School Free Friday

Our first Friday of summer break! It was me and the girls all day today since Brian is up in Seattle preparing for his long-awaited marathon. When I asked what they wanted for breakfast this morning I got the answer I had been anticipating: pancakes. But then they changed their minds to waffles. Lexi is a waffle lover and she convinced me to make them. Waffles are so time-consuming because you can only cook one at a time! Maybe it’s time to invest in a second waffle maker? Probably not, I’m pretty particular about my waffle maker and I doubt I could find one that fits my specifications. Plus, mine makes heart waffles, definitely can’t beat that!

I used this almond flour pancake recipe and just made into waffles (no changes). They worked out beautifully. They were extremely filling waffles and I was shocked to see the girls finish their plates. The oversized breakfast worked out well though because we went to a Kid’s Day event (official school is out kickoff in a nearby city) and didn’t eat lunch until late.

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Poor lonely strawberry. There were only a few left after sending some to work with Brian and snacking on them before breakfast. Because these waffles are so dense I’ve got quite a few leftover and should probably freeze them so I can easily pull them out when Lexi requests waffles again.

Since it was just us girls for dinner guess what I made. Salad! Not just any salad, Mexican inspired salads! I’m in the middle of stocking my freezer with big bags of cooked beans. Sadly, it took my awhile to realize that if I soak a lot of beans at once and then cook them, I can have beans in the freezer that are almost as instant as canned beans but better. Homemade cooked beans are not as salty and taste fresh compared to the canned kind. This project usually takes me three or four days depending on how many different beans I’m making. I used to cook only what I needed at a time (huge time waster). So today’s variety was black beans and a few of those got thrown into the salad along with some shredded chicken that I cooked for tomorrow’s pizza night.

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These bowls are deceptively heavy, packed with veggies. There is onion, roasted broccoli, red cabbage, carrots, peas, and corn. The salads got a splash of lime juice and the girls have oil and seasonings while I got chipotle salsa (so obsessed with this stuff right now).

We are looking forward to tomorrow. Isabelle has her last soccer game and Brian will have completed 26.2 miles! Serious accomplishments around here.

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