What’s for Dinner is a series dedicated to what real-life families eat. Each week, a parent shares his or her menus for the week and talks about the food philosophy behind it. Want to read more? Check out our WFD archives.
This week we hear from Therese, a developmental consultant who lives in Atlanta with her husband and two-year-old daughter, Viviane. I’ve known her since high school and had the pleasure of seeing her in Paris while she and her husband were on their babymoon… and they’ve just returned from a babymoon for #2! Thanks, Therese!
Therese’s Family Food Philosophy: My husband and I try to eat organic as much as possible, though it can be hard with both of us working full-time (outside of the home) and our 2-year old daughter in daycare 5 days a week. We are lucky to have chosen a school that focuses on homesteading and teaches the children the importance of gardening and eating what you grow. An example of her weekly (vegetarian) meal plan is detailed below.
We make an effort to shop at the local farmer’s markets in the Atlanta metro-area at least a couple times a month, but if that’s not possible, I keep the fridge and freezer stocked with organic veggies that we can grab on-the-go. I make my daughter’s meals ahead of time and give her a variety throughout the week, whereas my husband and I tend to make up our meals at the end of a long day on a whim. I try to incorporate my Vietnamese heritage in our food so that my daughter is exposed to what I was used to eating as a child. I do my best to have her eat what we eat so that I am not having to make multiple meals per sitting. Weekend meals are usually more elaborate than weekday meals.
What inspired this week’s menu? The three of us strolled to the neighborhood farmer’s market and grabbed some delicious bok choy, bib lettuce, oyster mushrooms from the vendors. My husband also took our daughter to the nearby DeKalb Farmer’s Market while I was working late one day and stocked up on eggs, milk, pears, kiwis, celery, and some other goodies. I based last week’s dinner menu primarily on these items.
So what’s for dinner?
Sunday: Shredded chicken tacos with cheese, sour cream, bib lettuce, avocadoes and tomatoes (adapted from this recipe –http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-tacos)
Monday: Penne pasta with marinara sauce and organic veggie meatballs
Tuesday: Marinated pork with oyster mushrooms, jasmine rice, steamed organic broccoli and corn
Wednesday: Jasmine rice, baked chicken thighs, organic peas and bok choy
Thursday: Pizza (it was a late day at the office), green salad
Friday: Sautéed chicken in creamy sauce over rice, fried egg on top, arugula salad as a side
Saturday: Birthday dinner for my father at a Korean BBQ house (variety of grilled beef, chicken, bulgogi, kim chi, bean sprouts, and white rice)
Vivi’s weekly menu at school this week:
|Monday||Cinnamon Oatmeal + Organic Sliced Fruit||Fiesta Rice and Beans + Roasted Vegetables (L)||Homemade Tortilla Chips + Sliced Organic Fruit|
|Tuesday||Creamy Grits + Sliced Organic Fruit||Stuffed Cabbage(L) + Roasted Vegetables (L)||Homemade Organic Hummus + Pita Bread|
|Wednesday||Vegan Pancakes + Sliced Organic Fruit||Garden Pasta (L) + Roasted Vegetables (L)||Low Sugar Oat Cookies + Sliced Organic Fruit|
|Thursday||Herb Frittata + Sliced Organic Fuit||Cuban Black Beans + Roasted Vegetables (L)||Organic Yogurt + Sliced Organic Fruit|
|Friday||Oat Muffins + Sliced Organic Fruit||Veggie Pizza (L) + Roasted Vegetables (L)||Organic Rice Pudding + Sliced Organic Fruit|