It’s a short work week for us, as we prepare to take our first family vacation to celebrate Father’s Day. (We’re actually just tagging along for a work trip with my husband, but it’s a nice excuse for an affordable trip!) Anytime we travel, I try to use up all of the fresh produce in our fridge without making any extra trips to the grocery store– so our meals end up being a little different than usual, whether it’s for better or worse. Anything that we don’t use, I’ll try to pack with us for airplane snacks!
This will be the second flight I’ve taken with our little boy, and I’m just as nervous about it as I was the first time around. As he gets older, he gets more fidgety– so I don’t expect him to be thrilled about sitting still on a plane for very long!
Wish me luck.
I started my morning with some fresh watermelon, which I had to strategically slice for our baby boy. He gets large french-fry-size slices without any seeds so that he can safely feed himself, and I eat the pieces with the seeds. Technically, he still doesn’t “eat” much of anything– he tends to taste the food and then throw it on the floor. Our dog is thrilled with this situation!
A little later, I made a dent in the plain goat yogurt in our fridge. I served it with some raw walnuts and fresh raspberries, which was a tasty combination of tart, sweet, and crunchy. (This is not a good example of food combining, by the way– I’m not always perfect.)
I bought two huge bunches of kale this weekend, before I remembered that I had to eat it all in three days, so I used one of those bunches to make a huge salad for lunch. I massaged the kale down to half its size with a drizzle of olive oil, lemon juice, salt, and garlic, then topped it with raw goat feta and chopped red peppers.
It was actually so big that I had to finish the rest of it a little later in the afternoon.
Shortly before preparing dinner, I snacked on half a bag of baby carrots dipped in goat yogurt ranch (made with dried herbs instead of fresh.)
For dinner, we enjoyed oven-baked wild Alaskan salmon with a huge serving of roasted asparagus.
And for dessert, I had my favorite mint dark chocolate with a cup of decaf green tea. A combo that never disappoints.
Reader Feedback: What are YOU eating this week?