Hello, blog! Nice to see you again. I have not been on here in awhile, not because I haven’t been making lots of yummy food for the fam but for who knows why. We’ve been off our schedule recently which means we’ve all been pretty tired and some things just haven’t been getting done. It may be that we are just trying to fit ever last little thing into summer vacation that we can and not getting enough rest or it may be that things are changing outside and it’s dark earlier and not as light in the morning (eek! already!). Or maybe we are all just tired.
Anyways, during my blogging hiatus I’ve made a lot of previously mentioned foods. Sticking to the tried and trues: cauliflower lentil tacos, living phad thai, green detox soup, almond flour pancakes, and peanut butter and jelly. However, I have made some rather exciting things in the past few days.
For breakfast this week the girls and Brian had this beautiful oatmeal bowl:
Steel cut carrot cake oatmeal based off this recipe. It had shredded carrots, raisins, walnuts, and maple syrup cooked into it. I like to make my steel-cut oats with a mix of other things as well like millet, farro, and quinoa. We like the texture of the mixed porridge.
Last night we had broccoli and green bean veggie bowls with baba ghanoush on top. I’ve made baba ghanoush in the past but this recipe yielded much better overall flavor (except if you are the girls, they still didn’t like it). These bowls had so much goodness in them. The broccoli and green beans were roasted with coconut oil and curry powder and then we put that on top of sauteed onions, garlic, spinach, and purple cabbage. Plant power!
Oh, and chickpeas, how could I forget those! Love me some chickpeas. Baba ghanoush (in case you don’t know) is a dip made from roasted eggplant. Similar in ingredients to hummus except instead of chickpeas you use the inside of a roasted eggplant. The mix of flavors was spot on!
Last week the girls watched Rachael Ray make a chicken pot pie and requested that as a menu item. We’ve had a little too much meat recently (dinner guests and the grill= meat) so I made an all veggie version. Look at all these veggies going into this pot pie:
If I can even remember everything that went in: cauliflower, asparagus, yellow squash, onions and garlic, peas, and kale. No bottom crust for this pot pie, but I wish there had been one. I used a grain-free crust for the top made with almond and coconut flour. My hubby who is not really the crust lover (that’s me!) was trying to take a whole chunk off another piece to eat (with his hand, no less!). Must be a winner.
We had side salads with the pot pie and the salad topper you see there is the last bit of baba ghanoush. Soon the seasons will be changing and side salads won’t be eaten with every meal (I think) and I’ll actually have to cook a veggie accompaniment to the main meal. Our menus vary a lot based on the season and what’s fresh (or not). Salads are still a regular in my house during the winter but not a daily thing for the rest of the family instead we will transition to more cooked side vegetables.
Speaking of transitioning, we are going camping this weekend for the long weekend which pretty much leads into back to school. There is so much to do and not enough time to do it all! Even though we have a three-day weekend our camping trip is being segmented because my sister is getting married on Saturday. So we’ll go there for a night, come back for the wedding, and then go back out to the campsite. And as an added adventure Brian’s mom is coming camping with us. =) I’m feeling optimistic about the progress I’ve made so far but the day before is always a little wild with the final push to get us ready. The good news is we’ll only be gone for one night to start with so if I’ve forgotten something we’ll be back the very next day (there is a bright side!).