Surprise, surprise, I made up another kale salad this week. My girlfriend Carolyn sent me the recipe and I just had to try it. You all know that I just can’t resist new kale recipes. It’s a kale salad with roasted almonds and Brussels sprouts. It was so good and I promise to make it this week so that I can photograph it and get it out to you all. I’m think I’m going to make up this salad along with my kale salad with pear and aged gouda for Thanksgiving.
So last weekend Eli and I took a road trip along with my friend Yvonne and her boys to Carmel Valley, to visit our friend Hilary. Hilary had moved from Marin to Carmel a few months ago and we were missing her tons, so we headed down for the night. I had to take a photo of the back of my car as we were heading out. Yep, this is how Yvonne and I pack for a night away. It looks like we’re packing for a week long trip instead of just a night (#packratmamas). Mind you there were 5 of us, but still!
We all were a team and cooked dinner together. Rafferty iced and decorated the birthday cake that Hilary had made up earlier for Eli and Sawyer, Bryce grilled up some amazing steak (I had 4 pieces, piggy) Hilary made up the salad and Yvonne and I took care of the bread, roasted potatoes and sautéed mushrooms. It was so fun cooking and eating together. We laughed all throughout dinner and just felt blessed to be together. I took this candid shot of everyone filling up their plates for dinner. I love this shot because it’s a happy moment in time captured on camera and it makes me smile every time I look at it.
Breakfast time! I made my overnight steel-cut oats for us gals, and we topped them with some peanut butter and strawberries!
Ok, I have one more shot of this little cutie. Her name is Hadley and I can’t get enough of her. She is the cutest thing ever! Check out her shirt, it says, “Just hand over the candy and nobody gets hurt.” It’s adorable just like her! She makes me want to have another child, but we’re going to get a puppy instead, well, that’s the kid’s vote anyway 🙂
The kids had Monday off from school and it was wonderful. We all slept in and totally chilled. Zoe had some friends over and made them her famous quesadillas for lunch. That girl seriously makes a mean quesadilla and I love that she can cook up lunch for her friends, as it makes my life easier. Go Zoe! On Tuesday I headed out to Pointe Reyes with Eli and his classmates for an all day field trip where we learned all about the Miwoks. I love this field trip because it was the same one that I did with Zoe when she was in third grade. It brought back wonderful memories and it was such a gorgeous day to be outdoors. Can I just say that I just love all of these boys! They’re crazy, but crazy fun!
As you can see, this week was a busy running around week, so I didn’t get to experiment with too many new recipes besides the kale salad that I showed you at the top of the post. Oh, I also made some popovers with dark chocolate, but I still need to work on them!
On Friday I updated the recipe for my chocolate chip pumpkin bundt bread to include coconut oil and applesauce in lieu of the vegetable oil. I have now tried the cake with 3 different variations and I put all 3 variations in the post for you to choose from. We love the cake all 3 ways, so give it a try and find the way you like it best.
Sunday night dinner: Italian wedding soup and popovers. This is one of our favorite fall and winter soups. My kids just love soup with stuff in it like meatballs, noodles and greens. It’s a good soup to make up on a Sunday because it takes some time to pull together, but it’s worth it in the end because you get to smell the aroma all afternoon, and you can feed your family for 2 nights with this soup.
Monday night dinner: Paul McCartney’s refried bean tacos and lacinato kale salad. Yes, you see both these recipes a lot on my weekly menu, but to be honest, these are both such easy and tasty recipes that my family loves, so why not? It’s nice to have those staple weeknight meals to fall back on.
Wednesday night dinner: One-pan pasta and broccoli rabe. This is such an easy weeknight meal to make! I’m going to toss in the blanched broccoli rabe at the end to warm it up, and to add a veggie to our dinner.
Thursday night dinner: Happy Halloween! What else do you eat on Halloween but PIZZA! Yep, we’re heading over to a friends for pizza and to trick or treat! Halloween is all about the candy, not the dinner. I’m going to bring over a kale salad or two though, as us moms don’t want to eat just pizza.
Friday night dinner: Buffalo burger with ambrosia sauce, roasted fingerling potatoes with sea salt and rosemary (recipe soon) and kale salad with Brussels sprouts (recipe also soon). I know my kiddos are going to be tired from Halloween, so I’m going to make up a nice healthy dinner for us. Eli loves these potatoes. I cut them thin so that they’re almost like steak fries, and then pop them in the oven in a pre-heated cast iron skillet, so they get all browned.