
I didn’t make the chocolate peanut butter cupcakes I had hoped to make last week, but I am eyeing them for this week’s baking, in addition to chocolate chip cookies (always the kiddos favorite).
This week is starting off with a trip to the YMCA for yoga and some time at child watch. There is a lot going on over the next few weeks around here, so I’m trying to get us into a new routine with meal planning and getting more exercise for all of us.
For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.
I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.
You may notice a lot of plant-based meals- We are not vegetarian (well, the big kid is, but the rest of us aren’t), but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.
I only post our dinner plans for the week, because our other meals are usually the same each day:
Breakfast: Coffee with 1/2 and 1/2 for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix). I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.
Lunches are leftovers, salads, or soups for me and Bitty. The big kid takes his lunch to school, but once in a while, I can convince him to buy his lunch.
For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked. Last week I did a lot of veggie prep and I’ve got a bunch of bags of veggies in the freezer for meals this week.
- Monday: breakfast for dinner: Everything bagels with various toppings (options will include scrambled eggs with cheese, avocado slices, bacon crumbles, sliced sharp cheddar, cream cheese), and smoothies.
- Tuesday: Leftover Kale and Butternut Squash Risotto from Dinnerly (It made a HUGE amount). This time I’ll be adding bacon crumbles and serving it with fresh rolls.
- Wednesday: Chicken fajitas with onions and peppers, rice, and refried beans (quesadillas as the main dish for my vegetarian kiddo)
- Thursday: Veggie Soup with grilled cheese sandwiches
- Friday: Date Night (Dinner out- Woo)
- Saturday: Pizza time (also salad will be served)
- Sunday: Leftovers, as per usual
I had someone ask me how we always have enough of anything for leftovers. I always cook enough of the main dish for 6-8 servings, that way we have leftovers for lunches later in the week or leftover night. And really when you make stuff like soup, it’s hard to make a batch of soup that only feeds 4 people.
Talk Back: What are you planning to cook this week?

If you haven’t heard of Truly Grass Fed, here is some info about what they are and their philosophy, “The Truly Grass Fed way of dairy farming has been passed down through the generations and has continued to evolve and innovate with the times. Our belief in sustainability and in preserving the beautiful land of Ireland is ingrained in our values and informs our way of life. We love what we do and we’re passionate about maintaining our unique way of farming. We truly believe that ensuring our cows live outside for most of the year, providing them with 95% grass to eat and treating them with care and respect makes for superior-tasting cheese and butter. We are proud of the products we produce, and we are excited to share the abundance of our labors with those looking to discover a little piece of Ireland in an exceptional hunk of cheese or generous spread of creamy butter.” You can learn more
The cheese was soo good! Rich, creamy and sharper than most cheddars. The moms gobbled down the samples (seriously, it’s so good). In San Diego, you can find Truly Grass Fed at Vons stores- It’s in the deli with the fancy cheese!
We snacked and painted, and the kids ran off to play at the playground before it got too hot.




For those of us in Eastern San Diego County, Cajon Valley School District sponsors free lunches!
San Diego Unified School District has partnered with some awesome sponsors to host the
At The Moms Meet Wow Summit last month, I was introduced to Malaysian Palm Oil. As someone who cooks daily, I’m always looking for new, healthy ingredients to incorporate into the family diet.
I wanted to showcase the oils natural buttery taste and feel, so I whipped up some popcorn on the stove top, the old-fashioned way.
All you need is:



I also like that you can bring your own snacks into Legoland too. I pack our backpack full of snacks and treats, and our reusable
KIDS EAT FREE AFTER 5 PM THROUGH 8/18/2018 * Fun Town’s Urban Kitchen, Wok ‘N’ Bowl Ramen, Garden Deli & Café, Pizza Pasta Buffet and Smokehouse BBQ only. Offer is available for a limited time, see locations for availability and details. Kids receive one FREE Kids’ Meal with the purchase of one full-price adult entrée. Offer is available after 5pm at Fun Town’s Urban Kitchen, Wok ‘N’ Bowl Ramen, Garden Deli & Café, Pizza Pasta Buffet and Smokehouse BBQ at LEGOLAND® California. Adult entrée purchase equals one FREE Kids’ Meal. Cannot be combined with any other discount or offer. Restrictions apply. The right of final interpretation resides with LEGOLAND California Resort. Prices, times and schedules subject to change without notice.

It seems like the second we pull out of the garage, two little voices announce in chorus, “I’m Hungry!!!” It’s not like they go without meals, like some sort of Dickens era soot faced moppet… But there is something about leaving the house that makes kids hungry. Especially when you are out and about during the summer.
When we are going to be gone all day, I also pack a small soft sized cooler bag with blue ice and cold treats like frozen tubes of yogurt, berries, cheese, and cold cuts. I like using re-usable plastic containers, instead of zip top bags. They are usually better for keeping food cold and for squishable items like berries in good condition. These are all the same things that we eat for lunch during the school year, so our food budget in the summer does not increase.