Last week was one of those weeks I had to make a few changes in my original menu. Not ideal, but such is life, and my kids are still OK despite the amount of carb rich lunches they had last week.

Despite the last minute changes, we had a couple of new recipes in our menu. The first one was the vegetarian stuffed acorn squash that I got from this great blog called Cookie+Kate. I made a couple of modifications to the recipe, basically I added pine nuts to the quinoa (which was a great addition, in my opinion) and I did not put parsley or garlic. I’m not a big fan of parsley, so I omitted it; and I don’t like garlic, so I barely use it in my recipes. It was delicious! My husband loved it, my son ate the quinoa but wasn’t so thrilled with the squash, and my daughter complained in the beginning but ended up eating everything. So I’d say it was a big success overall. You can find Cookie+Kate’s original recipe here:

Then we had Mexican pozole. My mother in law was in town and she cooked it for us. She brought the corn and chilis from Mexico and prepared it with chicken. We ate it with corn tostadas, shredded lettuce and radishes.

The baked yellowtail snapper is a classic in my family. It is the whole fish in the oven over a bed of finely cut potatoes, onions and a few tomatoes.

And Friday my husband and I went out for dinner and the kids ate pasta with hot dogs I had in the fridge…  

Monday Tuesday Wednesday Thursday Friday
Breakfast Power bowl Yogurt w/ granola Cereal w/ milk PBJ sandwich Oatmeal
Lunch box Black beans and avocado taco Meatballs w/ rice Avocado and ham taco Pasta w/ steak & veggies Pozole/Quinoa leftovers
Dinner Baked salmon + broccoli + salad Stuffed acorn squash + salad Mexican pozole Baked yellowtail snapper w/ potatoes, onion and tomatoes Pasta w/ hot dog and tomato sauce

Breakfast is accompanied by either a piece of fruit or a smoothie.

Lunch boxes always have a serving of raw vegetables (carrots, peppers, cucumber or cherry tomatoes and I alternate between them) and fruit that varies depending on what they had for breakfast.

For dinner we have a salad almost every day and it is usually a green salad with a combination of whatever there is in the fridge: lettuce, tomatoes, peppers, cucumber, shredded carrots, corn, avocado, sunflower seeds. And dessert is always a fruit.

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