After being cooked for and eating out the last two weeks, I found a renewed energy for cooking again, and came home with a long list of recipes I wanted to make this week.
I’m linking up with Jenn again at Peas and Crayons. Check out what everyone else is eating, too!
I’m also linking up with Brittany for Munchkin Meals. Despite some delicious meals while traveling, it’s always nice to be back to our own food again. Here’s what I ate yesterday- a few more sweets than usual, but it was a special day:
[Breakfast (post-spin class): Plain yogurt +homemade granola + banana; Snack: bites of L’s shredded pb and apple; Lunch: Summer grain salad over spinach; Snack: almonds, raisins and dark chocolate; Dinner: Zucchini crab cakes with avocado-wasabi dressing, Mini- spanokopita; Dessert: Toasted coconut brownie bites and Mini Zucchini-Apple Cakes (Because you get two desserts on your anniversary, right?)]
My favorite Summer Grain Salad (print recipe)
- 1 c. bulghur
- 2 c. boiling water
- 2 scallions, chopped
- 1 red or yellow pepper, chopped
- 1/2 cucumber, chopped
- 1 c. cherry tomatoes, halved
- 1/4- 1/2 c. fresh cilantro, chopped
- 1 can chickpeas, drained or 2 c. cooked
- (optional) salmon or chicken, diced
- 3-4 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
- 1/2 tsp mustard
- salt and ground pepper to taste
Cook bulghur in boiling water, or for chewier bulghur pour boiling water over the bulghur and let it sit in a bowl, covered for 30 minutes. Drain and cool bulghur, and add veggies, herbs, chickpeas and salmon. In a small bowl, mix lemon juice, oil and mustard. Add salt and pepper to taste. Pour over salad and stir to combine. Eat warm or cold.
I love the flexibility of this salad. You can replace the bulghur with quinoa or couscous, and can add other veggies you have on hand, kalamata olives, or feta cheese.
Depending on her mood, L will sometimes eat this with me. She likes the cherry tomatoes and chickpeas. Yesterday was a pickier eating day, so her lunch was a tortilla roll-up with peanut butter, shredded carrots and shredded apples.
The brownie bites were so good! I based them off Gabby’s recipe. I just stumbled across her blog this week, and she has some delicious gluten-free recipes! Here’s what I put in mine:
Toasted Coconut Brownie Bites (no-bake)
- 1/3 c. nut butter (I prefer almond)
- 1/4 c. ground flaxseed (such as this one)
- 2 Tbsp cocoa powder
- 1/2 scoop chocolate Life Shake protein (optional)
- 1/2 tsp cinnamon
- 1 Tbsp raw honey
Combine all ingredients and roll into balls. Toast coconut for five minutes on the stove, stirring constantly (I used unsweetened coconut). Roll brownie bites in toasted coconut and store in the refrigerator. Yum!
On a personal note, yesterday was our 8th anniversary! We celebrated with a few days in the Finger Lakes alone last week, and will go out again on Saturday when we have a babysitter. Last night, we were content to eat at home and have a relaxing evening. L is still catching up on sleep from the trip and crashed by 7pm, giving us extra down time.
A lot happens in eight years. Since getting married in 2004, we lived in Philadelphia, then upstate NY, and are now getting our southern experience in Houston. We’ve had a few job changes, said goodbye to four grandparents, battled 18 months of infertility, and now have a sweet 2-year-old who we can’t imagine life without.
I feel so blessed to have married such a hard-working, supportive, engaged, loving partner and father. We’ve found it is true that marriage takes work, but all that hard work to grow the relationship and practice selflessness is well worth it. I’m looking forward to what the next 8 years will bring!