zucchini

A day of food

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We ran out of eggs before the end of the week but I refuse to ruin the budget by going to the store.  I gave P the last two, scrambled with spinach, just like he likes them.  Luckily I had one hard boiled egg left for me.  I layered the slices atop avocado toast.  We both had blueberries on the side.

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P had an entire zucchini muffin (cut into small bite sized pieces) with his eggs and blueberries.

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I used the same recipe as I did here only I bumped up the coconut aminos to 2 tbsp and decreased the olive oil to 3 tbsp.  I taste tested one to make sure it was edible (it was!) and so they are both hippie and hippie junior approved.

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For lunch I made a massive salad which completely hit the spot.  The sweet potato I had cooked the day before was perfectly soft which mashed so well into the salad.  It almost acted like a thickener, coating the spinach along with the nooch and avocado.  And it was awesome.  Nutritional yeast and Bragg’s aminos are the best duo when it comes to salads anything.

P and I were meant to split the avocado, but he ended up eating nearly 2/3 of it himself.  His portion combined with my breakfast and lunch portions…we split three whole avocados in under four hours.  I wish I could say that’s an anomaly but the reality is, like mother like son, we both enjoy the ‘cado.  Good thing Costco sells them in bulk.

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My afternoon snack was a green smoothie.  Standard.

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Dinner was a Bon Appétit recipe I bookmarked from the Food Lover’s Cleansechicken, mango, and black rice salad.

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The sesame miso dressing is a keeper.  I could slurp it plain.  Kyle said the dish would be perfect for a potluck – summer or winter – and I agree!  Crowd pleaser, fasho.

I used frozen mango but I wish I’d gotten fresh ones (I’d already done the weekly grocery shopping when I saw that fresh ones were on sale at WF – 3/$5 – oh well).  We had zero leftovers.  You’d think I’d learn by now that Bon Appétit recipes that “serve 4” really only serve 2 (when the 2 are me and Kyle).  [For the record, I omitted the sesame seeds on my serving in order to avoid P’s allergens]

For dessert I had several squares of TJ’s pound plus chocolate and some candied ginger.  It’s the same dessert I have pretty much every night.  Along with decaf chai tea with coconut milk.  I can’t remember the last time I didn’t have chocolate after dinner.  I basically refuse to skip dessert.

My highlights: week 3

I spent last weekend at my parents’ house because Kyle is out of town and I figured it would be more fun to have company while watching the 49ers game (sad outcome). 

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Think he likes the pets??  If his first word isn’t ball, it will probably be dog.  It’s hard to say which he’s more obsessed with. 

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This is the only meal I photographed over the weekend.  I could eat roasted vegetables for every meal always.  P doesn’t like Brussels sprouts, but I’m not too bummed because it means more for me.  He can grow to like them later in life, like the rest of the world. 

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My mom and I took the dogs on a “hike” (they chased ground squirrels and ran around off leash like psychos). 

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P is getting too heavy for the bjorn.  I wish I’d just splurged on the ergo in the beginning.  Oh well. 

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This is a devious look.

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Oh, now I see what you were eyeing.

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Now that he can pull himself up to standing with ease, he’s always a split second from cracking his head open.  It may sound weird, but I try to let him fall on his own (in a calculated safe way) as much as possible so he learns how to save himself.  He has to figure it out sooner or later, so it may as well be sooner.  That said, I have very few (good) photos of him standing because I’m afraid to use the camera while it’s happening for fear I don’t catch him if/when he tumbles in a dangerous way.

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My sister put him to sleep in the BOB.  He hasn’t napped while walking in forever!!  I guess after 45 minutes of our sisterly chatting he’d had enough.  :P 

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Capers!  They disgust Kyle, so I made a point to eat all the things he hates while he’s gone this week.  Zucchini and eggplant here I come!

But seriously, this salad dressing is so fantastic.

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And doesn’t my lunch bowl look just like the recipe photo??  I added avocado because, duh, it’s avocado.  More is always better.

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Sleepy P.  [I was not driving when I took this]

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On a walk through the ‘hood. 

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How many times until he slams his fingers? 

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Now you see it, now you don’t.  All in a night’s work.  🙂

P.S. Good for the taste buds, bad for the gut.  Meh.  What can ya do?

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Early morning jog with mama.

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Rewarded with eggs, potatoes, and blueberries.  We almost had matching breakfasts, but he’s not down with potatoes (sweet or white).  Eggs and blueberries are definitely his jam though.  He almost eats as much as I do!

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I felt fancy in my apron.  It’s basically a pretty hand rag.  The ones in the kitchen get so wet from all my handwashing that they don’t even serve their purpose of drying.  Hence the apron.  I got it at my bridal shower and have used it only a handful of times, but now that I see how well it works I’m going to be wearing it way more.  Bonus: food splattering is a non issue.

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Whatchu lookin’ at?

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We have overhead spy pics now thanks to the wall mounted baby cam.

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Puppy feet.

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Spiralized zoodles with sunshine sauce and sunflower seeds.  I nixed the garlic (fodmaps) and used tamari instead of coconut aminos.  I also added a touch of sweetener because it was kinda tangy in a one dimensional way.  Otherwise it was awesome and I used the whole batch on my zucchini fried in coconut oil.  The sauce is meant to be more than one serving, but I used a spoon to slurp up the extra as if it were broth.

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P loves touching plants and leaves and flowers.

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He took one with us. 

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Another batch of pumpkin coconut flour muffins!  This time I doubled the recipe, but kept the amount of maple syrup the same and used molasses for the second portion of sweetener (still tasted plenty sweet to me!).  No blueberries this time since we ran out.  Still very tasty.

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FaceTime with dada.

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Steamy eggs in the wee early morn.

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The faces!  So silly.

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He loves his auntie.

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Art project!  First crayon exposure for P.  Pretty sure he’s the next Van Gogh. 

Kyle gets back from Abu Dhabi/Dubai tomorrow (he won’t see this post because he’s already on the flight), hence the camel. 

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I’d like this outfit in an adult size, thanks.

Lunches Lately

I stopped taking pics of my lunches a while back because they were soooo repetitive (avo and egg salad with some kind of carb).

But then we ran out of eggs and I was forced to get a little more creative.

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The stars of the show were these gifts from my neighbor.  She has a pomegranate tree and hooked me up with 4 red beauties.  There’s something therapeutic about de-seeding them.  Especially when your kiddo is napping in his crib for the first time in days.  [I love chest naps but they make it impossible to be productive during the day]

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This sweet boy.  He’s my whole world.

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  • spinach
  • quinoa
  • carrots
  • goat cheese
  • pomegranate seeds

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I wanted to make the goat cheese into a kind of sauce, so I added some water and made a slurry to allow the cheese to coat and cover every nook and cranny.

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This was pulled from the freezer on a busy day.  So for anyone wondering if baked spaghetti freezes and re-heats well…it totally DOES!  I let it thaw in the fridge the night before and then heated it up in microwave and topped it with an egg.  Since I’m lazy I just cracked the egg right on top and it cooked in the microwave as it heated.  Creamy noodles with egg.  Yum!

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  • spinach
  • sweet potato
  • avocado
  • carrots
  • dried cranberries
  • [afterthought] goat cheese

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I realized there wasn’t enough oomph in this salad so I added goat cheese.  It was perfect.  Do you like my new huge white bowls?  I found them at Target.  I’ve been trying to find massive bowls for Elise sized salads (and oats and other meals).

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  • quinoa
  • steamed spinach
  • roasted butternut squash
  • goat milk aged cheddar (OMG OMG)
  • pomegranate seeds

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Seriously, this cheese.  SO good.  If you’re lactose intolerant, you must find this cheese because it rocked my world and didn’t test my gut a bit.

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Love.

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  • zucchini noodles
  • carrots
  • spinach
  • peanut sauce (PB + water + honey + tamari)

I used to do this every day

Holy crap I actually took pictures of everything I ate in a 24 hour period!  I can’t believe I used to do this every single day…

Starting with breakfast. 

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I slept in til 9 but if I didn’t have a child I would have hidden under the sheets until at least noon.  I was still recovering from night shift shenanigans and pacman wasn’t pleased. 

Given that, both of our appetites were out of control.  I fed him first of course, but then got right to work on my own grub.

I wanted pancakes, but I also wanted banana bread, but I also wanted an egg.  Decisions decisions. 

I ended up making all three.  Ish. 

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I basically made a small bowl of banana bread batter, minus the eggs (oats, oat flour, almond flour, stevia, baking powder, mashed banana, vanilla, almond milk).  Then I shaped the mix into two pancakes on the stove.  I actually expected them to fall apart when I flipped them, but was pleasantly surprised when they held together and tasted really good!  Kinda like oatmeal banana pancakes, with some greasy char on the outside.  

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I fried an egg too.  Perfect way to start the day!

Lunch took 105-fridge-opens-and-closes to decide on.  Like seriously, I stared into our fridge abyss forever and couldn’t get my mind and stomach on the same wavelength.  Sometimes it’s so hard to put food together for me.

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This is what I came up with. 

And as random as it looks (and was), it totally hit the spot.

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Let’s see, two fried eggs, topped with avocado and Redwood Hill Farms’ goat cheese camellia.  Their artisan cheeses continue to astound me!  It was like brie – soft and rich, yet mild and buttery.  Such a fan.  A little goes a long way though, because I only added a small sliver for the whole plate.

On the side I had leftover roasted panpatty squash with garlic oil and rosemary.

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After lunch I went on a walk and ran a few errands.  Nothing super taxing, but I still worked up an appetite.

Afternoon snack to the rescue!

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These balls.  All gone.  🙁

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For dinner I threw this concoction together.

In case you can’t tell that’s Hodo Soy Beanery’s spicy yuba strips atop a bed of spiralized zucchini noodles. 

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I pan fried the noodles in a little oil so they got soft (better than raw zucchini as I mentioned here). 

Another Hodo Soy winner – although I do prefer the sesame flavor yuba strips to the spicy ones.

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They come packaged together at our Costco (lucky me!), but outside of Costco, I’ve never seen them in stores.  Hopefully their distribution will grow because I’d love to try the rest of their products.  If you see these in stores, get them!!  I promise the sauce in the sesame is the best thing ever. 

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Yes, the packaging is weird and doesn’t look super appetizing, but seriously, this stuff is gooood.

And if you’re wondering what yuba strips are – here’s the details

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So yeah, zucchini noodles with yuba strips and sauce, total mouth ‘gasm.

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For dessert I had a trilogy kombucha and Justin’s dark chocolate peanut butter cups with candied ginger.

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Standard Elise day. 🙂

Storing summer bounty

Tomatoes, chard, kale, basil, parsley, zucchini, squash, eggplant, corn, peaches, plums, berries, melon, I could go on and on…

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Our kitchen counter used to have a fruit basket that was adequate.  But now that we’re in farm country it’s spilled out onto the counter and beyond!  I love it! 

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And for the record, we have a really big kitchen counter! 

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[Yikes, that’s messy]

What to do with all this wonderful cheap produce!  Uh, freeze it?  Yep, that’s my plan and I’m sticking to it.

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First up, pesto!

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I used TONSSSSS of greens in this.  As in 75% of my bed of greens.  Hellooooo chlorophyll!!  There must have been at least a pound of chard…plus a ton of basil and parsley…and walnuts (instead of pine nuts), garlic infused olive oil, and salt.  Nothing was measured, I just tasted it to make sure it was yummy.  [It was.]

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Then I distributed the batch evenly amongst the ice tray cubes and froze it overnight.

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The next day I popped them out – two per ziplock – and now they are ready to go whenever I get the itch for fresh summer pesto in the coming (non-summer) months.  And since I have basil and parsley coming out of my ears, it was practically free. 

I also chopped and froze a few baggies full of eggplant.  And cubed melon.  And plums.  Lots of plums.  Did I mention all of that produce was free?  Soooo, the freezer is pretty much packed.  Smoothies anyone? 

How do you store your summer bumper crops?  Ideas?