January 2018
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Day 1 of 100 Days of Real Food

Today was a very productive one for our family. I decide that during this waxing moon phase my family and I would start our new journey, one hundred days of eating real food. I found a wonderful website entitle so.


First off, I can admit we have grown accustomed to eating fast food or going to restaurants multiple times a week. There is just the sheer convenience factor and my kids will eat Mc Donald’s chicken nuggets without a fight. I can also freely admit I have created two little monsters when it comes to eating food. When I was growing up the saying, you will eat what is on your plate and enjoy it no questions asked. This meant I sat at the table after everyone else, and would try to gag down spinach, or try to cram as much into my mouth and run to the bathroom and spit it out. I did not want to treat my kids like this. Therefore, when my oldest that would eat everything started making his own choices around two years old. I went with the flow; he didn’t like ketchup okay no ketchup. Flash forward four years later and I have a six year old that has the strangest tastes and refuses to eat almost anything standard. It is frustrating and downright embarrassing in public. What six year old does not like hot dogs? Mine. What six year old does not like any type of fruit or vegetable? Mine.  Now my youngest is starting to act like his older brother. Time to put my foot down. We need to reorganize, clean up our eating habits, and gain some new taste preferences.

My first move was finding that amazing website. When you click on her site there is a section for free meal planning .pdf’s. I downloaded an entire month.


The first week is seemingly decent, nothing too over the top for our over processed food-loving house. I went to the grocery store Monday and purchased all the necessary food items and even with fruits and wheat flour, my grocery bill was only $70.  That is lean for a weeks’ worth of groceries in my house. We normally spend about $100 a week. I am hoping this trend will continue saving our family budget.

For breakfast we had
Whole-wheat banana pancakes  with pure maple syrup and sliced pear

— The baby did not mind or notice the change in pancake flavor. I did I think I will need to doctor these pancakes up a bit more until I get used to whole-wheat. I normally like to making a glaze with maple syrup, vanilla, and pineapple chucks but I decided to try pears, it was okay.

For a  snack we had:
Garlic Triscuits, green grapes, Colby jack sliced cheese, and apple slices. *note to self the garlic flavor triscuits were a bit much I think next time I will get regular ones and try those with cheese and apples instead. Oldest son did not like triscuits or apples but ate the cheese with me.

For lunch we had:
Leftover cheesy, potatoes bacon soup

For Dinner we are having:
Chicken, cheese, onion quesadillas.

During the day I washed my blueberries patted them dry placed them on a Tupperware lid and placed them in the freezer. I also washed and cut my strawberries and frozen them separately as well.
I then started working on the homemade granola. Recipe here. I changed my recipe a bit for my personal tastes. This smelled heavenly while baking.

Granola Bars / Cereal
Serves: makes 3 lbs

Recipe adapted from 100 Days of Real Food
•    6½ cups rolled oats (if you want bars use steel cut oats so it will stick together better)
•    1 cup unsweetened shredded coconut
•    ¼ cup flax seeds
•    ½ cup raw sunflower seeds
•    2 teaspoons ground cinnamon
•    1½ teaspoons ground ginger
•    ½ teaspoon grated or ground nutmeg
•    6 tablespoons unsalted butter
•    ½ cup honey
•    2 teaspoons vanilla extract
•    ½ teaspoon salt
•    Also need – parchment paper

1.    Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
2.    Mix the dry oats, coconut, seeds and spices together in a large mixing bowl.
3.    Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
4.    Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
5.    Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
6.    The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in airtight container at room temperature for up to two weeks.

I cannot wait to try these with my frozen blueberries, strawberries, and vanilla yogurt.  We have day one down, and we have not killed each other. There have been some tears, but we are trying.


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