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[quote=Anonymous][quote=Anonymous]Kids never really have a "huge appetite" for healthy food so I think you don't need to worry too much. Buy lots of fruits and veggies and watch the appetite go down.[/quote]

Hahahahahahahahaha!

No.  OP, today my 9-year-old ate: 3 slices ham, a bowl of oatmeal, a bowl of muesli, a bell pepper, a serving of spaghetti squash with marinara and parmesan, a sausage, a few apple slices, a banana, and a hard boiled egg.  And we haven't had dinner yet!

I get it.  My saving graces are:
Snacks are constantly available cheap raw veggies (carrots, celery, cucumber) and fruits (melons, apples, bananas, oranges) and hard-boiled eggs.  These I buy and peel/slice/hard-boil once per week and usually do 2 from above lists of veggies, two of fruit, then get one thing that is more expensive for variety (e.g., carrots, cucumber, bell peppers, and apples, cantaloupe and mango).  We usually go through the pricey alternate within 2 days, but have lots of the standbys for remainder of the week.  I also do cheese instead of eggs about every 3 rd week.

Breakfasts are gluten-free (usually coconut flour) muffins with frozen berries baked in, steel cut oats with frozen or dried berries or raisins and maple syrup or banana pancakes with nut butter on top.

Lunches are where I use gluten--I try to avoid it, but let lunch slide.  We do sandwiches (pb and honey, pb and banana, chicken from leftover chicken breast, or beef from pot roast) or wraps (tortilla with lots of spinach and cheese and a little leftover meat or hummus).  At home on weekends, lunch is usually a big salad.

Dinners, we do a ton of soup.  Will roast a chicken, turkey or occasionally duck about once a week, then use leftover meat to bulk up lunches, do leftover meat for dinner the next night (e.g., roast chicken thighs, then chicken breasts the next night) and boil carrcass to make stock (really easy once you learn how).  Use half the stock and remaining meat to make a chicken soup third night (like chicken soup with rice, broccoli-cheddar-chicken soup with tons of broccoli, chicken and (GF) noodles, etc.).  Fourth night something off-the wall like fajitas that uses a little meat and lots of veggies, fifth night  is vegetarian usually lentil-based, 6th night. I do gluten-free (usually mozarella and  cauliflower based) pizza with leftover veggies or meat on top.  7th night thaw out remaining stock and make pureed veggie soup (butternut or tomatoe bisque, e.g.

With dinner, I serve salad (depending on what was had for lunch that day) or frozen broccoli or peas and tons of roast veggies, especially squash, sweet potato, potato and sprouts.

We don't do a ton of dairy, because it's pricey, but we spring for raw milk and drink about 1/2 gallon per week and I make the rest into yogurt, cottage cheese, creme fraiche, etc.  It's not a ton, but it's a nice source of variety.  If I wasn't doing raw milk, I would probably just buy a 1/2 gallon of organic milk and a tub of plain yogurt or cottage cheese each week.

I do pay for about 1 8-oz block of cheese a week to go in wraps or soup or occasionally in weekend morning omelets.
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