The life-work balance thing was kept in check last week so all was very, very good. I even found time to spend in the kitchen outside of meal prep which is a sure-tell sign that I am doing a good job of taking breaks from my work and exercising my right to say, “Nope, can’t take that on right now.”
In other news, the 8yo discovered that she likes kale, green salsa and maybe even tomato. She didn’t make a face when she took a bite from the tomato-mozzarella salad! It may seem like a teensy-tiny victory, but for the girl that couldn’t even handle tomato-sauce on pizza (which is covered in mounds of cheese), this is HUGE!
Meal plan feels a little Tex-Mex heavy, but I had to address my enchilada cravings:
Leftovers
Roasted Beets
Grilled Corn
Black and Pinto Beans
Tomato & Mozzarella Salad
Edamame
For Meals
Zucchini-Tomatillo Enchiladas
Arroz Negro
Cucumber Salad
Enfrijoladas
Black Bean Chili
White Bean and Kale Soup
Snacks & Stuff
Peanut Noodles
Strawberry-Mango Popsicles
Pumpkin Muffins
Almond & Amaranth Granola
Horchata
Mustard Vinaigrette
Also hoping to do some cleaning to get the kitchen ready for summer. She’ll be home full time in just a few weeks so I need to get things within reach for her. Baking pans need to move up and out of the way to make room for all the popsicle molds and beverage jars, too. Summer is for agua fresca and paletas!
Are you ready for summer?
Last year ’round this time:
recipe template: fideo seco
inheritance from my mother’s kitchen
aneelee 