Workout so far today:
Two mile run on the treadmill because I didn’t get to the gym in time to fit in my run I was supposed to do with my training plan. Oopsies.
Taught a BOSU class.
Hoping to fit in a short run once it cools down a bit.
Oh my goodness, my stomach is in knots because preschool starts tomorrow.
The boys are only going two half days a week, but I’m just not good with change. I can’t believe their growing up. I’m worried about the schedule, what to pack for food, the money, and well, you know, everything moms like to worry about.
Did a little school supply shopping last night. Highlight of the trip was finding this pretty awesome fire truck just sitting by its lonesome in Target. You better believe we helped ourselves to ride on that thing. Ha ha.
So I’m pretending today is the official start to September. I hope I’m not the only one.
9/3/13- That’s a good “starting” date for a lot, yes?
I have a list of a few things with that starting date at the moment.
I’ve been slacking on the home front with breakfasts for the boys. I used to be so creative and make them so many fun things.
This morning it was time to take it back. I’m going to do my best to prepare meals and snacks at home to help steer clear from processed and packaged foods for them. I don’t want their body getting to used to it and I’m already noticing that they are loving the Pirate Booty (and a few other things) a little too much. I really haven’t been good about making sure they get their vegetables either and just yesterday Joaquin spit out sweet potato and said he didn’t like it. What? Red flag. Who doesn’t like sweet potato?
So today we went for a new toddler friendly version of mean green French toast. This version uses real eggs and has not only spinach in there, but zucchini too.
Awesome, I know.
Here you go.
Toddler Green STUFT French Toast
serves 2 toddlers
4-6 slices of whole grain bread (I used the family favorite bread)
1/4 cup lowfat milk (or milk substitute of choice)
1/2- 3/4 cup shredded zucchini
1/2-3/4 cup fresh organic spinach
cinnamon to taste
1 tablespoon raw sugar (or sweetener of choice)
Blend all ingredients together.
Make French toast on the stove however you make yours. I would give details, but more often than not I burn it or mess it up somehow. I got lucky today. I also used coconut oil in the pan this time for cooking so it smelled delicious.
I also used to make baked French toast all the time. Baking it is really fun.
I used my NutriBullet to blend all the ingredients together. Worked like a charm.
Not to brag or anything, but these cool plates were pretty much licked clean this morning.
How fitting that the boys then decided they want to dress like this for the first day of school tomorrow.
Not that you care, but my breakfast was green too. Check it out.
Egg whites and shredded zucchini cooked in coconut oil with a little Trader Joe’s Everyday Seasoning and some ghost pepper salt. Then I added some organic spinach and Scotty B’s bacon jalapeño hot sauce to the plate. Oh and heck yeah, that’s the no grain seedy bread again. I made another loaf that came out a bit better so it’s actually a good thing I’m a slacker and held off on sharing the recipe.
Yep. It’s just that much better now. My friend gave me the idea the other day to mash up an avocado on toast and then sprinkle some Slap Ya Mama on there.
Gotta love green breakfasts.
Also gotta love the very first homegrown spaghetti squash the hubs brought home.
Aren’t they beautiful?
Okay, back to trying to get these little guys (and myself) ready for the first day of preschool tomorrow.
No grain seedy bread recipe coming soon.
I’m not the only mama nervous for preschool to start, right? Why is it such a big deal?
Have you ever tried green French Toast?
Is today your official start to September also? He he.