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.
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| Ready to be mixed |
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| 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).
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| Lentils & Red Onions simmering in Vegetable Broth |
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| Curried Lentils |
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| 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
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| 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.
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| Sauteed vegetables in olive oil |
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| Drizzled with vinaigrette |
