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Our family made began making the transition to a Real Food Family in 2010. I had just given birth to my daughter, Macy, and I found myself sick and tired of being sick and tired. My son, Levi, was always catching something from daycare; stomach viruses, strep throat, ear infection after ear infection. He ended up having a few ear surgeries because the infections were so bad. I didn’t know it at the time, but I had way more power than I realized. I had the power to aid his body in fighting and to help strengthen his immune system. But I just didn’t know it.
Shortly after Macy was born, she was diagnosed with RSV, which is a common respiratory virus that is very dangerous to little babies. As I was sitting there holding a breathing machine to my 3 month old baby’s face, I knew something had to change.
I had been working out and I thought that made me healthy. But what I didn’t know was the thing that really had all the power was on my plate and at the end of my fork. Through my workouts I started learning about the power of nutrition. I was absolutely shocked. From then on I began to educate myself about the food we were eating. And through making one simple change at a time, here we are today; A Real Food Family.
You may be asking yourself; “What does that even mean?” It means we focus on eating foods that are grown in the ground (fruits, veggies, grains, legumes…), grass-fed meats, and organic dairy. We also eat foods that are less processed. I read a lot of food labels checking for sugars, artificial sweeteners, chemicals, food dyes, preservatives, and flavor enhancers. These are why I try to steer clear from a lot of packaged food items. I like to keep it simple, healthy, and real.
With all of that said, you might be asking yourself– “Well, what do you eat then?” That’s a question I hear a lot when working with coaching clients who want to do better, but just aren’t sure where to start. So here’s a list of what a typical day looks like around here! I hope you find it helpful!
I am not a morning person. Does this surprise you? I like to keep breakfast really simple. And it’s almost always something I have prepped for that week. Here’s two options from this day.
1. Hard Boiled Eggs and Blueberry Muffins
Hard Boiled Eggs: Grab your Instant Pot (or whatever pressure cooker you have on hand) and put the rack in the bottom of the pot. Pour 1 cup of water in and place your eggs around on the rack. I usually do one dozen at a time. Place the lid on your pot and seal. Pressure cook on high for 4 minutes. After the 4 minutes are up let the pot naturally release for 3 minutes, and then manually release the remaining pressure. (Watch out for splatters!) Take your eggs and place them in an ice bath because you want to stop the cooking process. Once your eggs are cooled you can peel and eat or peel and store in an airtight container in the fridge for up to a week.
2. Protein Shakes in Shaker Cup
I know you may be wondering, “You give your kids protein shakes?” Let me clarify. I call them protein shakes, but they are technically a whole food nutritional drink mix. A clean shake with fruits, veggies, carbs, proteins, fiber and more. You can check them out here or email us at firstname.lastname@example.org for more info. As you can see, it’s way more than a “protein shake.” It’s a complete meal with the perfect amount of macro nutrition. Our family has been drinking these for 5 years now and we all love them. I love the peace of mind it gives me, and that my kids can make these all by themselves. That is a huge mom-win!
They will add the shake packet to a shaker cup (like this one) with some liquid in it. We like to use cashew milk. I actually make my own, but that’s a totally different blog post though! Ha!
A school lunch is usually like one of these that I wrote about here.
Meanwhile, for me here at home, it’s something I have prepped for a quick and easy lunch. This day, I had a salad with sockeye salmon, mixed greens, pickled onions, tossed in avocado mayo, lemon juice, and some fresh herbs (dill and basil). This is something you can prep on your weekend or during the week, and store to grab for a quick lunch. Here’s how I cook my salmon below.
Pan Seared Sockeye Salmon Salad
- 4 frozen sockeye salmon filets, thawed
- 1 tablespoon extra virgin olive oil
- 4 cups fresh mixed greens
- Pickled Onions
- 1 tablespoon Primal Avocado Mayo
- 1 tablespoon lemon juice
- Optional: 1 teaspoon of fresh herbs: basil, dill, mint, cilantro
Grab your skillet (I like cast iron for this). Put it on the stove over high heat. Once your pan is hot, add your extra virgin olive oil. While your pan is heating up, add salt to both sides of your salmon. Place the salmon skin side down in the hot pan. Cook the salmon for 4 minutes on each side. Let cool and then store in a meal prep container in the fridge for 3-5 days.
I love snacks, and my kids do too. I have found that my kids will eat more fruits and veggies if I have them readily available to grab. And while I wish my kids would choose to eat some veggies without dipping it in ranch, I have come to the conclusion that “at least they are eating veggies!” Can I get an amen? Totally picking my battles these days. And this is not one I am willing to fall on the sword for. This is what we are having for snack today!
Kid-Friendly Charcuterie Board
- Green Grapes
- Organic Sharp Cheddar, sliced
- Optional: Organic Ranch Dressing
It’s a priority for us to all sit down together as a family for a home-cooked meal. It’s not always a possibility, but most days it is because we have made it a priority. I love getting to sit face to face with my husband and kids to hear what’s been going on in their lives. I always have some music playing lightly in the background because I cannot stand the sound of people chewing. Yes, I am one of those people. Ha! Here’s what’s for dinner.
Mahi Mahi Taco Bowls
So there you have it...
A day in the life of a real food family. It’s really simple, but does take some planning. Our family made nutrition a priority all those years ago. It didn’t just happen over night. But making one simple swap at a time has added up to some pretty huge changes. My kids are not those “sick kids” anymore. At one point we were at the pediatricians office a few times a month. But now we only go for well visits. My health has seen a total transformation. I lost over 60 pounds and no longer suffer from Irritable Bowel Syndrome or Complex Migraines.
Food is a very powerful tool. Let’s use it to empower our bodies!
If you’d like any information about some other changes our family has made over the years, please do not hesitate to ask! We love hearing from you! And don’t forget you can purchase our self-paced Online Clean Eating Workshop below to help you get started!