Egg has begun attending preschool a few days a week. Although she loves her class she does get a bit sad at drop off.
This morning was no different starting at home with the "I don't want to go to school!" So, before leaving for class, I told her I had a special lunch packed for her with all of her favorite things. She peeked in her lunch box and instantly switched gears to "Mama is it time to go yet?".
left: Sun butter & strawberry jam flower sandwiches with hello kitty cheddar and chocolate bunnies on side
right: strawberry hearts and kiwi with cheddar bunnies and some carrot sticks (for the bunnies to eat---since my daughter refuses!).
I tried a yummy looking salad at Whole Foods the other day called "5 Grains, 5 Greens". It was absolutely addictive to me. I made my own version at home and this is what I came up with. Equally good, and you can mix and match grains/greens! Here is a list of some grains and greens along with the associated benefits.
Feel Good Whole Grain Salad
1 bag cooked Riz Rouge Camargue Red Rice Blend (of course you can use any mix of rice or grains, I used a pre-mix for convenience) *I cooked mine in vegetable stock.
2 cups cooked Pearled Barley
3 TB balsamic vinegar
2 TB of goji berry juice (or something similar to add a mild sweetness)
1 cup cashews
1 cup unsweetened dried cranberries
6 cups of mixed mustard greens, young kale, spinach, and red swiss chard washed well and chopped
Let grains cool and add the juice, vinegar, cashews, and cranberries. Mix well. Add some chopped greens to the grain mixture and enjoy.
I keep a container of both the grains and the greens in the fridge and mix individual portions together right before I eat. I have enjoyed this for breakfast as well as lunch. It is a very filling and satisfying dish.
The Monkey tested out Circus Camp today and L-O-V-E-D it! It did not hurt that it is "Super Hero" week and he came home wearing a painted on Batman mask. Story time, trapeze, rope climbing, a costume parade...what's not to love! Hmm, I wonder if they have a spot for me tomorrow.
I received some beautiful carrots and beets with my last CSA order and wanted to try something different than my typical go-to recipe for beets. The result was this healthy and tasty slaw.
Raw Beet and Carrot Slaw
3 medium beets peeled and shredded
4 medium carrots peeled and shredded
1 TB Dijon mustard
2 TB orange juice
1 TB cider or champagne vinegar
1/2 tsp fennel pollen
1/2 tsp salt
1 TB extra-virgin olive oil
Whisk together mustard, oj, vinegar, olive oil and fennel pollen
Add to beet and carrot mixture
Add salt and adjust to your taste
(I did not add any type of sweetner to this, as Iliked the subtle sweetness from the beets and carrot. However, you could add some honey or sugar to sweeten it up a bit if you choose)
I received my first CSA order of the season last week and have been busy making some new dishes. This is one simple dish I made almost entirely out of the food I received.
Carrot, snow pea, shiitake mushroom, local roasted whole chicken (available at Sawicki's, where I picked up my order), brown rice, tossed with some rice wine vinegar and black bean sauce and topped with fresh pea shoots. Yummy and fresh.
Last week the Monkey's class walked to Agnes Scott College to see a production of "Puss in Boots". The play was fantastic and the kids really enjoyed it. After the show we took advantage of the sunshine and sat outside to have lunch before walking back to class. I love Decatur.
left: veggie straws, graham cracker sticks, snap peas, blueberries and strawberries, 2 rounds of salami. right: cheddar and chutney sandwich with puss in boots salami cheese accent.
The previous day we visited The Center for Puppetry Arts to see "Rainforest Adventures" with a friend. The boys put on a puppet show back at home with the Margay Cat Hand Puppets they made.
If that were not enough we made it to Dad's Garage TWICE to see Uncle Grandpa's Hoo-Dilly Show on Saturday morning and the much more adult "Griefers" on Friday night. Highly recommended! Whew, I feel so cultured.
One of our favorite Saturday morning activites is back after a holiday hiatus. If you have a chance, Uncle Grampa's Hoo-Dilly Storytime at Dad's Garage is GREAT FUN for kids and adults alike. Completely zany but not in an annoying way. Each week is a brand new inprov story that is interrupted by appearances of various characters - the Monkey's favorite is an invisible donkey.
This weeks story was about Elementary Watson and the Library Triangle. Stories are chosen and embellished through audience participation this one included an evil Egyptian pharaoh, a famous guitar player, a schwami, and of course Watson and his 'dumb' side kick.
After the show the kids can meet both the actors and puppets outside of the theatre and also receive a free balloon!
If you do go, I typically pack the Monkey a large snack since the show is right around lunch time.
The weather has returned to above 60 degrees which makes me want to fire up the grill! Last night I did just that and made a wonderful grilled flank steak salad with grilled zucchini and roasted tomatoes. Yum.
Today I used the leftover steak to make this super easy and equally as yummy sandwich.
Simple Vietnamese Steak Sandwich adapted from Martha Stewart Everyday Food
So, umm, hello there. I have been rather slack in my posts lately, I still have pre-Christmas photos lingering on my computer! I guess the holidays....and other things (the Blight) have kept me busy.
EGG lunch (12/18): veggie booty, ham and chutney sandwich with cheese tree, gouda, apple candy cane, blueberries, strawberry, cookies.
Monkey Lunch (12/18): sun butter and jam Christmas Tree with green sprinkles (this looked better in my head), cheese and carrot "presents", cheese snowman on cookie, red pepper poinsettia, veggie booty, blueberry and strawberry.
For the Monkeys last class before the break all classes got together to watch "The Polar Express". I was able to pop in and prepare a special snack for the kids in his room based on thier favorite story for the month: "Rudolf the Red Nosed Reindeer".
Snack: Clementine, cinnamon bread, cheese Rudolf with pomegranate nose and pretzel antlers, blueberries.