Hi there! We’ve have lots going on this week. We are preparing for our THIRD weekend out of town. How do we do it, eh? This week has especially been rough. My Julianne has been going through a growth spurt and has been eating every hour and a half. Talk about being sore and tired!
I want to thank Judy for being a wonderful friend! I do not know where I would be without the rocking chair she lent me. I work from it and I feed Julianne from it. Talk about multi-tasking! It seems to be working but boy has it been rough the last 3 days. Luckily she is sleeping at nights, even though instead of sleeping 6-7 hours straight, she is waking up every 3 hours.
How am I doing? I feel blessed to not feel TOO exhausted. Ryan is helping a lot and we are working on meals together or he does them with my direction. He is definitely LOTS of help. I do not feel too much like a zombie. Do you think I look like one?
Every other day we are either eating oatmeal or cream of wheat with some kind of fruit. Other mornings we eat scrambled eggs or an omelet with tons of veggies. I think this is key to feeling pretty awake during the day. I did take a break with Julianne yesterday and napped with her for about 30 minutes. It was very nice!
I want to share with you the last 2 lunches we have enjoyed. If you remember I told you that I really had an aversion to all vegan foods while I was pregnant. I could not do tofu, seitan, or any meat substitutes. I would nauseous. Here I finally have the baby and I have slowly be reintroducing these foods into my life.
I made a Tofu Asian Stir-Fry last Thursday and 2 days ago I made a Boca Burger using their vegan patty. It was delicious!! Ryan was not much into these patties before but he enjoyed a burger with me 2 days ago. I added some creamy avocado and Earth Balance’s new mayo-substitute along with some Daiya cheese melted on it. It was delicious!
Yesterday, I felt like eating a warm sandwich. I had pinned a sandwich idea on Pinterest on my Sandwich board that I knew eventually I would get to. Big Girls Small Kitchen made a Golden Zucchini Sandwich that I knew I had to make.
As I was preparing this sandwich, which was super quick by the way, Ryan came into the kitchen thinking I was making pizza. Ha! I fooled him. I had added some Italian seasonings to the cooked zucchini that made it smell like an Italian restaurant.
Ryan does NOT like zucchini, but really, I have been trying to find different ways for him to enjoy this squash. As he took a bite of the sandwich he asked if the sandwich was made with artichokes. He did not know he was eating zucchini, granted I made it with feta cheese but this sandwich can easily be made with Daiya cheese or any other substitute.
Sorry that I do not have a better picture but my camera battery had died at that moment. You have to make this sandwich.
Zucchini Filling
- 2 cups grated zucchini
- 1/4 red onion, chopped
- 1 garlic clove, minced
- 1/4 tsp Italian seasoning
- 1/4 tsp Herbamare seasoned salt
- 6 Tbsp low-fat feta, crumbled
- 1/2 avocado
- 1 tsp olive oil
Assembly
- 4 slices of Ezekiel bread
- 2 Tbsp Earth Balance Mindful Mayo
- 4 slices tomato
- 2 bunches of fresh spinach
- 2 Vegan Boca Burger patties
- 2 Tablespoons Earth Balance Mindful Mayo
- 1/2 avocado, mashed
- 4 Tablespoons Daiya cheddar or any other cheese
- Dijon mustard
Assembly
- 4 Sandwich thins or Ezekiel bread
- 8 cucumber slices
- 1 cup baby spinach leaves
