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 Jarman, a graphic designer who lives in Virginia with her husband and two sons.
Jarman’s Family Food Philosophy:
Our food philosophy can be summed up in one word: balance. We try to balance having two parents working outside the home, eating minimally processed and organic foods, buying local/seasonal produce, being intentional rather than convenient, knowing when to just do what works, and also trying not to break the bank. Whew! I’m exhausted just thinking about it. Actually, with a little planning, it isn’t so bad and most of the time I feel really great about the balance in our lives.
I have two children under 5 (4 and 9 months) and am fortunate that they are not too picky. My older son loves going to the farmer’s market and often times I will shake up our meal plan to accommodate something he is interested in trying. Seeing all of the colorful fruits and vegetables, and especially sampling them, really gets him excited about helping me cook and eating what we make together.
Lately, in addition to regular meal planning, I have been experimenting with food prep strategies and also prepping frozen to slow-cooker “convenience meals” to try and set us up for success. However, we do still order out sometimes from one of a few favorite local places when we are having an off day.
What inspired this week’s menu?
My four year old is in Pre-K now, and my 9 month old just started crawling so things have been extra exciting (read: BUSY) around our house. This week has been especially frenzied with new activities starting and trying to make time together as a family at the same time.
So what’s for dinner?
Monday: (we were at the beach this evening and cooking with friends!)
Black bean enchiladas, seared scallops, guacamole, pico de gallo (similar recipe)
Tuesday: Organic rotisserie chicken, sweet potato oven fries, steamed vegetables
Wednesday: Coconut chicken curry with vegetables and basmati rice (adapted from this).
Thursday: Pizza! Crudite!
Friday: Grilled flank steak, fresh veggie kebabs, kale salad