Today is my oldest sons birthday. I'm feeling nostalgic and old! It's hard for me to accept and believe that my kids are growing up. A reminder for me to slow down and enjoy the moments and not sweat the small stuff. I need these reminders every once in awhile.
We are kicking off the day with a family favorite recipe--Grandma's Crumb Cake. Lots of butter and sugar in this recipe but you have to live a little on your kids' birthdays too. Just a sliver is enough because it is so rich. The kids disagree with me on this and the 14 x 8 cake will be gone by the end of the day in this house! I'm holding out for the Napoleon Cake tonight. I try and follow the 80-20% rule which basically is eating healthy and clean 80% of the time and treating yourself 20% on indulgences.
The home stretch for the school year is upon us. I am a chaperone for an all day field trip and am busy working mostly full days the rest of the week. Dinners will be simple and not require much time this week. Some days meals that were planned just cannot happen because of life situations. I find having certain food items always in the house helps during those times. I always have rice and pasta and frozen sauce and meatballs. Pita bread comes in hand as well as eggs. I was feeling sick last week (thought I had Lymes, but I don't!) and the kids took over and made dinner. Homemade sushi and dumplings were made as well as edamame. I was so happy I had things in the freezer and pantry and will always keep extra items at hand for those times when I just am out of commission. It has been extremely helpful to have taught my kids the basics in the kitchen. They are all very self-sufficient and can really help when necessary.
This week looks like the following:
Monday: Quesadillas -whole wheat quesadillas with caramelized onion, spinach, white beans, tomatoes and cheese. Dipping sauces- guacamole and salsa
Tuesday: Sweet Potato and Butternut Squash Soup with Bread and Salad--I will make soup in between training sessions so it's ready for the evening. Easy to make this soup ahead of time like the night before and leave in fridge. Tastes better the next day!
Wednesday: Grilled Chicken Caesar Salad
Thursday: Taco Night- lots of veggies and beans!
Friday: Odds and Ends Night-leftovers and some favorite finger foods
Saturday: Grilled Flank Steak with Roasted Corn, Tomatoes and Chimichurri Sauce
Sunday: Grilled Fish (will buy whatever wild fish is on sale) with mixed greens and a couscous salad
I am trying to plan some salads ahead of time to have for lunch and extra sides with dinner. Some I hope to make are a Edamame, Corn and Bean Salad, Red Cabbage Slaw with Lemon-ginger Vinaigrette, and a Greek Salad with Farro. These are all from a beautiful cook book, Raising the Salad Bar, that I bought at my sister's store, Alla Vita, in Vermont.
Enjoy the week, don't sweat the small stuff!
Best,
Donna
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