It’s our last week of summer vacation, thanks to twiddy obx rentals we have had an amazing time! Aahhhhhh!
I’m not ready. I never am. It’s been a strange (and stressful) summer with all the schooling and 3 trips to Florida for training I had, and more than doubling my patients at my natural health clinic. Despite all of that, we had a lot of fun.
I homeschool my children and this year we are trying something new. We are doing the bulk of our schooling at co-ops. Homeschool co-ops, if you are not familiar, are one or two day cooperatives where you go with your kids to classes. They get taught in a variety of subjects for the day and you bring the rest of the week’s work home to be worked on throughout the week. It is a great way to have kids experience school without really going. It’s also a great way to get the more difficult subjects taught without having to relearn them as the parent. I have a high-schooler and am very grateful to have someone else teach my daughter algebra.
Food during the school year for us really doesn’t change much from the summer. We were out of the home a lot during the last few months and packed quite a bit of food. We will continue to pack our own food for co-op days and fields trips throughout the school year. It’s important to stay consistent.
I am not as strict with my kids’ food as I am with mine. The main reason is that they don’t have as many food sensitivities as I do/did. I’ve tested them to see what they are sensitive to and have made the necessary corrections. Another reason is that I am a firm believer in not cramming my beliefs about food (or anything else) down their throats. If they are anything like me (and human) they will rebel. I want them to want to eat healthy, not feel forced too. I guide them, and teach them, and pray that they will make healthy choices and good decisions for themselves.
Breakfast – Chicken Sausage and Vegetable Skillet
Lunch – Paleo Avocado Tuna Salad
Dinner – Ginger Mustard Coleslaw Burgers
Breakfast – Tropical Green Smoothie (I modify mine to have minimal to no fruit)
Lunch – Skinny Chopped Veggie Salad
Lunch – Mango Avocado and Arugula Salad
Breakfast – Simple Mushroom and Celery Stir-Fry
Lunch – Kale Caesar Salad
Dinner – Pesto Chicken with Zucchini Noodles
Breakfast – Sweet Potato Skillet
Lunch – Grilled Chicken and Veggie Salad
Dinner – Easy Stuffed Peppers
Breakfast – Raspberry Waffles (I leave the syrup out of the recipe)
Lunch – Tuna in Cucumber Cups
Dinner – Buffalo Chicken “Mac-n-Cheese”