Saturday is my day with the girls. Dave was out at kung fu all day long.
For breakfast, we made strawberry banana smoothies. Jacqui has been asking for smoothies for breakfast every day lately. I think it's the heat. We had been making banana smoothies with whatever type of juice we had around for a few days because we didn't have any other frozen fruit. But Friday, we made a special trip to the store to pick up some frozen strawberries, blueberries, and raspberries, so yesterday we were prepared for yummy smoothie goodness.
5 pieces (1/2 banana each) frozen banana
1 cup oatmilk
1 cup orange-pineapple juice
two heaping scoops soy protein
1 1/2 cup frozen strawberries
What to do
Place the milk and juice in the blender first, then the remaining ingredients. Blend until smooth and serve in glasses (plastic for the little girls). Enjoy!
After breakfast, we took our regular Saturday trip to the market. (When I ask Jacqui where we should bike to, the market is always her first-choice destination, every day of the week. Too bad our market is only on Saturdays.) The organic woman-run farm we love (Evolutionary Organics) had the cutest selection of fresh, small zucchini and summer squash. I made the mistake of letting the girls pick some, and ended up spending $10 on squash. We also picked up a napa cabbage head and some vitamin greens. At another farmer's stand, we got lots of fresh berries (raspberries and blackberries) -- on special for 4 boxes for $10. Adrianna and Jacqui stuffed their faces with the berries before we even bought any. For the rest of our trip around the market, Adrianna's face was stained black and red (as were her hands) from all the berry goodness.
After purchasing the delicious berries, we went to play in the park for a bit. And eat more berries. And play. After playing for a while, we walked back through the market, picking up two humongous heads of white cauliflower (they barely fit in the fridge last night), a peach for lunch, two greenhouse tomatoes, and a large bunch of fresh basil. Homeward!
Farmers Market Lunch
4-5 small summer squash, sliced into rounds
1 large fresh tomato, chopped
1 T extra virgin olive oil
1 small red spicy pepper (from our window garden!)
1 cup cooked garbanzos
What to do
heat the oil and then saute the sliced squash. Add the red pepper, tomato, salt, and black pepper. Then add the garbanzos. Saute and cook until the squash is soft. Serve!
It's so easy and Jacqui and Adrianna loved it! So much fun picking your own lunch at the market and helping mom make it up.