Rob's garlicky kale, whole wheat chiocciole, homemade pasta sauce, and walnuts. Our schedules are such right now that often I'm gone with one or more of the kids at gymnastics, soccer, etc. when Rob gets home from work. He is happy to get dinner ready as long as I give him some idea of what to cook.
Rob and I went out Friday night with friends to celebrate our anniversary and Erin's birthday. My sister came over to watch the kids, but I wanted to make sure they ate. I whipped up some crazy sauce with almonds, pistachios, water, walnuts, tomato paste, red bell peppers, cayenne peppers, nutritional yeast, rolled oats, etc. and served it over whole wheat chiocciole with steamed peas. I also baked some sweet potato fries from the freezer and Hillary's Eat Well Adzuki Bean Burger on a whole wheat bun with mustard, Vegenaise, and avocado.
This weekend we were busy with soccer, a beautiful wedding, searching for a new dog, celebrating friends' birthdays, playing at the park, etc. so one quick breakfast was Rob's scrambled tofu. I added some leftover burrito fixings of rice and beans with a little Co-op Hot Sauce to make it a meal.
Today we had a friend over to play and we spent most of the morning and into the afternoon enjoying the sun outside (while the temps inside were in the low to mid 50's). The kids ate nuts and dried fruit at the park, but I had to think of something quick when they finally came in for lunch. Whole wheat gobetti with freshly cooked chickpeas, tahini sauce, za'atar, avocado, and pistachios.