I had a lot of fun cooking with you in 2022. Here's a brief review of the 2022 cooking class recipes. This review might remind you of recipes you need to rollout again! We have a lot of fun classes coming up in 2023, starting with Sausage Lentil soup and whole wheat bread in January. Ask your Family Advocate how to sign up today! January 2022 - One Pot Tuna Noodle Casserole https://www.ddinutrition.com/tunanoodlecasserole February 2022 - Green Muffins + Green Smoothies smoothies: https://www.ddinutrition.com/green-smoothie muffins: https://www.ddinutrition.com/franken-muffins March 2022 - Spinach Lasagna https://www.ddinutrition.com/spinachlasagna April 2022 - Lentil Tacos https://www.ddinutrition.com/lentiltacos May 2022 (no class); May 2021 = Burrito Bowls https://www.ddinutrition.com/burrito-bowls June 2022 (no class), June 2021 Quick Curry https://www.ddinutrition.com/copy-3-of-new-page July 2022 (no class), July 2021 Hummus and Tzatziki Plate https://www.ddinutrition.com/hummusandtzatziki August 2022 (no class) August 2021: Rice and Bean Salad https://www.ddinutrition.com/riceandbeansalad September 2022 (no class) Sept 2021 Pumpkin Soup + Cornbread https://www.ddinutrition.com/pumpkinblackbeansoup Oct 2022 - Pumpkin Curry https://www.ddinutrition.com/pumpkin-lentil-curry Nov 2022 - Pumpkin Muffins https://www.ddinutrition.com/no-flour-pumpkin-muffins Dec 2022 - White Chicken Chili https://www.ddinutrition.com/white-chicken-chili Coming January 2023: Lentil Soup + Whole Wheat bread! Sign up using this form: https://forms.gle/jvNTX71APp6SGhAw8 I hope to see you all in class! - Nicole

After licking the beaters, I quietly whispered "I love you cookie dough" into the warm cookie-scented kitchen air. My college nutrition professors used to say "never trust a dietitian who doesn't love ice cream" and I would extend that adage to "never trust a dietitian who doesn't love cookies." Even though cookies are my one true love, I know that eating too many will give me a stomach ache, headache, and general icky feeling. I want to feel good during the holidays - not icky. But I still I want to make and eat holiday-shaped treats together. I still want to get cozy with a warm drink while reading "The Polar Express." And I still want my house to smell like warm cookies. I just don't want to feel yucky from all the extra sugar, and, I don't my kids to feel yucky either. Can you relate? If so, I've got a few healthy holiday treats for you to try. Not as a replacement for traditional holiday baking, but for a healthy filler between those mugs of "butterscotch hot coco with extra whip cream" and "sugar cookies mounded with sweet almond frosting." Eating healthy isn't about eliminating all the sugar and fun. It's about balancing it out. Here are three recipes I use to balance things out during the holidays 1) Warm Vanilla Milk 2) Kiwi Christmas Trees 3) Banana Oatmeal Cookies 1) Warm Vanilla Milk The first recipe I frequently make during the holidays is warm vanilla milk. Click on the link for the recipe. I've been whipping this up since my kids were about 3 and they often prefer it instead of hot cocoa. It's warm and comforting without any added sugar. Do we still drink cocoa? Of course! But it's more of a sometimes food rather than an everyday after-school snack. 2) Kiwi Trees Another fun food I like to make during the holidays is kiwi trees. Simply cut the skin off of a kiwi, slice it into half circles and arrange it into a tree. One kiwi provides 370% of a child's vitamin C needs for the day, 100% of their vitamin K needs, and 16% of their vitamin E needs. If your child is old enough to eat pomegranates, the seeds make perfect little tree ornaments. I used orange segments for the star. 3) Banana Cookies These banana cookies are easy, nutritious, and filling. They are full of potassium, fiber, iron, zinc, and healthy fats. I often make these when I want the house to smell like cookies, but don't want to fill my kids up with extra sugar. Those are 3 of my favorite healthy holiday treats. Remember that I am a trustworthy dietitian....I still make and eat my fill of regular cookies during the holidays. But I'm careful to choose healthier options when I've had enough sugar. I hope you have a wonderful holiday weekend. Thank you for reading my blog posts! I hope to see you all at the cooking class/club in January. We are making Lentil Soup and Whole Wheat Quick Bread. You can sign up for class here. Nicole

My kids ran inside before their wet hair turned to icicles. After an hour of swim practice in December, everyone was cold, wet and RAVENOUS. While they defrosted in the shower, I blankly stared into the (mostly empty) fridge. What could I concoct for dinner with a brick of cheese, 1/2 carton of sour cream, and the fuzzy mystery leftovers in the corner? Usually, nights like these would result in cheese quesadillas with canned refried beans. But even the picky child was tired of those. It was too cold for smoothies and salad. We had pancakes and eggs last night. Little Caesars pizza would require driving and waiting. We needed a miracle hot and filling homemade meal from pantry staples. And that's when I came up with white chicken chili! It's filling. It's fast. It's as popular as baby shark in a room full of toddlers and best of all It's made from pantry staples (or leftover turkey if you have it from Thanksgiving) Want to try the recipe out for yourself? Join us for Cooking Club Tuesday, December 6th. Click this link to register. https://docs.google.com/forms/d/e/1FAIpQLSeSb3OWBsfmiUABD9ssv5TKhjm7wyoWZCHIv5VlS6mfiv2zxA/viewform?usp=sf_link Registration closes Wednesday 11/30. Next time you need to make dinner on an empty fridge, I hope you'll remember white chicken chili (it's so good you'll never find it growing mold in the back corner of your fridge). Have a happy, healthy week! Nicole P.S. Here's my menu this week: Monday: white chicken chili + green salad + pomegranates apple salad Tuesday: tuna noodle casserole + roasted brussel sprouts + apples Wednesday: crock pot elk roast + oven roasted sweet potatoes + canned peaches Thursday: crock pot lentil soup + whole wheat bread + canned peaches Friday-Sunday: visiting friends and family, they will cook for us, yahoo! Have a great week!

My face burned as I watched my daughter at Thanksgiving dinner. She had taken 3 bites of sweet potatoes, and 2 bites of turkey, and was now sneaking her little hand over to grab her sister's dinner roll (since she had already finished the other 2 on her plate). Thoughts of failure flooded my mind: "what kind of mom lets her kid gorge on rolls while leaving meat and vegetables untouched?" The Division of Responsibility In my training as a Registered Dietitian, I learned a method for feeding children called "The Division of Responsibility." The idea is that parents provide kids with healthy options and let kids choose how much (or whether) to eat. Kids eat as much as they want, or as little as they want, and parents DO NOT force them to eat (or not eat) in any way. The "Division of Responsibility" was easy with my first daughter: We gave her food. She ate it. the end. It was harder with my second child: We gave her food She threw it at us She asked for bread Frustrating. Even with my Dietitian training, her eating made me anxious: especially at Thanksgiving, when (I felt like) all eyes were on me. Nutrition in Dinner Rolls I decided to research the nutrition in rolls to ease my worries. This table shows what I found: Are you as surprised as I am to see that a regular-sized dinner roll has more protein and iron than a 1.5 oz slice of turkey (1.5 oz is the size of a hot dog). Please note that a roll is bigger than a small piece of turkey, so weight for weight, the turkey probably has more protein than the roll. But my daughter will eat 10 rolls. I'm lucky if she'll eat 2 bites of turkey. My point? It's not the end of the world if your child loves bread. You can trust your child to eat what she needs for healthy growth. Offer healthy foods, and your child will pick and choose from what is available to get the nutrition she needs. Thanks to enrichment and fortification (the adding of nutrients to foods), it's okay if she mostly chooses bread. Can you live on bread alone? Of course not. We need a variety from every food group to stay healthy. But my main message is this: bread is not the enemy. AND....it's okay to let your child decide what to eat, especially at holiday meals when you feel like everyone is watching. Just don't let them steal anyone's dinner roll; that's just plain mean! Are you interested in learning more about the division of responsibility? Click here to read more. Then, ask your Family Advocate to schedule a home visit with our Registered Dietitian. She can meet with you one-on-one to discuss your child's eating and things you can do to make mealtime joyful. P.S. Interested in what our dietitian is cooking for thanksgiving dinner? Here's my menu: turkey: sister-in-law is cooking it stuffing recipe: https://www.seriouseats.com/classic-sage-and-sausage-stuffing-or-dressing-recipe sweet potatoes: https://www.allrecipes.com/recipe/241834/oven-roasted-sweet-potatoes/ salad 1:https://www.eatingbirdfood.com/butternut-squash-salad/ salad 2:https://www.eatingbirdfood.com/roasted-vegetable-salad/ crock pot mashed potatoes:https://therecipecritic.com/crockpot-mashed-potatoes/ fruit: pomegranates + mandarin oranges and applesauce green beans: from a can rolls: https://www.melskitchencafe.com/divine-breadsticks-2/ vegan pumpkin pie (so yummy, and LESS EXPENSIVE than regular pumpkin pie!): https://www.eatingbirdfood.com/vegan-pumpkin-pie/

I bumbled down the baby food aisle, simultaneously sorting coupons, comparing costs, and preventing my 2-year-old from pulling my 6-month-old’s arm off. I wanted to give up and leave the store when I realized that one jar of pureed veggies cost more than an entire bag of carrots. Wasn’t there a cheaper option for baby food? A Eureka Moment on the Canned Veggie Aisle I reluctantly plopped a few baby food jars in my cart and turned the corner to the canned veggie aisle. It was Thanksgiving time, and I was picking up canned pumpkin to make pie. Before putting the can of pumpkin in the cart, I flipped it over to look at the label: ½ cup canned pumpkin = 0g added sugar 0g sodium 4 grams fiber Good source of potassium Excellent source of vitamin A 4% of the day’s iron ½ cup babyfood carrots = 0g added sugar 0g sodium 1 g fiber Good source of potassium Excellent source of vitamin A 0% of the day’s iron Eureka! Who needs baby food carrots when canned pumpkin provides similar nutrition at a fraction of the cost (1 can of pumpkin = $.33/baby serving VS. 1 jar of baby food carrots = $1.19/serving) I put a few extra cans of pumpkin in my cart and headed home to experiment on my children. My toddler's new favorite food At snack time that afternoon, I plopped plain pumpkin on my 2-year-old’s plate and spoon-fed some to my 6-month-old. I wasn’t sure if anyone would eat it, and planned on sliding it back off their plates and into the pumpkin cookies I was going to make that afternoon. But I didn’t need to slide any off my 2-year-old’s plate. She ended up eating the entire can. And then asked for more. How could this be? Who eats unsweetened, unsalted canned pumpkin? Babies and toddlers, that’s who! I’ve since served canned pumpkin to many toddlers and they all eat it - and like it! Canned pumpkin for the win! It’s easy to eat, salt-free, sugar-free, and doubles as adult food - which means it’s not wasted when the baby grows up. 3 Ways to use Canned Pumpkin My oldest is now in middle school, but I still catch her “sneaking” spoonfuls of canned pumpkin whenever I’m making pumpkin recipes. While I no longer serve it to her friends at snacktime, I do serve it to my DDI VANTAGE families every chance I get! For cooking class last month we made this pumpkin curry. One mom told me her husband had thirds! For November’s socialization in Tooele, we made this adorable pumpkin dip. Even the pickiest eaters loved it! For cooking class in November, we will be making these flourless pumpkin muffins. The recipe focuses on WIC foods (peanut butter, eggs and pumpkin). Class is Tuesday Nov 15th at 6:30 pm. Interested in signing up? Click on this link: https://forms.gle/33zUVcLkcetPiGpQA Canned pumpkin is a bargain superfood. It might not be super enough to keep your 2-year-old from pulling your baby’s arm off, but it can save you cash at the grocery store, which is something we all need these days. Hope to see you at cooking class next week! ~Nicole, Registered Dietitian Nutritionist

Are you looking for a fun, festive Halloween meal idea? One that screams Halloween………..but doesn’t require spooky ingredients……..and is something that your kids will actually eat? Enter in: Whole Wheat Halloween-shaped pancakes. I’ve been making these since my kids were babies..........and now they make them for me! Tricks to Making These Treats The trick to making these pancakes work is to use a "thin" pancake recipe like my simple pancakes. This recipe uses whole wheat flour to add fiber to your child's diet. Fiber will help keep them full and is important for gut health. If you don't want to make the simple recipe, here are some other ideas: Make it easier: use a pancake mix, add more milk/oil to make the batter easy to pour Add more protein: try this cottage cheese pancake recipe, you must use a blender to make this work. Cottage cheese pancakes make an easy pre-trick-or-treating dinner idea. Add veggies: I often add 1/2 cup of pumpkin to make orange pancakes. I've also added a cup of spinach to make green Frankenstein faces. Both work well but alter the taste and texture. Instructions with Pictures 1. Make your favorite pancake recipe in a blender. My go-to pancake recipe works well for this and adds fiber to your child's diet. (use a blender so there are no “chunks” of flour: if you don’t have a blender, just mix the batter really well) 2. Pour the batter into an old ketchup container. I bought this mustard container at the dollar store about 10 years ago and have been using it for pancakes ever since. 3. Heat your griddle and draw an outline with your pancake batter. 4. Let the outline cook for about 3 minutes. You want it to get really dark. 5. Fill in the middle with more batter 6. Let the pancake cook until bubbles appear on the filling and the pancake looks set. 7. Flip the pancake and cook until set, 1-2 minutes. Do you see how the outline is darker than the rest of the pancake? It's not a different batter, it's just cooked longer. 8. Serve up your Halloween fun and repeat! Older kids have a blast making their own Halloween-shaped pancakes. Extend the Fun: More Halloween-Inspired Recipes Looking for a spooky side dish? Try this green smoothie recipe for a drink that is sure to fill your kids' bellies! Here's some more fun Halloween-inspired recipes I'll be making for snack time today. The pumpkin muffins are a good healthy substitute for pumpkin chocolate chip cookies. Chocolate Chip Pumpkin Muffins Mummy Pizza Toast Ghost Toast Let me know if you try these! I'd love to see any photos you take: nicolebuhlerRD@gmail.com Here's my menu from last week for those that are interested: Dietitian's Menu Oct 23-29 Sunday: beef and bean enchiladas (made an extra pan for later in the week) + apples Monday: leftover greek meatballs and rice from Saturday + canned pineapple Tuesday: pesto noodles + apples Wednesday: leftover beef and bean enchiladas + canned corn + frozen mangoes Thursday: tortellini and zucchini soup + apples Friday: out to eat Italian for a family member's birthday Saturday: tomato soup and grilled cheese sandwiches and grapes

“Why do you have to be a dietitian, Mom?, it ruins all of our fun!” my 5 year old pouted. I had just finished telling him that we couldn't have only halloween candy for lunch. As I served him up a tuna sandwich with a Milky Way on the side, I thought to myself “Why does all fun have to involve candy?'' I don't like setting limits around treats and candy. I worry: "Am I too strict? Am I ruining all of my kids' fun? Am I making my kids crazy about treats?" But I still do it because I know it's important. (read more about how to do it here) I wanted to argue and defend my fun-mom-ness, but I knew arguing wouldn't help. Arguing is not something fun-moms do. Instead, I got creative and came up with something fun and healthy to do together later in the day: Halloween food crafts FUN HALLOWEEN FOOD CRAFTS Using my friend google, I found fun Halloween lunch ideas: Frankenstein-avocado toast, mummy pizza and ghost toast. I’ve since re-created them and posted them here, here and here. These recipes are FUN, healthy and within-my-food-crafting-abilities (meaning that they require ZERO skill). The recipes also taste really good. I love peanut butter and bananas, and my son loves the mummy toast. Last week he made and ate 3 mummy pizzas! My oldest daughter is a big fan of avocado toast, so she made and ate several Frankenstein toasts. This toast is a great way to have Halloween fun without candy. Want to increase your fun-mom score? Please join us for cooking class on October 24 to make these easy toast recipes together. I will be dressing up in my Halloween costume to flaunt my fun-mom-ness, I hope you can join me! Sign up link: https://forms.gle/whmUA2KKX56BHKU59 NICOLE'S MENU FOR THE WEEK: For those of you that want it, here’s my menu for the week, click the links for recipes from some of my favorite food blogs!: Sunday: Dinner in a pumpkin + strawberries + green salad + whole wheat bread Monday: pumpkin muffins + zucchini muffins + apple slices Tuesday: Zuppa toscana + whole wheat bread + honeydew melon Wednesday: pumpkin red lentil curry + brown rice + naan bread + frozen mangoes Thursday: Fall apple salad + easy breadsticks

For fall break, my sister and I drove our 7 kids to visit their 8 cousins in Denver, Colorado. One challenge of getting together with family (other than the 6 hour drive) is figuring out how to feed alllllll the children without 1) spending a fortune and 2) spending all day slaving like lunch ladies. We wanted to spend our time playing together, not slaving together. image source: https://www.halloweencostumes.com/lunch-lady-costume.html My sisters aren’t dietitians, but they do like to eat healthy. I thought that the way they fed us was simple, healthy and filling, so I wanted to share it with you. Here are 3 meal ideas for feeding a large group of people with 25$. Night one: 2 Large cans of baked beans (5$) 25 Baked potatoes (5$) Shredded cheese (about 2$ worth) Oranges (5$) Chopped cauliflower (2$) Pumpkin pie (6$) Total to feed 21 people: 25$ Why it's healthy: fiber in the beans + veggies vitamin C in the potatoes, oranges and cauliflower iron in the beans and baked potato Night two: White chicken chili (about 5$) Avocados (10$) Apple slices (5$) Homemade Cornbread (maybe 5$) Why it's healthy: fiber in the beans + veggies + apples vitamin E and healthy fats in the avocados protein + iron from the beans and chicken Total to feed 21 people: 25$ Night three: Rice and bean salad (10$) Tortillas with cheese (10$) Bananas (5$) Why it's healthy: iron in the beans B vitamins in the rice potassium in a the fresh produce and the banana Total to feed 21 people: 25$ Note how all 3 meals used foods from all 4 food groups: fruit, vegetable, grain, protein. Using all 4 food groups gives picky kids different things to choose from, while also making the meal satisfying for all. Using beans and cheese for the protein source keeps the cost down while still keeping it filling for our kids’ growing bodies. With the holidays coming up, it’s likely that you’ll occasionally have extra mouths to feed. Here’s a few more meal ideas that fill people up without breaking the bank or taking a ton of time. https://www.ddinutrition.com/spinachlasagna https://www.ddinutrition.com/vegetarianchili https://www.ddinutrition.com/broccolicheesesoup Until next week, happy eating! Nicole

I love cooking and eating homemade dinners. I also don't have time to cook dinner everyday. I am not home until 6:30pm a few days a week. My kids take the bus at 6:30am, which means bedtime is 7pm at our house. It's difficult to make dinner, eat dinner and help everyone with their things in 30 minutes. So I'm learning to prepare ahead. This is hard for me because I prefer to "wing it!" Last week I prepared ahead for the evening grind by batch cooking on Sunday. Batch cooking is intentionally making enough dinner for leftovers. I like to call it "cook once, eat twice (or thrice)." My sister calls it "leftover lane." Whatever you call it, leftovers can save your sanity if you are a working parent with minimal weekday cooking time. Can you count how many times I served leftovers last week in the following menu? Sunday Lunch: chili (made a triple batch) + crackers + apples Sunday dinner: ratatouille over polenta + bread + apple slices + green salad Monday: breakfast: German pancakes + apple sauce/butter Lunch: leftover ratatouille Dinner: leftover chili + healthy cornbread + green salad + apple slices https://www.feastingathome.com/sheet-pan-ratatouille-served-3-ways/ Tuesday: breakfast: triple batch oatmeal pancakes lunch: leftover pancakes + fruit dinner: grilled salmon (no recipe, just grilled it for 6 minutes without any seasonings)+ leftover pancakes from breakfast Wednesday: breakfast: no flour pumpkin muffins (Novembers cooking class!!) lunch: leftover pumpkin muffins dinner: leftover chili + baked potatoes + apple cake note: we ate muffins for snack too and hardly had room for dinner! https://www.ddinutrition.com/no-flour-pumpkin-muffins Thursday: breakfast: peanut butter oatmeal lunch: leftover salmon + leftover chili (still lov'n the chili!) dinner: broccoli cheese soup + bread from the store + apples Friday: breakfast: egg strata (trialing recipe for January's class) lunch: tortellini tomato + sausage soup (from our best bites, love this recipe!) dinner: cheese quesadillas + leftover broccoli cheese soup https://ourbestbites.com/tortellini-sausage-soup/ Saturday: breakfast: shaped Halloween pancakes (blogpost coming later in the week) lunch: leftover sausage soup + bread + apple slices dinner: mushroom stroganoff over whole wheat egg noodles + canned pears Sunday: breakfast: pumpkin muffins, apple muffins lunch: leftover sausage soup + leftover noodles from stroganoff dinner: meaty lasagna (planning to eat leftovers for dinner Monday) I used leftovers as the main part of my meal 12 times last week. I don't usually write in my breakfast and lunch menu because I don't want to bore you. But I included it this week to show you how leftovers can save your sanity. I challenge you to make a double batch of something you love and serve it for dinner twice instead of just once this week. If you love leftovers, let me know in the comments!

When I lived in Salt Lake City, the grocery store was less than a mile from my house. I could walk there in 5 minutes. To get to the store at my new house, I have to drive for 15 minutes on a 35 mile per hour country road. Still not terribly far, but it feels like an ETERNITY to me. Because the store feels light years away, I often run out of fresh food before I have motivation to make a MEAL PLAN and shop. Can you relate? I know meal plans are so important, but sometimes I just don't have it in me. When this happens, I have a few dinner plans up my sleeve to save the day (or just to save family dinner): rice a roni packets with frozen veggies, pumpkin curry and white chicken chili. What do you make when your fridge is empty and your gumption to grocery shop is gone? Let me know in the comments or send me an email! I reply to every response I get! Here's what we ate last week: Monday (didn't wanna shop) Pumpkin Curry + rice + frozen mangoes (tip: I keep whole ginger in my freezer and grate it frozen) Tuesday (didn't wanna shop) Rice-a-roni + frozen broccoli + nothing else, that's all we had. Wednesday (still didn't shop) White chicken chili + tortillas Thursday: homemade cheese and pepperoni pizza Friday: Corn + poblano soup (click link for photo, "from a chefs kitchen") Saturday: ham and cheese sandwiches + chips + carrot sticks + apples I really didn't have the motivation to cook last week!

You know all those cute lunches you see on Pinterest? The hard boiled eggs turned into penguins; melons cut into flowers; and animal face sandwiches?? I have to confess that I don't make that kind of thing for my kids on the regular; especially not in their lunches! Spending a lot of time on cute food makes me anxious. Here's why: it puts pressure on my kids to eat. If I spend a lot of time making something specifically for my kids, I expect them to eat it.....and like it!! I'd be super frustrated if I spent 10 minutes making a penguin out of olives and eggs and it came home an uneaten stinky mess. If instead, I just make something I like, (or something simple in the case of school lunches), then it's not so heart breaking when my child decides not to eat. Why??, because I like the food, and I needed to eat (or it was just a PBJ in the case of lunches) - so it's not a waste of time and energy. That being said, I do find joy creating fun food crafts WITH my kids. Having them create their own craft removes the pressure. It also gives kids a food activity to do at parties that doesn't involve eating a ton of candy (I'm talking about you "Don't Eat Pete" and "smartie BINGO"). So I thought I'd share a few preschool food crafts I'll be making with my kids this October. These crafts are easy, yummy, and can be prepared faster than a box of mac and cheese. Let me know if you try any of them out! nicolebuhlerRD@gmail.com FALL TREE SNACK MUMMY TOAST GHOST TOAST Another idea I saw online and loved! Frankenstein toast with avocados on whole wheat bread! There's a lot of healthy ideas out there, let me know if you make any this holiday season!

My dear friend and her kids drove 3 hours to stay with me over the weekend. I love feeding people yummy healthy food when they visit...but I also like to serve familiar foods that everyone will like. That can be tricky with picky eaters, allergies and finicky kid appetites. Solution!: "Build-your-own" or "BYO" style meals. Put out a bunch of ingredients and let everyone build their own plate based on what is available. Vegetarians, meat eaters and picky petunias can all sit down and enjoy a meal together. A few of my "BYO" favorites are: Hawaiian haystacks, pizza, tacos, burrito bowls, pastas and crepes. I decided on DIY pizza for dinner, DIY crepes for breakfast, and then salmon with sides for lunch. Everyone was happy and went home with full bellies. What's your favorite crowd pleasing meal? Write me nicoleheiner@gmail.com and let me know! Here's what we ate last week: Monday: Nicole went out for pizza with a friend, the family made grilled fish and pizza rolls (strange combo but whatever). Tuesday: Nicole came home late: leftover meatballs from the previous week + leftover pasta + sauteed garden zucchini Wednesday: pumpkin curry + chopped apples + brown rice (October's cooking class!) Thursday: Trial recipe for December's cooking class white chicken chili + cheese quesadillas and mango smoothies Friday: Camping trip: top ramen (with canned chicken and corn added) + go-gurts + sliced apples + brownies Saturday: DIY pizza on store bought pizza crusts (toppings = basil pesto, marinara sauce, mushrooms, olives, bell peppers, mozzarella cheese, parmesan cheese, pepperoni, pineapple) Sunday: DIY crepes for breakfast (this is a great recipe from real mom nutrition!! toppings = peanut butter, berries, bananas, whip cream, nectarines, chopped + cooked apples.....we were supposed to have mushrooms but the kids ate them all on the pizzas!) Lunch: grilled salmon + baked sweet potatoes + frozen green beans + store bought garlic bread + sliced nectarines Dinner: chili con carne + whole wheat tortillas + red bell peppers + cucumbers + applesauce Have a great week!