Both kids had Monday off and I am not gonna lie, I was pretty excited about it. I LOVE having extra week day time with them because then we get to adventure. The kids are getting to seriously awesome ages for field trips because they can walk on their own, they eat whatever, they can skip naps no problem, and they still think I’m cool and fun.
We parked at farmer’s market and walked the few blocks onto campus to head to the games area in the Memorial Union.
It was hilarious to see them getting super excited over hitting the pins (although V was sooo grumpy when she didn’t knock over as many as anyone else). But they were into it and I got a bunch of strikes which they were flipping out over so it was so much fun.
They had bumper lanes so I showed no mercy.
We got home and I fed them lunch before making something for myself.
I was pretty hungry at that point so I was very happy to have a TJs pre-made salad ready to dig into.
I added a bunch of miso paste to the dressing because I’m a miso fuh-reak and it seemed like it would add to the flavor factor nicely. Then I topped it with smoked salmon and honey roasted almonds.
This was a great salad and so unexpected that I went for it because I’m not usually one to branch out with store bought salads. I make really awesome salads, so usually when I look at a packaged salad my mind immediately goes to all the ways that I would do it differently or make improvements. This salad, with its base of cabbage, minced broccoli and cauliflower, carrots and celery, was different enough to pique my interest, but not so out there that it turned me off. And then it had a ginger lemon dressing (which is SO me), but also seeds and currants (which is so NOT a combo I would have thought to pair with those other ingreds).
It wasn’t quite as good as my beloved broccoli slaw and chicken salad, but it was a really good veg option that I could see myself buying again on occasion.
They played so nicely on their own that afternoon that I had time to make their snack a little fun! For the eyes, I used ritz crackers, cream cheese, and cucumbers. The nose was a dried fig and the mouth was corn nuts.
Perfect to energize them for swim lessons (her) and basketball practice (him).
And then for dinner I made a southwestern taco salad kind of thing.
This gorgeousness was the chopped salad of my dreams. I tossed the cabbage and carrots in ranch earlier so they would have time to soften and break down, but then before serving I added romaine, cilantro, chicken, bacon, and black beans.
Followed by more cilantro, pepitas and crushed chips.
I know it seems like it was a bit unedited, but I actually considered adding cheese too. Let me assure you though, it did not need anything else because it was truly amazing. Please do yourself a favor and make this.
- cabbage
- carrots
- romaine
- cilantro
- chicken
- bacon
- black beans
- pepitas
- tortilla chips
For dessert I had a few scoops out of this bad boy, which I have been storing in the freezer for a rainy day.
If you haven’t heard of real phat foods, (a) you obvs haven’t been reading my blog on the reg and (b) you need to check them out asap.
Their crackers will change your feelings about all crackers. They are the best I have ever tasted. Full stop. They make bread and cookie dough too, though!! And they ship RIGHT TO YOUR DOOR!
The crunch factor on that salad is amazing! I, too, share a love of dressing drenched greens with crunched up chips!