Tuesday, May 20, 2008
Sure, I've verged on monomaniacal in my insistence on the kids having vegetables at pretty much every lunch and dinner, and broccoli has been standard fare in my kitchen. But this took it to a totally different level -- I'm impressed. K has tended to consistently choose broccoli on the side when we go out for a meal. No whining, just a happy child digging into the florets. D doesn't complain, but the enthusiasm K brings to the broccoli is astonishing.
As they went in for story time, I hear K tell us, "And now, tell me a story of someone who ate vegetables and did exercise." Given that the D, K and I sat down and ate a bag of spinach ( tossed with chopped mandarin slices, sesame tofu and Caesar dressing) for lunch today, I feel I can safely say these are not veggie-phobic kids!
Tuesday, May 13, 2008
Wednesday, May 7, 2008
1. Home made cake (yes!!)
2. A large pasta dish with white sauce and signature vegetables added!
3. Baked Mac and Cheese (will need to get the recipe from friend Sanjana, who was featured in my Superbowl blog post)
4. Meatballs or Indian-style cutlets
5. Veggie platter (with blue cheese dipping sauce)
6. Fruit platter (with chocolate dipping sauce)
7. Rotis (confession -- these will probably come pre-cooked out of a packet!)
8. Chicken curry
9. Garbanzos (Channa curry) or paneer curry
10. Maybe S's Malabar Shrimp
...and I guess we'll need to play it safe and order in some pizzas as well.
What do you think? Over the top? I got a couple of suggestions for tofu-related dishes, but I'm not convinced
Tuesday, May 6, 2008
Meanwhile, saw a clip this morning on the today show (look for the "how to help your body image" video) that talked about how hanging on to your old skinny jeans can be bad for your body image (sets up unrealistic expectations, negative internal dialogues, etc.) I've been pretty good about throwing the really old ones out (like the one I went spent most of my undergrad years in), but it was fun being able to get back into my pre-baby jeans the other day. Hurray for swimming and elliptical trainers!
Saturday, May 3, 2008
Friday, May 2, 2008
One 18 oz. bag tortelloni (I used the ricotta and spinach tortelloni)
Three tablespoons olive oil
One clove garlic diced
One cup chopped eggplants
One medium tomato diced
Two tablespoons chopped basil leaves
Half a teaspoon salt
Quarter cup grated cheese
Quarter onion diced
Quarter cup water
- Cook tortelloni, which usually takes around 10 to 12 minutes. Drain
- Heat the olive oil and fry the garlic which starts up a lovely aroma around the house
- Saute the eggplant in the flavored olive oil, taking care to stir often. Let the eggplant start to turn transclucent
- Add the tomatoes and basil, water and salt
- Let the mix simmer so that the some of the eggplant gets squishy
- Take the mix off the heat, and add to the cooked tortelloni, and sprinkle in the onion for a spicy kick (for the grown-ups -- the kids got it onion-free)
- Top it all off with the cheese or basil