Food for May

The Boy and I… well mostly I tried something a little new this month.  We… well I wrote down what we had for dinner on the calendar.

It looked a little something like this

I tried this to help me with meal planning.  The Boy and I cook almost every night – Thursdays are usually a take out night, anyone else hate cooking on Thursday? But we spend a WHOLE lot less and have a LOT less waste if we go to the grocery store with a plan.

1 full month in I can honestly say – it’s kind of helping. My hope is it will continue to help more the longer we keep it up.

Down to business:

This month I finally made Peas and Thank You’s Chewy Energy Bar from the Peas and Thank You Cookbook.  One word. Yum.  I also made them school snack safe by making them with Sunflower Butter instead of nut butter so the Boy can pack them for school without brushing up on his EpiPen skills. Win-win. Sunflower butter for anyone out there also feeling the nut-free schools bummer, sunflower butter tastes pretty close to peanut butter but since it’s seed and not a nut – it’s good to go.

I also made the Asparagus Soup (don’t overcook the asparagus), Fajita Quesadillas and Quinoa and Cranberry Salad all from Vegan Cooking for Carnivores.  The Boy added chicken to the salad but other than that he was happy with all the results.  If you’re looking for a new cookbook – check that one out.  It’s also available in an e-book!

A little side note I always freeze some of the leftover soup in mason jars which gives me an easy lunch when leftovers are either meat or sparse.

Looking at the calendar it’s funny the majority of our meals are just out of my little head.  For the most part we keep it pretty simple. Stir-fry. Pasta with veggies. And we’ve cooking a whole chicken at the beginning of the week.  It gives the Boy chicken for the whole week and only has us actually cooking meat once a week.

I did make a few things that I can actually share and better yet – both were delicious!

Artichoke Feta Garlic Bread it was our contribution to our sibling dinner.  Pretty Yummy!

And last night I made this Quinoa Broccoli Casserole – The Boy said “It was pretty good considering all the things that I don’t like in it”  I thought it tasted like Broccoli and Cheesey goodness from my youth.  But better.  Filling. And yummy.  I made a half recipe since that’s all the quinoa I had, but it made the perfect amount for two dinners and two lunches.

I told the Boy it must have been good enough if he’s taking it for lunch!

Have you heard that June is Salad Month? I don’t know that I’ll be committing to a 30 day salad challenge full out, but I am looking forward to seeing what Angela at Oh She Glows comes up with to inspire me all month!

Follow along with #saladaday

April Recipe Recap

Can you believe that April is over? This is crazy to me.  What’s even crazier is that it’s still snowy and crap outside.  Hello spring?! Where the FRIG are you?!?!

Well, if we can’t have spring at least we can have muffins. How those are a trade off I’m not sure.  But I made some yummy ones this month so I’m going with it.

Raspberry Oat Bran Muffins – Peas and Thank You: A couple of weekends ago I woke up feeling domestic.  I got out of bed, did the dishes from the night before and made these muffins all before the Boy got up.  I woke him up to let him know how I had spent my morning and his response “Wow, you’re such a great wife.”

It’s true.  I am.

Anyway, that was Sunday and by Monday I was informed that while the Boy and I eat very well – apparently he is not getting enough fiber. This will not do.  My response? Make more muffins.

Morning Glory Muffins – Spilling the Beans These I just made this week.  And they are quite possibly the most filling and awesome muffins ever.  Packed into each deliciously moist bite, red lentils, sweet potato, apple, raisins, coconut and I even snuck in some extra bran in there – just to make sure things keep moving! 🙂 I cut the buttermilk and used Almond Milk instead. It made 18, I made them on Tuesday night. We have 6 left. They’re really good.  AND they were a really great pre-yoga snack this week. SOLD!  The Boy likes them too although he did mock my excitement by saying “You’re right they’re so good we shouldn’t eat anything else EVER!” 😐 In truth he can be as snarky he’s eating more than nothing for breakfast this way, so I’ll take it.

I already mentioned the Corn Chowder – from Cooking for Carnivores.  Some other recipes I’m looking forward to from there include Buckwheat Waffles, and Fajita Quesadillas. I’ll be sure to report in May.

I made my own brilliant recipe with pasta, and sauteed portabello mushrooms, red onions, sun dried tomatoes, grape tomatoes, spinach, a little red wine, a little balsamic and a little fresh basil. Topped with crumbled goat cheese – quick and DELICIOUS! A perfect combination.

I rediscovered the felafels that are in our freezer from Peas and Thank You cookbook.  I wasn’t a big fan of them as felafels (a bit dry) which is probably why they’ve been in the freezer for 6 months.  But as crumbly goodness on top of salad – yummy.

Last but CERTAINLY not least, Peanut Butter and Jam Nanimo Bars. OMG Angela from Oh She Glows.  I love her. These were SO amazing.  They are miraculously still in our freezer since they have nuts so the Boy can’t take them to school for snack.  I offered to use sunflower butter instead of peanut butter but since I had already made the crumb that has 1/4c of almonds in them – he wouldn’t take them.  So I didn’t bother altering the rest.  Stupid nut rules at school! So frustrating!!

Oh well, leaves more for me!

Like the pictures? Can you tell I’m practicing taking the camera off Auto?! 🙂

Learning takes time.