Yesterday the girls went to the dentist. Poor Izzy’s teeth are a mess and braces are definitely in her future. We took advantage of being in Tacoma on a sunny day and visited the Tacoma Nature Center. The place was really fun. We walked some trails, saw some turtles, and the girls played on a natural scapes playground. We finished our adventure with a picnic lunch alongside the beginning of the trail.
I’m pretty lucky that I get to have lunch daily with these cuties. We packed carrots and cauliflower, grapes, yogurt with blackberries, and peanut butter balls. Once school starts I’m so going to miss this.
After all our outside time that morning you’d think the girls would be done but since it was such a nice day they wanted to run through the sprinkler. I got distracted being outside with them and came in to quick prep dinner. Dinner was going to be yellow squash pesto noodles which since there is no actual cooking required should have been a breeze to get on the table. I say should have because when I went to shred my yellow squash into noodles I found out it was much more like a winter squash than a summer squash. Meaning there were sizeable seeds inside and it needed to be peeled and cooked in order for us to eat it. Hmm… not quite the quick prep dinner I was hoping for. What to do, what to do? Well, I had some roasted cauliflower in the fridge so I changed dinner to roasted cauliflower, shredded carrot, and chicken pesto bowls.
Homemade dairy-free pesto! This version was a little different since I used toasted walnuts and added some spinach. It’s been awhile since I made my own pesto and both girls noticed the difference immediately (read: didn’t love) from the store-bought variety they have become accustomed to (oops!). I loved the pesto and had some on my breakfast. Since there is no cheese the basil flavor comes through even more and I really like basil (and most other herbs!).
I am really relishing these last few lunches with both my girls. We had errands to do this morning but made it home in time for me to make salads to go along with the items I had hurriedly packed this morning just in case.
These salads were so good loaded with veggies and next to them a hard-boiled egg, bean salad, and an apple.
Earlier this week I mentioned the girls requesting salads for this week’s menu. Lunch included both bean and greens salads so for snack I made fruit salad (Lexi’s request). The fruit salad has apples, nectarines, grapes, and blackberries. I drizzled a honey lemon dressing over the top and mix it all together. Fruit salad was topped a with a little yogurt and I baked up some homemade tortillas for little chips.
Fruit salad is a big win. Homemade chips equally as good.
Last night’s dinner loss (i.e. yellow squash) was tonight’s dinner win. I cut and peeled the squash and roasted it. After a small break the veggie bowl made its way back into our lives. We grilled broccoli, okra, onions, and power greens to go with the squash. The bowls had barley at the bottom and were topped with a cherry tomato cilantro salsa. The salsa brought a fresh summer feel to the veggie bowls.
Veggie bowls were a welcome change from all the raw salads we’ve been having. Cilantro salsa helped take these bowls from fall to summer. The squash did have me thinking ahead to fall and I can’t wait for veggie bowls to make a regular appearance on our menu.