It’s hard to believe Summer is already here! And I’m so glad that it is! While we had a great school year, I was definitely wearing down those last few weeks. It was hard for me to keep the princesses motivated when I myself wasn’t feeling 100% and motivated! In any case, we did it and we celebrated with an end of the year trip to the San Diego Zoo to see some of the animals we learned about in science and then treated ourselves to lunch at Stacked. While it would not be my first restaurant choice (although their sweet potato fries are pretty good), it’s what the princesses chose to kick off their Summer vacation.
As for me, I got started on some Pinterest projects I’ve had my eye on for a while now. I had just finished painting my little Cailyn’s room and was looking for some ideas to get some of her “stuff” off of the floor as her room is a bit on the small side. For the stuffed animals she just couldn’t bring herself to part with, I found these yellow wire baskets at Home Goods.
Hung with “Command Strips”, these can be moved without damaging the walls. The intention was to create a little reading/play nook and I think it serves it’s purpose! We’ve recently added a bean bag, which she loves to sit and read in!
I’m getting ready to tackle my Makenna’s room next…we’re amping up the western theme for her!
And speaking of projects, I’m super excited that our “family” garden is now producing loads of beautiful squash, zucchini, green onions, green beans, and hopefully some tomatoes real soon! Unfortunately I can’t take credit for this garden, but it has definitely become a family affair. The garden is at my parents’ place, but we all had a small part in getting it started and thanks to my dad’s awesome “compost pile” it is flourishing!
So far we’ve had roasted and sauteed lots of squash and I even put some in the freezer for soups and muffins…yes, there is a lot!
In the mix…yellow squash, green beans, green onion, some fresh cracked pepper, smoked paprika and a little coconut oil.
1 seedless cucumber, chopped
I large tomato, chopped
1/4 cup red onion, chopped
2 cloves fresh garlic, minced
Zest of 1 lemon
2 Tbsp fresh lemon juice
Place all ingredients in a small bowl and carefully mix. Can use immediately or place in the fridge for an hour before serving to allow the flavors to meld!
1/3 cup plain coconut milk yogurt
2 Tbsp coconut milk
1 Tbsp raw honey
Place all ingredients in a small bowl and mix well. Serve atop grilled meat or as a dip for fresh fruit.There’s something about farm fresh produce that gets me all giddy, which is why I so look forward to frequenting local farms and Farmer’s Markets during the Summer. I’ve found a local “gem” just down the road from us which I find myself at more than once during the week! Grebar Farms has had the best strawberries we’ve had, not to mention sweet blueberries, olallieberries (cross between a blackberry and raspberry), apriums (cross between an apricot and plum), and a load full of different greens (kale, collards, swiss chard, pea shoots and lots of fresh herbs)
Paleo Tortillas (great for tacos and wraps!)
1 1/4 cup blanched almond flour
5 Tbsp psyllium husk powder
1 tsp sea salt
1 cup water
Coconut oil (for cooking)
Combine dry ingredients in a medium mixing bowl. Add eggs and mix well. Add water and mix well.
Let dough sit for 2 minutes until it sets up a bit.
Separate dough into 10 balls. Place onto oiled parchment paper (I used coconut oil). Top with another piece of oiled parchment paper. Roll out dough into an even circle shape…about 1/4 inch thick.
Heat a large pan to medium-high heat with a bit of coconut oil. Place unbaked tortilla into pan and cook until light brown. Flip and cook through on opposite side. Serve up with your favorite fixings!!
There’s many more fun Summer days ahead of us, which means more “good eats” and lots more projects to accomplish! Now it’s time to go soak up some sun…it’s a beautiful day in the neighborhood!