Full Day Of Eating: Piper Edition

Piper's eating habits have changed drastically over the last couple of months. She used to be an AWESOME eater, and would eat a ton of great food. Lately, she's become a little more opinionated in all areas, but especially with her food. 

Her pediatrician warned me at her 2 year appointment that kids generally stop eating as much between 2-3 years old, and to not be worried about it. It's a little frustrating sometimes when I make her lunch, and she won't touch any of it *eye roll*, but I keep offering, keep providing lots of options on her plate, and I don't ever make her something different if she refuses to eat. If she doesn't eat anything, I just put it in the fridge and give it to her again later. 

She turned 2 in May, and while she definitely doesn't finish everything, here is a day of eating for her that's pretty typical of how she normally eats: 

BREAKFAST

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1 pasture-raised egg, 1 sprouted ezekiel toast with mashed avocado.

SNACK

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Yogurt from Trader Joes. She used to looooove yogurt, but now only takes a few bites. 

LUNCH

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Cucumber slices (her favourite), 1/2 slice of sprouted toast with peanut butter, a few slices of banana, carrots, and turkey slices. 

SNACK

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Chicken sausage, apples, and cheese slices

DINNER

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This wasn't her plate, obviously haha, but this was my dinner, and she had a bowl of sweet potato, black beans, corn, and avocado slices. 

Full Day Of Eating

I'm kicking off this Monday with a full day of eating from last week! Every day isn't perfect, and I try to just eat what feels GOOD. I don't count calories or macros, but I am mindful of them. For example, if I eat a breakfast that's higher in carbs (like a big acai bowl), then I'll try and focus more on proteins and healthy fats for my next meal. I feel the best when I get a good balance of everything at the end of the day, and it's just what works for me!

PRE-BREAKFAST

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I had warm lemon water with apple cider vinegar first thing (read the benefits of that HERE), and then brewed some crio bru (read the benefits HERE) and took it on our morning walk. We live 5 minutes away from a High School track, so we head there and do a few laps every morning. 

BREAKFAST

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This looks incredibly unappetizing haha, but it's what most of my meals look like. I've been eating overnight oats daily lately and I'm still not sick of it. I combine 1/2 cup oats, 3/4 cup liquid (I usually just use water), and 1 scoop of IdealRaw chocolate peanut butter protein (use SWOLE for 10% off) and store in the fridge. When I'm ready to eat it, I add peanut butter, strawberries, and hemp seeds, and it's so filling, good for the milk supply, and tastes so good!

SNACK

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2 rice cakes, nitrate-free turkey, arugula, mustard, and microgreens

LUNCH

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I had leftovers from the sweet potato nachos I made for dinner the night before. I posted the recipe HERE. The leftovers are just as good and I had to have two bowls.

SNACK

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Alright. WHY HAVE I NEVER TRIED DATES BEFORE?? WHY?!? I saw a box at Trader Joes last week, and I always see people using them in recipes, so I figured...sure, why not. I tried one when I got home, and I never got around to using the rest of them in a recipe because they're so good! Holy moly. I had a couple with peanut butter and hemp seeds on top, and it was so tasty. 

DINNER

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I talked my mum and sister into going to Protein Foundry for dinner with me, and we all got acai bowls (Piper and I shared mine). I love this place. 

SNACK

I went to the gym after Jack and Piper went down, and finished with another IdealRaw chocolate protein shake, along with a scoop of Collagen For Her collagen peptides. 

TODDLER-APPROVED FRENCH TOAST

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I’m writing this post on my phone today, so if there are even more grammatical errors than normal, please fourgiv.

I made this breakfast for me and Piper before we left for Christmas, and we both demolished it! She’s been such a freaking picky eater lately, so this felt like a small victory. 

RECIPE

  • 4 slices of sprouted bread (better for your gut and digestion) 
  • 1 pasture-raised egg
  • A splash of unsweetened vanilla almond milk
  • 1/4 tsp cinnamon
  • Toppings: berries, coconut flakes, raw honey, cacao nibs

DIRECTIONS

Whisk the egg, almond milk and cinnamon in a shallow bowl. Soak both sides of the bread in the mixture and cook on a skillet (I love melting ghee or coconut oil on it first). Cook for about 2 minutes on each side. Top with whatever you want! I used the ones listed, but also like using natural peanut butter and chia seeds too!

 

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