Fffff-ourrrrr

by Sheri on January 4, 2011

Yup J is 4 years old today!  I started by making us a yummy breakfast to start our day of right!

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Egg and cheese sammies on whole wheat english muffins with crispy apple slices.

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I had a cup of Chocolate Glazed Donut flavoured coffee with my breakfast.  All I can say is Yummo!

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J had milk!

We had an appointment in the morning so I took along a snack of a cut up pear and a handful of raw almonds.

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Lunch today was kind of random.

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I dug around in the fridge and pulled out leftover shrimp pizza and asparagus.

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I pan fried the asparagus in a little olive oil, salt and lemon pepper.  Still tender crisp and delicious!

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Lunch was yummy but the cupcake I had for dessert was even better!

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I could not help myself…J and I both had one.  They were oh so good and moist and the chocolate buttercream is to die for!  Besides we are still celebrating J’s Birthday today! Winking smile

My afternoon snack was vanilla yogurt, frozen berries with granola and a sprinkle of pomegranate seeds on top.

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I layered it all in a little bowl.  I LOVE this snack and pretty much have it every afternoon.

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Every time I go to the grocery store I buy another pomegranate I am obsessed!

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I also had a lovely cup of green tea.

Supper this evening was a big pot of warmth!  I made one of my favourite soups.  I have been making this soup for a while now.  The recipe originally comes from one of my Clean Eating Magazines but I have altered it a bit over time and made it my own.

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Fennel Minestrone with Quinoa

  • 2 tbsp olive oil
  • 2 medium carrots diced about 1 cup
  • 1 cup fennel, diced
  • 1 cup red or white onion diced
  • 2 large cloves of garlic, finely chopped
  • 2 bay leaves
  • 2 tsp of oregano
  • 1 tsp of Mrs. Dash Original or Sun-dried Tomato & Herb seasoning blend
  • 1 1/2 cups cooked white kidney beans, drained and rinsed
  • 1 28 oz can of diced tomatoes (I use the no salt added) undrained
  • 1/3 cup uncooked quinoa
  • Sea salt and fresh ground pepper to taste
  • 1 to 2 cups fresh spinach chopped
  • 1 tbsp dried basil or 3 tbsp of fresh basil thinly sliced

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Instructions:

In a large heavy–bottomed pot or Dutch oven, heat oil over medium heat.  Add carrots, fennel, onion, garlic, bay leaves, and seasonings.

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Cook, stirring often, until the vegetables are tender, about 5 – 7 minutes.

Then add 6 cups of water, beans, canned tomatoes and quinoa.

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Increase heat to high and bring to a boil.  Reduce heat to low and simmer for about 20 minutes or until quinoa is tender.  Remove the bay leaves and season with salt and pepper.  Stir in your spinach and basil just before serving.

This evening I had my soup along with some low and slow baked sweet potatoes.

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Mmmm…so good! 

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Nice bowl of warm veggie goodness!

I also had a small piece of warm garlic toast.

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While I was preparing supper tonight Daddy had J opened a few Birthday presents from Grandma, Grandpa and Auntie Jodi!

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LOTS of Foam blocks from Grandma and Grandpa…thanks by the way!   But at least when J throws them they don’t dent anything!  Thank goodness! :LOL:

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A very cute storage trolley with more blocks and some bath toys from Auntie Jodi…Thank you!

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J was very excited for his new toys!

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He of course played with it all right away and the best part is all the blocks fit in the little storage trolley…score!  He loves taking them out and putting them back in the container!  Hmmmm…maybe he will build something with them too!

Well I am pooped time to call it a night!

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{ 3 comments… read them below or add one }

Colleen January 5, 2011 at 3:24 pm

Looks like you had a fun day! Pomegrante looks so good but tried a bit and doesn’t agree with me. Somewhere in the same category as popcorn.

Jodi January 6, 2011 at 1:00 am

So glad he liked his gift! He seems very excited in the pic! I’ll have to try your soup, I tried quinoa for the first time a couple nights ago, didn’t like it all! So I need some recipes to use it in that will be good, never thought of soup, sounds pretty good!

Sheri January 6, 2011 at 8:04 am

Even Devin enjoys this soup. It makes lots so I always freeze my leftovers.

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