We didn’t end up eating dinner until 9! Sienna was at my mom’s today so when Darren got home from work we had to rush out and do errands before we had to pick her up. It seems like there is never enough time in the day!

I had a smoothie before we left to go shopping. I made it with frozen raspberries, cranberries, hempmilk and udo oil (sorry I took a sip before I took a pic!).

For dinner I made BLT’s… sort of. I used back bacon stuffed it in a pita with canola mayo and lettuce. I had grape tomatos on the side.

Tonight was mushroom/olive pizza! We still have to pick up some meat for dinners so we resorted to a precooked meal . We eat Amy’s brand of pizza’s and usually have one in the freezer for nights like this! I also made sweet potato fries to go along with it and paired my meal with a mixed green salad.

I also just have to share a picture of my little sunshine!

Dessert was a chocolate chunk cookies from Planet Organic and a glass of unsweetened almond milk.

Tonight it was just me and Sienna so I needed to make some quick and easy for dinner (Sienna can be very needy in the evening!). I ended up having a weird combo- Asian stir fried veggies (bok choy, broccoli, zucchini and green onion), life choice chicken nuggets and Alexia sweet potato fries!

I made oatmeal, chocolate-banana “rice pudding” for dessert. I used Ruby Red Vegan’s recipe but subbed coco for carob (don’t have any) and vanilla Hemp milk for soymilk. It was very filling so I only ate about ½.

And here is Sienna in her high chair for the first time! She just started sitting all by herself unattended a week ago so I decided to set it up tonight! It was very exciting- she is getting so big!

Tonight we ordered Vietnamese and had some friends over. I had stir fried lemon grass chicken on vermicelli (w/ lettuce, carrot, and sprouts) and 1 spring roll. Sorry, I took the picture after I ate about half… I forgot to take one! Now I am off to bed.. I am exhausted- its been a rough day. Night!

Tonight I decided to make some soup! I kind of just put stuff together hoping it would turn out well… it did!

First I sautéed 1 carrot and 1 parsnip with I white onion and 2 cloves garlic in ½ tbsp EVOO. Once they veggies were softened up I added 14 oz butternut squash soup and 14 oz chicken broth. I let it all simmer for about 10 minutes and then added ¾ cup butter beans and 1 tsp garlic/onion powder seasoning. I then took my immersion blender and blended it all together leaving a few chunks. It was quick and easy and it tasted fabulous. I paired my soup with a slice of sprouted 16 grain bread w/ some Earth Balance spread. It wasn’t a large meal so I’m sure I will be hungry in a bit. Stay tuned for snack/dessert!