Snipping off some fresh cilantro from my farmer’s market plant is pretty awesome, but man is it hard to keep alive. I feel like every day I come home to a wilted plant. I water it and it springs up, and the next day we repeat the cycle.
I’ve had several Mexican-themed salads the last two days just so I can pile on the fresh cilantro. Yesterday for lunch I had a spinach salad with chipotle chicken, cheese, salsa, jalapenos, plain Greek yogurt, fresh cilantro and a spoonful of hemp hearts.
Hemp hearts are shelled hemp seeds that are a VERY rich source of proteins and essential fatty acids. They have a more complete protein profile than milk, meat or eggs, and have more Omega-3 fatty acids than fish. They can be a little pricey but luckily I have a company that shipped me a huge box full of them. So if anyone is interested in trying them, I have plenty of sample packs at the office – stop by and pick one up.
Back to my cilantro salads. Today I had a taco salad (with beef this time) with spinach, cheese, plain Chobani, Margaritaville salsa (Yum), black beans, taco meat and hemp hearts. And of course fresh cilantro.
I did have a couple other meals that did not involved cilantro.
Yesterday morning, I had a piece of whole wheat toast with natural peanut butter and low sugar strawberry jam from the farmer’s market.
Last night Hubby grilled us a feast. I had a broccoli and cheddar cheese chicken griller from Fareway and he had a T-bone the size of his head. We had some steamed broccoli on the side.
It was so nice out we ate outside on the deck. For some reason Hubby always needs a drink to go along with grilling and eating outside. Must be a guy thing.
This morning I made us some banana protein pancakes. Here’s my original post with the full recipe, but I changed the amount just a little this time.
1 cup old fashioned oats, 1 small ripe banana, 1/2 cup cottage cheese, 1 egg, 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp vanilla, splash of milk
This recipe made 5 medium sized pancakes. 3 for Hubby, 1 for Tyler and 1 for me.
Since the pancake part was so healthy, I made a little side of peanut butter maple syrup so Hubby could enjoy them more. Just a spoonful of peanut butter (we used chunky) melted with a couple tablespoons of maple syrup in the microwave.
Tonight we went for a short walk with Tyler after work since it was so nice out. Then we tried to tire him out since he had quite an extended nap time today. Long morning- I’ll get to that.
For supper I hard boiled some eggs and made a quick egg salad open-faced sandwich (fancy way to say I only used one piece of bread).
To boil the eggs, I put the eggs in a large pot and then poured in enough cold water to just cover the eggs. Bring the pot to boiling, then remove from the heat and let sit for 10-15 minutes. Then I switch them to a container of cold water. This helps prevent the shell from sticking to the egg. The shell peeled right off.
I mashed up two of the eggs and added about a tablespoon of light Miracle Whip, a tiny bit of spicy mustard and a spoonful of dill relish. Super easy.
As I mentioned, Tyler had a long morning. Today was the first day of a Kindermusik course at the Meadows, which is an assisted-living facility here in town. A bunch of babies and their mom (or dad) sing songs and do all kinds of activities with some of the residents.
I was a little worried because it was so close to Tyler’s nap time. He was really crabby before we left…
but he sucked it up and played. He flirted with all the ladies, and was blowing them kisses left and right. He also loved playing with the balls, flinging them all over, almost hitting a 6 week old in the face. Good thing I’ve got cat-like reflexes.
I think it will be fun, I just hope I can keep him up long enough each week to make it through the class. Speaking of keeping people up… it’s bed time.
Nighty night. 
[...] from this post today, except instead of buttermilk, I added plain Greek yogurt. And I made peanut butter maple syrup to go with [...]