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Saturday was basically entirely on the go. We drove to Roseville for a brunch play date with some friends and I brought a veggie and potato egg dish, which was basically tortilla española in a pyrex dish. I made it the night before and Kyle was eagerly anticipating the moment we could dig in the next day… Lucky for him, there were enough leftovers that he got it again the next day. Although he did have to share with his youngest 😛 Fork cheers! On Sunday I took some time to meal prep. P was… Read more >

There are so many greens in my life right now! I don’t know why it didn’t occur to me sooner, but now the kids are helping eat up the CSA goodies in their lunches. I give them plenty of veggies throughout the day, but I had gotten in the routine of the usual carrot, broccoli, green bean routine… So instead of that, I made them an Asian stir fry with two heads of bok choy that I was eager to use, as well as edamame (which they love) and then served it over brown rice…. Read more >

I decided to add a little something sweet to our morning oats, just for kicks. I got coconut sugar from the bulk bins recently and it’s been a nice addition to my coffee. There’s a caramel like flavor that is so uniquely delicious. Anyway, it was great in the oats too. I made them with coconut milk, mashed banana and currants too. Ever since my kimchi and avo burger at Cornerstone I’ve been craving kimchi big time. So for lunch I made a kimchi aioli by mixing kimchi in the blender and then adding some… Read more >

Check out that before and after shot of mini muffins I made for the stroller strides kiddos on Friday! I added beets to make them a fun pink color for no real reason other than I had some on hand and figured why not? The parents were thrilled that they were made with no added sweeteners besides the fruit in the muffin. They had a banana, some home made nectarine chia jam, beets, water, sunflower oil, oats, and baking soda. That’s it! And I just blended them in the bullet and poured them into a… Read more >