Grilling Streak

Three nights in a row, I busted out the grill! Last night I made steaks, leeks, green beans, and wilted super greens. I also grilled granola bars and nut granola. That brings the grilled eats to just about everything: veggies, meat, eggs, cookies, granola bars, and nuts.

Dinner was delicious. I put some feta on Brian’s steak and added sungold cherry tomatoes to everyone’s plate.

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I missed taking a picture but I put my steak on super greens, topped with chopped broccoli, the tomatoes, some of the grilled granola, and a cocoa chili dressing. AMAZING! The granola and cocoa chili dressing added something very special to the steak salad.

The granola bars and granola were a little overcooked (so hard to keep watch when it’s on the grill!). But they are both still pretty tasty. I’m hoping the granola bars will come in handy for our weekend adventure. We are planning on going to Yakima and camping for a night and then heading to Mount Rainier on Sunday on our way back home. Car trips and mountain hikes seem like granola bar activities.

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I considered going for a four night streak of grilling since I was going to bake sweet potato fries. They would have been delicious on the grill but I just couldn’t bring myself to put in the extra work of heading outside to start the grill. Shoot, I barely found a chance to heat my oven to put the fries in. The girls and I were engrossed in a tie dye craft session as well as me trying to do a million other things from being gone all day. Before we started our crafting I mixed up this blackeye pea salad. I’m very stuck on salad right now as that’s pretty much all I want to make or eat. The blackeye peas added a new twist and were very well received by the fam. And, anything next to sweet potato fries is a win.

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Big bowl of blackeye pea salad. As long as there is a ton of veggies and beans mixed together in a big bowl I figure we have enough food for dinner.

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It may not seem like much but the salad is packed full of broccoli, greens, tomatoes, onions, and blackeye peas.

Vacation bible school is going really well and is proving excellent practice for school. Despite having to drive to the same location multiple times per day I’m doing ok with it. The girls are loving it and Lexi wishes she could stay for as long as Izzy does. But Lexi and I have been using our time to do things we wouldn’t normally do. Such as, I took a nap with her two days this week! And today I took her to dance class on her own and to a new park to play. Since the camp is all week long I’ve had a chance to go for mid morning runs, do some shopping, and even sit child free in a coffee shop. Thank goodness for things going well, I was very nervous on Monday (more so than the girls!). Tomorrow is a half day for both girls so today was Izzy’s last packed lunch:

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Grilled egg cup, sungold cherry tomatoes, carrots, peaches, and a broccoli, carrot, beet slaw. Lexi had the slaw yesterday for lunch. Both girls adored the slaw.

A lot of planning has gone into this week. From packing all the lunches and breakfasts to remembering my workout clothes, towel, shopping lists, sunscreen, etc. Each night I’ve been having a major prep session for the next day but that is my tendency anyway. I’m a planner so I do my planning for the day ahead and try to embrace the things that come up that I didn’t plan for (need lots of practice with that). With all the thinking about the week I’ve hardly had a chance to figure out what needs to get done so we can leave Saturday morning for our weekend adventures. That’s what tomorrow is for. Packing, cooking, planning, and enjoying the afternoon at home. In anticipation of our travels, I’m going to make a chocolate cookie with some very interesting ingredients. Hopefully, I’ll have a good post with that tomorrow. =)

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