Our fave peanut butter banana smoothies with the addition of kale. Also, lots of fresh organic blueberries from Trader Joe’s. My goodness were these blueberries expensive, but so worth it. Most of the blueberries I’ve bought this year have been soft, mushy and flavorless. The ones from Trader Joe’s were huge, firm and tart. Delicious!
The kids wanted sunflower seed butter and fig jelly sandwiches again, but I was craving veggies. I whipped up a batch of Roasted Red Pepper Hummus, slathered that on both pieces of toasted Ezekiel Sprouted Grain Sesame bread and loaded it up with eggplant, zucchini, shaved carrot, cucumber and tomato. Delish!
Roasted Red Pepper Hummus
- 1 15.5 oz can Chickpeas
- 1 garlic glove
- 2 tbsp tahini
- 1/2 tsp ground cumin
- 2 tbsp lemon juice
- 1/3 tsp sea salt
- 1 roasted red pepper (I used jarred as opposed to roasting my own)
- 3 tbsp extra virgin olive oil
With food processor running, drop in garlic clove and process until minced. Turn off processor, scrape down sides and add chickpeas, tahini, cumin, lemon juice, salt and roasted red pepper. Restart processor and slowly add the extra virgin olive oil until everything is pureed. You may add a little water if it seems to thick. Use as a spread for sandwiches or as a dip for veggies, crackers or pita chips. Yum!
Thank goodness for leftovers. The kids and I were having a blast in the backyard playing in the sprinkler, in the water table and whizzing down the slide. It was nearly 6p by the time we came inside and everyone was hungry that very second! (I did sneak a Cashew Cookie Larabar before we went outside when the kids weren’t looking). We still had the Garden Herb Risotto leftover from the other night, so that’s what we had. A few moments in the microwave and there you have it!