Happy Mother’s Day to all you amazing moms out there! I hope you’re all doing something that you want to today, whether it be spending time with the family, relaxing at a spa, or climbing a mountain. I’m going to be spending the day chilling with my family. The only request I had for today was that I didn’t have to cook breakfast, lunch or dinner. Marin mama wants a day off! Well, I did in fact cook up my breakfast, but it’s my 5 minute hot quinoa cereal, so it literally took me 5 minutes.
So have you noticed anything new about the blog? Does it look a tiny bit different to you? My good friend and HTML goddess Wendy, set me up with a new WordPress theme and created that cute new header that you see above. We still have a lot of work to do to the blog and we have so many great ideas. I mean my mind is just in this total creative mode not only with the look of the blog, but I have an exciting new series that I’m working on as well. My main goal for the blog is to have it be user friendly and easy to navigate for you all, especially when it comes to finding recipes. I mean this is a recipe blog, so the quicker and easier it is for you to find what you’re looking for, the better it is for all of us. Wendy and I are working on setting up a whole new recipe page with subcategories as well as drop down menus. I will also have pictures for each recipe in the recipe section. You can kind of see an example of what a recipe page will look like if you click on any one of those sidebar photos such as, most popular recipes or weekly dinner menu. I know that when I visit a blog’s recipe site I love seeing photos of the recipes, so I’m excited that I get to add this feature to my blog. I’m stepping it up a bit folks and moving it on up as they say.
So I had a successful cooking week, as I made 3 amazing recipes. I made up a batch of soup, yes, I know it’s not exactly soup weather, but this sweet potato and chipotle soup was calling my name. It’s so good and creamy, but it’s dairy free and vegan. I’m posting the recipe this week.
I also made up a batch of dark chocolate bark with roasted almonds, sea salt and coconut. It’s super addicting, but oh so good. The only problem with this bark is that I ate a rather large piece on Friday night, and I was up till midnight, totally wired. I decided it’s going to be my new afternoon pick me up snack instead of an after dinner treat.
Last but not least, I made up this yummy asparagus and gruyere cheese pizza last night. It’s the perfect pizza for this time of year, as asparagus is totally in season, and it’s super easy to throw together.
Sunday night dinner: It’s Mother’s Day, so tonight we’re eating out. I think we’re going to head on over to our favorite local restaurant, DJ’s. It’s going to be a beautiful night and they have a wonderful patio to sit and enjoy dinner, plus they pour a mean glass of wine.
Monday night dinner: Green bean and shallot ravioli and crispy and easy garlic bread. This pasta is literally Eli’s favorite (I mean he asked for it for his birthday dinner) and has become a family favorite as well. It’s a super easy, week night pantry pasta that you will feel good about serving up to your family. I substitute broccoli rabe/broccolini when organic green beans aren’t in season.
Tuesday night dinner: Sandwich night! My family is literally scattered tonight, so I’m making it easy and picking up some ham, turkey and provolone cheese and making sandwiches. I will serve these up with some sliced carrots and red pepper.
Thursday night dinner: Broccoli lemon pasta and breadsticks from Trader Joes. We love this super easy one-bowl pasta. It’s a staple pasta for those busy weeknights, and come on, who doesn’t love those breadsticks from Trader Joes. They’re so quick and easy to pop in the oven, and my kids love having their own breadstick to devour!
Friday night dinner: I’m tired of eating out, so I think I might be a rebel and cook this Friday. I’m thinking of making some pizza, maybe another asparagus and gruyere cheese pizza (recipe next week) and I will serve this up with my kale salad with ricotta salata.