Today my head was swimming with so many thoughts but nothing very concrete or actionable. Maybe it’s the short week or not having much of a menu plan this week? Anyways, I was feeling very uninspired in the cooking department. I did want to make something today but I just didn’t ever figure out what it was that I wanted to cook.

Thankfully, I was able to give the girls leftovers from yesterday for lunch.


As a bonus, I made chocolate covered peanut, almond, and raisin clusters. I’ve made lots of chocolate covered nut clusters in the past and for some reason never added raisins. The chocolate covered raisins were so good! Raisinets are a fond memory for me and I imagine my chocolate covered raisins to be similar to them. I’m certain that is not true, though, I haven’t had Raisinets in so many years and my tastes are so different now I would probably dislike them¬†and much prefer the homemade version. I believe I’ve stumbled upon something special with the chocolate covered raisins. Brian was already dreaming about chocolate covered cranberries. =)

This dinner came together pretty well for no real plan. Of course, it was a veggie bowl since no real plan is needed for those. Tonight’s Veggie Bowl had a super greens base topped with roasted asparagus, green beans, onions, daikon (a first for my family), and almonds. I added a little ground turkey (seriously, had no idea where I was going with this dinner) and drizzled olive oil over the top.


Despite not knowing what I was actually making these veggie bowls turned out delicious. How can you go wrong with roasted vegetables and olive oil?

To combat my uninspiredness (yep, I make up words) I have already planned a creamy vegan tomato soup (Oh She Glows cookbook!) for dinner tomorrow. The trick is when I will get the chance to make it due to field trips and soccer practice but it looks easy enough that I hope I can fit it in between the activities.