Trying to get your kids to drink more water? Me too. I can tell they haven’t been drinking enough when they are spending more “personal time” in the bathroom trying to do their business. Also without enough water, they seem to be crankier, tireder, and their skin is more dull. (Or maybe that was me…)
Anyway, here’s what I do to coax a little more liquid consumption:
Make herbal tea with raw honey.
Tea party? Sign them up! Even the boys like a treat in a cup. We do caffeine-free varieties like Chamomile or Peppermint. Here is one of my favorite blends:
Take water on the go in a toxin-free container. Like the 50/50 stainless steal cups. We love these, and they keep the beverage cold (or hot) ALL DAY LONG.
Use ingestable essential oils to flavor water.
My favorites: spearmint, lemon, grapefruit, Citrus Fresh. Order individually or with membership here. I recommend membership for the savings and perks, and I offer a private wellness mentoring group for those who order with me.
Make a slushy drink.
The crushed ice is water, afterall! Our favorite recipe:
2 cups crushed ice, from our freezer crushed-ice feature
2 cups filtered water
Juice of 5 fresh limes
1/4-1/2 cup honey
3-4 drops Lime Vitality essential oil
handful spearmint leaves (optional)
Blend well in blender, serve immediately.
At home, designate toxin-free water cups for each child. Label with a marker and keep near the water supply. Some of our favorite cups: handled jars and stainless steel.
So here is the much requested Two Week Meal Plan. It’s not pretty; if I wait until I have time to make it pretty, you’d never see it. But a print out in my purse has been working for me since last fall.
Which brings my to my next topic: we are VERY TIRED of these meals. At least most of them. My husband flat out told me the other day that he doesn’t want to eat curried soup again for a long time. I’ve been the long eater of curry soup leftovers this week. 🙂
So, I’m working on a new meal plan.
I’m suggesting that you don’t do as we did and eat the same 14 meals for 6 months straight. OK, so we did have a few other meals in there (holidays? random whims? friends bringing meals for me post-partum?), but this was truly the back bone of my meal planning. And now it’s really old.
All the same, maybe these meals are all new to you. So I’ll walk you through them.
Breakfasts: skillet eggs means either fried or scrambled eggs, and opa eggs means soft boiled (our family name for them). Smoothies are the kefir smoothies I make for my husband daily (kefir, banana, whey powder, frozen strawberries). The waffles are the High Protein Waffles on this site, EXCEPT I use almond flour rather than oatmeal and dry curd cottage cheese vs. cottage cheese while we’re on SCD, and honey vs. maple syrup on top. (Oops, those aren’t on the 2 week plan, but we have them penciled in for Friday mornings.) We didn’t actually make carrot juice as often as this menu states, but that was our goal.
Lunches: soup means a basic carrot/celery/onion soup, sometimes with chicken broth in there too. The chicken salad and almond/PB roll ups are recipes I’ve given recently; the “quesadilla” is in a thin egg wrap with cheese like an almond roll up (it’s more like an omlette than a quesadilla, but I’m not telling my kids that).
Snacks: I listed snacks so I would remember to shop for these things too, but we weren’t locked into certain snacks on certain days. The “Grape Zip” mentioned is homemade yogurt mixed 2:1 with concord grape juice…it’s a drink and makes a fast snack without quite so much mess/dishes as serving yogurt in bowls. Other snack ideas besides nuts, muffins, fruit: cheese, white bean hummus and celery sticks, spoonful of nut butter, kale chips, homemade frozen yogurt, homemade juice pops.
Dinners: Having dinner planned is what saves the day for me very often. In this menu, I was planning specifically for activities we were leaving for immediately after dinner on Tuesday and Wednesday, so those dinners had to be fast (that is, they had to be liked well enough for the kids to eat without many complaints). Thursday we had soccer practice and would arrive home for a late dinner, so I wanted it to be ready in the crockpot/oven. This mostly worked out, but I want to explore more crockpot meals for the future so I spend less time in prep in the late afternoon (maybe I’ll get a nap one of these days!!!).
Pizza: my husband requested this every. Friday. night. After six months of this, he’s agreed that once every other week is often enough. I have salad listed several times, and “veggie” which may be whatever is hitting the stores at that season or frozen green beans and broccoli (oh… that just made me think of a yummy chicken broccoli casserole with sauce and cheese…). Zucchini spaghetti is shredded zucchini in place of the pasta (and yes, I’ve tried spaghetti squash, I just like zucchini better).
Many meals use ingredients from previous meals: using meat or broth from the chicken roasted on Sunday, or planning the leftover pizza as the picnic lunch for the soccer game Saturday. You just have to line up your meals so you can keep rolling foods into the next meal or two. Also, I shop Trader Joes each Sunday evening, and pick up eggs and milk on Wednesday, and then make yogurt/kefir after that. Sometimes the day you shop makes a difference on when you want to schedule a meal…like plan guacamole for a few days after you shop for avocados, but eat fish the same day you purchase it.
What menu planning tips do your have to share? What are your favorite meals?