February 19, 2010

Where do these days go? I was sitting in a restaurant face to face with my now 8 year old 'only girl' and I was filled with love, appreciation, awe and respect for her. Memories of her birth and our life when she was born came back to me, it was such a hard time but she brought such a bright spot to us. Her contribution to my life, to society, to her family are endless. I am so grateful for this. There is nothing more humbling that being witness to what they bring to life. I already miss her when I think about her growing up. We are the only girls. I love you Faith. (photo taken by Lindsay Stoyan)

February 18, 2010

Breakfast:

Bob's red mill pancakes waffle multi-grain mix make by Gabriel

served with real maple syrup.

8 grain cereal

Lunch:

Cut up vegetables with dip

leftover vegetable soup

fried egg on toast (not claiming that this is healthy)

Dinner:

Bolthouse farms green drink

tomato soup (tried to get this stuff in before the blue and gold:)

Also various people in my family downed such things at the blue and gold banquet as:

jello

hot dog

chips

cupcakes

oh and don't forget the great big candy bar they got at the end!

Sighhh

I did manage to have some green salad.

February 17, 2010

Breakfast:

Brown rice crisp cereal with rice milk

8 grain hot cereal

Lunch:

red rice, refried bean, salsa and cheese tacos

apples

water

Dinner:

MEDITERRANEAN VEGETABLE SOUP
1 tablespoon olive oil 1 onion, diced 1 carrot, halved lengthwise and sliced 2 stalks celery, sliced 3 cloves garlic, minced 2 cups chicken or beef broth 2 cups water 1 can (14 1/2 ounces) diced tomatoes, not drained 1 tablespoon fresh basil, chopped 1/4 teaspoon oregano salt and pepper to taste 1 15 oz. can cannelini or white beans, drained and rinsed 1 cup pasta bows Parmesan cheese (optional) 1 small head escarole (optional) Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta. Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender. Serve sprinkled with Parmesan cheese. I used quinoa macaroni noodles for this and added zucchini instead of escarole which I didn't have. We also had apples and toasted bread with parmesan cheese on it. We also had a friend party for Faith today so there were some cupcakes & pizza involved with that. The only thing I can claim with that is that birthdays only come once a year and I didn't eat any, does that count? Her actual birthday is tommorrow so we'll see how we do then. I need some feedback here, I'm really not feeling like there is much to read about here.

February 16, 2010

Breakfast:

(wheat free) 8 grain cereal with blueberries and honey

ingredients:

oats, brown rice, corn, soybeans, millet, barley, sunflower and flaxseeds.

This is a hot cereal. It takes maybe like 15 to 20 minutes to cook if it's in a regular sauce pan. You can get it at Highland's healthstore. They also have ones with wheat in them but I like to to try to get in as many other grains as possible since I know we will always have plenty of wheat.

bananas

water

Lunch:

Leftover mashed potatoes and gravy

carrots and broccoli

fruit salad

corn

water

Dinner:

Cashew garlic butter sauce on Cod:

Ingredients

• 1 1/2 pounds fresh spinach, steamed and pressed to release excess liquid
• 6 (8-ounce) redfish fillets
• Salt and freshly ground black pepper
• Cashew Garlic Butter, recipe follows
• Warm Potato Salad, recipe follows

Directions

Preheat oven to 350 degrees F.

Season spinach with salt and pepper and divide between 6 (15-inch) square pieces of aluminum foil. Season fillets with salt and pepper and, using a flat spatula, smear both sides of each fillet liberally with Cashew-Garlic Butter. Lay fillets on top of spinach, fold foil pouches up carefully, and bake 20 minutes. Serve immediately, accompanied with Warm Potato Salad.

Cashew-Garlic Butter:

• 1 cup roasted and salted cashews
• 1 cup unsalted butter, softened at room temperature
• 1 tablespoon minced garlic, about 6 cloves
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1/2 lemon, juiced

Place the cashews in the bowl of a food processor and pulse for 30 seconds. Add the remaining ingredients and pulse for 15 seconds. Transfer cashew-garlic butter to a small bowl and set aside while you assemble the papillotes.

My husband loved this but my kids did not, they usually like Cod though without the sauce.

Brown rice with leftover gravy on top.

water

February 15, 2010

Dinner:

Black bean and chicken enchiladas with corn tortillas.

Filling:

2 cans black beans

2 breasts chicken cooked and cut up

1 cup salsa

put filling in tortillas that have been softened and put in pan that has enchilada sauce in it. Put enchilada sauce on top and sprinkle with as much cheese as you'd like.

Red rice

put oil in a pan put about 2 cups of rice in and let brown, stirring constantly. Pour 2 cans tomato sauce and 2 cans water in.

Pour in about a cup of salsa

salt and pepper

garlic salt.

cook until done with a lid on.

refried beans

February 15, 2010

Breakfast:

Peanut butter granola with rice milk

Rolled barley flakes (like oatmeal but with barley) with rice milk

Oranges

water

Family outing car snacks:

5 bags of pre-popped organic gmo-free popcorn, popped by my son.

leftover whole wheat biscuits with butter.

Barbara's crunchy organic cinnamon crisp granola bars:

Ingredients:

oats,

organic cane juice

canola oil

sunflower oil

organic molasses

organic honey

organic oat fiber

cinnamon

2 mugs full of rice milk abuelita mexican chocolate(since we went sledding)

No this is not super good for you but has a lot less ingredients and preservatives then most mixes.

Now, on our way back we had a dilema that I really didn't want to post but knew I had to if I was going to be completely truthful here. It was after lunch, the kids already ate all their snacks and were hungry so we thought maybe we could just get some really plain burritos at the taco place (not to much unhealthy stuff but will fill them up for now) not so, they had processed cheese mixed into some beans and rice but were also a little spicy, needless to say the kids not being used to that were not fans of them and so a wasted stop and wasted money. After the fact also I was quite annoyed with myself because I knew I was recording everything we ate and that I hadn't been to said taco place in lets say like 10 years, or okay longer then I can remember but who's going to believe me now that it's in my 2 week report that represents what we eat for our whole lives. Maybe I'm going to have to keep recording our food forever. There you go.:)

February 14, 2010

Breakfast:

Peanut butter granola with rice milk

Brown rice crisp cereal with rice milk

Bolthouse farms green drink

(fast breakfast for a sunday morning)

Lunch:

Leftover brown rice casserole

leftover quinoa noodles

Dave's killer bread toast.

Dinner:

Mashed potatoes

Gravy (rice milk, natural beef broth mix, no preservatives. salt and pepper, flour, drippings from roast)

Grass fed local beef roast (It's funny because I cook beef so little these days that I didn't even really know how to cook it and it was tough, go figure)

cooked carrots and broccoli

spinach salad with cranberries and almonds

homemade biscuits made with whole wheat pastry flour

heart shaped valentines brownies (no I'm not going to post this recipe because I'm not going to pretend it's healthy)