Believe it or not, I have been subsisting on more than just Rice Krispies treats.
There have been numerous random combinations thrown atop bowls of rice. Chris and I love keeping cooked brown rice in the fridge (I usually steam 3 cups at a time) and then add toppings for a quick lunch or dinner. I’m the veggie girl, and his bowl usually contains rice and some kind of meat + cheese combo. The kids are rice eaters too and usually just share bites of ours, and by ours, I mean bites of CD’s. Without fail, they always gravitate towards their Dad’s bowls. I’m pretty sure it’s the bacon.
Brown rice with pinto beans, roasted red pepper, sweet potato, and avocado.
The above was a clean out the fridge/scrape the highchair tray kind of bowl: Brown rice with mixed greens + The Pioneer Woman’s Greek salad dressing, lima beans (which the kids refuse to eat, but I keep offering b/c I love lima beans and get all the leftovers), salsa, and avocado.
A beautiful and colorful bowl inspired by Ana: Brown rice with roasted red pepper, sweet potato, chopped avocado, and feta.
The following was served in a bowl, but I actually ate it on a plate. A rare occurrence these days – bowls are just so much easier.
Brown rice pasta with brown butter sage sauce + sauteed green beans topped with goat cheese.
Pasta is always a big hit around here. Are there any children out there who don’t like pasta?!? And to all the adults who claim to not like it…I think you’re lying.
The brown butter sage sauce was such a hit on the pasta, that I thought it might make a good pizza sauce…it did. I prepared two Namaste pizza crusts (love!) and topped one with tomato sauce, walnut pesto, and mozzarella, and I brushed the 2nd crust with the brown butter sage sauce, threw on some sauteed beef and Parm and baked both crusts for an additional 10 minutes.
We ate the pizza alongside a version of this green bean and almond salad. Kind of weird, I know, but hasn’t that always been a theme here at HEAB?
HEAB’s Cider Vinegar Veggie & Almond Salad
- 2 lbs frozen veggies
- 1 cup almonds (I used both toasted slivered and whole but raw almonds would be delicious too)
- 1/4 cup olive oil
- 1/8 cup apple cider vinegar
- 1 1/2 TBSP maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- freshly gound pepper to taste
- Boil veggies in a pot of salted water for 3 to 4 minutes and set aside.
- In a large mixing bowl, whisk together the olive oil, vinegar, maple syrup, mustard, salt and pepper.
- Add the veggies and stir to coat.
- Top with almonds.
- Watch your kids devour pizza and throw the majority of their veggies at the dogs.
And last but not least, I’ve been eating A LOT of muffins…
Last week, I hosted our playgroup, and we threw a surprise baby shower breakfast for one of the expecting moms. One of my friends brought these raspberry topped lemon muffins. Oh my word. So good, and now I’m thinking raspberry topped lemon plantain bread!
Note to self: Buy plantains…and more Rice Krispies.