The Chicken Nuggets That Earned a Spot in My Freezer

I’m laughing about the title of this week's newsletter. You know you’re in a particular phase of life when chicken nuggets become news.

But after a long time searching for a good one, I felt I had to share!

Beyond chicken nuggets, I’m sharing a few other things that have been working well for our family, from farmers market finds to simple recipes that make healthy eating easier, and more delicious.

We eat a lot of chicken nuggets in our house. They make quick lunches, easy dinners, and are one of those foods I can count on when I need something everyone will eat.

Because we eat them often, I’ve been on the hunt for a higher-quality option. We're now on our second order of Good Ranchers, and all three of my kids love them. My husband and I regularly use them as a quick protein option for lunch, usually topping a salad.

I appreciate the simple ingredient list, and they’re also allergy-friendly. According to the company, they’re gluten-free, nut-free, soy-free, egg-free, and dairy-free, which makes them a great option for families managing food allergies.

These are marketed as “seed oil free”. That is not what drew me to them, and I do not strictly avoid seed oils in my diet. I chose them because of their overall ingredient quality and simplicity.

If you'd like to try them, you can use my referral link here: Good Ranchers Chicken Nuggets

I’m a big advocate of making your own salad dressing. It’s one of the simplest and most cost-effective ways to improve the quality and health of your meals.

That said, Caesar dressing isn’t something I always have the time to make, especially during the summer when we’re putting together last-minute salads for cookouts and weeknight dinners.

I recently tried the Primal Kitchen Caesar Dressing and was surprised by how much I liked it. The ingredient list is simple, it’s fish-free so it works for my daughter’s allergies, and it’s also dairy-free for anyone who needs that.

The unexpected bonus? My 7-year-old son loves it and has been voluntarily eating salads. Huge win.

My middle daughter is allergic to fish and doesn’t eat enough omega-3-rich foods. Over the years, I’ve spent a lot of time searching for a fish-free omega supplement that actually tastes good.

After striking out more times than I can count, I recently came across Nordic Naturals Vegetarian Children’s DHA and decided to give it a try.

It comes in two forms: a zero-sugar gummy and a chewable soft gel. I bought both for my kids to test.

And... success!

My daughter is now taking it daily without complaints.

It took a little experimentation to figure out what worked best. The passionfruit gummy flavor was too strong for her taste, and she wasn’t a fan of chewing the soft gels. What ended up working was simply swallowing the small soft gels whole.

My son, who currently doesn’t eat much fish, had the opposite reaction. He loves the gummy and has been happily taking it every day.

Something worth noting is that this supplement only has DHA, an omega-3 that supports brain and eye health. It does not contain EPA, another important omega-3 that supports heart health and has anti-inflammatory benefits.

For now, this is my go-to vegetarian omega supplement for my kids who aren’t eating fish. I’ll continue keeping an eye out for a kid-friendly option that contains both DHA and EPA, but this has been the best fit for our family so far.

I purchased these through my Fullscript dispensary, where I keep a list of products I personally use or recommend. If you are already purchasing supplements, you can browse my dispensary here for high-quality options that are competitively priced. To access my dispensary, you have to create a free account, and you should know that I earn a small commission on purchases.

Regarding supplements: this is for educational purposes only and is not intended as a substitute for medical advice. If you are considering supplements for yourself or your child, it is always best to check with your healthcare provider first.

One of my favorite ways to eat more vegetables in the summer is by shopping at the farmers market. Local produce tastes better, supports the farming community, and retains more nutrients due to the shortened delivery between field and fork.

I love to build our meals around what’s available. This week’s haul included lettuce, spinach, and carrots.

During hot weather, I find myself craving crisp, cooling foods, and salads are usually the answer.

We’ll be using these greens for lunch and dinner salads throughout the week. I keep salads very simple for my kids, sometimes it’s nothing more than lettuce, shredded carrots, and dressing.

Adding colorful vegetables throughout the day is one of the easiest ways to boost fiber, vitamins, and minerals without overcomplicating meals.

When it comes to spinach, I prefer cooked vs. raw, even in the summer.

This morning I used some in a frittata with bell peppers and cheese. Egg dishes are one of my favorite ways to use spinach because it feels like a huge win to start the day with green veggies.

Carrots are my prep-ahead heroes.

After bringing them home, I wash, peel, and cut them into sticks and store them in the refrigerator. Having them ready to go makes it much more likely that we’ll actually eat them.

We use them:

• As a side dish with lunches and dinners

• For snacks with dips

• Shredded into salads

• Roasted with olive oil at 375°F until tender

They’re simple, kid-friendly, and an easy way to add both color and crunch to meals.

A few meals I’ve made recently that were easy and enjoyed by all.

This was a simple, comforting pasta dish that I made on a busy night and served with steak. I love that it incorporated spinach, without needing a separate vegetable side.

If your kids aren’t keen with greens in their pasta, you could cook it separately as a side dish.

It’s a very flexible recipe that would pair with any protein you have on hand.

This one was a lifesaver on a busy evening. I prepped everything earlier in the day, and when we got home we ate it cold straight from the fridge.

Everyone built their own bowls, which is always a win in our house. To keep things simple, I topped my bowl with sriracha instead of preparing the sauce, and did not use fried onions. My daughter added feta crumbles and loved it.

It also made great leftovers for lunch the next day.

This wasn’t one specific recipe as much as a combination that I can’t wait to make again.

I made Giada’s crispy baked chicken (no cheese or sauce) alongside a simple tomato bruschetta and toasted bread. We served everything family-style so everyone could build their own plate.

I love adding greens to meals, so I served mine over a bed of lettuce and topped it with the chicken and tomato bruschetta.

It came together quickly, used simple ingredients, and felt very “summery”.

That’s all for this week’s newsletter. I’d love to hear any thoughts: are you shopping the farmer’s market? If yes, what are you making with the produce?

Thank you for being here:)

~Natalie