Tuesday, June 3, 2014
I realize this is a horrible picture and let's not even talk about how outdated my blog is, but I snapped one in a hurry. I had to share this yummy recipe my Boston Marathon running friend (who will be sitting beside me on the beach in a few weeks) shared with me. She is an awesome HEALTHY cook and has her kid eating everything she and her husband do. Not the story in my house, but one kid at least loves tons of veggies.
Anyway, there's a small group of us who have made some health goals and she is giving us tips, recipes, encouragement, etc. I am really continuing what I normally do as far as exercise, drinking water, sleep, but am determined to control my SUGAR intake! Sugary food settles right in my waist. I know it's a problem so we shall see. Frozen banana ice cream ( frozen bananas, pinch of cocoa in food processor) just doesn't seem to satisfy my Sour Patch Kids, Reese's, Oreo cravings. But I am also trying to cut out the "white" foods. Potatoes, rice, pasta and bread. However, sweet potatoes and brown rice have always been my friends so not that difficult. It's portion control, too... I could go on and on.
SO tonight, I am having this yummy sauce (which is completely vegan for my vegan friends) in a grilled chicken (because I am only the occasional vegan) spinach artichoke, quinoa bowl. I'll share the spinach recipe, too because you could always forget the chicken.
1 cup light Almond Milk + 1 Tbsp apple cider vinegar
Cilantro (1/4- 1/2 cup loose)
1 clove garlic
1 lime, juiced
1 avocado, cut in quarters
1-2 tbsp chopped onion
salt to taste
1- Combine 1 cup almond milk and apple cider vinegar and let sit. (makes it "curdle" like buttermilk)
2- Place cilantro, garlic, onion, lime juice and avocado in blender or food processor. Add milk after it sits for 5 minutes.
3- Blend until smooth.
It should stay fresh for a few days. Add it to a salad for next day's lunch or over quinoa by itself for some flavor.
Spinach Artichoke Mix
1 cup chopped mushrooms
1/2 cup chopped onion
1 clove minced garlic
Bag (or more) of spinach
1 can or frozen bag artichokes (frozen is at Trader Joe's)
1- Saute' mushrooms, onions and garlic.
2- Add artichokes for a few mins.
3- Add spinach to wilt.
4- Sprinkle with feta and a few sundried tomatoes.
5- Serve over brown rice or quinoa.
6- You can add grilled salmon or chicken and the avocado sauce, too.
Sunday, June 1, 2014
He finished 3rd grade Friday!
He finished 7th grade Friday!
This kid's team was runner up in his year end tournament. 1 loss in 2 seasons!
This boy improved his mile time to 5:51 by the end of the season!
We rescued this frog (bottom of pic) in our yard and took him to a nearby creek.
We've played with, walked and loved this baby girl!
We wore our shades and went out for ice cream to start our summer!
Just a few things we did in May! We also went to an honor society induction, a wedding where mini#1 and I had way too much fun in a photo booth and soccer tryouts that ended today. I went to a concert for a post Mother's Day celebration with a girlfriend. We saw Fitz and the Tantrums. Good time! And Hall and Oates was fabulous, too (even if they missed a few of my favorites).
We even met mini#2's 4th grade teacher Thursday night since we are only out for our summer for 5 weeks. But it will be a busy 5 weeks. June brings a beach trip (my brother and his family will be there, too), runner's camp, soccer camp, VBS and another road race for mini#2 and me. We will finish the break with another trip to another beach with friends and their kids to celebrate the 4th! Then it's back to the books and making lunches July 7th. But we'll still visit the pool and have fun in July and August after school. Our kids are used to this. Doing homework at the pool during breaks is fun to them! It's not so bad.
I hope you all have great fun summers ahead, too!