We’ve arrived back in the land of no school and I am loving the busy pace that our days at home seem to be forming into. Lots of projects. Lots of crafting. Lots of cooking. Lots of lazy time in between it all.
This is what shall fill our bellies for the next week or so:
Mini-Pizzas* compliments of the 8yo
White Beans with Apple-Sage Field Roast Sausages
Spinach and Pear Salads with Balsamic Vinaigrette
Chickpea Cutlets*** | Buttermilk Mashed Potatoes & Slaw
Roasted Cauliflower and Brussel Sprouts | Quinoa | Broiler Tofu
Kadai Masala Curry
Chard & Potato Tacos (similar to these)
Banana Oat Muffins**
Pumpkin Bread (this is the recipe that I’ve been working from)
Lemon Icebox Cookies
* Honest Pretzels
** Vegetarian Cooking for Everyone
We’ll probably have a special breakfast with some sweet treats on Christmas morning (much like our new Thanksgiving tradition) and I am hoping to pull together a better formed plan for our first-ever Kwanzaa celebration.
Happy holidays to all of you and safe travels!
P.S. Many thanks to @hipgirls for the beautiful lemons.