that comes together quickly. It has a deep fried tomato taste traditional to the flavors of Spain.
- 4 tbls extra virgin olive oil
- 1 Spanish yellow onion, roughly chopped
- 3 cups diced tomatoes, skins removed or 2 cans
- 2 cups cooked garbanzo beans (chick peas) or 2 cans
- 1 tsp salt
- 2 cups kale, packed
- 2 cloves garlic, minced or pressed
- Heat 4 tbls of extra virgin olive oil In a large pan or cast iron skillet.
- Add the onion and saute until barely transparent
- Add the tomatoes, garbanzo beans, and salt. Bring to a boil, reduce the heat to medium and simmer for 15-20 minutes or until the tomato sauce has fried and thickened.
- While the garbanzo bean mixture is thickening, in a separate pan, bring 2 tbls extra virgin olive oil to heat. Add the garlic and saute for 2-3 minutes or until it starts to release its aroma. Add the kale and saute for 5-6 minutes or until it starts to wilt. Take off the heat and set aside.
- Once the garbanzo bean mixture has thickened, add the kale and simmer for an additional 2-3 minutes.
- Season to taste and serve over rice.
Day 10: French Toast with Berries
We went out for lunch since it was homeschool coop day. We ate at a fabulous local bakery and cafe called La Mie. Seriously amazing!
Next week I’ll share with you week 3 of our ridiculously good lunches for kids. However, if you’d like to keep up with our ridiculously good lunch meals everyday, please follow me on instagram.
Have a great weekend!