I'm finally working my way through my backlog of pictures. Prepare yourself for a lenghty-ish post!
The girls started at a new school this year and the hours are a little different then their last school so its been an adjustment with the morning and afternoon routines. School starts a little earlier for them now and they are done 30 minutes earlier than they used to be. Because they are home so much earlier now I'm trying to eat supper earlier so they have more time for bath/reading/relaxing at night before bed. its taking me a bit to get used to having supper ready earlier but I'm starting to get into the swing of things and it makes for a much more relaxed evening so its well worth it.
Sometimes a simple supper of whatever we have in the fridge is the best I can do! Above is one such supper - roasted chickpeas, garlic quinoa, broccoli, local organic corn on the cob!, and mashed new red potatoes. The kids really seem to like when they get a little bit of lots of different things on their plate. Kinda like a buffet I guess :)
Sometimes you need something to dress up an ordinary meal. We have been spoiled with some much beautiful local organic produce right now. We always like salad but when everything is just so fresh - you can't beat it! All organic - red leaf lettuce, cucumbers, green peppers, red onions (lots & lots because my kids love red onions) and roma tomatoes. With a homemade simple balsamic dressing - so so good!
The other day at the store the kids wanted me to by some crispy seasoned french fries. Nope - but I took a look at the ingredient list for some inspiration and went to work at home with some really lovely organic Red Norland potatoes from our Organic Box. I made a coating mixture of tapioca starch, onion and garlic powder, smoked paprika and salt and pepper. I lined a baking tray with parchment paper, but some coconut oil on the tray and put it in a preheated oven to melt the oil then I pulled the tray out and tossed the potatoe wedges in the oil. I then took the oiled wedges and tossed them in the coating bag and gave them a good shake then dumped them back on the tray. Pupped the tray in the oven till the wedges were nice and crispy. Kids loved them!
Don't they look good?!
I made them to go along with these - the new hand formed field roast burgers. Above is a patty off the bbq all ready to get dressed up.
And here is is all ready to eat - on a sesame silver hills hamburger bun with lettuce tomatoe, red onion, pickles and vegenaise. Gabbie LOVED these - seriously loved them. Ollie had maybe half - she is not a big veggie burger fan. Me - I thought they were ok. I'm super fond of homemade veggie burgers and I also really like the Amy's california burger so I still put those ones above these but these were good too.
Making lunches - I try to pack leftover lots for the kids. Here is a random lunch of strawberries and peaches, cucumbers and carrot sticks with dip, quesadillas made with hummus and green onions, a momma chia chia squeeze, a powerball and a cookie.
Whats a powerball - these are powerballs! Date/hemp seed/sunflower seed/cocoa powder mixture courtesy of the lovely Dreena Burton. Recipe is here!
And finally, yesterday was kinda of a weird night for a sunday supper for us. Usually I try to do a big sunday supper since I typically have more time to cook on a sunday but yesterday my husband had to leave right after supper for his football draft. I didn't want a billion dishes to do on a sunday night when the kids need their hair washed and dried and trying to get them ready for the school week. So I thought it would be a great night to try out a new recipe I had my eye on for awhile now - this "tuna" sandwich recipe. I followed the recipe almost to a "T" but I doubled the lemon and i added a very generous sprinkle of dried dill weed. AMAZING!
Here is the mixture in a bowl. I would say make it atleast 4 hours before you want to eat it so the flavours have time to meld togather.
Gabbie's sandwich - I spread some smashed avocado on both pieces of bread, plus she had cucumber slices and spinach on hers. She loved it too and ate ever last bite! Ollie had the same but she also had red onion slices on hers too and a thicker spread of avocado and a little less "tuna". She only had her crust leftover (no surprise there).
Enjoying their sammies!
They also had some organic apple slices (the galas are so nice and crisp right now!), a b12 and a multi vitamin. Oh and a nice cold glass of almond milk to wash it all down. Ollie has no nut allergies in her class so I could send this sandwich for lunch for her (still checking for Gabbies class) but I'm worried that it might get soggy. Im thinking of sending the "tuna" in a container and giving them crackers to spoon it on and eat. It would make a really nice lunch for sure I think!