Tuesday Eats

We ate all our meals at home together and not in a rush today (well me and the girls, Brian had to work of course)! Summer break is turning out to be very eventful. I’m still waiting for the relax time, it’s coming right?

The girls had an eventful breakfast as there were cinnamon rolls leftover from the weekend so they got half of one each. I made them a fried egg and served it over wilted spinach. They happened to eat all the spinach because it was covered in yolk, score!


Nobody had lunch suggestions but I did have a little quinoa and beans leftover in the fridge so I put them together with some oil and spices for a warm salad. This kind of lunch is Isabelle’s favorite. She just loves the beans and oil combo. They also had radishes, jicama, red cabbage, and green apple. I used all of those veggies plus some carrots to make a slaw to put on top of my lettuce. It was oh so yummy!


Dinner! Dinner was exactly what I felt like eating. It was a creamy curry (from the Oh She Glows cookbook). The curry had cauliflower, bell pepper, onions, garlic, and peas with curry powder. The creaminess comes from soaked cashews and was a great addition. We put the curry over millet or sautéed collard greens (if your name is mom). Surprisingly, Brian was feeling like shrimp so we threw that on the curry and it went better than you would think.


I love dinners like these. =) A warm bowl of vegetables in sauce makes me happy.

Low Key Tuesday

Both of the girls had no school today, amazing! A free Tuesday when we were just gone all weekend was perfect.

I went on my longest run since the half marathon this morning. It was maybe 6 miles, I say maybe because I haven’t been tracking my mileage or even timing the runs. After all the training, I’ve been enjoying heading out with just a watch to know when I need to be back. That is how I used to run pretty much up until marrying Brian. I enjoy running for running and don’t enjoy the pressure of pace, distance, time, etc. Maybe once I’m feeling better about my running I’ll get back into competing with myself.

I didn’t even ask the girls what they wanted for breakfast this morning. Honestly, I was afraid of the response I would get and didn’t want to make anything particularly complex (or filled with grains/sugar!). Instead I mixed up some basic peanut butter banana smoothies and served alongside leftover oatmeal almond flour pancakes.


Not beautiful but tasty.

After working outside for awhile this morning I came in to make them this broccoli carrot slaw salad. They really enjoy this salad and I like how easy it is and all the good stuff it’s filled with (broccoli, shredded carrots, a little onion, pumpkin seeds, mixed together with a bit of ranch and veganaise). Apparently, I gave them too much watermelon because they both couldn’t finish their lunch!


Lucky for us we had some lentil walnut loaf in the freezer that we needed to eat. We love this lentil loaf (girls included). It is filled with lentils, walnuts, apples, celery, carrots, and oatmeal. The original recipe calls for raisins but we prefer a more savory loaf and omit the raisins and sometimes the apple. It was wonderful to not have to prep this today because while it is delicious it’s a bit of work to prepare. With it we had smashed potatoes/cauliflower. The idea here is to get the family eating mashed cauliflower but I add it into smashed potatoes so that the taste resembles potatoes more than cauliflower. Mashed potatoes is one of Brian’s favorite foods so we have it on occasion and I healthify it but don’t want to take away the essence. (BTW I gladly accept the mashed cauliflower substitute, no potatoes needed!) I roasted some okra to go with dinner and served everything with a green salad (yay for going to Costco and getting my super greens blend!).


Seriously, the lentil loaf recipe is a huge hit. The recipe was one of the first vegan recipes I ever made and it convinced me that I could transition my family to eating vegan food regularly. Plus, lentils are cheap and much less creepy than ground beef (and probably if you buy the expensive ground beef you don’t want to make meatloaf out of it). My mom always made her meatloaf with bacon on top and that’s how I used to make mine. With the lentil loaf I don’t even miss the bacon, I think it would change the flavors too much (not to mention the vegan factor of it all, ha). Ok, I will stop raving about the lentil loaf but I am so glad there is some leftover in my fridge for tomorrow!