My 2 daughters, 8 and 9, start an 8 week session of activities at the YMCA today. Three nights a week we will be rolling in at dinnertime. They go to a Waldorf School, which cautions against overbooking the kids after a busy day at school. Generally, I love the girls to have lots of unstructured time after school, and to play outside as much as possible.

But right now, for the next 2 months, it’s a compromise. I need some exercise. I’ve been busy. Which is AWESOME. I’m launching a new group, writing more, coaching private clients and planning some big travel this spring. I need my child-free hours (and evenings) to work. So I exercise while they are in a class at the YMCA. The weather has been really wet for the northeast, and I worry that there will be many afternoons of indoor time. And frankly, I’m not in the space for it right now. Activities sound good.

The schedule may get crazy.  I hate the feeling that comes from rushing everyone around. I value dinnertime as a chance to eat nourishing meals, but also as a time for the kids to stop from the day’s activities and transition to a relaxed evening. I am busy. I will have things to work on later. Yet, it’s still important that I stop, connect with them at dinner and that I slow down. Eating in a relaxed environment is important for healthy digestion. And I want my kids to learn basic social skills and manners for the dinner table. And I know that comes from habit, from practice – not from me nagging. Not from us slopping some food onto a plate, swallowing it and moving on.

Dinner time is a chance, even with kids, even when its busy, to cultivate being present. To pause. I’m not saying it’s all quite and proper-like over here. We talk, we giggle, and kids get out of their seat. I remind, OK, I may nag. But I think we also create a protective bubble around ourselves, a place apart from school, work, dishes and laundry, from money and obligations. We are sharing a meal. We are pausing to nourish our core existence and our time as a family. Simple and profound for a Monday morning, I know.

Which brings me to the menu part of this post. Meal planning is KEY. It takes the dinner hour from causing me stress and occupying valuable (and at times unavailable) brain space to getting done. Without much thought. I post the meal plan on the fridge. I glance at it the night before or in the morning and see if there are any steps that can be done ahead of time. I keep it super simple. A few ingredients, quick and easy steps. I enjoy cooking when I have a chance to savor and be creative, when the outcome is a lovely meal and a glass of wine. Weeknights, it’s all about getting it done.

I won’t, and don’t grab fast food – ever. It’s a bottom line for me. I will grab take out some times from restaurants I know have some quality food. But that still takes time, and costs more, and you don’t always know what’s in the food (how much salt? What kind of oils? Where is the meat from?). I save that for days when it ‘has’ to happen, or I crave a favorite dish.

Satisfying my intention to nourish myself, and my family, with healthy food and the ritual of a family dinner takes some time, some planning, and some organization. But it doesn’t take complicated recipes, ingredients or a June Cleaver inspired domesticity.

What does dinner look like at your home this week? Share in the comments section below.

Monday: Slow Cooker Turkey Meatloaf w/Roasted Potatoes and Broccoli

(4:30-5:30 Gymnastics (girls)/Treadmill (me); home @ 6)

Dinner by 6:30. Prep in morning, roast potatoes while writing this blog.

Recipe for “More Please” Meatloaf from Living Without Magazine, Winter 2007.

Tuesday: Slow Cooker Rice Pasta Marinara with Sausage; Salad.

(5-6:00 swimming; home w/Dad @ 6:45; I have yoga 5:15-6:45; home 7)

The kid’s favorite. I’ll join them, but will eat just as a salad, as this dish feels a little heavy to me. Prep after school– pre-cook pasta, and dump ingredients into slow cooker. Recipe from Not Your Mother’s Slow Cooker.

Wednesday: Homemade Nori Rolls w/avocado, cucumber, carrot or smoked salmon; Miso soup. (Home after school, 3:30)

Girls will help make these. Very easy, yummy (made w/sweetened brown rice). I make extra rolls for lunch. Slice in the morning so the avocado doesn’t brown, and rolls stay moist.

Thursday: Slow Cooker Curried Chicken w/Butternut Squash and Peas. Brown Rice.

(5-6:00 swimming/treadmill for me; home by 6:45)

I usually adjust the curry for the girls when cooking. The Brown Rice is from the night before. Reheat on stove top. Dinner by 7:00.

Recipe from Living Without Magazine, Winter 2007.

Friday: Homemade Oven Fried Gluten Free Chicken Fingers w/dip. Kale Chips. Dessert.

Friday’s dinner is often leftovers, or something that I can make another day. I leave it open in case an event comes up, or we decide to hang out in town and eat out. Recipes from Living Without Magazine, Fall 2006.

** If you have any question about this menu or the recipes leave a comment here or connect with me though the social media links below or to the right.

Cydney Smith is the founder of Mompreneur Wellness, and a certified holistic health and wellness coach. She works with entrepreneur moms to leverage the power of healthy eating to fuel their success in life and in business. Sign-up for her weekly newsletter or connect with her on Facebook, Twitter, or email. When not writing, traveling or coaching clients, Cydney can be found with her 2 girls and husband in southwestern NH.