I am still trying to get the hang of planning healthier meals. I am trying to overhaul breakfast, school lunches, & dinner. I am now focusing on following the food guide which means incorporating more fruits & veggies. The Canada Food Guide suggests children 5-8 years old should have '5 servings of fruits & veggies'. The US Pyramid breaks it down a little different saying Christian's age group needs 1 - 1 ½ cups of fruit ad 1 ½ cups of veggies. I like how the US version breaks it down into 'cup' servings because it makes it easier for me to measure just how much he really does get.
On Sunday we picked up a Take & Bake Pizza and all the fixin's for salad. Millard diced & chopped everything and set up a 'build your own salad' bar on the kitchen island. It was a big hit with Christian! He was super excited and dug into his salad right away. One thing we decided to try was to serve the salad alone as a starter. This way the focus was on salad and not pizza, which didn't even go into the oven until we were done eating our salad. When I turned and looked at Christian he had all the lettuce out of his dish and on the table. We had bought 'mixed lettuce leaves' compared to our usual 'romaine' and he just didn't like it. I was not expecting that! Sure, we could've tossed it back in his bowl and forced him to eat it, but we want eating healthy to be fun & natural - not forced. So Christian had a lettuce-free salad and slice of pizza.
One of my favorite foods in the whole wide world is avocado. It's a great thing to love because they have nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid. The only thing that I need to be careful with is that they are loaded with calories as well. One whole medium sized avocado is a whooping 250 calories! I was recipe searching back in April and came upon a mango-avocado salsa that I just had to try. We've had mango salsa many times before, but adding avocado was a whole new ball game. It was quite simple... cubed avocado, mango (I used frozen), and tomato, plus some diced red onion. Mix it all up and there you go. I served it over BBQ grilled chicken. Usually we have our chicken smothered with BBQ sauce, but this time I only marinaded it in some Budwiser brand BBQ sauce. Millard put it on the grill and held off on the extra sauce. It was a good choice. Our sides were sauteed a mix of fresh and frozen peas and asparagus.
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