After an exhausting flight home Kyle and I were so ready for the kids to sleep!! Because they’d taken no naps at all (ZERO) combined with the time change meant we were able to put them down for bed as soon as we stepped in the front door. That’s the silver lining way of looking at it. But they went down with relief, so that was good. Then food. Then unpacking.
I scrounged some barely alive kale and cabbage from the crisper drawer and added Caesar dressing and (imported) macadamia nuts for a decent meal. It was heavenly after a day of airplane snacks (popcorn, Kettle potato chips, and granola can, in fact, get old).
After dinner treats!! I found these Tiki bars at the Safeway in Lahaina and I couldn’t help but bring home a few different flavors.
The coconut was my favorite – it was the only one that really had the flavor it was named after! The ginger had no detectable ginger flavor and the macadamia nut had only a few crushed pieces in it. It was still good chocolate but I’m not that picky. It was a far cry from bean to bar, naturally, but what do you expect from something bought in the candy aisle at a national super market. It lasted me a few days.
Wedding favors were from the Honolulu Cookie Company. Kyle wishes we got 8302 times the amount above. They are his faaaaavorite.
From there on out it was unpacking (laundry!) until bed. The next day was Monday so we hit the ground running, trying to play catch up with grocery shopping and such along the way.
I planned ahead a little bit and froze some stuff so I wouldn’t be totally SOL with a bare fridge but we were definitely down to the last crumbs in the house (because I planned things out so well before our trip so prevent food waste). In any event, I definitely needed to hit up the store first thing Monday morning. P and V were totally amazing helpers through back to back TJs and WFs visits. They never had a trace of jet lag or time change adjustment issues either. Impressive.
We got back home and had a nice team lunch before naps (during which I cleaned every part of the house possible because somehow even being out of town means you still accumulate dust and grossness).
As you’ll soon notice, this week’s menu was heavily plant based. All but one day was vegan, which was purposeful. We ate sooooo much fish and meat-y Hawaiian fare over the previous couple of weeks, I was just feeling so blah. Spring produce was calling my name.
After one taste of Ancient Harvest quinoa pasta (a few months ago?), I ordered a bunch more from Thrive. It’s the best GF pasta I’ve tried to date so I wanted as many shapes as possible. The funny thing is, is that P just outgrew his wheat allergy. (YES I KNOW!!!!) More on that later. For now, we have a ton of gluten free pasta to enjoy.
I remember seeing a basil vinaigrette on some site (or magazine?) recently, so I based my dressing for the noodles off that. In a blender, I whizzed up extra virgin olive oil, basil, red wine vinegar, salt, and red pepper flakes.
Then I tossed it with shredded carrots…
And let it chill in the fridge until dinner time.
Served with parm (for him) and nooch (for me and P).
The next day was a big deal for P.
My big three year old has his first pizza.
With home made wheat flour dough.
I made it the day before so it was fully ready on Tuesday.
I used daiya for his and mine but mozzarella and parm for Kyle’s.
Since I am terrible at rolling out dough, they were misshapen and bizarre, but I attempted to make a big one for Kyle, a medium one for me, and a smaller one for P. And a baby one for P and I to share later in the week for lunch.
Honestly, they tasted like heaven. I don’t have gluten too too often so it was a treat for me too. Now that P tolerates it though, it’s probably going to return in full(ish) force. Every allergen he outgrows bring us one step closer to plant based eating…and while he adores bacon more than any other human on the planet, I don’t think he’d notice or mind if meat were a very infrequent part of his diet. Only time will tell, but I’m super encouraged by the addition of (ALL) tree nuts and wheat. If you’d told me this day would come back when he was 9 months old, I would have been so scared to get my hopes up, but look at us now!!!! He eats tofu and pecans like they are going out of style.
We topped the pizza with basil and bell pepper – very simple. The return of basil makes me want to do a happy dance. Seasons be changing up in here!
He was thrilled to say the least.
I will get to the rest of the weekly menu soon enough, but here’s a teaser of the tofu rice bowl from the next night.