Ugh… it’s been a while. Talk about chaos!
Breakfast: eggs with canned organic peas
snack: rice crackers (veggie flavored) and a banana Larabar with organic white grape juice
lunch: leftover chicken (made with GF breadcrumbs and olives and some other seasonings) and sliced organic cukes plus a slice of watermelon (we were at someone else’s house–so we hadn’t brought the watermelon)
snack: he either took an organic apple or organic pear from the fridge, PLUS a pickle (talk about a hunt for pickles without corn syrup OR dye–holy crap! Whole Foods 365 brand organic kosher dill spears and Ricks Picks slices… thumb’s up!)
dinner: skirt steak (fried tonight–was grilled the other night), organic corn on the cob (we’re testing the “whole corn vs. processed/refined corn” reactions), mock mashed potatoes (organic cauliflower–made with some hot water when pureed and sea salt) and organic Red Russian kale wilted in EVOO with garlic and pine nuts/pignolis.
We may or may not have Sweet Nothings dairy-free fudge bars or coconut milk-based ice cream for dessert depending on whether Matthew’s tantrum ends sooner vs. later. 😉