![\"family-dinner\"](\"\/blog\/wp-content\/uploads\/2016\/12\/family-dinner.png\")
<\/p>\n<\/p>\n
Here is a great story for all you moms and dads out there. I am currently childless, and while I can theoretically empathize with the working parent, I know that I have not yet \u201cgone to war\u201d myself. The other day I was invited over to a friend\u2019s house for supper. She and her husband have four, yes four, children. Three boys and 1 girl, all under the age of 6. Their kitchen and dining room during this time was nothing short of a battlefield. Arms were flailing, emotions were high and kids and food were everywhere. We all laughed as my friend exclaimed, \u201cWelcome to my world.\u201d This experience inspired today\u2019s blog. Serves 4 Serves 4 Serves 4-6 Serves 4-6
\nToday\u2019s Mission: <\/strong>
\n\u2022\tBring you 5 kid-friendly dinner recipes
\n\u2022\tPlan each recipe to be healthy and nutritionally balanced
\n\u2022\tDesign each meal to be under $5
\n![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
<\/p>\nSlightly Sloppy Mikes<\/h3>\n
\nThis recipe is a healthy twist on the old-school sloppy Joe. After your initial investment of maple syrup and Worcestershire sauce, this is a very affordable and delicious family favorite.
\nIngredients
\nwhole wheat or gluten-free buns (regular bread slices will do just fine, too!)
\n1\/2 lb. organic ground turkey
\n1 small onion, finely chopped
\n2 cloves garlic, minced
\n1 green bell pepper, diced
\n1\/2 cup pinto beans
\n1\/2 cup black beans
\n1 cup diced tomatoes
\n1\/2 Tbsp. tomato paste
\n1\/2 Tbsp. apple cider vinegar
\n1 Tbsp. maple syrup
\n1 Tbsp. Worcestershire sauce
\n1 Tbsp. spicy mustard
\ndash of sea salt
\ndash of black pepper
\n1 jalape\u00f1o pepper, minced (optional)
\nInstructions
\n\u2022\tCook turkey meat on medium heat for about 10 minutes until done.
\n\u2022\tIn separate large pan, saut\u00e9 onion, garlic, green pepper and jalape\u00f1o until soft. Add meat to the veggie pan along with rest of ingredients and reduce heat to a simmer, stirring occasionally.
\n\u2022\tOnce thickened, scoop onto bread of your choice and serve.
\n\u2022\tThis can also be eaten breadless in a bowl!
\n<\/p>\nEast Coast Breakfast Toast<\/h3>\n
\nKeep dinner fun and try this \u201cbreakfast for dinner\u201d French toast recipe!
\nIngredients
\n8 slices of whole grain or sprouted grain bread
\n4 eggs
\n1 cup milk
\ncoconut oil (as needed)
\ndash of cinnamon
\nInstructions
\n\u2022\tCoat pan with coconut oil and place over low heat.
\n\u2022\tIn bowl, beat eggs and milk together with fork.
\n\u2022\tDip bread slices into egg mixture and soak through. Put bread slices in pan and heat until lightly browned. Be sure to flip them over to cook both sides.
\n\u2022\tRepeat until all bread slices have been browned.
\n\u2022\tTop each bread slice with cinnamon and fresh fruit, or serve with organic maple syrup
\n<\/p>\nEasy Lentil Soup<\/h3>\n
\nThe air is crisp and there\u2019s nothing more satisfying than warm homemade soup.
\nIngredients
\n2 Tbsp. avocado oil
\n1 medium onion, finely diced
\n1 large carrot, peeled and finely diced
\n2 stalks celery, finely diced
\n2 medium cloves garlic, minced
\n1 lb. dried brown lentils
\n1\/2 cup pearl barley
\n1 bay leaf
\n2 quarts vegetable broth
\ndash of Pink Himalayan sea salt
\n1 Tbsp. fresh lemon juice
\n1\/2 cup chopped parsley
\nfreshly ground black pepper
\nInstructions
\n\u2022\tHeat avocado oil in a large stock pot over medium-high heat for about 1 minute. Add onions, carrots and celery, and cook about 5 minutes, stirring occasionally, until softened. Add garlic and cook about 30 seconds. Add lentils and barley and stir to combine. Add bay leaf, broth and a dash of sea salt. Bring to a boil, reduce to a simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary. Lentils and barley should be totally covered with water at all times.
\n\u2022\tUsing a hand blender, blend soup until as smooth as desired. Whisk in lemon juice to taste, along with parsley. Season to taste with salt and pepper and serve.
\n<\/p>\nSpinach, Pinto Bean & Potato Soup<\/h3>\n
\nKids not a fan of lentil soup? Try this delicious bean and potato soup recipe!
\nIngredients
\n2 Tbsp. avocado oil
\n1 onion, diced
\n1 stalk celery, chopped
\n2 carrots, peeled and diced
\n8 oz. red potatoes, cut into 1-inch pieces
\nPink Himalayan sea salt and freshly ground pepper, to taste
\n5 cups torn baby spinach leaves
\n1 (15 oz.) can pinto beans, drained and rinsed
\n2 tsp. red-wine vinegar
\nInstructions
\n\u2022\tHeat oil in a large pot over medium heat. Add onion, celery and carrots to pot and saut\u00e9 until tender, 6 to 8 minutes.
\n\u2022\tAdd potatoes and 4 cups water. Add dash of sea salt and pepper, to taste. Bring to a boil and then reduce to low. Let cook until potatoes are tender, about 12 minutes. Mash half the contents of the pot until slightly thickened. Add spinach and beans and continue cooking until spinach is tender, about 8 minutes. Stir in vinegar.
\n<\/p>\nMom\u2019s Meatloaf in A Pinch<\/h3>\n
![\"dolce-diet-1-on-1-consult-800\"](\"\/blog\/wp-content\/uploads\/2016\/10\/Dolce-Diet-1-on-1-Consult-800.png\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"