Here’s the simple dinner we had tonight. I loved it, especially since I felt full and content afterward but not stuffed or bloated. Love those kind of meals.
Baked spaghetti squash: Halve, seed, and bake face down for 50 minutes at 350 F. Topped with tomato sauce (lightly blended one can organic stewed Italian tomatoes, which included garlic, basil and oregano seasonings). Kids topped theirs with Earth Balance and salt. Kids weren’t crazy about the texture of the squash, but too bad, this isn’t a cafeteria…
Green salad: Red leaf lettuce, tomatoes from garden, peeled and sliced cucumbers, chopped carrot, sprinkled with pumpkin & hemp seeds. For dressing I used Mrs. Dash’s lemon pepper & balsamic vinegar & a wee bit of dulse flakes. Kids topped theirs with Organicville’s vegan Ranch and croutons. One of my sons had 3 servings of salad!
Toasted bread: Remember last post, how I mentioned I was up to bread making? I did make the bread, and I will share the recipe in a future post. It’s a kamut/white wheat bread (can be made all whole wheat) so the color, texture, and flavor is lighter than whole wheat but all the fiber and nutritional punch of whole wheat. The kids gobble this up, especially with some Earth Balance on top.
Lima Beans: Just got ’em out of the freezer, cooked them for 10 minutes on the stove and sprinkled lightly with salt. Yum. And each bean is perfect for kiddie fingers to pick up.
That’s it. I suppose not too glamorous, but it was easy, filling, and very nutritious.
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