In an effort to have my children (and myself) eat healthy I've devoted today to cooking. While the kids are playing outside, or occasionally meandering into the kitchen to help, I've got the backdoor open, the music playing and Pinterest recipes open. One of our practice members brought an amazing zucchini from his garden. Today is zucchini and cucumber day as I try to be creative with the abundance of both of these yummy summer foods.
 |
| This is about 5.5 cups |
First on my list is zucchini bread with yummy blueberries locally picked. I always try to reduce the sugar in my baking recipes by 1/4 and this one turned out perfect. It's not too sweet and both the boys loved it.
Second I made 2 cucumber salads for the week. One with feta, black beans, corn, red wine vinegar, lime and cilantro. The picture to the left.
The other with feta, Italian dressing, tomatoes and spices. I loosely followed the recipes via Pinterest board to the right
Finally Jon and I banded forces for our first ever refrigerator pickles. We ended up with 3 jars in fridge, but we have to wait 48 hours before we can taste test.
It was a very productive day with my remaining to-do's being chopping and prepping everything for dinners this week and a fiesta bake dinner with leftovers during the week.
However, right now, it's 3 o'clock and everyone is in dire need of quiet time. So I am signing off in hopes of my children getting along better after their naps.
