Slacker

Yeah, I know it's been a while. Here are a few good eats:

Brown rice made in the oven. Soooo amazing!

Quesadilla, green grapes, mini turkey pepperonis 

Eggplant sticks, cubed grilled salmon, green grapes, peas and corn,  Kinnikinnick chocolate animal crackers

Gluten free flour tortillas

Plantain patties, beans, rice, roasted green beans, brownie bites, green grapes

Annie's Rice Macaroni and cheese, apple cut-outs, baby carrots with ranch, peas 

Homemade corn tortillas

Cream cheese-cucumber sandwich hearts, Envirokids cereal, carrot ribbons, white nectarine

Gluten free Miracle Bread

Baked Brown Rice
I used this recipe by Alton Brown. Seriously amazing, and I don't even like brown rice!

Eggplant Sticks
I sort of just "wing" these. But this is basically the recipe:

1 medium eggplant
2 eggs, whisked
1 cup breadcrumbs
1/4 cup parmesan cheese
1 tsp. Italian seasoning

Preheat oven to 400 F.

Spray cookie sheet with cooking spray.

Cut eggplant into matchsticks. Try to make them all approximately the same size so they cook evenly. You can peel it if you want to; I don't.

Put whisked eggs and set aside.

In another shallow bowl mix breadcrumbs, parmesan cheese, and italian seasoning.

Dip a few eggplant sticks in the egg, then roll them in breadcrumb mixture. Arrange in cookie sheet in a single layer. Spray the tops with cooking oil. Bake for 15 minutes and flip over. Bake another 15 minutes until browned.

*Both my kids LOVE these. We usually eat them with marinara sauce, but recently Levi has requested ranch with them. No matter what you eat them with, these are awesome.

I'm back!

I've sort of been neglecting this blog, but we've been busy with family. This past week we've been going to walk/ride bikes every morning at 6:30 for a couple of hours. The weather is absolutely beautiful! The kids are up anyway, so we might as well go. Well, David doesn't go because he goes in to work at 7:30...but my parents are on vacation so we've been going together along with my Aunt Debbie (my dad's youngest sister), Uncle Sem (dad's younger brother), and my grandma (dad's mom). Fun times.

Here's Levi in the bike trailer. His snacks are some blueberries and Honey Nut Chex.

Here's what he had for lunch....I think on Friday? Can't even remember. But he ate this at some point last week: Red apricots, Ian's Chicken Nuggets with ketchup, zucchini with corn, rice with saffron

Last week I also made gluten free bread. This is the recipe I always use.

In other news, Sophie can now sport a tiny ponytail :)

Zucchini with Corn

3 Roma tomatoes, grated on a cheese grater

1 medium onion, diced

1 garlic clove, minced

4 zucchinis, cut into chunks

2 cups of frozen corn kernels

1 jalapeno, washed

Salt and pepper to taste

In a large skillet, heat some olive oil and cook onion until translucent. Add garlic, tomatoes, zucchini, and jalapeno*.  Continue cooking until zucchini is almost tender. Add corn, salt and pepper. Cover and cook until zucchini and corn are cooked completely. 

* Add the jalapeno WHOLE. It just gives flavor without making it spicy. If you do like it spicy (like we do!) dice another jalapeno and cook it with the onion.