Hello my favorite Wednesday people! How are ya doing on this lovely hump day? I’m pretty content, because after 2 days of on/off rain, it’s supposed to be sunny and warm! Plus, Wednesday’s Ryan and I go and hang out at my dad’s house which is always fun.
A quick house keeping note of sorts before we get into the goods: I’ve been working little by little to get this little blog up and going to a place I like (Veteran bloggers: is there ever a moment where you step back and go, there! Everything is perfect in this second! or is there always something?) and recently set up and have been working on this blog’s social media. I’d love it if you would follow along so that we could keep in touch!
Breakfast: I got this huge watermelon at the store yesterday, because they were on sale for $4.99. I always pick out the BIGGEST one I can find and I think I really outdid myself this time. BTW who actually gets a reasonably sized watermelon when it’s not pay by the pound? Anyway, I ate a ton of this as I chopped it and picked at Ryan’s tray for breakfast. Ryan had – cheesy eggs, watermelon, strawberries, plums, sweet potato, peas and corn. Breakfast is usually hit or miss with him, so I usually offer more fruit since I know it will go quick.
Lunch: YOU GUYS. You may have seen on Instagram last week that I found the most amazing thing on Pinterest and I tried it AND IT WORKS. Scrambled your eggs and combine them with whatever you would put in your omelette – cheese, meat (cooked), veggies – and pour it all in a baggie. THEN BOIL IT. I know. But it makes the most AMAZING omelette. Tender and PERFECTLY cooked with no dry edges at all. My recipe is below. Ryan had eggs, chicken, more watermelon, sweet potato, green beans peas and corn.
Boil in a Bag Omelette
1 TBS milk, cream, water, or unsweetened nut milk
1-1.5 cups omelette mix-ins (cooked meat, cheese, or vegetables)
Seasonings to taste
Scramble eggs with liquid if using. Add to mix-ins and seasonings. I used about 2/3 cup of veggies (onion, pepper, tomato, corn and peas) and 1/4 – 1/3 cup of cheddar cheese. Pour into a ziptop baggie. Some sources say only freezer bags or they will melt, but I used a normal, generic brand sandwich bag and it’s been fine. Boil for about 13 minutes. Weigh it down to make sure it cooks evenly. When you’re done, you will be able to press on the center and it will be solid with no goo coming out. Slide out of the bag and enjoy! Did I mention there’s no cleanup?
Dinner: Leftover pasta with pesto (working on the post, guys, I promise!) with chopped roasted red peppers, corn, tomato and avocado salad and more watermelon. Ryan had essentially the same as lunch. If you’ve followed our What I Ate Wednesday’s for a bit, you’ll notice I’ve given Ryan less this week. This is because his new ‘trick’ is sliding his whole arm across his tray and watching ALL HIS FOOD fall to the floor. So I’ve been giving him a small amount of each and just replenishing as needed. This kid, you guys.
Dessert: After a super rough bedtime, I needed something tasty, so I took out one of the test cakes from Ryan’s birthday cake (it wasn’t perfect, but still definitely edible, so I froze it and planned to have it for a breakfast.) and crumbled half under some macerated strawberries with a tiny bit of sugar and lemon juice and some ricotta cheese. YOU GUYS. Just trust me, okay? Go out and try this. Use shortcake or something as the base. Or just have the cheese and strawberries. So. Darn. Good.
So that was what we ate on Monday! I really enjoy doing these posts of what Ryan and I eat on a random day. But is there anything else you’d like to see? A day out? What we eat when Alex is home? What Alex eats? (Spoiler: A LOT.) What Cooper eats? Let me know!
Have you ever tried ricotta and fruit? Are you as baffled by the omelette in a bag as I am? Let me know in the comments!!
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