granola

What I Ate Thursday [Thanksgiving]

There was a lot of food in the house on Thursday.  And the Wednesday before.  Actually, the Tuesday before too! 

We set off for my parents’ house after I got my hair cut (finally!!!) on Tuesday evening, so by the time we got there P’s bed time had come and gone and he was not thrilled in the least.  Fussy pants was quickly soothed by the heaps of attention he received once more relatives arrived.  Family!

The house was jam packed with people, so the 3 of us shared a room which meant sneaking in and out was kept to a minimum.  Praise the fact that we have a good sleeper because the house was the opposite of quite the whole week.

Anyway, this is a food blog.  How about some food?

After we put Mr. P down on Wed, we ordered Indian food for the masses.  My dad told me "whatever you’re planning on ordering, double it".  So I did.  And it was ridic.

The amount of food we had was actually enough for a wedding.  There were huge trays of catering style foil containers that held so much food it was embarrassing. 

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We ordered from Swad, my family’s fave spot in town.  There were almost as many vegetarians as meat eaters, so the ordering was pretty easy. 

As you can see, my stomach was growling when I served myself. 

I can’t recall everything I sampled, but there was definitely aloo gobi, vegetarian vindalu, veggie samosas, and a few curries.

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The next day we woke up to get our Thanksgiving prep going.  My mom had set up the rice cooker to make steel cut oats overnight, which worked out perfectly.

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Mine had nuts, raisins, cinnamon, and peanut butter, with some extra almond milk to thin it out.

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Steel cut oats in the rice cooker end up the perfect consistency for munchkin meals.  I made eggs and oats for my little man.

We took a break from pie making for lunch. 

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In the name of eating quickly, I simply fried two eggs and served them over a sweet potato and carrots with some goat cheese.

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We also played on the new faux grass my parents just had installed under the swing set.  I can’t believe the next generation is now using the swings and slide we grew up on.

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Got the kids worn out for naps and then it was back to the kitchen!

Once we had a handle on the prep for Thursday we switched gears to prepping for dinner that night (Wednesday).

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Taco night!  Just like last year, we did a Mexican feast the day before Thanksgiving.  Because why give yourself a break when you can stuff your face two days in a row? 

Mom fried the shells, dad made the beans, I sautéed the bell peppers and helped with the Mexican rice.  Kyle and Marie chopped and grated.

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Mine started as a soft taco in a corn shell and ended up as a taco salad without lettuce on an open faced tortilla. 

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Kyle was more traditional with his fried shells. 

BTW, we made these cranberry margaritas to accompany the meal.  Bon Appétit is a major source of inspiration in our fam.  And for the record, you don’t really need to strain the mixture.  We were lazy and it still turned out fine even with the berry skins. 

After dinner it was back to the prep.

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With the dessert and dinner stuff done, we moved onto Thanksgiving brunch.

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The boys chatted in the other room. 

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This strata was on the menu for the next day and Finn even left his legos to take it in.  That was the last bit of prep!  Bed time. 🙂

P woke up around 5 am, so I nursed him and brought him into bed with us and we all fell back asleep for another hour before our early wake up call.

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Turkey trot!

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I actually roped Elaine (plus her hubby and kiddo) and my dad into joining me and Kyle in Walnut Creek’s 5K.  It started at 8 am, so it wasn’t terribly early, but it was pretty cold.

We all had a good time, except for patty-cakes who is pretty much over the stroller at this moment in time. 

Afterwards we rewarded ourselves with Peet’s lattes. 

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And the strata of course.

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I didn’t want any wheat (saving my FODMAPs for dinner) so I made separate meals for me and P.

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Eggs, goat cheese and avocado x2.

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Clearly that run left him exhausted because he fell asleep in Marie’s arms while swinging.

I don’t have pics of the snack scene because I was helping cook and/or playing with the little ones for much of the afternoon.

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I was in charge of the roasted root veggies and the salad. 

This guy had spinach and spring greens, goat cheese, pomegranate seeds, pecans, and balsamic vinaigrette.

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My normally non-picky eater decided that mashed potatoes were not happening, so his Thanksgiving dinner included roasted veggies, banana, avocado, and leftover scrambled eggs. 

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Here’s a decent shot of my moms’ side of the family.  Why didn’t we take any of my dad’s side?  Weird. 

We were aiming to eat at 4 pm, but didn’t get to feasting until after 5.

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P was nearing melt down mode thanks to the early wake up call but he was a trooper and made it through the meal.  At least my first portion.  😉

Most of my family’s tradition recipes for Thanksgiving have been previously posted here. which includes the roasted veggies and the mashed potatoes (made without dairy) below.

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We had two stuffings this year.  My mom’s traditional one (recipe here) and a cornbread sausage one (from this month’s Bon Appétit).  My mom separated some of the cornbread stuffing prior to adding in the sausage so the vegetarians had two options as well.  I thought it was great!  She left out the fennel because she doesn’t like it (neither do I) but even without the sausage and fennel I enjoyed it.  She used store bought cornbread and thought it would have been better if she had made the cornbread herself, but that’s just her being picky.  It was nice to have a gluten free option. 

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I’m all about the canned cranberry sauce.  Oceanspray ridges baby!

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My uncle brought rosemary bread from Acme Bakery again this year.  And then there was a simple green bean dish with melted Earth Balance and slivered almonds. 

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Boom!

Served with my absolute fave vino, Roscato.  It is just SO good. 

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Intermission between dinner and dessert was filled with a bath, story, and nurse session.  And then it was pie time!!!  That’s the spicy pumpkin pie above.

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And this is her apple cranberry (I’ve never posted the recipe, but this is my vegan version).  She used the other half of the gluten free crust (left over from the chocolate pecan pie) for the bottom of the apple cranberry and then used wheat crust for the cross pattern.  Ideally we would have gotten another GF pie crust but I didn’t get my mom’s text until I’d already left the grocery store.  We don’t have any celiacs in the fam, but for the wheat avoidant (aka me) we figured it would be easier to pick that portion off. 

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And of course there’s her cheesecake (world famous – I should def post the recipe at some point).  And the chocolate pecan I shared yesterday. 

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Kyle had a slice of both the pumpkin and pecan (he’s obsessed with my mom’s pies) and I had a huuuuge piece of chocolate pecan.

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I was perfectly satisfied, not too full, not hungry enough for another serving later on. 

That night was another wakeful one for Mr. P.  We brought him into bed with us again, just to keep him quiet for the rest of the house (still packed with relatives in every room).  Ugh.  The next day he was super fussy and we finally put two and two together and realized he’s teething.  Same as last time, he was cranky all day as well as snotty and poopy.  It’s a wonderful trifecta, but for my otherwise angel baby, it makes it pretty obvious what’s going on.  Poor kid.  We haven’t seen the top ones come through yet, but it’s looking like any day now.

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Breakfast for me was leftover steel cut oats with eggs, and avo.

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Kyle had leftover strata.

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P had oats and banana. 

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His new thing is pointing.  He does it all day long.  So cute.

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P and I had the same thing for lunch – leftover tilapia (from taco night) and roasted veggies (from Thanksgiving).

We had a date in the afternoon with Alene, which included dragging P on a walk around the Lafayette reservoir.  He was fed up half way around so I carried him the rest of the way.  Hello workout!

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Once we got back home I showered and made a snack (Mary’s Gone crackers with daiya and roasted almonds).  Then I made a frappucino for Kyle because he was dragging from the previous night’s wake ups.  I made too much though, so my mom got the extra portion.  I topped them with fresh whipped cream leftover from the Thanksgiving desserts.

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Dinner was (duh) leftovers. 

Since we had three meals to choose from – taco night, Indian take out, or Thanksgiving – we were all over the place. 

I had a repeat of lunch (fish and roasted veg) with added avocado.  Time two.

After dinner we started to watch Flight, but P woke up crying with 20 minutes left so I didn’t see the ending.  Don’t worry, I still squeezed in dessert. 

P was up on and off all night and Kyle and I both felt majorly sleep deprived the next morning.  It was kinda awful so I went to the store and got Baby Orajel Natural tabs.  I also ordered amber teething beads from amazon.  I dunno…

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I had steel cut oats topped in granola for breakfast then plopped myself on the couch to watch football.

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My lunch creation was a stir fry of sorts with Indian rice, spinach, eggs, and avocado on the side.

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Good stuff!

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Fueled up, we all set off to get the Christmas tree.

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Holiday card potential.

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My little pointer said I want that one!  And so that’s the one we got.  🙂

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Turns out, pine needles are a close second to hair in terms of favorite “toys”.

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Such a good decorator eater.

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We listened to Christmas music for a bit, but then put on the UCLA v. USC game.  Go bruins!

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Instead of leftovers, I made the same spinach, goat cheese, pom salad from Thanksgiving.  I made a ton so everyone had a bit.

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I simply added red quinoa and avocado to mine and called it a meal.

Dessert was chocolate peanut butter cups and candied ginger.  It’s a good thing I had some too because it was another looooong night with pacman. 🙁

It was so miserable, in fact, that we solicited my parents to help us around 7 am because Kyle and I were both in bad shape.  Thank goodness for my parents!

The next day was our last one at their house…

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More on this breakfast to come.  Hint: it involves leftover mashed potatoes!

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Happy Thanksgiving!

Sharing meals with my munchkin

I worked nights this weekend and only got 2 hours of sleep while home during the day, so I make no promises on the clarity or content that follows…

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I have no idea when I made or ate this lunch bowl.  I don’t even know what day it is.

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It had Beyond Meat southwest strips, carrots, and avocado.  A really simple chop salad – if you can even call it that!  I’m still loving Beyond Meat.  The southwest flavor isn’t too strong (I was worried it would only be good for a Mexican themed meal, but I was wrong), although I do still prefer the grilled flavor.

P got plain avocado and we ate together.

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One thing is official: he inherited his mama’s appetite.

From the second I started him on solids he’s loved it.  He happily opens his mouth to greet my finger (with bits of food on it) and gums away on whatever the produce du jour is.

Avocado seems to be his #1 (he has excellent taste, no?) although banana is a close runner up.  Other things he’s tried include cantaloupe, carrots, and plum.  Aside from the first session (carrots), there’s not a single thing he hasn’t inhaled with enthusiasm.  He’s definitely my son.

The cutest part about sharing meal time with him is how happy and smiley he is while eating.  You can’t tell from his blue steel expression above, but he’s such an engaged and playful dude.  I swear, since day one he’s been watching us like a hawk whenever we eat, smacking his lips in anticipation of non-milk food.  Piglet. 🙂

He’s my sous chef in the kitchen and my sidekick during the day.  I want to soak up every minute with him, delirious from lack of sleep or not.

He eats at the table with me – I give him bites of his fruit/veggies in between my own.  He cooks with me – sitting in his bumbo seat as I narrate my every move.  Before the weekend of work hit, we lounged in the yard together.

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And the best part about night shifts?  I put in my time and then I get to come home to hang out with him even more!  I used to hate night shift because I felt like my days were totally wasted because of how out of it I felt.  I still feel that kinda drunk time warp discombobulation, but I’ve also gotten better about doing more than lounging on the couch in recovery.  On Sunday I cut Kyle’s hair, vacuumed the house, got two new soda stream canisters at Target, and went on a walk – all between night shifts on 2 hours of sleep.  It’s like I’m living the life of a double agent.  Accomplishing just as much by night as I do by day.

But back to my eats.

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Super simple is the name of the game.

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This huuuuuge batch of veggie fried rice lasted two nights.  I used every vegetable I could find, including my latest hauls from the farmer’s market (corn corn cooooooorn).  The only non fresh thing I added was frozen peas.  The best part about it was how mindless it was to make.

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I added salty peanuts on top at the last minute.

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Other basic food prep included roasting green beans and sweet potatoes, plus chopping celery and hard boiling eggs.  I prefer getting that stuff out of the way ahead of time.  If I have a bunch of healthy food in the house but it requires extra steps to make into a dish I wind up eating 5 lbs of trail mix and nuts instead.  Which I keep doing.  Speed and laziness trump all.  I’m attempting to make the effort to prep on my days off like I used to because when I do I eat (and thus feel) light years better (and by “attempting” I mean writing it our here so I am forced to take some kind of action?).  But like I said before, my motivation is in a waning phase at the mo.  It’ll come back eventually.  Bueller…?

While I’m complaining discussing my inadequacies, can we all agree how much this sucks?

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The good news is that it’s for an address I don’t live at, so I can get out of it.  The bad news is that now I have to go to the DMV here in Davis and update my driver’s license.  Side note: did you know you can get out of jury duty (for up to a year!) for breastfeeding??  I think I’m going to nurse P forever now to have that as my backup get out of jail (slash my civil duty) free card.  [Kidding, please don’t arrest me government readers?!?]

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Breakfasts (or whatever meal it’s considered when I first get home after night shift) have been mainly zucchini-ified thanks to this frittata and some eggy zucchini muffins I made.

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But overnight oatmeal bowls will never get tired either.  Gotta balance the savory with the sweet!

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A new Udi’s granola flavor!  Aside from the honey it’s FODMAPs free and delish.  As an oatmeal topping I think it’s the perfect mix – a little sweet, a little crunchy and a little hearty.  Guess that’s why it’s called sweet & fruity cranberry granola.

I won’t sign off without offering up a recipe.  Even if it is a pretty basic one.

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Frosty Coffee Drink [vegetarian, FODMAPs friendly, gluten free]

Ingredients:

  • 1/2 c almond milk (I used Almond Breeze vanilla unsweetened)
  • 1/2 cup old coffee (I used leftover decaf)
  • 1 tbsp maple syrup (+/- to taste, or sub agave/honey/stevia)
  • 6 oz vanilla yogurt (I used Green Valley organic lactose free)
  • 6-8 ice cubes

Directions:

Add everything to a blender starting with only 4 ice cubes.  Add ice cubes one by one until desired consistency.

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It makes two servings, but I added the extra to a popsicle mold and froze it.

We got a second fridge (finally!) for the garage so our freezer can at long last hold more than 800 bags of breast milk.  All those popsicle and ice cream recipes I’ve bookmarked may actually get made!  Now.  Should I buy an ice cream maker or not, that is the question… Dangerous road ahead.  Proceed with caution.

Weekly Recap

This week was fun.  Busy and not busy in perfect amounts.  One thing I’ve noticed about working part time is there’s a big (HUGE) difference between 2 shifts and 3 shifts.  It may not sound like it, but I feel like the time off allows me to get so much more done.  And rather than fill it with errands and chores, I can actually hang out and relax and enjoy myself.  It’s lovely. 

Here are some of the things I ate this week.

Breakfasts

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Baked oatmeal bars with blueberries [sorry about the crappy pic] and peanut butter.

I failed to take a photo of the huge dish I made, but it was bomb.  Initially I was going to try and make granola bars, but I scraped that plan half way through and just made a really thick oatmeal bar instead.  I didn’t write down the recipe but I will next time.  It had all kinds of yummy stuff in it – chia seeds, blueberries, goji berries, almond flour, oats, and coconut oil.  I ate it before work on Saturday, and then made another serious dent in it on Sunday morning, and then finished the whole thing off on Tuesday morning. 

Monday morning was a savory one though.

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Two fried eggs with roasted potatoes and ketchup. 

I’m on a mega pepper kick.  Not usually my thing, but hey, I’m just gonna roll with it.  Don’t worry I’m still a salt fiend through and through.

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After Tuesday’s breakfast I was out of fresh baked goodies, so I made a loaf of banana bread for the next few mornings. 

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I had a slice before swim lessons on Wednesday morning.

And then another afterwards.  With nut butter.  Always with nut butter.

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Another slice with an egg.

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For work breakfasts I have been doing hack versions of the classic PB&J.  [Meaning I ran out of jam and have been using fresh fruit.  And almond butter instead of peanut butter.]  Blueberries on Thursday and banana slices on Friday.  Both on Udi’s GF millet chia bread.

I like sandos only because they are easy to eat one handed while pumping at work.

I pump before my shifts too, but since I’m at home I have a table and can sit and eat like a proper human at the same time.  Multi tasking for the win.

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Here’s the 6 am scene.  Banana bread and coffee.  Hands free thanks to the nursing bra!

Lunches

Admittedly I suck at remembering to photograph mid-day meals.  I’m just too busy doing other stuff.  I make a lot of snack plates though so you aren’t missing much.

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See? Snack plate with leftover roasted potatoes, carrots, daiya cheddar, and hard boiled eggs.  I probably had nuts on the side too because it’s rare that I don’t have nuts at a meal. 

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This may sound crazy but this was my first time having tamales. 

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Impulse buy from Whole Foods. 

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I really liked them!  I didn’t know what to expect, but they were yummy.  The outside corn layer is thick so there wasn’t a ton of inside stuffing – I’m not sure if that’s how tamales normally are.  I thought the ratio was good.  Just enough tofu and veg.  Without the guacamole it has the potential to be a bit dry, but maybe not.  I will for sure buy again.

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I had one for lunch with Sabra’s classic guacamole.  Truth: I had WAY MORE guac than as pictured. 

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Salad with greens, celery, cucumbers, tomatoes, hard boiled eggs, and Beyond Meat.  No dressing.  Just olive oil and salt.

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Snack plate.  The amount of peanut butter in the bowl is deceiving.  There’s at least 1/2 cup.  No shame.

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Work lunch: brown rice pasta with parsley, basil, and kale tossed in olive oil, lemon juice, sesame seeds, salt & pepper. [Greens/herbs from my garden, lemon from my neighbor]

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Work lunch: salad with greens, tomato, roasted potatoes, smoked cheddar goat cheese, and quinoa.  The quinoa was an afterthought once I realized the salad probably wouldn’t hold me over.  I also added some organic miso ginger dressing

Snacks

I have a few recent repeat offenders in the snack department, so here they are.

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I never liked (okay, I hated) banana chips growing up, but for some reason I felt compelled to buy them this week.  It was my healthy compromise since I really wanted chocolate covering everything from the bulk bins.  Ummm, so yeah, they’re really good!!!  I’ve been enjoying them as a dessert too.

Oh and Kombucha has reared it’s expensive head back into my life as well.  On the daily.  Budget fail.

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One thing that has saved a little cash flow is making our own trail mix.  As you can see above, it has raisins, cashews, peanuts, dark chocolate chips, and gluten free cereal puffs.  Not terribly innovative but definitely cheaper than the pre-made stuff.  The most important thing is that the nuts are salty so they cover the raisins in salt too.  Mmmmm.  We POUND through trail mix like nobody business so this is huge for the bank account.

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Between my breakfasts and snacks, I’m going to make another loaf of banana bread tonight since this one is almost gone.

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Always always always.  All day long.  Nuts for nuts.

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Work snacks: buckwheat granola (meh), carrots and celery, banana, Hail Merry vanilla maple almonds (love!!!), quinoa granola bar (didn’t try yet).

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Work snacks: buckwheat granola, carrots & celery, trail mix.

Dinners

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Baked tofu, Mary’s Gone crackers, raw goat cheddar, grapes, Milton’s crackers, and salty roasted almonds. 

A typical al fresco meal, but indoors (because it was so hot!). 

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Seitan & quinoa bowl with sriracha vegan aioli.  There’s chard from our garden under there somewhere.

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Vegan and gluten free tamales. 

This was round two of the aforementioned tamales (even though the pics are from the first serving).  I had the rest of the guacamole (yup, the entire tub just for meeee) and two more tamales.  Can I get a pat on the back for stopping (when I was full) after eating 3 tamales, rather than just finishing off the 4th one just because it was there!?!  So unlike me!

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Quinoa with salmon and tomato slices.

Those tomatoes were some of the most flavorful ones ever.  Thank you home-grown produce

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Imitation WF fumi salad.

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Post work assorted mish mash.  [I had the same thing the following night of work too, so no photo]

Holler if you want recipes to any of these and I’ll try to eventually share!

Some summer produce

I know everyone loves summer produce, so why bother write a love letter to strawberries?  We all love berries and melon and corn right?  Right.

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Another present from my neighbor.  I’m going to make ginger lemonade with the juicer. 

My own garden is doing pretty well too!

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Left to right: lime tree, spinach, tomato, parsley & basil.

And then there’s the other greens…

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Kale and chard (in mega need of thinning out).

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I had my first salad with them last week.

This delightful lunch time salad had home-grown kale and chard topped in (chilled) roasted potatoes, figs, goat cheese, and balsamic glaze.

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Pretty much perfect.

The figs were from the Davis farmer’s market and blew my mind. 

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I also baked with the peaches from the U-pick farm

These muffins are kinda a cross between cornbread and muffins.  Barely sweet and light yet hearty.  I made them gluten free to minimize the FODMAPs (peaches, and all other stone fruit, have FODMAPs FYI).

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Since I didn’t want to waste the skin (seems sad to throw it out) I baked it!  It started out with the muffins on the same temp, and then I just left it in afterwards (with the oven turned down) to basically dehydrate them until they turned into chips.  Kinda cool.

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Oh look!  More strawberry lovin’…

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Raise your hand if you want a recipe.

If you actually raised your hand in the privacy of your own home you are awesome.  If you raised your hand in public, get help.  Kidding!

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Brazil nuts are the base for the dressing.  Which I then massaged into previously blanched kale. 

Creamy Brazil Nut Sauce [vegan, FODMAPs friendly, gluten free]

Ingredients:

  • 1 cup brazil nuts (soaked > 1 day then drained and rinsed)
  • 1/2 cup water (+ more for thinner consistency)
  • 1 lemon, juiced (approx 3 tbsp)
  • 1 tbsp stone ground mustard
  • 1 tbsp tamari
  • 1 tsp maple syrup

Directions:

Rinse and drain nuts.  Pulse in food processor or high powered blender.  Add water and process more.  Add the rest of the ingredients and pulse until smooth.  Add more water as needed to reach consistency desired.

Mine was a really thick sauce, but thinning it out makes it more dressing-like.

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I massaged it into the kale, then added the strawberries and mixed it all up.

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Delish!

Unfortunately this meal was SO good that I decided to eat it a few times in a row on the same day…aaaand…needless to say, my gut was a little stressed out from all the kale [fiber].  I’ve never really noticed a reaction to kale before, but it is something people with FODMAPs should eat in moderation.  Similar to broccoli, it’s rough on the gut  (even for people with normal GI tracts!), so I really should have known better. 

Continuing the berry themed meals…

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This salad was a huge hit.  Kyle raved about it and demanded I make it again to bring to a lunch party we have next weekend. 

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There’s kinda a lot going on in it, but it’s still a simple dish with basic ingredients that are in everyone’s fridge in the summer months.

Recipe to come.

Quickie meal highlights reel in 5, 4, 3, 2, 1…

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  • Fried egg with Udi’s granola, strawberries, and almond milk.
  • Snack plate with baby carrots, Mry’s Gone crackers, hard boiled eggs, goat gouda, & figs (unpictured almonds on the side).
  • Cauli “rice” breakfast scramble with brussels sprouts, kale, celery, and eggs.
  • Massive salad with garden greens, hard boiled eggs, avocado, and other veggies galore.
  • Cantaloupe

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And work eats! 

Yes, the days of packed lunches are back.  Is it weird that I’m excited to pack my food up again?  Returning to work is a whole other matter. 

Father’s Day weekend

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Another fun one.  Saturdays and Sundays are my faves because I get to spend them with both my boys.

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Friday evening Kyle BBQ-ed some shrimp and corn and I made a salad.

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I marinated 2 pounds of shrimp in Garlic Gold red wine vinaigrette.  It contains garlic infused olive oil and red wine and Italian seasonings.  No garlic, so it’s totally FODMAPs friendly.  And the shrimp were freakin’ delish.

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We got way too much.  Clearly.  But that means easy lunch leftovers.  Before is above, after is below.  Yeah, I bought cooked shrimp again.  I’m a wuss.  Raw shellfish still gives me the heebie jeebies.

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I really can’t express how good the shrimp were.  I’m suddenly a huge seafood fan – and this marinade was really easy and really yummy.

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That said, the rest of the meal was just as amazing.  I couldn’t possibly pick a favorite thing.

Corn and melon are SO summer.

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I have had this cantaloupe for over a week.  I ate the first half long ago, but the second half has been in the fridge waiting to be used.  I decided I better get on it before it went downhill, so I used some in this salad (and froze the rest in chunks – awesome smoothies in my future!).

Let’s talk about this bomb salad.

Melon & Goat Cheese Salad [vegetarian, FODMPAs friendly]

Ingredients:

  • 3 large handfuls spring greens
  • 1/4 medium cantaloupe
  • 4 oz. goat cheese, crumbled (I used Laura Chenel’s chevre)
  • 2 tbsp TJ’s balsamic glaze

Directions:

Combine everything together (make as pretty as you want).

I scooped the melon out in thin slices, but cubes work too.

If you don’t have access to Trader Joe’s balsamic glaze, you can make your own (I think you just reduce balsamic vinegar on the stove top until it’s a thick sticky consistency).

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So good!

I never thought much of the role of cheese in salads (having gone years and years asking for it be omitted), but it adds a LOT.  It’s creamy rich consistency goes so nicely with the fruity flavors.  The contrast of sweet and savory is pretty stellar.

I think it would be fabulous with citrus too.  And since we have oranges aplenty from our neighbor’s tree, you’ll definitely be seeing this again.

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Oh and another warning, we got lots of corn for super cheap at the Farmer’s Market, so you’ll be seeing lots of it in the coming week also.

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Dessert!  I ate half of it (3 bars of the 6).  SO GOOD.

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The next morning was leisurely.  Hooray for weekends!

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I tried a new to me granola by Udi’s.  The vanilla flavor wasn’t too strong, but I liked that it was a simple blend with just barely sweet oats and almond slivers.

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Plus an egg on the side for protein.

We went to the Farmer’s Market later on, stopping by a field of sunflowers on the way.

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It’s a few minutes from our house and we thought it would make a great photo backdrop.

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I ate an entire bag of kettle pop kettle corn at the Farmer’s Market.  Salt and sugar together are impossible to resist.

Then P fell asleep and we went for a walk around a new (to us) park up by the hospital in North Davis.

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For dinner (slash afternoon snacking) we continued our weekend tradition of al fresco dining.

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Newcomers to the group this time included dry roasted almonds with salt & olive oil (omgomgomg!) a bottle of Veuve Clicquot.  Anyone know how to pronounce that champagne name by the way?

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This uber fancy bottle was gifted to Kyle (last year) for his graduation from MBA school by my bestie Alene.  It’s so special it has it’s own clothes…

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The almonds were from the Davis Farmer’s Market – from a farm called Sam Cabral and Family Orchard.  They have lots of nuts and olive oils, but these caught my eye immediately.  They’re crazy good.  Who doesn’t love salt?

The rest of the eats were goat gouda (farmer’s market), strawberries (farmer’s market), Mary’s Gone crackers (GF for me), and wheat crackers (for Kyle), and hard boiled eggs.

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These berries melt in your mouth.

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I got buzzed right away and had to pause so I didn’t impair my ability to nurse.  So we had seconds and thirds of the food…until evening came and we put P down.

We stayed up late(r than our normal 930 bedtime) to watch Suits.  My sis gave us the first season on DVD and we are almost done.  Love it.

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The next morning was not a sleep in day because we had plans for Father’s Day!  I packed a AM&J (fresh grind almond butter from the Co-op and home-made raspberry jam) on Udi’s GF tortilla for the road.  FYI, the tortillas are the best GF brand I’ve had in terms of replicating the texture of flour, but they crumble pretty easily.  Still a huge fan though.  Will definitely buy again and again.

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Hello old friend lover.  Decaf soy misto.

When is Starbucks going to get on the almond milk train?

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Our big plans?  U-Pick fruit right in our own ‘hood.  I almost don’t want to share this hidden gem, but for any locals, the Cloverleaf Farm has stone fruit and blackberries that are super ripe and dirt cheap.

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We got a pound of blackberries for $2.50 and 6 peaches for $2 (they’re $1/lb).

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Last time I was at a U-Pick he was on the inside!

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He fell asleep on the way home.

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After he woke up, I changed and fed him and then we headed to downtown Davis for lunch.

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Just look at the Crepeville menu.  There is SO MUCH stuff I want to try!

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Kyle and I split a couple of things, including the Midtown Benedict (left) and the Fuji salad.  The Benedict had with poached eggs over fresh sliced tomatoes and avocado on english muffins topped with hollandaise and a side of house potatoes.  The salad had mixed greens with glazed balsamic vinaigrette, fuji apples and home-made caramelized walnuts.  We got the gorgonzola cheese on the side.

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This was by far the favorite.  I gave Kyle my share of the english muffin to keep things wheat free.  The potatoes were out of control.  We were both mmmmm-ing like fools.

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Either our eyes were bigger than our stomachs or their portions are really generous because the side of tuna salad that I got (in anticipation of adding it  the salad) was totally unnecessary.  But hey, lunch for tomorrow!  Kyle did finish off the focaccia along with the apples and cheese from the salad.  And I took down the rest of the salad by myself.  It was legit.

The meal was excellent, the service was quick (even though it was packed from all the family meals due to graduation and father’s day), and the price was totally reasonable.  Needless to say, Kyle and I were really pleased with Crepeville and will definitely be returning.  Probably should try the crepes next time.

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We walked around town for a while and returned home once P fell asleep.

His afternoon nap lasted quite a while, so Kyle and I watched golf and sipped on iced tea.

After he woke up (and I changed and fed him) we went to Target for a few essentials.  “A few essentials” turned into a lot of stuff, but whatever.  When Ghirardelli’s has a sale on chocolate, it becomes an essential.  Am I right?  Presents for mom and dad meant P deserved something too…so we got him a toy…just to be fair.  And stimulate his senses.  🙂

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We were going to BBQ for dinner but the propane tank was empty when Kyle went to fire up the grill, so I improvised.

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Veggie burgers (365 southwesterns flavor) on the stove top + chipotle lime mayo + quinoa salad.

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I made this mayo by combining Nasoya’s vegan whipped nayonaise with lime juice and chili powder.  So simple, but so fun for the taste buds.

Kyle ate his on toasted bread (Village Bakery sells their bread at the Davis Farmer’s market for buy one get the second for a $1).  I ate my burger just piled atop the quinoa.

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Quinoa salad with tomatoes & corn [vegan, gluten free, FODMAPs friendly]

Ingredients:

  • 1 1/2 cups cooked quinoa (or the yield from 3/4 cup uncooked quinoa)
  • 1 cup corn
  • 1 tomato, diced
  • 1 green onion, sliced (green parts only for FODMAPs people)
  • 1 tbsp lime juice
  • 1/2 tsp paprika
  • 1/2 tsp salt

Directions:

Combine everything in a bowl and toss until well mixed.

If you want to stir in the chipotle lime mayo (recipe below), I think that’s a brilliant idea too.  I plan on it next time!

Chipotle Lime Mayo [vegan, gluten free]

Ingredients:

  • 1/4 cup vegan mayo (I like Nayonaise whipped)
  • 1 tbsp lime juice
  • 1/4 – 1/2 tsp chili powder

Directions:

Mix all ingredients together.  Adjust chili powder to preferred spiciness.

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After dinner we played with P and his new toy.

After he went to bed, I cut Kyle’s hair and we dug into our own treat.

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This is basically a fancy Milky Way bar.  It’s soooo gooooood.  I had 4 pieces and probably would have had more if Kyle hadn’t stopped at 2.  It’s not that I am self conscious about my chocolate consumption (trust me, that’s long gone), it’s that I didn’t want to dominate the bar we were supposed to share on Father’s Day.  Tomorrow though, all bets are off.  Chocolate fairness does not exist on the average day.