Tag Archives: meal planning

Today: Fresh from the farmers market.

First things first: Thank you so much for all the love and kind words about our happy news!

We had great luck at this week’s farmers market at Crescent Ridge.  The farm animals were out and about, the weather was perfect, and we scored some really beautiful produce. 

farmers market haul

  • Eggs for Nick (and eggshells for me to grow little plants in)
  • Raspberries, blueberries and and a basket of “pretty uglies” tomatoes from Ward’s Berry Farm
  • Peaches and peppers from Silvia Farms

Needless to say, we also got ice cream.  With sprinkles.  

We’ve already done some serious damage on the berries, but the rest will go into breakfast parfaits and a blueberry + thyme lemonade I’ve been dreaming about (probably the most pregnant thing I’ve said today).  I’m also planning on a tomato tart and 900 Caprese salads.  As for the peppers, they are almost too pretty to eat.  Almost.  

Anywaaaay…. I hope your week is off to a lovely, delicious start.  To quote my animal-obsessed child, “Bye, goats. I love you.”

Also On Tap for Today:

What is on your menu this week?

 

Today: Snacks for lunch.

My favorite meals are snacks.  A little of this, a little of that.  While I’ll (almost) never say no to chocolate, I tend to prefer salty over sweet.  

Check out Clark’s sweet new handbag.

 

I was finishing up my grocery shopping a few months ago when I spotted Pearls Olives to Go on the shelf.  I love green olives, and thought these little cups would be the perfect salty addition to workday lunches.  The mess-free, single-serve cups are easy to open and don’t contain any liquid, making them perfect for snacking on the go.  

Just a couple days later, my friends at Sweat Pink/Fit Approach reached out to see if I would be interested in reviewing the product.  I had already whipped through the first package I bought, so saying ‘yes’ was a no-brainer.  Pearls Olives to Go are gluten-free, dairy-free, sugar-free, cholesterol-free, vegan and contain no trans-fats or GMOs.  Most importantly (kind of): they’re really, really good.

Snacks for Lunch

I’ve been pairing a cup of Olives to Go with some of my other favorite lunchtime snacks to round out the meal.  A few standbys:

  • Almonds, plain or flavored (Current obsession: Blue Diamond Honey Dijon)
  • Berries
  • KIND bars
  • Roasted chickpeas
  • Simple Caprese salad
  • Cheese (duh)
  • Hummus
  • Cut vegetables: peppers, carrots, cucumbers and snap peas
  • Baked or roasted sweet potatoes

For those of you in Boston, you’ll find a coupon for Pearls Olives to Go in the Globe, Herald and other area newspapers on Sunday, May 3rd.  Pearls Olives to Go can be purchased locally at Shaws and Demoulas/Market Basket, and at many nationwide retailers including Target.

As a Sweat Pink Ambassador, I received product and compensation for this post.  Thoughts, opinions and snackiness are all my own.  As always, I am grateful for the opportunity to partner with brands I love.  And I appreciate your continued support.  For real.

Also On Tap for Today:

Do you pack your lunch or eat out?  What are your lunchtime standbys?

Today: Dill, lemon and garlic kale chips and snack prep.

A few years back, when eating small meals throughout the day came into vogue, I was like… Duh.  Been doing that for ages.  (I think that was the only time in my life I’ve been ahead of the curve and/or a tiny bit hipsterish.)  For better or for worse, I’d much rather graze than eat an entire meal of food.  Except at dinner time.  It’s nice (and, I think, important) to make time to sit down as a little family.

Meal planning and prep, for me, is really more snack planning and prep.  I whipped up a few especially good snacks this week, including the dill, lemon and garlic kale chips below.  One look at our fridge will tell you that kale is in season in New England.  And that I can’t resist a farm stand deal.

dill lemon and garlic kale chips recipe

Dill, lemon and garlic kale chips

Ingredients

  • 1 bunch of kale, trimmed
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 heaping teaspoons fresh dill
  • zest of 1 lemon

Directions

  1. Preheat oven to 375.
  2. Line a rimmed baking sheet with parchment paper or a silicon mat.
  3. Wash your kale and blot it dry with a paper towel.  Remove stems and cut or tear leaves into small pieces.
  4. In a large bowl, combine kale, olive oil, garlic, dill and lemon zest.
  5. I hate when people say massage the kale, but um… massage the kale, and make sure it is evenly coated in oil and that your other ingredients are well distributed.
  6. Artfully (just kidding…) arrange kale on your baking sheet and bake for approximately 15 minutes (or until crispy, but not… burnt).  Let your kale chips cool before eating.

I love the combination of lemon and fresh herbs (and who can say no to garlic?), and while I will always have a thing for actual chips, these kale chips are a great way to green up my afternoon snacking.

snack prep

While the kale chips were baking, I chopped up some vegetables for salads and baby food purees and scrolled through the new fall edition of the Tone It Up Nutrition Plan for some snack prep inspiration.  I purchased the plan a few years ago, and love when new updates are released to members.  There are so many vegan recipes that I am looking forward to making from the fall edition. I started with their spicy roasted chickpeas, frozen yogurt blueberries and Heart Beet juice (pictured above). Each recipe only took a few minutes to prepare, as I (miraculously) had all the ingredients on hand.

One shortcut (I’m all about the shortcuts, ’bout the shortcuts, no longcuts) I’m willing to pay a bit extra for these days are packaged, cooked organic beets.  Same goes for butternut squash (for safety reasons alone, it’s worth the price — you do not want to be see me wrestle a squash while wielding a sharp knife) and other tough produce that Grace seems to love.  I’m finding that so many of the snacks and meals I’m planning for the week can be seasoned and then pureed or mashed for her to enjoy, too.

Speaking of that lovely baby, we have had a rough couple of weeks sleep-wise.  I suppose we needed to make progress in order to regress (some good ol’ parent spin zone talk for you), but we’ve been firmly in the grips of a sleep regression lately.  As much as I want to reach for the Diet Coke (like, a hundred of them) in times like these, I know that more caffeine is probably not the answer.

I’m making good on my October goals by getting out of my own way, and ensuring I have better choices on hand: lots of iced green tea (I brew a pitcher and divide it up once it has cooled), fresh juice, and plenty of water to pair with all those meals snacks.

Also On Tap for Today:

Are you a snacker or a full meal type of person?