Thursday, July 21, 2016
Dinners have been very light, maybe just a peanut butter and jelly sandwich, or in tonight's case a fruit smoothie with protein bites.
Before dinner the boys and I went for a walk. On the walk, Brandon told me he wasn't hungry. I thought for a moment and felt the same. Adam on the other hand is always hungry. I knew I had to feed him and Brandon should eat something, so we started brainstorming. I had protein bites in the fridge that I made yesterday, so I suggested a smoothie to go along with them.
Brandon has his "Brandon Smoothie", which is a chocolate peanut butter smoothie he knows how to make by heart. Adam asked what fruit I had, and he started thinking. (He has become quite the smoothie enthusiast ever since his fifth grade teacher introduced the class to all the smoothie possibilities.) So Adam came up with banana, strawberries, pineapple, and apple. It sounded pretty good, and you know what?? It was delicious! So Adam named this particular combination the "Adam Smoothie".
1 frozen banana
1/4 c. frozen pineapple chunks
1/4 c. fresh strawberries
1 small apple, cored and chopped
1 c. water
Combine all the ingredients and blend until smooth. You may need to add a bit more water to get the desired consistency. Enjoy!
Wednesday, July 6, 2016
While all these fun activities are popping up, I don't always want to heat up the kitchen for dinner or eat a heavy meal. Tonight I grilled vegetables I had in the fridge and served it over rice. Jay will have his tonight over pasta once he's home from work.
This recipe is so extremely easy, yet very filling and satisfying. It's perfect as a side dish alongside your favorite protein. Grilled vegetables are also perfect for dinner guests who may be vegetarians or gluten free.
Here's how it's done:
recipe (serves 4)
2 bell peppers, seeded and sliced (I used red and yellow)
1 carrot, peeled and sliced
1/4 small red onion, sliced
8 oz. small whole mushrooms (I used crimini)
1 small to medium broccoli crown, broken into florets
1 medium zucchini, sliced
2 tbsp. olive oil
2 tbsp. balsamic salad dressing
After prepping the veggies, I separated them into two bowls. One bowl with the vegetables that will take a bit longer to cook, carrot, onion, peppers, broccoli. In that bowl I drizzled the balsamic vinaigrette and salt and pepper to taste. The second bowl had the mushrooms and zucchini with olive oil and salt and pepper to taste.
Next, I heated up the grill. I used charcoal, but feel free to use your gas grill. Once the grill is hot, spread the veggies from the first bowl on a grill pan. Cover and allow to cook for about 10 minutes. Then you can add the second bowl (or softer veggies) to the pan. Cover and cook for an additional 10 to 15 minutes. The veggies should be caramelized and tender.
Serve over rice or pasta for a main meal, or on the side with a protein.