Relaxing Monday... Is that an oxymoron?

    We just finished up Spring Break 2013 and let me tell you, It was exactly what the doctor ordered. It was fun, it was chill, it was productive. I am one satisfied mama. Needless to say, getting up this morning wasn't quite as delightful but for some reason that air of relaxation that has followed us this week carried over for our today. We got Zay out the door and to school on time... You may not think this is a huge feat, but for the family that has had 14 unexcused tardies this year, yeah, we were doing AWESOME this morning. I started with the mounds of laundry that have been yelling at me all week and I'm feeling good. Now don't get me wrong, were not running perfectly, for example, check out my desk:

Yep, that is my post-spring-break desk, and yes, that is a tube of baby oragel on my desk. Do we have babies? Do we have tooth aches? The answer to both is 'no' but for some reason it has shown up on my desk.
   Yeah, so we're relaxed today. Productive and relaxed. I like that combo, I don't find it much but I like it. It reminds me of summer. I'm TOTALLY looking forward to summer, my desk probably isn't.

Nothing says relaxing like finger paints.

Baby Fingers

Parmesan Mashed Cauliflower

Parmesan Mashed Cauliflower

What you’ll need:

1 head of cauliflower

aprox. ½ c. milk (we use almond)

1 clove minced garlic

½ c. Parmesan cheese

Salt and pepper

In a medium saucepan boil cauliflower for 25-30 minutes, or until tender. Drain and pour cauliflower into bowl of electric mixer. With the whisk attachment, mash the cauliflower with the garlic until somewhat smooth, adding small amounts of milk as needed. Once the desired consistency is reached, mix in the Parmesan cheese then salt and pepper to taste.

Sauteed Cabbage

Sautéed Cabbage

What you’ll need:

1 head of cabbage

1 tbsp oil of your choice

1 onion, diced

1 large or 2 medium tomatoes, diced

salt and pepper

Chop your head of cabbage in thin slices; make sure they aren’t too long.

Put the oil in a large saucepan and before adding the cabbage. The pan must be large because the cabbage starts off large but cooks down a bunch. Next add the sliced onion to the mix and let the cabbage and onion cook until tender. Next add the tomatoes and cook until it is all heated through. Salt and Pepper it to taste.

Lemon Dill Tilapia

Lemon Dill Tilapia

Tilapia is such a versatile fish. Tonight we’re doing a super easy baked tilapia that everyone enjoys.

Start by greasing your pan or dish (I’m using a 9x13 glass casserole dish for 4 pieces of tilapia) with which ever oil you prefer (I use coconut). Set your oven to 350 degrees.

Place your tilapia filets in the pan and coat the fish lightly with your oil of choice then cover each filet with fresh lemon juice.

In a separate small bowl make a little seasoning mix of 1 tbsp dill, ½ tsp salt and a ½ tsp black pepper. Sprinkle the mix over your tilapia, it should stick nicely. Place your dish in the oven for 12-15 minutes depending on your dish and the number of filets. The tilapia should flake easily when coked through.

Enjoy this light, healthy treat!

Back in the Saddle!

Wow! I have been out of edible deliciousness' pocket for a spell! My world has consisted of full-time wife, mother and now student! Yes, last August I went back to school to finish up my B.S. in Biology and this past semester was a little all consuming. I have one class left to take in the spring and then I am officially finished... for now! I'm a professional student really. Ha! Anyway, I had to let a few things go these past few moths and sadly, the blog was one of them as well as many of my Vegan ways. Boo! So I'm easing back in to the fun and many of this weeks recipes aren't vegan, but we'll get there soon :) I'm posting a board on Pinterest with many of my fav on-line recipes! Check it out!

Monday: 

Breakfast: Anna's bday breakfast

Lunch: Out

Dinner: Veggie Mac-n-Cheese

Tuesday:

Breakfast: Nutty Cinnamon Quinoa

Lunch: Broccoli Quinoa Casserole 

Dinner: 3 Bean Chili  

Wednesday:

Breakfast: Lara Bars

Lunch: Peanut Butter and Honey with Veggies

Dinner: Left Over Night

Thursday:

Breakfast: Gluten-free Pumpkin Bread

Lunch: Veggie Spring Rolls

Dinner: Family Dinner with Kindergarten class... precious families!

Friday:

Breakfast: Eggs and Toast 

Lunch: Avocado, tomato pasta

Dinner: Crock-pot Potato Soup  

I will be posting these other recipes in the next day or two. I hope everyone has a great week!

Rebekah

Menu Week 5

Oh, it feels so good to be back in the menu-making circuit. When our food isn’t planned out, the weeks are unhealthy and chaotic… not good for the littles or me! Now that we’re not on vacation and eating like gluttonous beasts, it’s nice to settle back into predictable, delicious food. The kids are happier and I don’t feel like I have a tar baby sitting in my stomach. (That’s my Uncle Remus reference... thank you, southern up-bringing!) Anyway, I'm happy to be back!  I will be posting the rest of my original recipes later today or tomorrow. J

Monday:

Breakfast: Oats w/ cinnamon, honey and blueberries

Lunch: Quinoa salad with tomatoes, avocados, lemon juice, black beans, green bell pepper and olive oil

Dinner: Asian Eggplant w/ broccoli and fried rice

Tuesday:

Breakfast: Blueberry, banana, spinach smoothie

Lunch: Veggie rolls with rice paper

Dinner: Black Bean Burgers with grilled zucchini  

Wednesday:

Breakfast: blue berry muffins

Lunch: Greek pasta salad

Dinner: Red curry with eggplant and brown basmati rice

Thursday:

Breakfast: quinoa with cinnamon, honey, blueberries and almonds

Lunch: black beans veggie wrap

Dinner: Garlic Basil Marinara over Spaghetti squash

Friday:

Breakfast: Larabars

Lunch: Avocado, tomato pasta

Dinner: Masar Dal Pulao w/ naan  

Greek Pasta Salad

I love pasta salads in the summer. It’s too hot to do much, other than sit by the pool with a margarita. So when lunch or dinner rolls around sometimes its nice to have a cool, light option. This pasta salad is it. And it is SO FREAKING EASY!!! It includes a recipe-ish for dressing, but feel free to put on what ever your fav dressing is. Sometimes simplicity is all that matters!

Ingredients

16oz of pasta… cook’s choice! Prepare to package directions. I find a little al dente is nice J

½ green bell pepper, diced

½ red bell pepper, diced

½ red onion, diced

½ cucumber, diced

1 pint grape tomatoes, halved

1 small package of feta cheese, if you must J

Here’s the hard part:

Dump it all in a bowl and stir. Boom. Dinner or lunch is served. Now I realize that some of you olive lovers out there are thinking, “what the heck? (or hell, depending on your verbiage preferences) This salad TOTALLY needs olives.” To you I say, “Olive away!” If I thought olives were remotely tasty I would be loading them up in this bad boy. Sadly, olives have the ability to make my stomach turn at the mere mention of their consumption, so I will stop there. I don’t know why, I’ll blame it on an unknown childhood experience. 

 

If you're game for a lovely Greek dressing, here you go… its also super difficult (sarcasm).

½ c. olive oil

½ c. apple cider vinegar

tsp oregano

tsp basil

tsp dried mustard

salt and pepper to taste

Dump it all in a glass jar and shake it like you mean it. Boom. Boom.

The boy told me he wanted to eat this salad forever and the Man ate 2 huge servings followed by a text complementing the meal. When the men folk happily eat salads it is immediate meal success.

Happy Summer Salading!