Fit 'N' Well Mommy

Being a mommy doesn't always mean sacrifice

Oh, what a busy weekend! October 22, 2012

I can’t believe it is already Monday. I need one more day to rest and get things done, since we were so busy this weekend. Did anyone else feel that way? Either way, we had a good weekend, spending some time as a family, running our usual errands, including a trip to our farmer’s market and Costco, as well as seeing some friends.

On Friday and Saturday nights, my husband and I enjoyed our “at home date nights.” On Friday, we made a yummy antipasti dinner of eggplant rollatini and bruschetta (using some ciabatta bread we had in our freezer) with tuna. To top if off, we also enjoyed a nice bottle of wine. We ended up just talking and not watching any of our TV shows, as planned. It was a nice evening!

The eggplant rollatini recipe is from my cousin who lives in Tuscany. When my husband and I traveled to Italy the summer before Keenan was born, we stayed with my cousin Tony, and his wife, Vanda, for a couple of days. While we stayed with them, Vanda made us some AMAZING dishes, one of which was her eggplant rollatini that she served as part of her antipasti the first night. It was SO good, we knew we had to try and replicate it at home (which comes close, but it is not the same). Just thinking about her cooking is making my mouth water! Here is the recipe:

Eggplant Rollatini: (serves 4-6)

– 2 large eggplants

– 1 package ricotta cheese

– 1 large handful of fresh basil (finely chopped)

– salt and pepper to taste

Directions:

1. Slice eggplants in very thin slices, using a mandolin kitchen slicer (if you have one).

2. In a nonstick pan, cook the slices of eggplant, for 2-3 minutes on each side or until browned. Let cool.

3. Meanwhile, mix ricotta cheese, basil, salt and pepper together.

4. Once the eggplants are cool, put a dollop of the ricotta mixture in the center of the eggplant and roll.

5. Chill in the fridge for at least 1 hour before serving. Serve as an appetizer or a part of your meal!

*Notes: If you are in a hurry, you can skip the refrigeration step and serve the eggplant rollatini immediately. When chilled in the fridge, the flavors have a chance to blend together and the ricotta sets.

On Saturday morning, I made a new creation for part of our breakfast, a baked paleo pancake. We each enjoyed a square of the pancake topped with pumpkin butter, along with my husband’s “cheesy eggs!”  The pancake turned out pretty good, though a little dense, but the flavor was great. For my pancake recipe, see below:

Prior to being baked.

Baked Paleo Pancake: (serves 3-4)

Ingredients:

– 1/2 cup almond flour

– 1 banana (mashed)

– 2 eggs

– 2 Tbsp any milk

– 2 Tbsp flaxseed (ground)

– 1 tsp vanilla

– 1 tsp cinnamon

– 1 tsp honey

Directions:

1. Preheat oven to 350 degrees and prep an 8×8 pan with cooking spray.

2. Mix all ingredients together and pour into pan.

3. Bake for 15-20 minutes, or until slightly brown.

*Notes: cut into squares and serve with coconut butter, pumpkin butter, nut butter, maple syrup or honey.

Fresh out of the oven!

For Saturday night, we started off our evening with a wonderful goat Gouda cheese that we picked up at Costco, with some Fiber Gourmet crackers (look for a review and giveaway coming soon!), and a nice bottle of wine. Since I had some broccoli that needed to be used up, we roasted it with cherry tomatoes and a red onion, topping it with a drizzle of balsamic vinegar and a sprinkle of feta cheese. It was delish! Since we ate so much of the Gouda cheese, we didn’t feel we needed any other protein. Since we didn’t watch anything the night before, we had a TV marathon and got caught up on all of our shows that we missed last week. “Parenthood” had me in tears and “Revenge” is getting SO good!

Wine and cheese, the perfect pair!

On Sunday, we enjoyed a nice breakfast of french toast (using the leftover ciabatta bread from Saturday night), thanks to my husband! Of course, we had pumpkin lattes to go with it! After breakfast, we headed to a local CrossFit competition in Elk Grove, the WarriorZ Throwdown, to watch our coach compete. Some of the top CrossFit athletes from Northern California competed, so it was really inspiring to watch!!

After the CrossFit competition, we headed to our neighbor’s son’s birthday party (he turned 1). Keenan was SO tired, because he didn’t have a nap yesterday, so he was wired at the party. He enjoyed playing in the bonce house and having his fill of sugar! The theme of the party was from the book, “The Very Hungry Caterpillar,” and they had cake pops in the shape of a caterpillar; it was really cute! I have to say that the cake pops were some of the best that I have ever eaten; they were SUPER moist and very chocolatey! Keenan devoured his in seconds and my husband and I shared one. I could have had another one all by myself, because they were so good! 🙂

Today, has been another busy Monday with Keenan’s music class and finishing up some things around the house that I didn’t get to over the weekend. I also made a batch of Italian Carrots for Keenan, since he was all out of his cooked carrots. Since he still can’t eat raw carrots (I thought he could a while back, but when he had them over the weekend, he just spit them out, since they were too hard for him to chew), I like to keep some cooked ones in the freezer for easy additions to his meals. I just microwave a few carrots for 20-30 seconds and they are ready for him to eat, so easy! Here is the recipe, if you are interested in making some for your toddler, or if you just prefer cooked carrots:

So good, I like eating them, too!

Italian Carrots: (serves 6-8)

– 1 bag baby carrots

– 1 tsp butter

– tsp Italian seasoning

– 1/2 tsp pepper

– 2 tsp Parmesan cheese (grated)

Directions:

1. Steam carrots until tender with a fork.

2. Toss carrots with all ingredients in a large bowl and mix until all are well coated.

3. Either eat the carrots freshly cooked, or store in a zip-lock bag in the freezer for up to 3 months. When ready to eat, heat as many carrots as desired in a microwave-safe dish for 25-35 seconds.

*Notes: When re-heating carrots, you might want to microwave for 20-25 seconds at first, to check to see if thoroughly heated, since all microwaves are different.

Well, Keenan should be waking up soon, so it’s time to get ready for CrossFit. I’m helping out with the beginner’s class tonight, so that should be fun! They are a great group of people! On the menu for dinner is a roasted beet salad with goat cheese and pine nuts! I haven’t roasted beets before, but I love ordering a roasted beet salad in restaurants, so I’m excited to try it out. I’ll keep you posted!

Questions: How was your weekend? Did you do anything fun? Did you make or try any new foods/dishes? If so, what new foods/dishes did you try?

**REMINDER: There is still time to enter a chance to win a box of goodies from Go Raw! Contest ends tonight at 8 p.m. PST!! To enter, click here.

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