The Husband and I are spending our Saturday night assembling a crib and cramming for Monday’s Bradley Method class (we feel so behind on our homework – not a nice feeling). It’s wild and crazy in the Boyle household tonight, I assure you.
Fuel for studying:
Lately, I’ve been at a loss for dinner… I just seem to have no creativity in the kitchen at night. I’ve popped in frozen pizzas or whipped up an egg sammie far too many times. So tonight, I vowed to actually prepare a new meal. And it turned out a-maz-ing (if I do say so myself).
5-Ingredient Butternut Quinoa
Ingredients (for two servings):
1 cup tri-color quinoa, measured dry and prepared per package directions
8 Bruseel sprouts, trimmed and sliced into quarters
1 cup baby carrots, sliced thinly
1/2 block tempeh, sliced
1 cup butternut squash soup
Prepare quinoa per package directions.
Meanwhile, place sprouts and carrots in a wok with a little oil or Earth Balance and cook on medium until brown.
Add tempeh and soup to veggies and allow soup to thicken, stirring occasionally. This should take about 5 – 8 minutes.
Plate quinoa and soup veggie mix on top.
Serve and enjoy!
This meal was easier than assembling a crib, which is saying a lot (I have a theory that they make crib assembly super complex to test your fitness as a parent).
In other news… I got together with some girlfriend this afternoon for frozen yogurt. We had a competition to see who had the heaviest bowl (price is by weight). I came in a close second.
Froyo: Candy toppings > Fruit.
That does indeed look tres yummo – would be tempted to give it a try tonight, except I have a friend and her uber-fussy kid staying… even pseudo meat veggie stuff is a stretch for him to eat! Glad my kids are veggie loving and not fussy.