mexican food

Parts of Kyle’s birthday weekend

I took pics of the days surrounding Kyle’s 30th, but never shared them!  Never too late to celebrate?

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Here’s the young man and his tower of 30 beers.

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Kyle requested an al fresco themed birthday dinner, and since it was gorgeous weather it seemed like a brilliant idea.  We hit up the farmer’s market that day and hung out in the park with friends, soaking up the social scene.  It was a taste of what it to come (once the weather finally commits to warmth in entirety). 

The above platter had some old & some new items, including Redwood Hill Farm’s camellia goat cheese (strong and pungent!) with crackers and rice cakes, (home-made) candied walnuts, TJ’s baked green beans, strawberries, and TJ’s prosciutto.  With champagne on the side.  Cheers to three oh.

The next day we headed to my parents’ for the weekend.  I had a lunch with my sister, my mom and some of her friends (who I’ve known my whole life) and P got to meet his new buddy, Jack! 

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Don’t they look like besties already?

I was INCREDIBLY late on account of the most embarrassing jet lag fiasco ever (I was up at 5 am but somehow fell back asleep and didn’t wake back up until 10:30!!).  Yikes.  After running around like a cuckoo bird, I finally made it out the door.  The drive to my hometown is just under an hour so I made it as everyone else’s plates were cleared.  Ha! 

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I still ordered a salad anyway.  My sister fed P and I caught up on everyone’s lives.  Luckily everyone was able to hang out for a while so I didn’t really miss too much. 

Later on my sis and I took P for a walk around the res.  Then she headed into work and my mom and I got started on dinner.  Kyle didn’t get home til after I did the bedtime routine (and dinner) so he didn’t get to see the little guy all day.  🙁

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But he had a present waiting for him when he arrived so that counts for something!?  Wrapping was done by my dad, FYI.

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We made a simple dinner for the three of us (my parents and myself) since Kyle was in the city for a work dinner.

“Foil chicken” is the most passed around recipe in my family and so I figured I should share it on the blog.  I’ve made it with tofu in the past and it didn’t work as well but I never tried tempeh so perhaps that could work for a vegan option.

Foil Chicken [gluten free, dairy free]

Ingredients:

  • 4 boneless skinless chicken breasts
  • dijon mustard
  • oat flour
  • 4 green onions, sliced
  • 4-8 mushrooms, sliced
  • 4 tbsp tamari
  • 4 tbsp Earth Balance

Directions:

Lay out four pieces of foil and pre-heat oven to 350 degrees F.

Rinse and pat dry each chicken breast.  Spread mustard over surface of chicken and dip both sides in flour.  Place on foil (repeat for each breast).  Top each breast with onions, mushrooms, tamari, and Earth Balance.  Wrap foil tightly around each breast.  Place on baking sheet and bake for 30 minutes.

Serve over rice and/or veggies.

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We had ours with brown rice and stir-fried broccoli, zucchini, and snow peas.

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The next morning I worked out while my mom played with P.  Then I made us both breakfast.  Flax4Life has several GF muffins and I’m slowly working my way through all of the flavors.  Last time I was home I had the carrot ones.  I think I like blueberry best so far, but I know they make a chocolate one so let’s be real.

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For lunch I had a few pieces of GF toast with avocado and goat cheese mozzarella.  Canyon Bakehouse bread is maybe the best at replicating wheat bread.  

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For Kyle’s birthday dinner my dad BBQ-ed and my mom made cake.

I made a salsa for the fish with mango, avo, yellow tomato, cilantro, and lime juice.  Guess what wine that is?  Should be no surprise to regular readers.

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The spread!

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Happy birthday Kyle!

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This is the same cake my mom made me for my birthday, but she made this frosting instead

I love chocolate so much. It was hard to not go back for a second (or third) slice.

We slept in the next day and I went on a run by myself, which ended up being one of my longest runs since having a baby.  It wasn’t anything crazy but I’m starting to feel like I’m getting my endurance back.  Slowly but surely.  There are no races in my future, but I do see distance increases (if I’m being ever so hopeful). 

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I made eggs with sautéed spinach that I topped with avocado and a GF blueberry muffin (half of which was eaten while I cooked the eggs). 

We enjoyed NCAA basketball and the sunshine as a family.  Weekends are the best.

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We ate lunch outside (leftovers made into a salad) while P practiced walking all over the yard.  He is getting so good at walking!  Sorry for the surprise photo mom!

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We went back home after lunch (timing our drive with P’s afternoon nap) and watched more basketball until dinner.  I made us taco salads.  And definitely had quadruple the amount of chips shown.  So much, in fact, that I didn’t have room for leftover cake.  Now there’s something you won’t hear from me often ever again.  Don’t worry, I made up for it the next night.  🙂

And for those interested in baby travel crap, P has not been adjusting to the jet lag/daylight savings time changes AT ALL.  Rather than post about it (which would come across as a confusing mumbo jumbo with no helpful tips whatsoever), I am just going to address it quickly now.  I’m trying my best to sort it out, but in the meantime we are all in agony, so yeah.  Sleep fail, rock on.

[more] omni meals for the family

Leading up to our trip, I tried to make the most of what we had leftover in the kitchen and freezer.  The meals were mostly huge salads with grains – my effort to be cheap and use up every single perishable item in the house so nothing went to waste.  As you can imagine, these weren’t the most inventive or exciting meals (also they were insanely repetitive) so I didn’t bother taking pics.  I did, however, have photos of some of our dinners from the previous week that I never got around to sharing…so here they are (links to the source included).

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I made a (lot of) adjustments to this crock-pot sweet potato quinoa chili – some inadvertent because my brain wasn’t on.

First off, I didn’t use the slow cooker.  If I’m going to have to brown the meat before I add it to the crock pot, I don’t see the point of using it at all.  I’m lazy.

It was good, but I have a feeling it would have been better had I not totally effed things up by buying tomato SAUCE instead of diced tomatoes,  I seriously don’t know how I did that, but I realized it mid-pour and you certainly can’t un-pour tomato sauce from a big pot of chili.  I tried to compensate by tossing in halved cherry tomatoes that I had in the fridge and amping up the spices, but it didn’t taste as chili-like as the original recipe probably does.

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It was still yummy – just not exactly what I set out to make.  I nixed the garlic and shallot and used an onion and garlic infused olive oil instead.  I also skipped the beans and added lactose free sour cream on top.  Without the sour cream, it was kinda just a tomato sweet potato quinoa dish.  The sour cream really made it great.

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The photo of my meal looks not much like this cover photo, but I am not a food stylist so there you go.  I don’t think I mentioned this yet, but I’m aiming to cook every cover of BA this year.  I already did January, so here’s February‘s chicken and dumplings with mushrooms.

Holy labor intensive!  Bon Appetit needs a reality check with these recipes.  Who has this amount of time??  I read the recipe and decided it would have to be a weekend meal so Kyle could occupy P for a lot of the cooking time.  Good thing too, because I was sweating it out in the kitchen for 3+ hours, so I definitely wouldn’t have been able to work it into the meal plan on a week night.  I have small unreliable windows (read: nap times) to fit in meal prep/cooking now that this kid is all crazy active and mobile, so if it doesn’t fit in there, it’s not happening.  Hi crock pot, I love you.

The recipe was awesome for the record.

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Nachos!  These are the kinds of meals that compensate for the ones with excessive effort (see previous recipe).  Lentils in the rice cooker make my hands-on work <5 minutes.

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Warm Chicken Salad

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This was good, but needed more oomph in the dressing department.  I used pomegranate vinegar instead of red wine vinegar and I added mayo to the dressing too.  I just felt like the extra creamy, fatty flavor would help it out, and I was right.  I liked the fingerling potatoes a lot though, especially with chives.  Chives are a new fave.

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I made the salad first and then added the warm shredded chicken right before serving.  I like warm lettuce because it makes it soggy-ish.  I’m a soggy salad person though.

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I intended to make kebabs with this meal, but ended up roasting the pineapples and red bell peppers separately.  I cooked the beef in a cast iron pan on the stove.  Then I served the whole thing over corn grits.  Baby boy had some too, but wasn’t a big fan.

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Crustless quiche

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Kale, noodle, and sausage stew.

I used TJ’s GF brown rice noodles.  I used the same chicken sausage I used here.  Simple and hearty, but not heavy.

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Big Ass Veggie Lasagna

I don’t have a recipe to link to because it’s just lasagna and I have a million lasagna recipes already on the site.  Let’s be real, layer noodles, marinara, cheese mix, spinach, and repeat.

I didn’t eat any since it had dairy and gluten, but Kyle was all about it.  I had no prob finding leftovers to grub on (mucho stuff stocked up in the freezer).

Other non-photographed meals included: mock Chipotle bowl with crock-pot salsa chicken, portobello fried rice, salmon burger salad, and pesto pasta.

The latest lunch boxes

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Sometimes Kyle has lunch meetings and sometimes he’s home for breakfast so what I pack for him varies.  I just ask him about his schedule the night before and what meals he wants.

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Last week I made a bunch of breakfast burritos for Kyle.  I assembled them and rolled them up in foil all at once so I could just throw them in his lunch box the night before.  So easy.

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I am seriously sorry about the photos, but there’s only so much you can do with an iphone at 9 pm. 

For the burrito insides, I used the rice cooker  and made brown rice + black beans together, then I tossed in lots of salsa.  The tortillas are flour ones from TJ’s (not whole wheat, because they don’t stretch as well and get soggy).  The only thing I added to them was cheese.  So easy.

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It’s kinda rare that we have leftovers from dinner, but when we do I give thme to Kyle for lunch the next day.  Like the lasagna above.

He also likes bars, but I try not to rely on them too much.  Other staples are crackers & cheese or veggies & hummus.  And fresh fruit.  He goes through phases with fruit (often because we buy bulk things from Costco and then OD on them).  Right now he’s in a cutie phase. 

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Sandwiches are the alternate lunch option.  I only make him PB&J when he’s going to be out of the house all day (otherwise I’d make him something allergen friendly so he can play with P).

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That mini candy bar is leftover from Halloween.  Still.  Eye roll.  

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Other sandwich faves: tuna salad, salmon salad, and hummus and pesto.

And then there’s the breakfast grits.  So simple and such a pleaser – just corn meal, water, salsa, cheese (and occasionally a fried egg or beans on top).

Omni meal plans

I’ve been keeping up with weekly meal planning for almost a year now – with random weeks off due to travel/holidays/etc..  But for the most part, it’s been a very successful technique in keeping our food budget in check. 

I thought it would be way more expensive once we started including meat, but it hasn’t been too significant of a difference because the marginal increase in animal protein is balanced by the fact that we all eat the same thing (thus, a decrease in overall ingredients).  One meal as opposed to three.  At least for dinner.  I pack Kyle’s lunches and they do contain wheat and dairy and (until we run out entirely) nuts, since he’s not nursing and out of the house when he eats them, it’s no big deal.  Otherwise, we are a communal diet family. 

I slipped up a bit this week because I had some mad tempeh cravings, but otherwise here are the allergy friendly dinners we shared.

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Salmon burgers over a huge salad with TJ’s Caesar dressing.

I called and left a message with Trident Seafoods about their facilities and they called me back and were so helpful!  They are all peanut and tree nut free, and one of their two facilities is sesame and free and the other is not but they still clean it thoroughly between the use of sesame products.  The customer service rep showed me where to look up the ID number of the product (on the bottom of the package) to determine which facility it was made at.  We happened to get a package from the sesame free facility!  And since the package is already labeled as gluten free, we are in the clear.  Win! 

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Kale, quinoa and tempeh Caesar salad.

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I can’t get enough Caesar dressing lately.  TJ’s makes a non-dairy version that’s pretty great.  Unfortunately, it’s not vegan, but at least P was spared one allergen (the tempeh is soy, of course).  From now on I’ll probably nix the tempeh or use chicken instead, but since we are on a budget, I didn’t want to let the tempeh that’s been in our fridge for the past month go to waste.  I’ve been eyeing it for far too long and I finally caved.

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It was so good, but not worth the poor eczema flare P had as a result.  I had thought eating it at dinner and waiting 12 hours overnight wouldn’t be too bad, but I think it takes longer to clear out of my system.  At least in that amount.  🙁

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Home-made Chipotle bowl.

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For the rice, I mixed corn, cilantro, and lime juice into brown rice.  For the chicken, I cooked two breasts in the crock pot covered in salsa for 8 hours on low.  It shredded in 5 seconds and made for minimal hands on work.  Kyle demanded a repeat of this meal immediately, so I suspect it will be a regular.

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It was seriously easy so that’s fine by me.  I served the chicken and rice with romaine and avocado.

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I’ve made this broccoli salad previously (both times adding quinoa).  Just as good this time (I had two more huge servings and the leftovers for lunch the next day).

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I actually made us two separate meals this night because we didn’t have very much GF pasta after P ate dinner (his appetite keeps surprising me!).  So Kyle had wheat pasta with this pesto (frozen from our summer produce) and I had the (above) mish mash.

Since you probably can’t tell, it’s TJ’s pasta with kale and roasted veggies topped in an avocado/nutritional yeast sauce.  Despite appearances, it was delicious.

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Kyle’s dad was in town on Friday night (Valentine’s Day) so our romantic dinner was re-scheduled for Sunday.  I made a stew with veggies, kale, rice, and sausage.

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Saturday was P’s first birthday party, so we treated ourselves to sushi that night.  No pics because I devoured it superfast.  Avocado inari is my fave.

And here are a few more meals that I photographed from the previous week but never shared…

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Pasta with marinara and home-made lentil “meatballs”.  I made extra pasta for Kyle’s lunch the next day, as well as extra GF pasta for me & P.

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He loves pasta with olive oil or chicken broth.  Frankly I can get him to eat anything with chicken broth.  It’s how I shoved brown rice and squash down his throat just yesterday.

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This was a Sonoma “chickn” salad made from Beyond Meat chicken-free strips.  I love their products so much.  They are getting “beefy crumbles” soon which should be interesting.

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I basically tweaked the Whole Foods version of the Sonoma salad that first introduced me to Beyond Meat’s product – mayo, dried cranberries, sunflower seeds, celery, salt & pepper.

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Served atop a salad (or on a sandwich the next day).

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In addition to Caesar I’m really into mayo these days.  It’s all about the condiments, baby.

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Rosemary and lemon chicken and red potatoes with mixed veggies.  We all ate this one, no alterations needed.

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Spoon Fork Bacon’s shaved brussel salad with quinoa instead of pretzel bread and bacon instead of pancetta.  So good we made it again for P’s birthday party.

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Brown rice, broccoli, and organic chicken sausage.  I wasn’t too keen on the sausage, to be honest.  The flavor was fine, but the texture weirded me out. 

So there you have it – an assortment meals for our omni family.

My highlights: week 4

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Pretty much my breakfast all week. 

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Except for this one.  With nomnompaleo’s cinnamon banana coconut pancakes.  Thanks for the suggestion Ttrockwood.  🙂

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Hipster babe.

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Brussels before and after.  I used this recipe and it’s my new favorite way to eat ze sprouts.  For the record, I’m not a picky one with the cruciferous category (I love all my greens in sickness and in health), but Kyle is and he loved them too…so if that’s any indication of the yum factor, there you go.

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omgomgomgomgomg [fingers crossed]

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You all know about that whole cauliflower pizza crust thing, right?  It’s a thing in case you didn’t know – google it.  I made mini crusts, but they weren’t firm enough to hold up as a crust.  Still yummy though.  I used nooch instead of cheese so that’s probably where the issue stemmed from.  I just smeared avocado all over the tops and called it a day.  Good enough for me!

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Toy of the week. Tongue out = focusing.

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Dates from the dessert.  Kyle brought these back from the UAE for me and it’s hard to practice restraint as I pick my dessert out each night.  I’m actually shocked there are any left given my hideous track record with moderation (especially when it comes to dates!).  They are SO good. 

PS I have a reader in Dubai!!  That’s so cool!  Hi Lindsay!! 

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MOPS sisterhood.

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Speaking of which.  We had a recipe exchange this Monday’s MOPS meet-up and I came home with a few good ones.  Unfortunately there were lots with allergens that I’ll have to get crafty with. 

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Rocking out.

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Date night!!  My sister came to Davis to babysit so Kyle and I could go on a double date.  We met friends at Ella in Sacramento and had a fantastic time – fancy food, delicious drink, great company.

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I recently watched this on Netflix and as a result became a huge huge fan of Chipotle.  So I went and tried their food – for the first time – and yum!  As the wife of an entrepreneur, it makes me happy to see good people with good ethics succeed in their business while upholding their values.

We live near one of the locations with the vegan sofritos.  Hope they roll that out nationwide!  The only bummer is that the guacamole is more $$$ even if you don’t do dairy.  I feel like they should make an exception if you don’t want the (free) cheese or sour cream you should get (free or reduced price) avo in exchange.  I still paid extra for it though. Obvs.

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My handsome date.

And that’s the week!