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”