That’s right, it’s that time of year again. School is coming back around. I hear your inner voices sigh with humorous relief. However, that means more scheduling and (let’s face it) more work for you, too. I observe my older sister in awe as she navigates herself with 4 small children. For her, back to school means back to a 5:30 am wake up, making 4 lunches while making breakfast, managing the 3 yr. old and 4 yr old as they eat, brush teeth and get dressed properly, all while making sure she has the lesson plans for her classes. Super Mom! I see why it’s so easy to fall into the trap of convenience foods and food marketed for kids.
Feeding the children in a healthful way takes time and intention, which I know can seem scarce in the throws of busy child rearing years. You moms are doing great!! Here are a few ideas to keep in mind, and recipes for feeding your family truly nourishing foods quickly and simply.
#1 ~ Let us not forget that food creates us. How we feed ourselves is high on the priority list for our time and money. The heart disease and cancer statistics are staggering in our culture. These are diseases of affluence. We feast decadently 3 times a day and end up paying for it mid-life and later. Breakfast doesn’t have to be bacon, pancakes and milk, it can be fruit and toast. Eating a simple diet can be the very best way to go.
#2 ~ Involve your children in food preparation. This benefits you and them. When children help, they learn how to feed themselves well. Microwave and toaster foods are loaded with junky salts, gluten, and high fructose corn syrup, all of which can adversely affect behavior and health. Making the recipes below with them, will go along way in creating healthy habits for their lifetime. Having your children help also saves you time, and eventually they can make a healthful breakfast or after school snack themselves. I find most children want to help. Every time I visit my sister, my 8 yr. old niece asks if we can make a green drink. Now she even makes one for me. I was just on a family reunion vacation. The little ones asked me if we could make raw chocolates. They were so excited, I had a 3 yr. old, 4 yr. old and 8 yr. old all wanting to put in one ingredient, and press the button. Good thing there are 3 switches on the vita-mix, so each got to control a part of it. Kids love to help and be involved, let’s enjoy that!
#3 ~ An #eathealthy lifestyle can cost less. Eating an organic plant based diet will cost less than eating a diet high in animal products and packaged foods. Shopping local farmers markets, ordering from a CSA and growing some of your own, can be great ways to save money on organic produce. I truly recommend eating organic fresh produce because consuming pesticides isn’t good for you, nor is it good for earth. Economically speaking, mid size organic is a better business than monoculture conventional, not to mention the environmental and social impacts. Those that claim that conventional agriculture is necessary to feed the population are mislead. We actually waste so much food in this country it’s shocking. It’s wasted because it’s not valued, because it’s not authentic real food. It’s food that’s been sprayed incessantly with pesticides and often genetically modified with the pesticide, with no regard for human life or environmental consideration, so of course it’s easily wasted. Water, fuel and electricity are wasted when food is wasted.
#4 ~ Taking time to prepare foods is a crucial part of health. Make this a fun time. Enjoy the colors and smells of the food. Enjoy knowing you are contributing to lifelong health and wellness for your children and yourself. Plants are our preventive medicine. Enjoy every aspect of them!
Recipe Time! All recipes are gluten, soy, dairy and nut free, ~ Plant Based Nutrition
Simple, nutrient dense and DELICIOUS recipes you and the kids can make for breakfast, lunch and after school snacks.
Chocolate Shake ~ for breakfast , Snack, or Dessert (Raw, vegan, gluten, soy free)
Prep time: 5 min
Yield: (3) 8 oz servings
1 banana
heaping ½ cup sunflower seeds~ best if soaked 20 minutes or longer
3 dates
1 scoop chocolate protein powder ~ Optional, (I like Growing Naturals Rice Protein Power, it’s raw, organic, non GMO)
2 cups water
1 cup ice
Blend all ingredients and enjoy.
Rice Cake Pizza (Gluten & soy free, dairy optional)
Yield: 6 rice cake pizzas
Prep time: 5 min
Cook time: 15 minutes
Preheat oven 350
6 rice cakes
12 large basil leaves
1 cup organic pizza sauce
1 1/2 cups organic mozzarella cheese, or non dairy cheese substitute
1 tomato, sliced
¼ cup fresh oregano
Add any other pizza toppings you like
Lay out rice cakes in glass baking dish or baking sheet. Lay at least 2 basil leaves on top of the rice cake, covering the surface. Spinach works for this too. Add 1 Tbsp of pizza sauce on top of the greens and spread out. The basil or spinach leaf prevents the rice cakes from becoming soggy. Top with cheese, oregano and a tomato slice. Add any additional pizza toppings you like.
Bake for 15-20 minutes, until cheese browns or topping crispy. Feel free to omit the cheese or use a vegan cheese.
Rice Cake Fresh Sandwich (gluten, dairy, soy, nut free)
Yield: 1 sandwich (multiply as desired)
Prep time: 5 min
Sandwich spread
1 ½ tsp dijon mustard
1 ½ tsp yellow mustard
Mix together in small mixing bowl with small whisk or fork. Using a butter knife, smooth onto 2 rice cakes.
Add sandwich toppings:
4 large spinach leaves or 2 leaves of leaf lettuce
½ cup sunflower sprouts, (easy to grow your own)
tomato slice
red, yellow or orange bell pepper slices
organic turkey (optional)
organic cheese (optional)
Add sandwich toppings between the rice cakes and enjoy. This is a GREAT gluten free organic option for sandwiches.
Chia Seed Breakfast (Raw, vegan, ~gluten, dairy, nut & soy free)
Chia seeds are super high in fiber, calcium, protein, enzymes, omega 3 and more, as well as being very hydrating. A TERRIFIC way to start the day, for mommies too:) Pretty soon your kids will be making you breakfast~ one of the best breakfasts you could eat:)
Yield: 6 servings
Preptime: 20 minutes for first serving, additional servings are ready when desired. Keeps in fridge for 1 week.
¼ cup chia seeds
2 cups water
1 cup berries or any fruit, (kiwi, grapefruit, peaches and mango are lovely)
Pour chia seeds in medium glass bowl with lid, mix with water and stir. Let stand for twenty minutes, stirring occasionally. This is the chia porridge, it will keep it the fridge for a week, ready to scoop into a bowl, add fruit and eat. It’s great to prepare the night before, so this highly nutritious breakfast is nearly ready and waiting, just add fruit.
There are many options when adding the fruit. Many times I simply add blueberries, blackberries or raspberries, or I cut up strawberries, banana, apples or peaches and stir them into the chia mixture. Or, sometimes I put fruit in a food processor with the chop tool and purée. Stir the puree fruit into the chia mixture for a delightful fresh yogurt.
You can have it a different way every day!
*Photos by Indrek Mändmets
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Enjoy these recipes, let me know if you have any questions. You can join the chat room on my LIVE 1 hour weekly show next season, Blythe Raw Live back September 7th.
Blythe Metz hosts a weekly raw food and natural living show called Blythe Raw Live. She is currently producing a feature film called #StopMonsanto with partners Brad Wyman, Mariel Hemingway and Priscilla Woolworth. Metz is also currently co-producing a Stan Harrington Indie drama called Lost Angels, starring Oliver Pigott.
* Healthy Living is section of our website co-hosted by Lemi Shine. Lemi Shine has compensated Mommybites to be a partner in this awesome Healthy Living section on our website. This partnership does not influence the content, topics or posts made on this blog. We always give our honest opinions, findings, beliefs, or experiences on all topics, products, and services.