March Week 3


My Breakfast

Eggs with veggies, nuts and dried plums

Eggs and avocado, smoothie after workout

Mini bell peppers stuffed with eggs, smoothie after workout with strawberry, banana, almond coconut milk, spinach, protein powder

Eggs, smoothie after workout with mango, banana, almond coconut milk, spinach, protein powder (too sweet because bananas were too ripe)

Eggs, smoothie after workout with mixed frozen berries, banana, almond coconut milk, spinach, protein powder

Eggs first thing and a bowl of chicken chili a bit later in the morning

Eggs with a bowl of chickpea salad

Kids Breakfast

The kids have been hijacking breakfast this week and making their own.  I’m letting them have at it. I think it’s important for them to learn to cook and to make their own food choices, even if they aren’t always my first choice. I learned to cook mostly making easy and then more and more complicated desserts.

Muffins- Two of them made them by themselves, but didn’t put any sugar in and too much baking soda, so they didn’t eat more than a bite. I think they ended up eating toast.

Buttermilk pancakes-I helped them mix up the dry ingredients so they would have a success, and my husband Spencer took it from there.

Breakfast tacos with eggs and corn tortillas

Muffins from a mix they received as a gift, fruit

Applesauce Dumplings (My Mom made these for us when we were growing up, but I didn’t remember her making them for the kids.  They were super pleased when they found out we were having them for breakfast.) They drizzled the last of our cream over the top.

German Pancake with real maple syrup, clementines on the side


My Lunch

Baby spinach salad with roasted pork (leftover), cucumbers, red peppers, carrots, and mayo-mustard dressing

Butternut Bisque made from Sundays leftover squash, Rotisserie chicken with mayo-mustard, slice of cheese

Corned beef, baby red potatoes with butter and chives (leftover), cabbage sauteed in olive oil, mustard

Trout on a bed of arugula, julienne summer squash with dill, caper tarter sauce dressing (leftover)

Chicken Chili, corn chips, grated cheese (leftover)

Pan fried Trout cakes made with red pepper, onion, lemon, and rosemary, caper tartar sauce on the top, served on a bed of baby spinach dressed with balsamic vinaigrette (I usually use canned salmon to make these, but I thought it would be a good way to use up the rest of the trout and it was 🙂 )

Kids Lunch

School Lunch for the older three- I happened to stop in to see one of my daughters at lunch time and was pleasantly surprised to see her choices and the quality of the food on her lunch tray. I was happy to see all my hard work at home is (at least sometimes) paying off when she makes her own choices away from home. Feeding them delicious whole food matters.

Rotisserie chicken sandwich with mayo-mustard and a slice of cheese.

Grilled Cheese, strawberries, rotisserie chicken

Fish tacos with leftover trout and caper tartar sauce

Grilled Cheese

Pot stickers, boiled eggs, sweet potato fries (I hadn’t been grocery shopping yet, and this is what sounded good to them when we searched around for possibilities.)

Chicken Chili, nachos with Tillamook Colby Jack cheese and corn tortilla chips

Snacks and Lunch addidtions

raw almonds and walnuts, dried plums

Fresh fruit-clementines, mango, nectarines, bananas, etc.

Vegetables-cucumbers,  orange, red and yellow peppers (large and small)


Roasted pork, baked butternut squash, mashed potatoes, mayo- mustard dressing on a spinach salad with avocado, carrots, cucumber and red peppers on a veggie tray, grapes  —caramel and chocolate shortbread cookies for dessert

Pork Noodles/Pork and Kale soup, boiled eggs, fresh strawberries

St. Patrick’s Day-corned beef dinner- Pressure Cooker corned beef (cut roast in 1/2 to fit, 1/12 C water, 4 cloves garlic, rub in 2 tsp pickling spice, PC 1 hour), Sliced cabbage sauteed in olive oil and served with corned beef drippings, boiled red potatoes, Irish Dairy bread adapted from KAF recipe, served with butter and homemade peach jam

Grilled Trout with Rosemary and Lemon on a bed of arugula, caper tartar sauce, cucumber salad, julienne summer squash with dill, quinoa cooked in beef broth

Chicken Chili-Big Batch (dinner for neighbors with a new baby), corn chips , grated Tillamook Colby Jack cheese, clementines

Coconut curry (from Costco) with rotisserie chicken, cauliflower rice, brown rice, edamame

Chickpea salad served on a bed of arugula with ginger kombucha–The salad was inspired by a recipe from Vegetarian Cooking For Everyone and was made with 4 C chickpeas, sliced kalamata olives, fresh parlsey, boiled egg, roasted red peppers, and feta–dressing: chopped capers, garlic, lemon juice, olive oil, fresh salt and pepper