Tag Archives: broccoli

It’s peanut butter chili time

We didn’t mean to fall of the face of the, er, blogosphere. We’ve gone full speed ahead into our goals for February. I’m walking to work everyday while I’m on a humane work schedule for awhile. Jess is doing yoga again. We’re trying to fit in further exercise at the gym and so far mostly failing at that. We have, however, met our big goal of tracking our food on sparkpeople.com and that is going really well.

We’re also almost completely cooking healthy food at home. I bet you’re wondering what we ate for our first meal out. This Friday Jess worked in Seattle, and Levi and I met her there. Not before stopping in Ballard for some cupcakes and con pannas.

That is the only coffee that has been purchased at a coffee shop so far. We have been pretty content with drinking toddy and stove-top espresso at home.

Strawberry frosted cupcakes with chocolate ganache and some heart sprinkles! The perfect way to celebrate the somewhat stressful end of Levi’s first high school semester. He was doing non-stop homework for the last 3 weeks.

I don’t have pictures of our dinner out. We decided some good ol’ vegan Chinese from Bamboo Garden in Seattle was worthy of our money. We gorged ourselves on fried rice and noodles and deep fried faux chicken, and as always they commented on how tall Levi has gotten. Many of the same people are there that have known him since he was a baby. Perfect place for our first meal out!

We are no longer calculating the cost of everything, but we’re still making a lot of the same food:

We had to make those delicious broccoli quiches again.

And we’re really getting into our groove on meal planning. This weekend we easily plotted out an entire week’s worth of food. That is an improvement over our usual 3 or 4 day ahead plan. I think before too long we will have worked out a perfect spreadsheet for a week of meals. It still is time consuming when you add in making the grocery list and doing the shopping.

Here’s the first of the really successful new recipes we’ve tried since our $5 a day project ended:

vegetarian chili with peanut butter

If you remember the black bean espresso chili, AKA Baller’s Chili, you know we love secret ingredient chili recipes. Well, I now have two absolute favorite chili recipes. Once again I reduced the oil in the original recipe to keep the fat down a little. I figured 1/2 cup peanut butter was enough, so I just used a tablespoon of olive oil to sauté the onion and garlic. This recipe was TO DIE FOR.

If you were dying to know if we are still obsessed with peanut butter, you have your answer.

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rain, rain go away

Not to complain or anything, but I think we could use a sunny streak here in Olympia, WA. It has been a less than stellar spring for Pacific Northwest gardeners. The biggest problem I’m facing is being behind on building the last of our beds due mostly to rain, rain, and more rain. At least our brassicas are going to town. Check out our broccoli:

And I scored some cheap vintage gnomes to try to cheer up our yard.

Our peas have blossoms!

Our bees have been hiding out a lot due to the cold, but at least when they come out they can find the borage we planted for them is ready.

Really this is supposed to be a post about something other than bees, but these bumble bees are all over our yard and they are adorable.

In this mostly non-food corner of our yard, I love the mix of different shades of green. There is some chocolate mint in there for good measure (and do you need any, by the way? or do you want to come over for mojitos?), but a couple of my favorites are covering the ground. My childhood nostalgia for lambs ear is being fulfilled, as is my love of succulents.

These bright lime green guys are probably the one plant our yard came with that I truly love.

xo Krista

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