One of our favorite things to do together, both as a couple and as a family, is to cook and bake.
For several years now, we’ve been trying to move in the direction of a healthy, whole-foods based diet. This doesn’t mean we’re health nuts, and it doesn’t even mean we buy everything organic. You’ll find cereal and store-bought bread in the pantry, and the kids have peanut butter and jelly sandwiches for lunch most days.
David’s good at helping me be inspired to make and eat healthy food but not let it take over my life. I had a friend once advise me, “Instead of obsessing about what to cut out of your diet to make it healthier, just focus on adding good, whole foods, bit by bit.” So thanks to her inspiration we now have green smoothies for breakfast and we make salads for lunch. We make the kids smoothies and they eat veggies or fruit as a side at most meals and often for snacks.
Of course it’s our job to see that they eat a relatively balanced diet, but what I really want to do is inspire my kids to enjoy good food. This is hard. Often I’m discouraged at the dinner table when I make a fresh, healthy meal and the kids labor through it (they don’t have to like it, but can’t make rude comments. so we hear a lot of, “I don’t really prefer quinoa”).
I’d say David and I are pretty healthy eaters, but it’s hard to man-handle our kids into being healthy eaters. We keep junk food out of the house for the most part and they have to eat some of everything we serve for dinner.
But I understand what it’s like to be a kid and want sandwiches and cereal and ice-cream. I don’t want to have anxiety over food, and I definitely don’t want my children to.
All of this to say, I hope that our kids see David and me buying and enjoying good food, and learning to be creative with eating it. I hope they see that we love to cook together. I hope they taste lots of different foods — multiple times. I understand that their taste buds will grow and change over time. I hope that as they help their grandparents with the chickens and help us grow a small amount of what we eat, they’ll develop an appreciation for where our food comes from and feel part of the process.
I hope to continue to grow on this journey myself.
And so enter: the veggie box, which is quickly becoming a Soda City Farmer’s Market sensation. For 10 dollars you can fill a cardboard box with as many fruits and veggies as you’re able to — just look for the stand with the long line of people snaking around the block.
Not all the vegetables and fruit are local to South Carolina; I try to ask questions and keep my eye out for the obvious exceptions (pineapple, bananas). I still buy those things at the supermarket, but want as much as possible to save room for the local, in-season stuff in our box.
The above photo is two boxes’ worth of food. We found that one box wasn’t quite enough the week before for a family of six. I wanted to see if we actually ate all the contents of two boxes in one week, and for a couple of the things it was closer to two weeks. But they kept in the vegetable crisper, and we did it! We ate everything and didn’t throw any of it away. Now we buy one or two boxes depending on what our week looks like, what we’re getting from our own garden (not much in this 100-degree weather), and how many meals we will be eating at home.
I’m always looking for healthy food ideas from my friends, so thought it might be fun/helpful to list out for you what we did with all of it.
1. 2 heads of kale – morning green smoothies (recipe below)
2. Spinach – mixed with lettuce for salads, green smoothies
3. Radishes – salads
4. Mushrooms – Frittata with mushrooms, bell pepper, grated Parmesan, and fresh parsley
5. Corn on the cob – side dish for dinner
6. Cherries – gobbled up for snacks
7. Blueberries – snacks, smoothies, topping for granola
8. Carrots – side for lunch, snacks with hummus
9. Romaine lettuce – Lunchtime salads!
10. Sweet potatoes – baked , topped with butter and cinnamon and served as a side dish
11. Broccoli – side dish with dinner (and all the kids’ favorite vegetable)
12. Peaches – Peach cobbler! Also snacks
13. Bell peppers – Frittata, pizza, salad toppings (we’re getting peppers from our garden now too)
14. Zucchini and squash – the amount you see above made a side for two dinners, sauteed with butter, salt and pepper, leftover corn cut from the cob, topped with chopped fresh basil (sadly all my kids’ least favorite veggie. and they really hate mushrooms. (although not a veggie))
15. Tomatoes – sliced on David’s homemade pizza
We’ve loved our weekly box of produce. I enjoy seeing the kids help choose it and discover new fruit, like cherries.
What I don’t like is the overwhelming crowds of people at the market (although I love how well it’s doing!), and was happy to find out through my MIL that our veggie stand opens at 7:00am. If we arrive between 8 and 8:30 the line isn’t too long yet, so we can zip in and zip out. Some mornings we linger and buy coffee at Indah and snow cones and an enormous cinnamon roll. There are so many delicious things to eat at Soda City that have nothing to do with our veggie box! 🙂
Here’s to everything in moderation!
Smoothie recipe (adapted from Thrive, by Brendan Brazier)
Makes 2 large glasses (these are rough estimates, we eyeball the proportions):
– 2 cups ice and water
– 1 banana
– 1 apple
– big scoop raw hemp powder
– scoop raw cacao powder
– spoonful tahini
– 2 cups kale or spinach
– handful of berries if we have them
– splash of unsweetened almond milk
– if it’s not sweet enough or we need more volume we add a couple of pitted dates or another banana
– Blend well