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| Pink breakfast: Bob's Red Mill hot (gluten-free) cereal with strawberries and a drizzle of chocolate syrup. |
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| School lunch: Cottage cheese, popcorn with almonds, a blueberry lunchpail muffin (from the freezer; recipe: Eat Clean Diet for Families and Kids), celery, and prunes. |
Breakfast: Pink pancakes (whole grains, beet puree, shredded apple, and strawberries; Recipe: Deceptively Delicious).
Pink pancakes with a drizzle of chocolate or maple syrup. Normally we would have a protein with pancakes such as eggs, but these have ricotta in them so they were okay to stand alone. I let my kids use a drizzle of chocolate on these, they were so tickled to have "strawberries and chocolate" for breakfast, and didn't care that they also had pureed beets. Loved it. 
Breakfast: Whole wheat crepes (recipe: Sneaky chef) with chocolate syrup, banana slices, and a sprinkling of flax seeds; and a blueberry-strawberry yogurt smoothie.
Dinner: Turkey nacho bake (ground turkey, beans, taco seasonings, diced tomatoes, and a scoop of butternut squash puree). Usually the chips go at the bottom when I make this, but my friend Melissa brought this to a party recently with the chips on top, so I thought I'd try that to see if the chips got less soggy. It worked! Thanks, Melissa L!
Dinner: Turkey nacho bake, salad, avocado, and grapes.
