Monday, April 16, 2012

Quick Sunday Cooking

This week will be comprised of me running around like a chicken with my head cut off trying to plan and cook for MJ's 1st birthday party. In a way it is a completely meaningless event that he will never remember, but in another way it is a celebration of "making it" through the first year.

Whatever. Anyway, I had zero desire to cook today, it was too hot to be in the kitchen and I'll be cooking/prepping for the rest of the week for the party. Today's menu took me less than 45 minutes to complete in the kitchen and all the produce cost me less than $10---fast and inexpensive.

Breakfast: Broccoli, Peach, Banana Smoothie with Ground Flaxseed

1 banana
1 c frozen broccoli
1 c frozen peaches
1/2 c rice milk
1 tsp. ground flaxseed

Although this smoothie mix works perfectly without the flaxseed, when I totaled up MJ's nutritional needs last week one thing that I needed to improve on was his Omega-3 intake. Flaxseed is a great source of omega-3 and I didn't have to substantially change my meal planning to add it in.
Ready to be mixed

Add in the ground flaxseed and stir.

Lunch: Curried Lentils with Millet

2 1/2 c lentils (rinsed)
3 c vegetable broth
1/2 red onion  (chopped)

Add all ingredients to the pot & simmer for 35 minutes (or until lentils are soft but not falling apart).

Lentils & Red Onions simmering in Vegetable Broth

Curried Lentils

Curried Lentils paired with Millet

Dinner: Lemon Dijon Asparagus, Button Mushrooms & Leek

First, last week I made a Lemon Homey Dijon Vinaigrette for my salad and it was my first successful attempt at a vinaigrette! Not to toot my own horn, but *toot, toot* it was awesome.  When I saw these lovely asparagus at the market I knew I was going to cook them with lemon. Since honey is a DEFINITE no, no for babies I replaced honey with agave nectar for this recipe, but it really was much better with honey.

1/8 c freshly squeezed lemon
1/4 c olive oil
1 tbsp dijon mustard
1 tbsp honey (agave nectar)
pinch of salt
pinch of black pepper

Stored in an old jam jar.

I sauteed the leeks & mushrooms first and then added the asparagus and kept them in until the asparagus was lightly cooked and still crunchy.

Sauteed vegetables in olive oil

Drizzled with vinaigrette

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