lets eat

Three things before I begin this post.

#1. This is not a food blog and will never be a food blog.

#2. I am not a food photographer and will never be a food photographer.

#3. I love food, I love cooking and I love taking photos. So, there may be cooking food, eating food and pictures of food on this blog. Because this blog is about our life, what we do with our days and things that bring us joy, and food always brings me joy.

I love to cook. I love trying new recipes, meal planning and grocery shopping. I used to be very good about it, and would always have something planned and ready to be made for dinner. But ever since the little one came into the picture, weekly meal planning went out the window, as well as time and energy. We have ordered more take out this year than in our whole marriage, and we have made Popcorn an official entree. But now that she is getting older she is also becoming more independent, she can play on her own, so I can cook. And I am really trying to do that more.

One of the things I love is cooking for her. I have made all of her food since the day she started eating, and it has been so fun. I try to set aside one day a week to spend in the kitchen, cooking and preparing different foods that will last her through the week. I like to have a variety of different flavors and textures to give her. Because we all know how toddlers love to be picky. One day she will love lentils with feta and spinach, and the next day she will push the bowl away without even trying it, and would only eat things with peanut butter on it. If she could have peanut butter toast every day for every meal for the rest of her toddler years,  that would be ok with her. But I will still continue to put those veggies in her tummy, even if they are covered in peanut butter (just kidding..kind of).  I love cooking healthy for all of us and try to pack in as much nutrients as I can in her food. I find the simplest of foods the most comforting, roasted vegetables with quinoa or pasta are always a staple here. I haven’t been cooking much meat at home over the last couple of years, not for any reason other than I just decided not too. I don’t have anything against meat or people who eat meat, in fact I still eat it when we go out, I just don’t cook it at home.  And honestly we don’t miss it at all, or at least I don’t (I’m sure my husband would say differently).  But I could never give up salami, and you will always find some in my fridge. Along with lots of cheese and bread, because I could never, ever live without those.

Yesterday I spent the day in the kitchen cooking for M. Here are some photos.

(I could never be a food photographer because I am a VERY messy cook, there is always something on my hands or spilled on the counter, and 15 different pots on the stove. I got lucky here, but I think I washed a thousand dishes that day)


Some ingredients for, Broccoli and asparagus Frittata with quinoa. And Indian spiced red lentil stew with asparagus and sweet potatoes.
with the left over quinoa I made Quinoa energy bites. Very easy and very good.




Kale chips with parmesan and nutritional yeast. SO good.
she LOVED them
no really, she ate them all. And that is ok with me.

I didn’t take pictures of the finished frittata or the lentil stew, simply because they aren’t that pretty to take pictures of. But they are delicious. M loves frittata and it is a very easy way to pack loads of veggies in it.

The Quinoa energy bites were a big hit as well as the Kale chips, and both were SO easy to make. Here are the recipes for those, if you ever fancy making them.

Quinoa Energy Bites Recipe:

1 cup cooked quinoa

1/4 cup of each, peanut (or almond) butter, honey, ground flax seeds, roasted chopped cashews.

2 Tbsp chia seeds

1/4 tsp cinnamon

pinch of salt

mix ingredients together, (mix the honey and peanut butter together before adding to the rest) Form balls, roll in toasted sesame seeds. Freeze 20 min and eat. will last in fridge 3-5 days.

Everything Kale Chips

4 cups Kale leaves, no stems

Cooking spray

1/2 teaspoon of each, garlic powder, onion powder, salt, pepper

1-2 Tbsp nutritional yeast

1/4 cup grated parmesan cheese

Mix seasonings and cheese together, spray kale with cooking spray on cookie sheet. Sprinkle cheese mixture on kale, coating well. Cook in preheated 325 oven for 15-20 min.



lets eat

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