Monthly Archive: March 2013

Two ingredient sweet potato “pancakes”

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I’ll admit, I was the first one to raise an eyebrow during the whole 2 ingredient banana pancake phase a few months ago.  But as it turns out, they were kinda good.

These are better in my opinion.

Sweet potatoes > Bananas

At least in terms of making pancakes.

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All you need to do is cook a sweet potato to the point of it being way done.  So the flesh can be separated from the skin and scooped out easily.

You can do this in the microwave or the oven or using a combo of techniques, as long as the sweet potato guts are nice and soft.

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The ratio I used was perfect and yielded 4 medium pancakes.  I got full after 3 of them, so if you double the recipe, I think it will be good for 3 people or 2 with leftovers.

Two Ingredient Sweet Potato “Pancakes” [vegetarian, gluten free]

Ingredients:

  • 1/2 of an extra large sweet potato, fully cooked (flesh only)
  • 3 eggs
  • [optional] pinch of salt

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Directions:

Combine sweet potato flesh and eggs and mix.  They don’t need to be perfectly combined.  I had small lumps of potato in my batter and it wasn’t an issue.  I used a fork but whisking it lightly is fine too (just don’t over beat the eggs).

Pour batter onto hot greased pan in desired size (I made four pancakes).  Turn pan down to low heat.

Allow to cook almost all the way on one side (so you can see the edges have cooked entirely and the middle has nearly cooked through) before flipping.

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Top with Earth Balance, maple syrup, both or neither.

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These are so tasty!  I was surprised at how sweet they were without anything added in the way of sweeteners, but that’s what happens with really cooked sweet potatoes.  They are basically like candy.

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I think it’s safe to say leftover steamed sweet potatoes will never last long in this house!

Notes:

The sweet potato I used was huge, so I think the flesh from a whole small one is basically equivalent to the half of the extra large one I used.  I’d venture to guess it was ~3/4 cup flesh, but I didn’t actually measure it.

I don’t know if canned sweet potatoes will work in the recipe, but if anyone tries it let me know.  I’d imagine another swap could be butternut squash puree, but again, I’m just guessing.

Touring Davis

As I alluded in the last post, we had a road trip planned for the next day in Nor Cal.  Boy oh boy are we pushing our luck with all these long car rides with an infant!

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But this is what he does most of the time so we are really lucky (so far).  Fingers crossed.

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I packed lots of food for us so we could hit the road early (basically right after we had both showered and I’d breastfed P).

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Kyle and I both had similar breakfasts, but his was sandwiched between some delicious Semifreddi’s sour batard and mine was over brown rice.

This is hole-y bread.  Pun intended.

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I try not to push my FODMAPs luck when traveling (if I have the option) because just the act of changing schedules and locations and whatnot seems to stress my GI tract out…heaven forbid I throw a slice of yummy wheat bread into the mix.  :(

Why oh why do you have to be such a pain, IBS!?!

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So much jealousy as I was preparing his egg & avo sando.  My meal was awesome too though.

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I added nooch and water to create a cheesy sauce, then topped it with a microwaved “fried” egg (spray a bowl with nonstick, crack in an egg, zap for 40-45 seconds) and avocado.

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The rest of the eats were more snack like (bananas, granola, etc.).

The drive only took an hour though, so the snacks weren’t really necessary.  Not that that didn’t stop us from enjoying them throughout the rest of the day…

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Davis is so cute.  The downtown area is adorable and there are several cafes and restaurants I’m dying to try.  All in good time…

Kyle’s business is in Davis FYI.

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I don’t talk about it much (because it’s still a fairly new venture) but if anyone is interested you can read up on it here.  So anyway.  This was my first time visiting the shop.  Lots of robots.

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For lunch we made our way over to Whole Foods.  The Davis store is brand new so Kyle’s business partners were teasing me that I’d been waiting to visit until the WF was finished.  :P

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I seriously love exploring different Whole Foods stores.  It is so exciting to me to see what local goodies each place has.

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On the way up to Davis Kyle was telling me about a new product he had heard about called Beyond Meat.  He read about it in a finance article (Bill Gates and one of the guys from twitter are investors) and was so proud that he knew about it first.  He asked if I wrote about it on HHH if I’d give him “mad props for being on the cutting edge”.  So there you go Kyle (he doesn’t read my blog anyway).

The point of that story was to say that the Davis Whole Foods carries Beyond Meat and naturally I had to give it a try.

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This is a vegan Sonoma Chik’n salad that uses it (they carry it in the cold case section as well as having it as an option at the sandwich section).

I wasn’t in the mood for a sando so I got the salad separately (side note: I think it’s super cool that they have a sandwich and burrito loyalty program where you track your purchases on a card and get the 12th one free – I’ve never heard of another WF that does that!?!).

I also got a large bag of Lundberg rice chips for gluten free dipping (nevermind this 6 servings business – I finished the whole bag).

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I really really realllllly want to recreate this because it was SO good and seems to be pretty simple.

As for Beyond Meat, it’s good stuff!  Nothing like gardein or any other faux meat product I’ve had.  It’s not as rubbery or soft.  It’s actually dense and tough (like real meat?).  I haven’t had chicken in foreeeeeever, but this tasted really good!  I bet anyone – vegan or not – would like it.  I’m definitely a fan now.  I’m curious to see how it tastes solo as opposed to in this Sonoma salad.

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Kyle got a lentil bolani.  I love these and probably would have gotten one myself if they’d had the pumpkin one.  Alas, they only had the lentil, potato, and spinach ones.

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Later on we went for a walk through town.  There are SO MANY parks in Davis.  We also went by the Farmer’s Market space.  It reminded me of Pike Place Market in Seattle with the covered space for stands (but I’m sure it pales in comparison in most other aspects because Pike Place is insane).

We headed home in the early evening and by the time I got home I was starving.  P ate first, but after that I made us food as fast as possible.

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Amy’s to the rescue!  I had a bistro burger over a salad and Kyle had vegetarian chili.

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Not overly thrilling, but the avocado made it awesome.  I had lots of tea (and granola) on the late night.

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The next morning Kyle had to go back to Davis, but I stayed home with P.

Kyle got a late start because I needed him to help me manage our son in the wee morning hours.  I was seriously sleep deprived after a loooong night (all those hours sleeping in the car backfire hard core), so I got some shut eye between 7-8 while Kyle took care of P.  Phew!  I am SO dang lucky to have a self employed husband who can give me relief.

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For breakfast I made a mega bowl of oats.

I really love eating at my parents house because they have the most perfectly massive bowls.  I don’t think I used a single plate while I was staying there!

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I topped it with banana slices, peanut butter, and selective portions of the trail mix (chocolate chips, raisins, almonds, & cashews).

Later on P and I had another visitor (family friend who is basically my second mom).

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For lunch I made another pseudo Cobb salad with Mary’s Gone Crackers on the side.

It had spring greens, tomatoes, carrots, avocado, Daiya cheese, and hard boiled egg.

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Didn’t even need dressing because the yolk and avo made a creamy coating for it all.

I went for a walk as per usual in the afternoon.  Nothing too exciting.

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My mom bought all the groceries for dinner (I emailed her a list while she was out doing errands) and I made dinner.

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Kyle got home right as I started so he was my assistant.  This post is getting rather lengthy though so I’ll share the recipe later.

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Sadly the next day we had to say goodbye.

More Nor Cal love

For the first time since we arrived in Nor Cal, Kyle was able to sleep in spend the day with me (and not working).

Sleeping in is a thing of the past.

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I made Kyle breakfast first while he got in some baby time.  He misses P so much when he’s gone.

That toast I made him is Semifreddi’s sour batard.  One of the best breads in the Bay Area in my opinion.

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My breakfast was later because I was working on my dandy tea (still no GI upset with it, so that’s good).

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In case you can’t tell, this is a very liquidy bowl of oats.  I used plain almond milk instead of water to cook it and then stirred in a bunch of nutritional yeast.  Then I added a fried egg on top.

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After breakfast we had some family friends come over to meet the newest addition to the fam.

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After our guests left I set to work on a dessert granola.  I wanted something healthy(ish) that I could munch on after dinner or as a late night snack that would satisfy my sweet tooth, but wouldn’t be terribly unhealthy.

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Chocolate Peanut Butter Granola [vegan, gluten free]

Ingredients:

  • 1 cup whole rolled oats (certified GF)
  • 1 cup steel cut oats (certified GF)
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup cocoa powder
  • 1/2 cup crunchy peanut butter
  • 1/2 cup maple syrup
  • 1/3 cup oil
  • ~1/4 tsp salt (or more to taste – depending on the type of peanut butter used)

Directions:

Mix all the dry ingredients together (oats through cocoa powder).  In a separate bowl melt peanut butter, then add the rest of the liquid ingredients (syrup & oil).  Add wet to dry and stir until combined.

Spread onto a greased baking sheet (or one that’s lined with non stick or parchment paper).  Bake for 65 minutes at 225 degrees F.

Allow to cool then break apart as desired.

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Is there a better combo than chocolate and peanut butter?

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While my granola was in the oven, I made myself some lunch.

My mom had brought home a sample of one of the [vegan] sauces she had made at her cooking class the previous day so I could try it.

It was really good, so I figured I should share the recipe.

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Romesco Sauce [vegan, gluten free]

Ingredients:

  • 3 tbsp oil
  • 4 roma tomatoes
  • 1 large red bell pepper
  • 1/2 yellow onion
  • 10 garlic cloves
  • 1/2 cup marcona almonds
  • 1/3 cup extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 2 slices day old bread

Directions:

Cut roma tomatoes in half, cut de-seeded bell pepper in quarters, and dice the onion.

Toss with oil and garlic and roast for ~15-20 minutes at 400 degrees F (or until skins of tomatoes and peppers can be peeled off).

Pulse almonds in food processor until minced, then add roasted veggies and puree.  Next add the old bread and puree again.  Then slowly drizzle in extra virgin olive oil and vinegar until desired consistency is reached.

Optional: Thin with water as needed.  Spice up with red pepper flakes.

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This is the sample she came home with (it doesn’t look like much in the solo coffee cup but there was plenty for my lunch).

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It tastes like a creamy cheesy nutritional yeast sauce full of tomato and bell pepper flavor.  Super good.  I guess that’s the almonds.  I don’t use marcona almonds much, but maybe I’ll start now.  I’d imagine cashews would be a nice twist on this recipe as well.  Since I love my creamy dijon cashew sauce so much and all…

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I made a rice bowl to feature the romesco sauce.  It had brown rice, spinach, carrots, and half an avocado.

I heated the rice with the spinach and carrots so the spinach got soft and wilty before I added the avo.

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Then I coated everything in savory sauce.

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Pretty bomb lunch if I do say so myself.

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I had some chocolate peanut butter granola for dessert a little bit later.  Kyle joined in as well since he was bummed his NCAA bracket went bust loves chocolate and peanut butter.

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After our dessert, we headed out for a walk.

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For dinner, Kyle and I had a hot date.  Thanks to our babysitter, we took our first outing as a couple without P.

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Beforehand we took lots of family photos.  I think this is the first time I’ve done my hair for real since having a baby.  It’s kinda unruly in the photos since I didn’t get it cut once while pregnant (to avoid chemical/fumes).  The next day my mom gave me a trim though, so it’s much better now.

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We went to Sasa in Walnut Creek, which I blogged about previously.

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It was just as delicious as last time, only this time I could drink!!!  I got bubbles, naturally. :)

No photos from the rest of the night because I was just enjoying my time with Kyle.  I did miss P immensely though and felt like a part of me was missing.  As much as I wanted to enjoy my freedom knowing he was in excellent hands and I didn’t need to worry, I still couldn’t wait to get home to him.

We got home to a happy sleeping boy though.  Soon after we all hit the sack.  He slept well for the first half of the night but didn’t want to go back to bed after 5 am, so I held him and rocked him out in the living room while watching Real Housewives of BH (it’s On Demand at my parents’ house so
I’m marathon-ing it up with zero guilt).

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Finally others started waking up around 8-8:30, so I passed off P and took a shower before making tea and a breakfast rice bowl.

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Smooch!

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Breakfast rice bowls are a simple thing to make – you can just treat them like oats and jazz them up accordingly (doesn’t even have to be rice – use any leftover grain you have on hand).

I’ve been making peanut butter-y ones a lot lately.  They’re easy to throw together when you’re one handed.

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All I do is take a hunk of peanut butter, heat it up in the microwave for a bit (20-30 seconds), and then stir in some almond milk until it turns into a nutty sauce.  This was chunky PB (all my parents had) so it didn’t get all the way smooth, but whatever.  Then I add in the rice, re-heat it some more, and then top it off with whatever I’m in the mood for.  Extra granola is a frequent favorite.  This time I added half a banana, fresh blueberries, and trail mix.

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And when I say trail mix, I really just mean the chocolate chips and almonds picked out.  :)

I topped it with a pinch of salt too.  You can add maple syrup or cinnamon if you want.

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The rest of the day was mellow.  We hug around the house until lunch time.

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Why are there 536,017 ways to hard boil eggs on the internet??  Every single one SWORE by their specific method.  Made it hard to know who to trust.  Mine were fine, but the shells kinda stuck on a few.

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But I still made it work for a pseudo Cobb salad.  I have a special attachment to this salad.  If you know my real name, you know why.  Mine was definitely far from the real deal, but it did have eggs and [vegan] cheese and avocado.  That’s a step.

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Romaine, carrots, daiya cheddar, tomatoes, avocado, and TJ’s balsamic glaze on top.  And Mary’s Gone Crackers on the side.

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Once it’s all chopped up it doesn’t look nearly as good as it tasted.  So just look at this pre-chop photo instead.

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After lunch Kyle and I took P to walk around the reservoir.  It was SO sunny and warm out, it felt more like July than March.  Everyone was out soaking up the rays – lots of BBQing and picnicing and dog walking.

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Post walk snackage was Sabra-tastic.

My mom gave me a hair cut (at long last!!) and then it was time for dinner.

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My sister has been wanting me and my mom to try Oyama sushi for a while now.  My mom isn’t a huge sushi person but the rest of us are mega roll lovers.

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So we got seven rolls.  The bigger the better.

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We also got 2 apps.  The chicken skewers were for my mom, the sunomono salad was for me.

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Definitely like Oyama!  Even though they don’t have brown rice rolls, their sushi is big and they are very generous with the amount of fish and avocado, which I appreciate.  Lots of ginger too.  Mmmmm.

After dinner I packed us up food for the next day’s activities because we were heading off bright and early.  But more on that later!

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Kyle’s birthday cake

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In my family we call this “the special plate”.  You get it on your birthday or when you do something that deserves kudos (like getting a new job or graduating or something like that).

But enough about the serving ware, let’s talk about this cake.

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It’s sugar free, for one.

And vegan.

It’s pretty good also.

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It does taste semi “healthy” but I really liked it.  Kyle did too.  We both agreed it was super rich and filling, so you get lots of bang for your buck. 

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Mini Vegan Chocolate Birthday Cake [vegan, sugar free]

Cake Ingredients:

  • 1 cup whole wheat pastry flour
  • 1/4 cup whole wheat flour
  • 1/4 cup ground flax (I used the Linwood cocoa blend shown below)
  • 1/4 cup cocoa powder
  • 1/2 cup NuNaturals stevia baking blend
  • 1 tsp baking powder
  • (large) pinch salt
  • 1/4 cup melted coconut oil (or canola or melted Earth Balance)
  • 1 1/4 cup unsweetened vanilla almond milk (or any non dairy milk)
  • 1/2 tsp vanilla

Frosting Ingredients:

  • 1/2 cup melted Earth Balance coconut spread
  • 1/4 cup unsweetened vanilla almond milk
  • 1 tsp vanilla
  • 3/4 cup lucuma
  • 1/4 cup cocoa
  • 1/4 cup NuNaturals baking blend

Directions:

For the cake, mix the dry ingredients and wet ingredients separately and then combine them.  Let the batter sit for a few minutes (so the flax can gel).  Pour it into a small greased baking dish (ideally one that holds 4 cups).  Bake at 350 degrees F for 45 minutes (or until a toothpick comes out clean).  Let it cool entirely before you frost it.

For the frosting, combine melted EB coconut spread, almond milk, and vanilla in a large bowl then add the dry ingredients slowly while mixing with an electric hand mixer.  [Alternatively, you could use a stand mixer (which is probably less messy because I created a kinda annoying cloud of powder while I did it).]  Once it has fully combined, place it in the fridge until you are ready to frost the cake.

Some photos of the process…

The cake.

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The frosting.

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Aaaand voila!

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Notes (or predicted answers to questions I know I’ll get):

I used a 4 cup pyrex, but I’m pretty sure you cold use any small baking pan / ramekin that holds a similar volume.

If you don’t have access to NuNaturals baking blend, you can probably use regular sugar (they are supposed to sub 1:1).  If you don’t have access to lucuma, you can probably sub powdered sugar.  Obviously that takes away the sugar free quality of the recipe. 

I’m pretty sure the frosting will work with coconut oil. 

The flax I used was the Linwoods milled flaxseed cocoa & berries blend you see below, but I’m sure ground flax alone will work.  There wasn’t any berry flavor in my opinion.

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Flavor wise this is not a sweet cake.  I figure it’s good to share that outright.  It’s a tasty cake though.  And after the first bite, my taste buds re-adjusted and suddenly I wanted more and more.  So for people who don’t eat sweets (or are trying to reduce their sugar intake) this is a good one.

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First visit home

For the past 6 days Kyle and I have been in the East Bay.  It’s incredible having P in my hometown – and very cool/weird/surreal taking him to all the places I grew up around.  He’s also gotten to meet some of my bestest friends. 

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But I’ll back up to the trip to get here…because we were slightly apprehensive knowing we had a 6+ hour drive with a baby.  We’ve conquered hour long walks no problem.  Short outings are a breeze.  But the I-5 is a whole other ball game – there are 35 mile stretches without exits!  Definitely a new experience.

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The day before was Kyle’s birthday, and as I mentioned we got Veggie Grill take out.  I didn’t want to stray from my usual order (the kale salad with blackened tempeh), but I was also in the mood for something slightly different.  So I compromised by ordering the same salad with the creamy ranch dressing instead. 

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Such a good call!  And since I got two of them I saved the extra for later (wait for it ahead).

While working on the birthday cake (I promise I’m going to post the recipe) I was also packing food for the road trip.

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Hours in the car means lots of snacks, so in addition to the above, there were tons of little bites.  Like hummus, nuts, trail mix, Mary’s Gone Crackers, Clif bars, apples, and I don’t know what else. 

Those onion skinny chips were an Expo West freebie.  They were too onion-y for me but Kyle liked them fine – not very substantial on their own, but dipped in hummus they get the job done.

My breakfast was oats with nutritional yeast and fried egg (I microwaved it in a bowl sprayed with nonstick for 45 seconds).  Kyle had a breakfast burrito.

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My lunch was fridge hodge-podge that needed to be used up – brown rice, peas, sweet potatoes, nutritional yeast and the extra Veggie Grill ranch dressing.  Yums!  Kyle had a PB&J. 

P did so well – he actually slept for 3+ hour stretches on the drive – so we only had to stop once (!!!).  It was my first public restroom diaper change and it wasn’t as horrible as I thought it would be.  Afterwards I nursed in the car and then we were off again.  Kyle and I alternated driving shifts while the other person stayed int he back seat with P (and operated as snack dispenser as well).  Fingers crossed that the ride back down the I-5 goes just as well. 

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We were approaching hour 4 without eating by the time we arrived at my parents’ house so I immediately breast fed P and then gave him over to my mom grandma.

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My parents borrowed a pack n play and vibrating seat (above) from their friends (also grandparents) so P was right at home.

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Dieden family grapes are in this vino.  :)

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Dinner was salmon, sweet potatoes, and a salad.

The salad had spinach, strawberries, pecans and Annie’s balsamic vinaigrette.

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My mom marinated the salmon with a delicious rub (that was doubled due to the insane amount of fish she got).

Salmon with Paprika/Cinnamon Rub [yield 8 servings]

Ingredients:

  • 2 lbs. salmon fillets

Marinade:

  • ¼ cup orange juice
  • 2 tbsp olive oil
  • 1 tsp thyme

Rub:

  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp Saigon cinnamon
  • 1 tbsp grated orange peel (+ more to taste)
  • 1 tbsp thyme
  • ½ tbsp sea salt

Directions:

Mix marinade ingredients in small bowl. Place salmon in large glass dish,
add marinade, and turn to coat well. Cover and refrigerate 30 minutes or longer for extra flavor.

Combine spice rub ingredients in small bowl. Remove salmon from
marinade and place in greased foil-lined baking pan. Discard any remaining
marinade. Rub top of salmon evenly with spice mixture.

Roast salmon in preheated 400° F oven for 15-20 minutes (or longer
depending on thickness of salmon), until fish flakes easily with a fork. Watch to
make sure coating doesn’t burn – if getting too dark, cover loosely with foil.

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Beautiful!

I only had half the sweet potato with Earth Balance (because they were ginormous!) and saved the second half for later.

As per our routine, I headed to bed at 9 and left Kyle with P for the few hours while I got some shut eye.  Ummm…yeah…that didn’t really work out…unfortunately all that sleeping P did en route backfired and he was up all night. Good thing he’s adorable. 

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The next morning Kyle headed off to several meetings all over the Bay Area (SF x2, Belmont, & San Jose), so my mom and I had P to ourselves for the day.

I watched basketball (love March Madness) made Dandy tea and then my girlfriend Lauren came over to meet Patty-cakes.

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I made breakfast while she played with my little monkey and then we caught up on life.

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This leftover half of a baked potato was scavenged from the depths of my parents’ fridge.  Ordinarily it’s sooooo packed I swear they don’t even know what’s in there, but they just got back from a few weeks in Thailand so it’s not too chaotic inside. 

I packed it with Earth Balance and fried an egg and was a happy camper.

Later on my sister came over.  She hasn’t seen P since he was in the NICU so this was a big deal.  Unfortunately she was just barely getting over a cold so she waited to hold him (knowing we were going to be in town for several days).

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We ate lunch and hung out while watching basketball.  I wanted to hear all about her visit to Australia and Thailand.

Lunch was leftover salad from the previous night (enhanced with extra spinach and carrots) topped with a HUGE portion of salmon.  I haven’t taken my DHA in a few days because of all the fish I’m eating on this trip home. 

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I had Crunchmaster (GF) crackers on the side.  I love these things, but they are crazy addictive.  I inevitably put them away and then go get them again and have “a few more” multiple times a day. 

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We contemplated going for a hike with the dogs after lunch but P isn’t quite big enough for the Baby Bjorn yet.  Also, I’m being overly cautious in the introduction of my parents’ dogs to P.

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While they’re super friendly dogs, they’re still animals and they aren’t my pets, so I’m not sure how it will all play out.  

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We ended up going on a walk with the stroller (to the post office) instead.  I had to mail back some nursing tanks that didn’t fit.  I hate online shopping for that reason, but getting to the store is kinda difficult still. 

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Right after I got back from the walk, my second family came over (sorry for the icky blurry iPhone photo).  I’m the fifth daughter in their family and I call their mom my second mom, so naturally P is like their nephew. 

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For dinner we got delivery from Patxi’s.

Okay, so you all probably know how much I LOVE Patxi’s.  However, this was a rather disappointing meal experience.

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My sister and I split a daiya pizza with spinach and tomatoes on a thin crust.  Basically the same order I get every time. 

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This is now their thin crust???  If you look at previous links to Patxi’s pizzas on my blog (also with thin crust orders) and compare it to this one, you’ll see there’s been a serious decline in the quality.

My mom’s looked even more pathetic.

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If this is thin, what’s extra thin???  Also, her pizza was supposed to have red onions, mushrooms, spinach and roasted chicken.  Do you see any of that?

We were so disappointed we actually called the restaurant back to discuss the issue.  They were very nice and offered to send a re-do of our order out immediately.  So at least they have good customer service.

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Mine looked the same, but like I said, I didn’t really have that big of an issue with it.  I was annoyed by the fact that a thin crust is no longer what it used to be, but aside from that, the pizza tasted good. 

My mom’s pizza was a huge improvement though (in that she actually had toppings this time!).

Sadly, Patxi’s was kinda ruined for me.  I don’t like pan pizza/Chicago style, and their thin crust is supposed to be like a regular crust, so I don’t know if I’ll go back because there’s not an in-between crust option that I like. 

Too bad because they have daiya cheese and vegan dough and I like supporting that.

P slept MUCH better this night (back on schedule!) and we got to snuggle in bed the next morning (we sent the photo below to Kyle since he was away for business stuff again).

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I got him to rest semi-soundly while I showered (and watched him in the pack n play from the bathroom).  It’s always exciting when I learn to do new things solo and/or one-handed. 

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Then made tea and breakfast.  These sweet potato pancakes were perrrfect so I’ll post the recipe later.  They only had two ingredients (plus salt) and somehow turned out amazing.  I topped with with Earth Balance of course.

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Lunch was the same salad as the previous day’s with even more salmon and the rest of the Crunchmaster crackers.  Four servings my a$$.

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After lunch my mom went to a cooking class so I went on a walk with P.  We went all over my home-town and I showed him the local spots that I grew up frequenting.  It’s a dream to be able to do this, and I can’t wait til he’s old enough to actually know what I’m talking about (or stay awake).

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Elaine, Dave & Cooper came over to hang out in the early afternoon.  Lauren joined us too (how could you not want to hang with these adorable babes!?).  And after my sister got off work she came over, too. 

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She was so excited because she finally got to hold him.

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For dinner Kyle and I cooked.  My mom did all the grocery shopping with the list I gave her and even brought me home a few Kombuchas.  :)

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We made these recipes from Gwyneth Paltrow’s cookbook.

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Instead of chicken, I used tempeh (3 blocks of Lightlife’s flax tempeh) for the four of us.

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We made broccoli too, but I didn’t have any. 

The meal was delicious.  I thought the kale fried rice was awesome and everyone loved the tempeh (even my mom and sister who aren’t seasoned tempeh eaters like Kyle and I).  Definitely recommend.

After dinner we watched Cal win and UCLA lose.  Meh.  My bracket isn’t doing so hot. 

To be continued…