I hope that one day I can start a blog post without talking about whether there was sleep or not/whether there was barf or not the night before. But the fact that I slept from 10:45PM-7:20AM last night is extremely significant to me so I feel that I have to share it :-) Yay!
While Will was whipping up the main part of our breakfast I made some eggs.
|Water-scrambled egg with salsa|
|1/2 Ezekiel english muffin, 1 Tbsp peanut butter, slices of baked apple, 2 slices Applegate Organics turkey lunchmeat (we ran out of ham) and 3/4 oz Cabot 50% light cheddar|
By the time I got home it was almost lunch time so I did NOT have a babybel wheel today (gasp!). I did sip on a KeVita while I assembled my lunch salad though.
|Another blurry salad - greens, sprouts, juice-sweetened dried cranberries, 1 oz Keswick "blue suede moo" cheese, 4 pecans, 1 tsp olive oil, balsamic vinegar and some lemongrass green tea|
|My raspberries, let me show you them|
|Strawberry yogurt with pretzel legs|
I was happily munching along when all of a sudden I discovered something wonderful.
|Fruit on the bottom!|
Emily peeked over my shoulder the other day while I was reading Pure 2 Raw and spotted their heart cookie sandwiches. She immediately requested that I make them, and I was happy to oblige today, since they are very healthy and even dairy free which is perfect for her right now. I followed their directions and ended up with one perfect sandwich.
The girls (and the boy!) loved them, but as I am coming to realize, Emily is not a leftovers person. Our cupcakes from last week are still sitting around because she isn't interested anymore. She scarfed her cookie sandwich down but doesn't want one for dessert tonight. She's tough like that...as soon as I discover that she loves something and stock up on it she's totally over it. Add in her new dietary limitations and I'm having to be pretty creative in the kitchen these days.
The olives I got at Common Market today were calling my name, so I made them my late afternoon snack.
|Red pepper-stuffed olives|
I found a pretty multicolored bunch of carrots at the store a couple days ago, and whenever I have carrot tops I make carrot top soup. I always halve the butter and add shredded zucchini or yellow squash (since I have a ton in the summer and I freeze it to use throughout the year). Then I like to puree half of it so it's creamy AND chunky.
|Carrot top soup, leftover pulled pork, garlic and olive oil roasted fingerling poatoes with onions|
|Smells and tastes very banana-y|
Time to pick up a bit more for the maids who are (hopefully) coming tomorrow, then get to bed. Goodnight!