It has been a while since I posted on here. I thought things would be less busy with a child at school part of the day, but boy, was I wrong! As I still have another child at home, our routine is pretty much what it was before but with a few more activities added each day. Also, getting a 5 year old boy to eat breakfast in less than about 20-30 minutes is like wishing for it to rain gold coins–absolutely hopeless!
Big Man is doing so well with school though. He has adjusted like a real champ, can’t wait to go to school every day to see his friends and learn new things. Really makes a mother proud! He has also inspired Little Man, who is definitely the shy one (and the one about whom I was worried), to be excited about school. Little Man is constantly talking about what he’s going to do when he starts school now. Hooray for the whole family moving forward in a positive fashion!
With the heat, our new schedule and our recent vacation, I haven’t been trying many new recipes. Today, however, I experimented with making a banana cream pie smoothie and it turned out rather well! Nice to have something that feels somewhat decadent and to know that it’s actually good for me!
Banana Cream Pie Smoothie
- 3 oz soft silken tofu
- 1 medium banana, peeled and frozen
- 2 tbsp flaxseed meal
- almond milk to thin
- sweetener of choice, to taste
Blend all ingredients until smooth. Enjoy!
Today is Big Man’s first day of pre-K and he is feeling very nervous. He has just realized that when he goes to school, he’ll “be alone, without his family”. Hopefully in a day or two, he’ll have made some friends and will be skipping off in the mornings, but in the meantime, we’re trying to reassure him as much as possible that school will be fantastic.
In case he’s feeling too nervous to eat, I spent some time yesterday experimenting with smoothies. I came up something nutritious that he’ll drink no matter what because it’s practically dessert (and no one loves dessert more than Big Man!): a chocolate peanut butter cup smoothie.
Big Man’s PB Cup Smoothie (serves 2-3)
- 2 medium ripe bananas, peeled and frozen
- 1 1/2 tbsp peanut butter
- 1 tbsp cocoa
- 1/4 block House Foods silken tofu (about 3.5 ounces)
- large handful spinach
- almond milk to taste
Blend all ingredients, thinning with almond milk. Serve immediately.
When I was pregnant with my eldest son, I worked in a lab that was out in the middle of nowhere (or at least as close to the boonies as it gets in London). The only place to eat within walking distance was the small cafe in the Asda across the street. It was at that cafe that I first fell in love with the tuna and sweetcorn jacket potato.
During my pregnancy, I ate them about once a week. Now it has been almost six years and, to be honest, I haven’t even thought about that tasty treat–that is, until today!
While looking for lunch ideas, I happened across the Chickpea of the Sea Sandwich recipe at thekitchn.com. With a few modifications, I made a “tuna” salad that melded together the American version of my youth (the creamy, tangy mix of mayonnaise and mustard, mild sweetness from the pickle relish) and my British pregnancy craving (a bit of extra crunch from the sweetcorn, served atop a baked potato with a sprinkling of mild “cheese”).
I guess it's a bit easier to kick back knowing you're not going to be someone's dinner!
Charlie’s Chickpea Salad (serves 2 hungry people)
- 1 can chickpeas, drained and rinsed
- 1/4 cup vegan mayonnaise, such as Vegenaise
- 1 tbsp dijon mustard
- 1 tbsp sweet pickle relish
- 1 1/2 tbsp apple cider vinegar
- 1/2 sheet nori, crumbled
- 1 cup frozen corn kernels, thawed
Mash the chickpeas with a fork until chunky. Add all remaining ingredients and stir to combine.
Serve in a halved baked potato atop a bed of lettuce. Sprinkle lightly with Daiya shreds.
*Photo to come. I ate it all before thinking of taking a picture!*