Oh Monday, back so soon? It was a pretty good weekend here, nothing too crazy. Kevin and I cancelled our plans for a night in on Friday; take-out pizza and good beer was just right for the rainy evening. (1st pic E was a little over 1 month, 2nd pic was just under 9 months, taken last night)
On Saturday, I completed 6 miles on the treadmill (a record, I think). Later we joined friends for dinner. Well, that was the idea, but Ethan had other plans. We actually had to leave the dinner party before dinner was served, which was a bummer. At least we got out for a little bit, right?
But enough about that, I wanted to share a bit about the meal prepping I did yesterday.
I whipped up a lunch bowl for myself and for Ethan. He really prefers store-bought food, but I make homemade stuff anyway. He gets both, often a blend of the two. This time I went for summer produce.
This batch was quinoa cooked in low-sodium chicken broth mixed with chicken breast, 2 zucchini, 1 summer squash, 2 carrots, and a couple handfuls of kale cooked in a bit of olive oil. I wanted to add fresh basil, but there was none to be found at the grocery store. I tossed in 1 tsp dried basil and 1.5 tsp dried oregano instead.
I put most of it in a storage container for me, but I pureed a bit of it in the food processor for Ethan. I added some extra water and low-sodium chicken broth to help thin it out before freezing it in the ice cube tray.
He wasn’t crazy about it, but when I mixed it with Gerber sweet potatoes (one of his favs), he gobbled it up. I’m trying to get him used to flavors he’s likely to eat when he starts eating more of our meals. We’ll see how that goes…
- What were you up to this weekend?