About to close the bags to go on vacation to the beach, finally, I begin to consider the logistics of summer that, with four girls under my belt, is not trivial. One of the topics that I always give a lot of attention to is infant feeding, so before arriving at our destination and starting to improvise, I like to think about Weekly menu for girls for the holidays.
I find it very useful to have the weekly menus decided, I save many visits to the supermarket and I make sure that my daughters continue to have a balanced and nutritious diet. In addition, knowing what they are going to eat every day prevents me from headaches, helps me to leave things done before we go to the pool or the beach and we don't have great dramas when they return to the dog after hours splashing without stopping.
The basic principles
These are the principles by which I am guided to make my daughters menu:
- The maximum of any weekly menu worth its salt is that it is varied, try do not repeat dishes in a week.
- In addition, with fruits and vegetables, I try to play the maximum number of possible sticks and that at least every week they take 10 different fruits and 10 vegetables. Summer is the ideal time to increase vegetable intake because children are so hungry after hours of swimming and jumping that they usually devour what you put in front of them without squealing too much.
- I also try to replace the heavier hydrates with lighter hydrates like fruits and potatoes which are not usually taken in quantities as large as pasta and rice. The bread is taken at breakfast and as an accompaniment at meals.
- Summer is also an ideal time to focus on the high quality protein. I also take the opportunity to give them more fish than meat and compensate for the winter when they eat more meat than fish. I never forget eggs, one of the most complete foods we can give our children, although in summer with special caution and always well cooked.
- I opt for a light kitchen That is quick to prepare, I reserve the stews for the winter when we spend more time at home and the body asks for stronger meals.
Breakfasts
For breakfast we follow the same winter philosophy, a glass of whole milk per beard, the juice of one orange for each and toast with oil, cheese or butter and jam. If they can be loaf of bread better than better.
Meals and dinners
Monday
Food: Gazpacho and grilled chicken breast. Dinner: Potato and Zucchini Omelette
Tuesday
Meal: Tomato sauce with mozzarella and melon with ham Dinner: Hake battered with peas
Wednesday
Food: Green beans with ham and potato tacos Dinner: Anchovies and tomato, cucumber and carrot salad
Thursday
Food: Pasta with clams and cherry tomatoes Dinner: Spinach with salmon
Friday
Mixed salad (canons, tomato, grated carrot and corn) and grilled beef steak. Dinner: Empanadas aubergines
Saturday
Food: Rice with broccoli and prawns Dinner: Scrambled eggs with asparagus
Sunday
Food: Cous cous with chickpeas and chicken Dinner: Fried eggs with potatoes
For dessert they usually have yogurt or fruit.
Pecking between hours
I only bring fruit to the pool and the beach for the hunger attacks in the middle of the morning and in the afternoon. Alternate between apples, pears, bananas, peaches, grapes, nectarines, plums, apricots and strawberries or cherries.
Whims and departures
What we do not forgive in summer is our daily ice cream, usually in the afternoon on the way home after the beach. I prefer ice cream ice cream with his cone and his ball.
On the other hand, I educate at home, when we go out for dinner or lunch there I let you ask for what you want. Within an order They love fried fish, seafood, paella and any fish in spit, baked or in the back. Sometimes we also have pizzas or hamburgers.
For the following weeks I will adapt the girls' weekly menu depending on whether any dish has been more or less successful or we can think of something delicious to try.
Take advantage!
