My highlights: week 7

 

Mama’s little helper.

 

The addition of shoes to the wardrobe has transformed him into a little boy.  He’s non-stop exploring.  Still not walking, but he’s perfected his cruising skills, so it’s only a matter if time (days).

Green toys.  And now the word tractor is a part of his vocab.  Davis appropriate.

Inspired by Vintage Mixer’s kale coconut & chicken salad I made this guy for lunch.  I have been struuuuuggling with lunches lately.  I don’t know what to eat without soy or nuts or hummus.  I’ve been trying to limit meat to dinners only, but I have to get better about prepping things for myself.  I don’t know why I don’t!?  I plan and make everyone else’s food in advance.  From now on, I’ll include my lunches in the weekly meal planning.  We only have dinner leftovers 13% of the time so I should really give myself more nourishing and thought out eats. 

A non-smoothie afternoon snack.  I actually had 4 cookies.  The photo lies.

 

Coffee date with P’s girlfriend. 

 

While he ate lasagna, I ate this.  Kale, carrots, brown rice, and salmon topped in tamari.  Kale is all I want lately! 

 

Even though he’s teething, he’s still a happy boy.

Here’s that aforementioned lasagna.  He requests it every week.  You’d think it would get old. 

But I guess you could say the same about smoothies for me.  I had, like, five hundred this week (ok, maybe six).  Frozen spinach is the best ingredient.

Our delayed Valentine’s dinner.  Tamari mustard salmon.  Kale salad with pomegranate arils and candied walnuts and pepitas.

I tossed the pepitas and walnuts in olive oil and maple syrup, then roasted them at 350 degrees F for ~20 minutes.

Meanwhile I massaged the crap outta the lacinato kale (olive oil, maple syrup, lemon juice & zest, salt & pepper).

We popped bubbles too.

We agreed that our presents to each other would be chocolate, so I picked out his (below right) and vice versa.

 

theo and Vosges.  He knows me so well. :)  Guess how much is left?  None! Duh.

 

Me and my monkeys went to the zoo.  We got a membership for patty-cakes’ birthday.

 

Dairy free gluten free waffles.  I made them for me and my (ex) coworker.  We usually do our breakfast dates at restaurants, but I had her over instead.  She had just come off a string of four nights in a row.  Brutal. 

Gluten and dairy free waffles [nut free, soy free, dairy free, gluten/wheat free]

Ingredients:

• 1 1/2 cups GF all purpose flour (I used Trader Joe’s)
• 1 tbsp NuNaturals tagatose
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup coconut milk
• 4 eggs
• 1 tsp vanilla

Directions:

Mix the dry ingredients (flour, sweetener, baking powder, soda, salt, and cinnamon) together.

In a separate bowl whip the eggs, then add in the milk and vanilla and stir all the wet ingredients together with the dry ones.

Scoop/pour onto greased waffle iron in batches. 

Makes ~10 waffle squares.

If your appliance can control how dark your waffles end up, these are better on the shorter end of the spectrum.  At least in my opinion.  I like soft fluffy waffles.  My first batch was dark and slightly crispy on the outside (more cooked than I’d like).  I adjusted the setting to shorten the cooking time, so second batch was perrrfect.  Doughy and delicious. 

Feel free to cook as long or as short as you want.  They’ll taste good either way.

P liked the waffles too.  At least the ones that were fresh off the iron.  The leftovers weren’t soft enough for him, so I ate his scraps instead (topped in sunbutter).  With his leftover berries and eggs.

Little pom lover.  Whodda thunk?