Well, well, well…
I had a bunch of fun things I wanted to share, but after having to disinfect the tub at 9:00pm due to an unforeseen little incident, I’ve kind of lost my mojo for the night. Well, because of that and because tackling these piles in my office and trying to organize everything on my computer are bigger tasks than I thought.
Let’s look at the positive. Sure, I may have had to disinfect the bathtub late on a Sunday night, but the second half of Joaquin’s little “present” actually made it in his little potty. That was a first. We’re making progress. No comment on Judah’s progress.
And, well, since this weekend was my first weekend without dairy, I made up for it by experimenting with more green things.
Here’s what went down this weekend (in no particular order).
It actually looked a little like this before I tackled it.
We also added a blood orange to the blender when we made STUFT-ritas the other night. Pretty darn good addition. They were awesome.
I made a green version of healthy cookie dough dip (which I’ve pretty much been eating all weekend). I also shot a video while making it that I’m hoping to post tomorrow, so I’ll give the recipe then.
We drank some really great wine from my best friend (not on the same night as the STUFT-ritas of course).
I finally roasted some cabbage and butternut squash. I’ve been wanting to roast cabbage ever since I read Chelsea’s post about it.
It came out marvelously. It was so much better than I had imagined.
The butternut squash was also just as good (although my pictures don’t do it justice).
I put the cabbage on a lined cookie sheet sprayed with cooking spray, sprayed the top of it again so the seasoning would stick, seasoned it with sea salt, garlic powder, rainbow peppercorns and cayenne and baked it at 400 for about 35 minutes.
I pretty much followed Chelsea’s recipe except used cooking spray instead of olive oil.
I roasted the butternut squash the same way but mixed all the cubes in a bowl first with a little olive oil, garlic salt, garlic powder, cayenne, paprika, minced onion, sea salt and pepper before placing it on the cookie try.
The veggies went really well with our salmon and quinoa dinner
which actually looked a little more like this
with some goat cheese (oops, I guess that was dairy), jalapeño jelly, Scotty B’s sweet habanero sauce and Trader Joe’s Corn Salsa.
I also made the boys some toddler friendly “ice cream”. The only reason they got this was because I can’t steal their vanilla chocolate chunk Chobani Champions yogurts anymore. Just kidding (kind of).
Green Cho-Machine Ice Cream
1 Chobani Champion yogurt cup (I used the vanilla chocolate chunk)
1 frozen banana
handful of fresh spinach
Directions- Blend all ingredients in blender or food processor. (I used the Vitamix, but I bet a magic Bullet would work great.) Eat as is or freeze for about an hour.
I’ve been searching for some good dairy free protein powder. Um… that stuff is expensive friends. Yikes. I decided to just buy a sample packet before I shelled out the dough for one. I got a packet of Vega that I’ve heard a lot about.
I made my protein chia cookie dough. It was the perfect pre long run snack. The added green color was just a little bonus.
I may need to get my hands on some more of that protein powder.
Oh and I finally went on my first long run (13 miles) since my marathon. I was darn slow because of all my recent tummy troubles, but that’s okay. I have a race coming up in two weeks and wanted to make sure I could handle it.
If you read my 11 Random Things About Me post (which actually turned into about 32 things), you’ll understand why I did this too.
On the agenda for the week: the video and recipe for the green cookie dough dip, a post about healthy snack ideas, an upper body workout, hopefully an exercise plan to kick this diastasis to the curb (or try to anyway) and maybe some kind of Flat Kitty post.
Phew. That’s a lot.
Okay, last week I posted that we were going to do the #1 Happiness Trick and list five things we’re grateful for each week.
Our list tonight was something like this:
Me- My boys (all three of them), my family, our small STUFT with love house, amazing friends, the ability to run and the fact that my stomach is finally feeling a little better.
The Boys- “Grandma”, “Papap”, “Tutu”, “Batman”, “scooter”
What are you grateful for?