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Dinner Ideas Healthy Kids and Teens Real Food 101 Real Food Tips

20 Minute Chicken, Mushrooms, and Kale With Tomato Basil Cream Sauce :: Gluten and Dairy Free

July 26, 2017

Savory, creamy and delicious tomato basil cream sauce with chicken, mushrooms, and kale – all in 20 minutes!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer is flying by!

We are soaking in every bit of sun that we can – and counting our blessings that we don’t go back to school until September around here! I’ve got 3 little water bugs and that basically means this beach dweller is in absolute heaven!

Being at the beach most days also means dinner needs to be…fast!

20 minutes start to finish?!

Yes please! And since it is summer we are going to clear out the herb garden of that overgrown basil, use up a bowlful of those pretty cherry tomatoes, and a handful of garden kale while we’re at it!

Basil, little cherry tomatoes, and kale are some of the easiest summer garden items to grow – and can be done in pots on the patio if you don’t have the garden space. Its a good one to get little kids in on to help with and start fostering that idea of knowing where their food comes from!

Secrets to meal prep, fast summer meals, and optimizing kitchen time

I am not in the kitchen all day, dear momma. Stretch a whole chicken to last you at least 2 meals, and you will have a lot more time to spend at the beach – promise!

We happened to use some leftover chicken from our Instant Pot chicken over the weekend for this meal. I’ve been using the Instant Pot a lot this summer for my whole chickens to avoid heating the house up – and it is so fast too. If you don’t have and IP, you can use your slow cooker! After cooking your whole chicken, simply save most of the chicken breast, slicing it up, and plan it into this meal the next day.

Ideas to change it up!

You can definitely change up the meat part of the meal however. Homemade sausage or pan seared wild caught cod would taste really good with this. And if you happen to have chicken breasts, just sear them up and slice before you make the meal.

Noodle Options!

The tomato basil cream sauce in this recipe is made for soaking into dreamy noodles! Here are some noodle options for both those who can tolerate grains and those who cannot! I promise, dear grain free friends, the veggie noodles feel just as amazing as regular noodles. I serve this dish that way often – especially when zucchini is at such amazing budget friendly prices during the summer months.

Gluten Free Options ::

Grain Free Options (Use a spirilizer, Y Peeler, or Julienne Peeler to make these veggie noodles!) ::

  • Zucchini Noodles (see the notes in the recipe card for how to make your zoodles!)
  • Sweet Potato Noodles
  • Butternut Squash Noodles
  • Golden Beet Noodles
  • Parsnip Noodles
  • Carrot Noodles

If you are not on a special diet, and can handle the gluten, I recommend using a wheat based noodle using Einkorn flour for best digestion.

One last note on the finishing oil, and a fun momma story 😉

I love finishing pasta dishes like this with really good olive oil. I promise you will find it takes the flavor and texture to a whole different level.

My husband and I were able to get away for a couple days last week to Grand Rapids, and we visited the Downtown Market while there. If you are every in the area, be sure to take a couple hours to browse and try all of the amazing food! We were able to eat these amazing wild caught salmon burgers, drink local kombucha, watch fermented pizzas be made, and enjoy every last bite of local grassfed milk ice cream – it is truly amazing!

There are also some stores within the market selling local spices, teas, wine…and olive oil! We sampled numerous bottles from Old World Olive Co. (it was so fun!) and I decided on an herb infused olive oil. The flavor is out of this world, and I am savoring it every chance I can! It was a fun trip that we rarely get to do with 3 kiddos in the house, and I really loved every minute! It was a foodie’s dream!

Print Recipe
5 from 8 votes

20 Minute Chicken, Mushrooms, and Kale With Tomato Basil Cream Sauce

Savory, creamy and delicious tomato basil cream sauce with chicken, mushrooms, and kale – all in 20 minutes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken mushroom and kale, dairy-free basil cream sauce
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3-4 tbsp friendly fat of choice to cook in butter, ghee, avocado oil, lard, tallow, or coconut oil
  • 1 small onion diced
  • 8 oz mushrooms of choice sliced (I used baby bellas)
  • 5 cloves of garlic minced
  • ½ - 1 tsp crushed red pepper flakes to taste – ½ tsp is kid friendly mild in heat
  • 2 cups cherry tomatoes halved
  • 2 cups cooked chicken sliced (I used leftover chicken from my whole chicken cooked in the Instant Pot the night before)
  • ¼ cup coconut milk or raw milk/cream
  • ¼ cup white wine or more coconut milk or bone broth
  • Juice of ½ lemon
  • 2 cups coarsely chopped kale
  • 1 cup fresh basil leaves finely chopped
  • Sea salt & pepper to taste
  • Pasta of choice or veggie noodles like zucchini noodles to serve over (See the above section about noodle options!)
  • Good olive oil to drizzle over your plate to finish

Instructions

  • Warm a large skillet with your friendly fat of choice over medium heat. Add the onion and mushroom with a big pinch of sea salt. Cook over medium heat for 3 minutes.
  • Add the garlic, red pepper flakes, tomatoes, and chicken. Cook over medium heat for 7 minutes until the tomatoes soften.
  • Add the coconut milk, wine, lemon juice, and kale. Bring to a simmer, stirring occasionally for 5 minutes until the kale wilts and the liquid reduces/thickens.
  • Add the basil and cook for 1-2 minutes. Sea salt and pepper to your taste and serve over pasta or veggie noodles of your choice!
  • (If you are serving over zucchini noodles (zoodles!), simply spirilize your zucchini, place the zoodles in a strainer in the sink with a big pinch of sea salt, and let them drain while you cook the rest of the dinner. Squeeze out the liquid before serving. You can pan cook them for a minute to warm them up, but take care not to overcook them, or they will get too soft and not feel like a noodle.)

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Crispy Baked Eggplant Dippers and Italian Meatballs

July 20, 2017

Change up your eggplant routine and make a kid friendly, dip worthy dinner with crispy baked eggplant dippers and Italian meatballs!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

 

We are complete and utter beach bums in the summer…

…and as my girls reach the not-so-baby ages, we are enjoying the waves and powdery beach sand by our home almost daily at this point! The evening sunsets and waves have my girls all heart eyes over summertime, and I’m more than willing to indulge them every last bit as the school year approaches ever so quickly!

Summer eggplant love

Another one of our favorite summer spots is the farmer’s market, and pretty purple eggplants are my girls’ favorite summer veggie! Don’t pass them up when you see them out this summer. Eggplant is one of those produce finds you can only get a few short months a year – the first eggplant find of the summer is so exciting!

Eggplants are a great source of veggie fiber, as well as numerous vitamins and essential minerals. The purple skin is also loaded with antioxidants and phytonutrients.

So pretty…but what do I do with this thing?!

A few weeks ago I let the girls pick out their own eggplant (it was fun to see what colors they picked and why!), and I set out to make a few fun dishes with them.

I am always quick to grab up those really big, dark purple eggplants, with my mind on roasted eggplant & tomato soup and this veggie spaghetti sauce, but I was really glad that the girls wanted to try some of the smaller, pretty colors because it made me think outside the box to cook with them – I wanted to do something special!

Little kid sized fun!

My 3 year old picked some pretty light purple swirly striped eggplants, and I envisioned them as being perfect for her little hands. This age *big puffy heart* loves anything that they can hold in their hands…and dip too! The small eggplants made the perfect sized little dippers for her, and my older 2 girls ended up devouring theirs too.

Super fun veggie side, but what about the rest of the meal?!

Dear momma, you didn’t think I’d leave you hanging, did you?! Of course I know you need something to go with your eggplant dippers, and since we are on the little hand sized fun theme, we might as well do meatballs, right!?

I doctored up these quick prep meatballs with the same marinara/Italian flavors as the eggplant dippers, and this finger food dinner is right up any kid’s alley! They are just as easy to prep and can cook right alongside the dippers. We had quick side salads with this Olive Garden Copycat dressing, and it felt like we were dining in a fancy Italian restaurant!

Ingredient notes/swaps

You can note the flour options/swaps in the recipe card – feel free to play around with it though. I have found you can coat these with just about anything. I do happen to like the potato starch the best as it gives the crispiest finish. If you are egg free, you can use a flax or chia egg for both the egg wash for the dippers, and for the bind in the meatballs.

A note about leftovers!

While preparing for this post, I baked off quite a few eggplant dippers! They were so good as leftovers the next day. My kids ate them right out of the fridge, but you could probably warm them up in the oven for a few minutes. We ended up having tomato soup the next day, and the girls were dipping their eggplant dippers in the soup – so good!

Print Recipe
5 from 8 votes

Crispy Baked Eggplant Dippers and Italian Meatballs

Change up your eggplant routine and make a kid-friendly, dip worthy dinner with crispy baked eggplant dippers and Italian meatballs!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: crispy baked eggplant, gluten-free breaded eggplant, gluten-free Italian meatballs
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE EGGPLANT DIPPERS ::

FOR THE MEATBALLS ::

  • 1 lb grassfed ground beef
  • 1 egg
  • 3 tbsp white rice flour If Paleo/grain free use cassava flour
  • 2 tbsp marinara sauce or pizza sauce
  • ½ cup loosely packed fresh basil or about 1-2 tsp dried basil
  • ½ cup loosely packed fresh oregano or about 1-2 tsp dried oregano
  • 2 tsp sea salt
  • 1 tsp pepper

Instructions

  • Preheat the oven to 375 degrees.
  • Set out 3 bowls. Put the potato starch in the 1st bowl. Whisk the egg/water in the 2nd bowl. Whisk the coconut shreds, rice flour, Italian season, salt, and pepper in the 3rd bowl.
  • Dip each eggplant round in the potato starch 1st, then the egg/water bowl 2nd, and finally the flour bowl. Line up the coated eggplant dippers on a Silpat lined baking sheet.
  • Bake the eggplant dippers at 375 degrees for 25 minutes. After 25 minutes, flip the eggplant dippers and bake another 20 minutes (You will be putting the meatballs in to bake for that last 20 minutes too!)
  • While the eggplant dippers are baking the first 25 minutes, you can roll your meatballs. Put all of the meatball ingredients in a small mixing bowl and combine. Roll the meatballs and line them up on a baking sheet.
  • Bake the meatballs for 20 minutes along with the eggplant dippers that you have flipped. Serve with marinara sauce for dipping and salads on the side!

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How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!

June 2, 2017

Sweet and sticky, this balsamic reduction sauce is the perfect, kid friendly compliment to any meal!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!

Ladies and gentlemen, we made it to the beach last weekend!

I’m not real sure what is going on with the cooler late spring temps around here, but we just couldn’t help it! Because I have 3 big time water bugs, I decided to go with the bathing suits despite the 60 degree weather, and 54 degree water temps (!!), because inevitably they are like a moth to a flame when it comes to the big lake.

I bundled them up in sweatshirts on top of their suits and off we went…my oldest and youngest flung their sweatshirts off the second their feet hit the sand…and yes my dear friends they did the polar plunge and totally swam in the icy water!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!Three extremely busy kiddos, means 3 extremely hungry kiddos!

Summer time beach days sometimes call for light, snacky suppers, but more often than not, that doesn’t fly with my kids! They burn through everything so fast – they really need meals that count when they are so active. And I’ve got a super quick one for you today that will still give you enough time to spend the whole day at the beach if you want!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!One sauce, multiple possibilities!

I am not sure that balsamic reductions are the first sauce that comes to mind when it comes to kid friendly meals, but I’m telling you – my kids ask for this over ketchup any day of the week! Sweet and sticky, it makes any dinner meal that I drizzle it over completely disappear.

Balsamic reduction sauces are so versatile, tasting amazing over everything from chicken and fish, to steak or even salads and roasted veggies. It’s a great sauce to keep in your back pocket when you want to dress something up a little bit and need a little change up.

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!So here’s the balsamic reduction sauce recipe!

Use your sauce however you like! If you are stuck on a whole meal idea, keep scrolling for the sheet pan dinner idea to use your sauce with!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!

Print Recipe
5 from 5 votes

How To Make Balsamic Reduction Sauce

Sweet and sticky, this balsamic reduction sauce is the perfect, kid-friendly compliment to any meal!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Condiment
Cuisine: American
Keyword: balsamic reduction recipe, balsamic reduction sauce, how to make a balsamic reduction
Servings: 1 cup
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Put everything into a small sauce pan and bring to a low boil.
  • Reduce the heat to medium/medium-low and simmer until the sauce has reduced by half, stirring occasionally along the way. This will take about 15 minutes. It will be viscous and sticky when finished. You can fix the rest of your meal or bake/roast a sheet pan meal while the balsamic sauce is simmering.

So what about that “quick” meal you were talking about?!

I promise I’m not going to leave you hanging. This sauce sounds amazing, but how do we make it work into a meal idea that is not only kid friendly, but do-able on a time crunch?

I’m so glad you asked!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!Sheet pan dinners to the rescue!

I’m all about these hands free cook methods, dear friends! Pile up that sheet pan with whatever veggies are in season and let the oven do the rest. While your veggies and meat are roasting, you can simmer your balsamic sauce up on the stovetop (recipe above!). Start to finish the sauce just takes 15ish minutes so it is perfect timing for a sheet pan meal!

How To Make Balsamic Reduction Sauce :: Plus! A 30 Minute Sheet Pan Dinner!

Balsamic Glazed Salmon & Roasted Veggies:

Ingredients:

  • ½ large onion, sliced
  • 2-3 medium carrots, peeled and sliced on the bias
  • 1 bunch of asparagus, woody ends trimmed off
  • 3 medium red potatoes, cubed
  • 4 oz mushrooms, sliced
  • 3 tbsp avocado oil (or other friendly fat to roast with)
  • 1 tsp sea salt (to taste)
  • ¼ tsp pepper
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 3-4 salmon filets (If you have little ones like I do, you can cut the filets in half for smaller portions – I use 3 filets and half them to make 6 total servings.)
  • Avocado oil to brush over the salmon
  • Sea salt/pepper to taste to sprinkle over the salmon
  • 1 recipe of the balsamic reduction sauce from above

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Toss all of the veggies with the avocado oil, sea salt, pepper, parsley, and dill on a large sheet pan. Spread them out evenly and roast for 10 minutes while you get the balsamic sauce going and prepare the salmon.
  3. While the veggies are roasting you can get your balsamic sauce simmering on the stove (see recipe above). You can also brush each salmon filet with avocado oil and sprinkle sea salt and pepper to your taste on both sides of each filet.
  4. After the veggies have roasted 10 minutes, take them out and stir the veggies around. Place the salmon fillets on top of the veggies and roast another 20 minutes until the veggies are bite tender and the salmon is cooked through to your liking. If you like your veggies softer, you can cook them longer than that first 10 minutes. The salmon will only need the last 20 minutes of cook time.
  5. Spoon the balsamic reduction sauce over each salmon filet and drizzle over the veggies as well before serving.

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Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!

May 5, 2017

Start your day off quick and nourished with crispy, crunchy, and honey sweetened morning glory granola!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We celebrated a brand new 6 year old in the house last week!

Claire is my mid spring babe! She is chock full of ideas and opinions, and you’ve never met a 6 year old so full of interest for birds and bugs of all kinds. The kid overflows with joy describing birds to you, taking her Michigan bird guide with her wherever she goes! In fact, bird guides quite literally taught her how to read this year! She was so bored with typical beginner reader books, but would sit for hours with a bird guide!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!We celebrated with her friends at a local canvas painting studio painting…birds of course!

I can’t take credit for any new cake ideas (she asked for this strawberry birthday cake, which was totally fine with me!), but I do have a new recipe based on the busy week that leads up to a birthday! Granola is a pantry staple in the house, not only because it is an easy grab and go snack or meal, but also because it is not fussy to make.

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Real food and busy schedules

With a little planning ahead, you really can still keep the food real on a busier than usual week. Dinners can be fast and easy skillet dinners or sheet pan dinners, and breakfast a quick smoothie or egg muffins. For me, though, it’s those packable school snacks (that they have to have for a morning snack *every* day!), or mornings that the kids just want something different that can throw me off!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!A new granola idea!

There are so many granola recipes on the blog here – usually I just make granola based on what I have in the kitchen at the moment. Which is why I love granola making so much – it is SO forgiving! I just loved how this granola turned out, and I decided to call it morning glory granola because of all the goods that got dumped in!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Lemons into lemonade…or something like that!

I had a bag of carrots that had been forgotten about, and while they certainly weren’t rotten, they would need to be cooked into soup or something to get any use. I decided to see what they would do drying out in the granola – and it made the prettiest orange flecks in each cluster! Add a little cinnamon, honey, vanilla, and raisins, and it tastes just like a morning glory muffin – with a crisp!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Notes on recipe size and dehydrators!

This recipe makes…a lot! Which is how I like it because I don’t like to make granola all the time. It filled up 4 gallon freezer bags for me. You can half the recipe if you don’t want as much in the end.

I have had this dehydrator for about 4 years now, and it’s still kickin’! You can bake the granola off in the oven if you want to – I would set it for something like 300 degrees and just be sure you are stirring it around frequently so the bottom gets dried out. Because this granola is soaked, it is wet, and takes a while to dry out. If you have already soaked/sprouted nuts, you can skip the soaking part and the mixture won’t take as long to dry out.

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Nut free friends!

Remember that thing above where I said that granola making is super forgiving? Well this is where that all comes in! You really can swap the nuts in this recipe for whatever you CAN have! Seeds of any kind will work (sunflower, pumpkin, flax, etc). You can also use more of one of the flours such as coconut flour. If you are able to tolerate oats you could swap some of the nuts for oats – I really wasn’t kidding when I said how flexible granola can be!

Print Recipe
5 from 8 votes

Gluten Free Morning Glory Granola

Start your day off quick and nourished with crispy, crunchy, and honey sweetened morning glory granola!
Prep Time10 mins
Cook Time12 hrs
Soak7 hrs
Total Time12 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: morning glory granola, Paleo granola recipe, Paleo morning glory granola
Servings: 10 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Put the chopped walnuts, pecans, sunflower seeds, and sea salt in a large mixing bowl. Fill the bowl with water just until the nuts and seeds are covered. Let the nuts and seeds soak 7-12 hours. This soaking process breaks down the phytic acid in the nuts/seeds and makes them easier on digestion. I like to get everything soaking first thing in the morning and then before I go to bed at night I'll put everything onto the dehydrator to dry out over night. You could soak overnight and dry out all day if you wish.
  • After the nuts/seeds have soaked, add the rest of the ingredients to the bowl and stir to combine.
  • Put the granola mixture onto your dehydrator trays, and dry out the granola according to your manufacturer"s instructions. Since this is a soaked granola, the time may take a bit longer since it is wetter, a little over 12 hours if drying out under 150 degrees.
  • Once the granola is dried out, you can crumble it into storage bags or containers and store in the pantry.

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Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free Options

March 17, 2017

Give that bowl of classic chicken noodle soup a ginger and leek flavor upgrade!

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free Options

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

One last warm, wintry soup for the season, ok?!

I’m staring out the window at more snow falling. On March 17…

It’s pretty safe to say I’m over it, but for the moment I’ll embrace the last of winter hanging on…as long as I have a warm bowl of soup like this to cheer me up!

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsA chicken noodle soup make-over

My kids rarely tire of classic chicken noodle soup – in fact 9 times out of 10 when one of my girls requests soup, chicken noodle is definitely her jam. She asked for it a few weeks back and I decided to change things up a little bit. We were getting over a bit of a cold and I had some ginger to use up from making our cold busting ginger tea. It made simply the most amazing noodle soup we’ve had in a long time!

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsAn early taste of spring!

We needed a bit of cheering up after fighting our cold, and the brightly colored rainbow carrots and fresh green leeks seemed like just the ticket – and made the perfect swap for the typical carrot and onion. Since I wanted the ginger flavor to shine, the leeks were a lighter background onion flavor, and the pretty yellow carrots were a hit with the kids.

Gluten Free Ginger and Leek Chicken Noodle SoupWhether you have special diet needs or not, we’ve got a noodle for that!

Gluten Free Options ::

Grain Free Options (Use a spirilizer, Y Peeler, or Julienne Peeler to make these veggie noodles! Also, back off on the bone broth by a couple cups and make a tapioca starch or cassava flour slurry to make the broth smooth and have the starchy feeling of noodles) ::

  • Zucchini Noodles
  • Sweet Potato Noodles
  • Butternut Squash Noodles
  • Golden Beet Noodles
  • Parsnip Noodles
  • Carrot Noodles

If you are not on a special diet, and can handle the gluten, I recommend using a wheat based noodle using Einkorn flour for best digestion.

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsDon’t forget to pack the leftovers for school!

And work too! My husband loves his travel crockpot to warm up soup right at his desk without ruining all of the nutrients in the bone broth in a microwave. He keeps the base at work and just brings the liner home to clean and fill back up. You can read more about the thermoses I like to use for the girls at school here – they keep the soup very warm all the way to lunchtime!

Gluten Free Ginger and Leek Chicken Noodle Soup :: Grain Free OptionsHere’s to happy spring thoughts coming our way!

Print Recipe
5 from 1 vote

Gluten Free Ginger and Leek Chicken Noodle Soup

Give that bowl of classic chicken noodle soup a ginger and leek flavor upgrade!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: ginger leek chicken noodle soup, ginger leek chicken noodle soup recipe, gluten-free chicken noodle soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3 TB friendly fat to cook in such as butter tallow, coconut oil, or avocado oil
  • 2 medium carrots peeled and diced (I like to use 1 orange carrot, and 1 yellow carrot for more color)
  • 1 large stalk of celery diced
  • 2-4 inch knob of ginger peeled and grated (about 1 TB of grated ginger will leave a very mild ginger flavor and almost no heat. 2 TB of grated ginger will leave more flavorful heat to the soup - we like the heat!)
  • 2 large cloves of garlic minced
  • 1 leek leaves and roots removed, quartered lengthwise, then chopped (soak in a bowl of water and strain to get the sand out)
  • 1 bunch green onions chopped (save some of the green to garnish the top)
  • 2 quarts bone broth You can use Instant Pot Broth, or here is my slow cooker method
  • 1 1/2 cups shredded cooked chicken Use leftovers from your roasted chicken, slow cooker chicken, or Instant Pot chicken
  • 6 oz gluten free noodles
  • Sea salt and pepper to taste

Instructions

  • Melt the butter in a soup pot over medium heat, and add the carrot and celery. Add a big pinch of sea salt and cook over medium heat for 5 minutes to get the carrots softening.
  • Add the grated ginger, minced garlic, leeks, and green onion. Cook for another 3-5 minutes over medium heat until fragrant and soft.
  • Add the bone broth and chicken, turn the heat to high, and bring to a simmer. Add the noodles and cook over medium/high heat until the noodles are cooked to your liking. Sea salt and pepper the soup to your taste.

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Paleo Fish ‘N Chips :: Quick Sheet Pan Prep!

March 10, 2017

Crispy and flavorful paleo fish ‘n chips are the perfect family friendly dinner menu idea made healthy!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Boxed fish sticks…

As far as my childhood goes, and probably many in my generation, that was definitely the extent of most kids’ exposure to fish. I don’t think I touched a piece of fish from the time I was a teen until my mid 20’s when I learned better, and boy I am determined to change that!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Know better, do better…

While I know beyond a shadow of a doubt our generation’s parents were just doing what they thought was best (fish is healthy right?!), those boxed fish sticks were pulled from questionable sources, and the breading…well, let’s just say the mile long list of ingredients probably didn’t do any of us any good!

More and more of us are becoming more conscious of fish sourcing importance, as well what the toxins and ingredients in processed foods do to our health (liver overload, every autoimmune disorder imaginable from Hashimoto’s to RA, Chron’s, and IBS all have roots in toxins from our environment and food).

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!So what can we do when we just want to have something fun like fish and chips from our childhood?

Give those fish and chips a real food makeover, of course! Sure it’s not as fast as a box of fish sticks dumped onto the tray, but I gauruntee this preps faster than you think, *and* here’s the kicker…over time, those boxed fish sticks will wreck havok on your digestion. Making your own won’t be overloading your body with foreign food-like chemicals and ingredients which means you’ll feel better!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Sheet pan prep fast and oh so good!

This crispy fish is super fast to bread up and the fries get so crispy with minimal effort! The trick is all in the oven temp and cook time! I love using this organic all seasons salt to season the fries – it seriously tastes just like a restaurant! Such a treat!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Ideas for batching up the fish into the freezer

This busy momma knows that taking the time to make dinner sometimes just doesn’t happen. That’s why those boxed fished sticks from the store became so popular in the first place, right?!

So the next time you stock up on some wild caught fish, take a 20 minutes and bread up a bunch of fish for the freezer. You can get them all coated up, put them on a sheet tray into the freezer for an hour, and them pop the frozen breaded fish into a bag – they will pull out of the freezer just as convenient as the boxed kind!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Super quick veggie sides for fish ‘n chips!

  • Salad (here are some kid friendly 5 minute dressings!)
  • Sheet pan roasted veg that can roast right along side the fish and chips
  • Steamed frozen veg – just dump the bag in, steam, and add butter! So fast!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!A quick note on sourcing

Wild caught fish is always best. We have a local fish monger that sells wild caught cod and salmon sometimes, but my main source most of the time is actually Costco. Their freezer section has great wild caught cod and it is always there! The health benefits of wild caught fish versus conventional/farm raised fish is vastly different. Cod is a great source of fat for brain development, so it is a nice meal to get your littles used to from very young.

(You can read more about how to introduce babies and toddlers to fish in my cookbook, Nourished Beginnings).

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!I hope this recipe brings back a little bit of childhood to you!

Print Recipe
5 from 7 votes

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!

Crispy and flavorful paleo fish ‘n chips are the perfect family-friendly dinner menu idea made healthy!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Irish
Keyword: gluten-free fish and chips, Paleo fish and chips, Paleo fish and chips recipe
Servings: 3 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

Instructions

  • Preheat the oven to 425 degrees.
  • Pat dry the sliced potatoes as much as you can, place on a large baking sheet, and toss with the avocado oil and seasoning salt. Put the tray in the 425 degree oven for 15 minutes. Stir the fries around and bake another 15 minutes.
  • While the fries are baking, you can prepare the fish. Sea salt the cod fillets on both sides. Put the potato starch in one bowl, whisk the egg and mustard in a second bowl, and whisk the almond/coconut/rice flours, garlic powder, and Italian seasoning in a third bowl.
  • Coat one of the cod fillets in the potato starch covering all sides. Dip in the egg/mustard, and then coat with the seasoned almond flour mixture. Place the breaded fillet on a baking sheet, and then continue to bread all the cod fillets. (If you aren't making as many cod fillets, you can just bread the fillets and set them on the same baking sheet as the fries when it is time to bake them).
  • Once the fries have baked for 30 minutes (15 minutes, stir, 15 minutes), put the breaded cod fillets in the oven and bake both the fish and fries for 15 minutes.
  • Put the fish right under the broiler for 2 minutes, flip the fish, and broil another 2 minutes. The fries can just hang out in the oven while you broil and crisp up the tops of the fish.
  • Serve your fish with lemon wedges and homemade tartar sauce (there is a recipe in my new cookbook, Nourished Beginnings), and your fries with your dipping choice such as organic ketchup!

More real food recipes you might like ::

Feeding Babies Nourishing Staples Real Food 101 Real Food Tips

3 Tips For Encouraging Adventurous Eaters

October 1, 2016

3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!

3 Tips For Encouraging Adventurous Eaters :: 3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Is there such a thing as a child who eagerly comes to the table ready to eat anything set before her?

I truly believe that it is a possibility, and whether you clicked on this post because you are a brand new mom hoping for some guidance as you start solids with your baby, or you are a seasoned momma pro who has a bit of pickiness in the house you are hoping to change a bit, I hope by the end of reading this, you will feel empowered.

3 Tips For Encouraging Adventurous Eaters :: 3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!

I think feeding babies and toddlers has become a big source of anxiety for some moms, and I want to take that away.

I remember being so nervous to feed my first baby. I had no idea what I was doing, but along the way I have learned some things that literally make the difference between a toddler completely refusing a food and gobbling it up without question.

3 Tips For Encouraging Adventurous Eaters :: 3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!

A little dose of reality before we get to the tips!

Before we dive in, I wanted share a little real life with you. Many of you might picture my 3 kids as these perfect little angels that float to the table and politely eat every last crumb of food on their plate without complaint…

We certainly have our moments. How can you not with 3 completely different personality kids?! It is impossible. They are kids. They have completely different temperaments, bad days, good days, and they are still learning and growing. Do we have some complaining some days? Yep. But much fewer and far between than many homes. If you hop over to my Instagram and search the hashtag #toddlerfeedingtips you will find a plethora of 2 and 3 year old “moments” that I made teaching examples out of my current toddler, who is…ahemvery 3 years old right now!

3 Tips For Encouraging Adventurous Eaters :: 3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!


3 Tips For Encouraging Adventurous Eaters :: 3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!

Babies are essentially blank slates when it comes to first tastes of new food. Take advantage of that! They have no past experience of food to draw from like you. You may have hesitance toward certain foods that you don’t particularly care for, but your baby might like it on the first try!

Saying things like “It might be kinda bitter” or “You might not like this but…” or “If you don’t like it we can have_________instead”, especially when said with a hesitant look on your face, is totally setting baby up to be cautious about the food! They are reading your face like a book!

Instead, when trying new tastes of food with baby, put that smile on your face even if you don’t like it. Start saying things like “mmm” or “yummy” while you are feeding it to them – keep it happy and light. Never force feed or get upset. First foods should be fun and exciting. I truly miss this part of my babies at home! Make it fun.

Tips with toddlers

If you have toddlers already, continue to keep the atmosphere positive. When a new food arrives to the table don’t make a big deal out of it! I try to not even draw attention to it. Telling them right off the bat “This is a new food and you have to at least try it” is basically telling them, “I know you aren’t going to like, it but you have to at least give it a try.” My current 3 year old is the QUEEN of saying NO to brand new food on her plate. It is the funniest thing because once that first bite is in, 9 times out of 10 she says “oh it’s good momma” and continues on her merry way.

An anecdote about keeping it positive…

I remember a few years ago we finally found a source of wild caught fish in our area. We don’t live in an area where it is abundantly accessible, so my first and second babies didn’t get a ton of fish as babies other than daily cod liver oil, and a huge splurge on something we could barely afford here and there. So we found this source of fish, and because I didn’t grow up on fish (unless you count fish sticks from a box!), I was absolutely just sure they were going to hate it. I pepped talked myself that we were going to have to get them used to it. Despite my hesitancy, I put a smile on my face and served dinner that night. When the girls – toddler and preschooler at the time, asked what it was, I excitedly said “It’s salmon!”, and “It is so delicious! What a treat to find this where we live!” I happily started eating, even though it was a taste and texture that was not my favorite, and the girls took a bite. One of them was hesitant with the first bite, but to this day she is still my fish addict! She would eat it every day if she could. Neither one of them batted an eye to the brand new fish on their plate, and I truly think it had a lot to do with not only the fact that they have broad taste palates from being served a variety of food as little ones, even more so I think my attitude set the tone of the meal.


3 Tips For Encouraging Adventurous Eaters :: 3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!

Our culture overwhelms babies and toddlers. Plain and simple. We overwhelm them with over stimulation in brightly colored, overly decorated fancy toddler plates and fancy sippy cups. And we overwhelm them with way too much food on their plate.

Babies and toddlers are still learning how to sort out any and all stimulation in their environment. Putting a brand new food in front of them on a brand new plate that is very interesting to look at is sending their sensory system into overload. They eventually “cash out” displaying crabbiness and fidgeting because they don’t know what to do with it all!

Keep the portions small.

You can always give them more when they finish! My 5 year old still gets overwhelmed if I put too much on her plate. It makes the plate of food look manageable and appealing when you use smaller portions. Their little tummies don’t hold much as it is – they will ask for more if they are still hungry.

Use appropriately sized, simple feeding gear.

Because I get asked so often what plates, cups, spoons, and bowls are on my Instagram pictures of the girls’ food, I thought I would use this spot to address this, but please, use what you have at home!

I love the Corelle brand because they truly don’t break when dropped – which is going to happen! People often get nervous to give little ones real plates but I have found they catch on quite quickly to keeping the plate on the table (I don’t even bother with plates as babies – feed off your plate or toss it on the table or tray for them!). If you are lucky enough to have some of your Grandma or mom’s Corelle pull those vintage pieces out and use them!


3 Tips For Encouraging Adventurous Eaters :: 3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!

Starting out with lots of variety when they are ready for solids is so key. Even though my 3 year old is in a very toddler stage of wanting to express her independence with that fancy “no” word, she still has a super broad taste palate because when she started solids we tasted lots of different food! My now 5 year old was a lot like her at age 2 and 3 and I literally can’t think of any food she turns down right now.

Especially for those who didn’t grow up in homes that did the home cooked food all the time, I know that cooking seems overwhelming – especially when you throw in there making sure there is variety!

Helping families feed their babies well is such a joy to me. I want to take that source of feeding anxiety away from you. If I could hold your hand and cook with you a few times in your kitchen I would! Because I know how much of a difference it makes to serve real food to little kids.

Which is why I poured my heart and soul into writing Nourished Beginnings Baby Foodfor YOU.

3 Tips For Encouraging Adventurous Eaters :: 3 simple tips you can start today for encouraging your babies and toddlers to be adventurous eaters!

It is my way of walking new and seasoned moms through getting real food into your kitchen for your family in a do-able, busy family way.

  • The food in Nourished Beginnings is simple and nourishing and full of variety.
  • You will learn tips on the very basics of how to start feeding baby, knowing when she is ready for feeding, and what to start with, and how to feed it.
  • You will also learn how to take those basics and move them to the dinner table for the whole family.
  • The book is based on my no fuss approach to feeding babies a wide variety of vegetables, fruits, meats, fish, and fats – without spending all day in the kitchen.  I will walk you through safe foods to start for baby’s developing digestive system, while nourishing their growing brains and bodies.
  • Nourished Beginnings is more than just a baby food book! More than 2/3 of the book is family meals for the whole family with tips on how to serve it to baby. Simple tastes of nutrient dense food as they explore the family flavors in the beginning, will develop into full toddler meals that nourish rapidly growing bodies.

The recipes and tips in Nourished Beginnings is truly the heart of my home, and I am so honored to share this labor of love with you, my readers!

You can find Nourished Beginnings Baby Food here!

Barnes & Noble | Amazon | Indibound

Nourished Beginnings Baby Food ::Nutrient-Dense Recipes for Infants, Toddlers and Beyond Inspired by Ancient Wisdom and Traditional Foods

 

Nourished Beginnings Baby Food :: Nutrient-Dense Recipes for Infants, Toddlers and Beyond Inspired by Ancient Wisdom and Traditional Foods

August 27, 2016

Years and years on my heart to write, and over a year in the making, Nourished Beginnings is now available or purchase!

Nourished Beginnings Baby Food ::Nutrient-Dense Recipes for Infants, Toddlers and Beyond Inspired by Ancient Wisdom and Traditional Foods

Growing broad taste palates for nutrient dense real food really is possible!

My three girls are living proof that serving simple, real food during those mold-able months and early years will reward you with toddlers and big kids that don’t bat an eye to a plate full of mineral rich vegetables, and brain boosting, nutrient dense food.

Nourished Beginnings is my simple, no fuss approach to feeding babies a wide variety of vegetables, fruits, meats, fish, and fats – without spending all day in the kitchen. I will walk you through safe foods to start for baby’s developing digestive system, while nourishing their growing brains and bodies. Simple tastes of nutrient dense food as they explore the family flavors in the beginning will develop into full toddler meals that nourish rapidly growing bodies.

Nourished Beginnings Baby Food ::Nutrient-Dense Recipes for Infants, Toddlers and Beyond Inspired by Ancient Wisdom and Traditional Foods

More than just a baby food book, this traditional foods focused cookbook will grow with your baby.

These recipes are truly the heart of my home. They have been the center of my kitchen for the last 8 years…when I had my first baby. The Nourishing Pea Soup grows from babyhood to the school lunch thermoses. Baby’s First Smoothie grows into Tropical Green Smoothies they will thrive on as a teen. Nourishing baby with beef, chicken, and fish purees with nutrient dense add-ins will train their palates to enjoy a grassfed roast for Sunday dinner and fresh salmon fillets on a weeknight. Let me show you how to introduce brain boosting egg yolks, cod liver oil, and fish without fuss so that they will love and even crave them as big kids.

My biggest goal is to show you how to make a nourishing meal for the whole family to enjoy – from the babies to the teens.

What others are saying!

Nourished Beginnings Baby Food should be in every new parent’s kitchen! Renee brings food back to the basics in a way that will not only provide your child with the nutrients they need to thrive, but also help train them to love whole foods in a way nature intended.”
―Amy Roskelley, co-owner of Super Healthy Kids

Nourished Beginnings Baby Food delivers approachable, inspired recipes enveloped in practical, grounded guidance that’s otherwise missing in the dialogue on first foods. Renee Kohley shows you not only how to optimally nourish your children as they begin solid foods, but many of her recipes will likely become favorites for the whole family.”
―Jennifer McGruther, author of The Nourished Kitchen

“When it comes to elegantly simple recipes proven to be both nourishing and delicious, Renee positively shines. The simple ingredients and flavors are sure to be a hit in my home as well as others. Five stars!”
―Jill Winger, creator of The Prairie Homestead

“Renee’s book is just what our world needs. Almost all of the common diseases afflicting our children (and adults) today have a root in poor nutrition. Starting our children off right, from the very start, is going to be key to their long-term health, and Renee shows us how to prepare nutrient-dense foods that even the pickiest eaters will like. This book is not just for new parents. It’s for ALL parents.”
―Jessica Espinoza, creator of DeliciousObsessions.com and 20Dishes.com

“In Nourished Beginnings Baby Food, Renee offers an invaluable resource of approachable family recipes to help your family confidently lay a nourishing foundation for a balanced and practical real-food lifestyle.”
―Kristin Marr, creator of Live Simply

“Renee’s Nourished Beginnings is an absolute must-have in any parent’s library. She teaches you how to get your children hooked on real, nutrient-dense, traditional foods no matter their age, with a special focus on making every bite count for babies and toddlers. This is especially helpful for new moms or otherwise busy parents who want to feed their children the best food possible made from whole ingredients.”
―Amanda Torres, MS, creator of The Curious Coconut

Nourished Beginnings is available at ::

Barnes & Noble | Amazon | Indibound

 

 

 

 

Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Snack Ideas

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

June 24, 2016

A simple “mix and match” lunch plan to help you and the kids pack fun and healthy, real food lunches!

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I originally planned on this post for the middle of August to get everyone’s wheels turning toward back to school, but get this….

Kids totally need to eat in the summer too 🙂

Right?!

And I don’t know about you, but I spend almost as much time packing up lunches in the summer as I do during the school year for everything from park picnics and beach days, to zoo trips and friend visits.

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

So one of my goals for this post is for it to be universal.

An all year plan for lunch packing that is evergreen from the first day of school through the last day of summer – without getting boring.

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

And as always, my number 1 goal in lunch packing is to make every bite count. Nutrient dense and nourishing to fill up busy, on the grow bodies and brains.

So let’s make this fun! Sit down with the kids and let them do some mixing and matching for their lunch! I’ve left an outline here so you can have some links to recipe ideas, and here is a printable PDF for you to print out and use together as a family. You can laminate it and use dry erase markers for the kids to mark off what they like, or you can mark off the choices they have to pick from for the week based on what is in season right now and what you have grocery shopped for.Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

main meal

Pick ONE of these:

  • Coconut butter and jam or raw honey sandwich, roll ups using wraps, or leftover waffles
  • Nut butter or seed butter and jam or raw honey sandwich, roll ups using wraps, or leftover waffles
  • Tuna salad (or could use canned salmon) – can serve this as a sandwich, wrap, pita, in a bell pepper cup, or as a dip with crackers or veggie sticks.
  • Egg salad – can serve this as a sandwich, wrap, pita, in a bell pepper cup, or as a dip with crackers or veggie sticks.
  • Chicken salad – can serve this as a sandwich, wrap, in a bell pepper cup, or as a dip with crackers or veggie sticks.
  • Hummus and veggies wrapped in a pita, wrap, or with crackers.

OR Pick TWO of these:

  • Hard boiled eggs
  • Breakfast cookies (Here are a few to stash away in the freezer! Lemon Breakfast Cookie, Molasses Protein
  • Breakfast Cookie, The Ultimate Breakfast Cookie)
  • Guacamole & crackers or tortilla chips
  • Yogurt with granola (Here are some easy homemade granola that stashes away in the pantry well: Grain Free Apple Cinnamon Granola, Simple Cinnamon Granola, Strawberry Quinoa Granola)
  • Granola chunks or easy trail mix with raw cheese or coconut flakes or coconut butter. For trail mix I just take a handful of whatever nuts/seeds I have on hand and mix it up with raisins or other dried fruit. You can add a TB of Enjoy Life chocolate chips if you have older kids that are used to “typical” trailmixes.
  • Olives (not a “main meal” but goes well with any of the options in this section as an added real food fat)
  • Avocado (not a “main meal” but goes well with any of the options in this section as an added real food fat)

veggie

Pick as many as you like to fill the veggie section of your lunch container!

  • Carrot sticks or rounds (rainbow carrots are fun too!)
  • Celery sticks
  • Broccoli florets
  • Cauliflower florets
  • Cucumber rounds or sticks
  • Radish slices
  • Cherry tomatoes
  • Zucchini sticks
  • Sugar peas
  • Bell peppers of all colors

Dip Options to add real fats for nourishment and digestive aide for the veggies

  • 5 Minute Ranch
  • Cream Cheese
  • Hummus
  • Sour Cream
  • Herbed Olive Oil (just whisk sea salt and herbs into the oil)
  • Coconut butter
  • Olives (not a dip but a great fat that goes well with veggies)
  • Raw Cheese (not a dip but a great fat that goes well with veggies)

Other veggie sides to try!

  • Salads with quick homemade dressings (try some of these!) Can add hard boiled egg or nuts/seeds to the salad too!
  • Ferments such as pickles, sauerkraut, dilly beans, or fermented carrots. Either homemade or check out Bubbies brand at your health food store if you are just getting started!
  • Beet Slaw
  • Coleslaw
  • Summer cucumber chunks with cherry tomatoes and olive oil with sea salt
  • Peas from the freezer thaw out by lunch time – drizzle olive oil and sea salt
  • Cucumber “Sandwiches” using cream cheese in between rounds
  • “Ants On A Log” (celery sticks with nut, seed, or coconut butter down the middle and dried fruit sticking to the butter!)

fruit

  • Berries (strawberries, blueberries, raspberries, blackberries, etc)
  • Grapes
  • Apples (if cutting them, put cinnamon on the flesh to keep them from browning)
  • Pears (use the same cinnamon trick as the apples!)
  • Orange slices
  • Cherries
  • Peaches/Nectarines
  • Melon/watermelon slices or chunks
  • Mango chunks
  • Pineapple chunks
  • Banana (best kept in the peel so they don’t brown)
  • Dates, Larabars, or homemade Larabars (I count larabars as more of a fruit even though there are nuts mixed in as they are mostly composed of the dates)

Planetbox 5

A few of my favorite Bento Box style lunch gear!

Our school lunch staple has been the PlanetBox. We are going on our 3rd year of this box and it still looks brand new. Occasionally I will get inquiries about what I think of the cost, and, in my book, buying one lunchbox that lasts for years on end when being used day after day, is a huge budget saver! We use the “Launch” style, though they have a few different layouts depending on how you like to pack up!

I really love our LunchBots containers as well. The Uno, Duo, & Trio are a great sizes for toddlers and little kids, and we are going on our 3rd year of them holding up just like brand new. During the fall and winter months of school, my daughter takes along soup or dinner leftovers 2-3 times per week requiring the use of a thermos. On those days a thermos of soup and a LunchBots container of the extras makes for perfect packing. The also have larger sizes for the bigger kids and teens too!

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!

A quick note on packable drinks!

Water is our staple, though we do drink a lot of kid friendly nettle infusions as well all year long. Herbal tea infusions can be a great way for kids to hydrate and load up on missing minerals from a busy morning. Adding a squeeze of lemon is always a nice idea if your kids like that!

We have used these Kid Basix Safe Sporter cups for the last 5 years – including the last 2 years of daily school. The spouts are finally starting to look a little worn after 5 years of daily use so I think they have been a good buy especially for toddlers and little kids in early elementary who maybe won’t handle an open water cup as well for on the go situations. This year I decided to invest in an “older kid” water bottle and we went with these Eco Vessessl for Kids for both my 2nd grader and I think my new Kindergartener will do fine with these without spilling. My toddler (2 years old) drinks out of open cups perfectly, but doesn’t manage a bigger, open bottle like this without help.

Ok! Keep me posted on those lunches! You can follow my Instagram hashtag #rgnschoollunches for more packable lunch ideas too!

Oh! And don’t forget your free mix and match printable!

Mix & Match Real Food Packable Bento Box Lunch Ideas :: PLUS! A free mix & match printable for you!