Week 13!

Happy April! 🌷

Hi & Welcome! If you’re new here, here’s a little recap; I started sharing these weekly meal plans after many requests to show how I feed my family as a functional nutritionist and mom — real food, shared meals, and baby-led weaning woven into everyday life. 💛

Each week you’ll find:

• 4 family-friendly dinners that adapt easily for baby-led weaning (and make great leftovers)
• 1 simple, blood-sugar-supportive breakfast the whole family can share
• 1–2 snacks that feel fun but still nourish growing bodies
• My actual grocery list with the brands I personally buy and recommend

*A note on ingredients: I only use organic ingredients, as you’re reading through recipes I may just list “chicken breast” in order to be timely but obviously, I’d always suggest, organic, pasture raised, air-chilled chicken breast. I try to be as specific as possible in the grocery list items though!

We intentionally keep it to four dinners. I don’t cook every night — and you don’t need to either.

I like to label meals by day so I can intentionally plan leftovers or takeout, but feel free to move things around in whatever way works best for your family. I’ve bolded the days with a freshly cooked recipe to make it easy to follow at a glance.

A quick note on lunches… baby lunch is almost always leftovers from the night before and/or a smoothie. My lunch is usually a smoothie too — I’ll be sharing more of those soon.

As for the grocery list, I mainly shop at Sprouts, Erewhon, local farmers markets, and occasionally Whole Foods. All produce is organic, meats are pasture-raised or air-chilled, and we skip seed oils, refined sugars, and unnecessary additives. Pantry staples (oil, salt, spices) aren’t listed on the main shopping list unless I’m running low.

This is a space for crunchy, mindful mamas raising adventurous eaters and building healthy homes — one shared meal at a time 🌿

Let’s get into this week 🤍