Month: March 2017

From Pinterest Mom to a Do Less Mom

My New Year’s resolution this year was to DO LESS.

I pretty much felt overwhelmed every holiday, even small ones to make sure I was doing “enough.”

Enough crafts.

Enough themed meals.

Outfits.

Hair bows.

It was too much and I doubted that it was any fun at all for my girls. It also stressed me out.

So, instead of stressing out making sure I “did it all,” I just stopped doing it all.

Now, don’t get me wrong. I still go to Pinterest for ideas. But I don’t overload myself thinking we have to do them ALL.

For Valentine’s Day, I still kind of went all out. We did A LOT.

But for Dr. Seuss Day? We skipped school and went to Sea World.

I still packed some Swedish Fish and Goldish (One Fish Two Fish).

I even made Green Eggs and Ham candies with green M&Ms and pretzels.

The next day, they wore their Thing 1 and Thing 2 shirts, which we already had from our cruise. But that was it.

For St. Patrick’s Day? Emma didn’t even have a shirt. She wore a green horse one she already had and Addie wore a hand-me-down. They had headbands from last year.

We went canoeing.

I packed Lucky Charms as a snack.

Made Froot Loop necklaces.

Made a snack mix with some pre-made Muddy Buddies, green M&Ms and pretzel sticks.

And the girls painted rainbows that morning while I was packing.

We went to Beef ‘O’ Brady’s for dinner.

And that was it. And that was one of the best days we’ve had recently.

They didn’t need 20 different crafts. Or a Leprachaun trap. Or little footprints on the toilet.

They just needed us. As a family. Doing something fun.

 

Recipe Share: Sushi Bowls

My husband is Jewish from Brooklyn, so needless to say, his love of Asian food is real.

We eat at hibachi places, sushi places and get Chinese take-out.

And after being pregnant twice in two years and not being able to have sushi, my love for sushi has come back full force.

Sushi is expensive, y’all! So, I found this recipe  on Pinterest and decided to make it for our family!

We had most of the ingredients already: rice vinegar, sesame oil, avocado, cucumber, carrots, Sriracha, mayo, soy sauce

Like I said, my husband likes Asian

What I didn’t know how to make was sushi rice.

Oh, Publix Ethnic Food Aisle, you never disappoint.

I got two of these. They just need to be microwaved for 1 minute each! ONE minute!

I also got the Nori (seaweed) sheets in the Publix ethnic food aisle.

I picked up the crab meat from Aldi. They have two kinds: sticks and chunks. Either would work.

Once I microwaved the rice, I put it in a bowl and evenly divided the rice vinegar mixture over the bowls.

The rice vinegar mixture is this:

4 Tbsp of vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved.

Then, I arranged the avocado, crabmeat, carrots and cucumber on top of the rice.

Mix together the Sriracha and mayo, spoon over the top. Sprinkle Nori and sesame seeds on top and serve with soy sauce.

Enjoy sushi in your home WITHOUT spending a fortune!

Even Addie ate cucumber slices and crabmeat sticks with us for this dinner!

  • 2 containers sushi rice
  • 4 Tbsp rice vinegar
  • 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 cup light mayonnaise
  • 1 1/2 Tbsp sriracha
  • 1/4 cup low-sodium soy sauce
  • 10 oz imitation crabmeat (we call it crab with a K)
  • 1 1/2 cups diced cucumber (I used our mandolin slicer to julienne the cucumber)
  • 3/4 cup matchstick carrots
  • 1 nori sheet, crumbled into small pieces (add more if you’d like)
  • 1 large avocado, peeled and diced
  • sesame seeds, for garnish

Recipe Share: Zucchini & Bean Quesadillas

This recipe has proved tried-and-true for our house.

I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.

I had ordered a box when I knew my husband was going to be out of town.

This recipe was 30 minutes to make.

As a bonus, it was also meat free for Meatless Monday!

I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):

  • whole wheat tortillas
  • kidney beans
  • romaine lettuce
  • tomatoes (diced)
  • onion, sliced or diced
  • mozzarella cheese
  • cumin
  • zucchini
  • lime
  • jalapeño (I actually opted out of this, since we don’t eat peppers)
  • chipotle powder (we subbed paprika and red pepper for this last time)

I used my mandolin slicer, once I cut the zucchini in half length-wise, to make the half moons.

*I used my cast iron to make this recipe.*

Heat 1 tablespoon olive oil over medium heat. Cook the onion and season with salt and pepper, until the onion is translucent and soft. Place in a bowl and set aside. Next, cook the zucchini in the same pan until softened and slightly charred.

Return the onion to the pan, along with the kidney beans (drained), cumin, tomatoes and chipotle powder (or paprika and red pepper). If you are adding the jalapeño, add it now also. Once combined, place back in a bowl.

Make the lime creama (this is my FAVORITE part of this recipe and it’s SO EASY): combine sour cream (or plain Greek yogurt) and lime zest/ juice.

Wipe the pan clean with a paper towel.

Heat one tortilla, sprinkle half with mozzarella cheese, then zucchini/ bean mixture, and more cheese.

Fold over tortilla and turn.

Cook until cheese has melted.

Make the romaine salad: toss the romaine lettuce (thinly sliced) with lime juice, olive oil, salt and pepper.

Cut the quesadilla into wedges.

Serve with the lime creama and the romaine salad on the side.

ENJOY!

P.S. We make the kids just regular cheese quesadillas when we make this meal. Served with regular sour cream (Greek yogurt), not lime.