Happy Easter everyone! I hope you’re all celebrating this day with friends and family or at least doing something fun and Easterly (I really don’t know if that’s a proper word). We’re actually headed out to meet our “California family” for an early brunch this morning, like 10:00 am early, so I would say it’s more like a late breakfast. I’m up early hoping that I get the motivation and energy to hit the gym beforehand, but I’m not sure that’s going to happen, as we hiked down into Muir woods yesterday and my legs are wiped! I tell you, there were a lot of stairs to climb! This week’s photo is the makings of the broccoli lemon pasta that I made last week for dinner. I actually used some broccoli rabe to change things up a bit, and threw it in for the last minute of the pasta’s cooking time, to make this meal even simpler to make. I also love the new pasta we tried with it. I really love this photo because it shows you how simple and fresh ingredients can make a beautiful and healthy dinner.
Here’s a few snapshots that I took this week.
We had some beautiful afternoons, so I pulled out the vitamix and made up the kid’s favorite strawberry mango and banana smoothie. Here’s Eli enjoying his glass and giving me the thumbs up.
So, I allow my kids to each take one personal day off from school a year. Zoe took her day a few months ago, (sorry, I didn’t get any photos) and Eli decided to take his this past Monday. My kids are rarely sick, (Eli hasn’t missed a day of school in 3 years) so I decided that it would be fun to give them each a personal day, a day where they can spontaneously stay home, chill out and have some special time with mom. They really love this and I love it as well. I believe it’s teaching them that life isn’t always about rushing around like crazy till you get sick and finally need to rest and take a day off. It’s sometimes nice to take a day off when you’re feeling good just to “be.” Anyway, we had such a nice and relaxing day. We went to one of our favorite lunch spots, Sol Food, for a pressed egg, ham and cheese sandwich. It’s so good. Here’s a photo of Eli in front of the restaurant. As you can see, Eli has a big grin on his face because he was so happy to be eating at Sol Food on a school day.
After lunch, we headed home and made up a batch of cookies for ice-cream sandwiches that night. Eli was a great helper. He went a little heavy on the sugar, but that’s ok! I will make this recipe again and be sure to post it closer to ice-cream season.
Ok, let’s move onto this week’s menu:
Sunday night dinner: It’s Easter, so after stuffing ourselves at brunch this morning, (I’m hoping to score some french toast, btw) we have to think of dinner right? The weather has cooled a bit, so I’m thinking some Italian wedding soup might be perfect. I will serve that up with some freshly baked popovers. For dessert I’m making up some chocolate coconut pie! Yum yum!
Monday night dinner: Cheese ravioli with broccoli rabe and shallots. This is basically my green bean and shallot ravioli recipe, but since organic green beans aren’t in season now, I used broccoli rabe instead. It’s a one-bowl meal, and you all know how I love those.
Thursday night dinner: I’m trying a new pizza here. Asparagus and gruyere cheese pizza. I’m not sure how Eli will fare with this, so I’m going to make a smaller cheese pizza to go along with the asparagus one. I will serve this up with my kale and ricotta salata salad.
I have a new hot cereal addiction that can be ready in 5 minutes. Stayed tuned this week for my 5 minute hot quinoa cereal! I’m actually eating a bowl as I type this post up, and it’s yummy!