Another week, another Toddler Food post… But before we get on with the photos, here’s a question I received last week:
What is Miss G’s eating schedule? How many meals does she eat per day? And how much milk does she drink? Do you limit it?
Alright, this one is actually pretty simple. Gracen eats 3 full meals a day, plus morning and afternoon snacks. As far as a schedule goes, she eats breakfast a little while after she wakes up, which normally ends up being around 7:30 a.m. Then, a couple of hours later, around 9:30 or 10:00, she has a small snack… Usually something like fruit slices, raw veggies, or nuts. By the time noon rolls around, she’s ready for lunch. We eat, clean up, do our regular nap time routine, and then she goes to sleep. She normally sleeps from about 1:00 to 3:00 p.m., and when she wakes up, she’s ready for her afternoon snack. Later on in the evening, normally just before 6:00, we have dinner, and that’s her last meal for the day.
As far as milk is concerned, yes, we absolutely limit her intake. She loves good, healthy foods, but that’s not to say that she wouldn’t fill up on milk if it was limitless. She has milk 3 times a day – with breakfast, after her nap, and with dinner. For each serving she gets a small cup, about half full, and other than that, she drinks water.
Alright… I hope that answers that! Now onto what Miss G’s been eating lately…
Breakfast // Wholewheat lemon poppy seed pancakes with stewed raspberries.
Breakfast // Organic multigrain o’s with sliced almonds and frozen blueberries (a Gracen favourite).
Breakfast // Wholewheat banana blueberry muffin. Kiwi slices.
Breakfast // Avocado omega seed toast. Granny smith apples with all-natural peanut butter.
Breakfast // Wholewheat flax oat pancakes (she asked for FIVE and ate every last bite). Kiwi slices.
Breakfast // Banana blueberry baked oatmeal with organic milk.
Breakfast // Plain organic yogurt with sliced almonds and pomegranate seeds.
Lunch // Mexican couscous with black beans, veggies, and fresh avocado. Shredded chicken breast.
Lunch // Homemade chicken veggie soup. Broiled parmesan multigrain toast.
Lunch // Cheese ravioli with basil, sun-dried tomatoes, and feta. Roasted carrots with fresh dill.
Lunch // Southwest turkey chili with organic sour cream. Cilantro lime couscous salad with red peppers and avocado.Lunch // Chicken wild rice soup.
Dinner // Roasted garlic broccoli. Cheese-filled veggie tortellini with chicken tomato basil sauce.
Dinner // Spinach ricotta veggie lasagna.
Dinner // Chicken, tofu, and veggie stir-fry with fresh asian noodles.
Dinner // Roasted herbed chicken. Potato crisps. Roasted butternut squash and carrots. Stir-fried garlic asian melon.
Dinner // Butter chicken on brown rice, black barley, and daikon radish seeds. Garlic naan. Steamed broccoli.
Dinner // Roasted herbed chicken. Brown rice medley. Snap peas. Steamed beets.
Dessert // Frozen banana bites.