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 Cheryl, who lives in Washington, DC with her husband, Marc, and 20-month son, Dylan. (She’s also 20 weeks pregnant!) She says: I am a quintessential yuppie. I work as an energy lawyer at a law firm and live right downtown. We walk and take the metro everywhere. In my semblance of spare time, I keep a blog following Dylan’s exploits: www.themightymightyaarons.com.
Cheryl’s Family Food Philosophy:
We have quite a few dietary restrictions in our family, and this dictates what’s on the menu and (generally) makes the three of us pretty healthy. I am kosher – meaning no pork products, no shellfish and no eating meat / dairy products in the same meal. I also choose not to eat red meat. Dylan’s diet is the same as mine. My husband has high cholesterol, so he follows a low cholesterol diet that is coincidentally very close to my diet (we will be revisiting what he eats since recent studies show dietary cholesterol is not tied to blood cholesterol). We also try to eat organic, in-season and not processed where possible.
Dylan’s dinner menu:
Monday: Hummus, Asian-style broccoli, chick peas, cheddar cheese cubes, organic jarred applesauce (this was one of those days where we were pulling out absolutely anything Dylan would eat)
Tuesday: Blue Apron stir-fried salmon, green bean salad and roasted potatoes
Wednesday: Homemade turkey meat sauce with whole grain pasta, stir-fried broccoli
Thursday: leftover Blue Apron