Well, hello there Monday! You snuck up on me! This is probably due to me working on all day on Saturday, but that's ok, I'm in a great mood and starting the week off on the right foot! Last week was a crazy one. I managed the desk at the gym for the second half of the week along with my usual personal training schedule...that makes from some craziness. I don't mind the craziness sometimes though. A good week of shaking things up can be fun and I got to see my gym peeps that I hadn't seen in forever since I'm normally just there for training now. It was great catching up with them!
Also, the guys at home have no troubles taking care of themselves...
Tony and Jay took to making dinner together! Oven roasted pork with carrots, onions and mashed potatoes was the feast that hit the menu! We are teaching Jay how to really cook these days. Sure, he's only 14 (I started cooking way before this by myself), but we figure now is a good time to help him learn his way around the kitchen. Besides, seriously, what woman doesn't like a man to cook with her? I always love being in the kitchen with Tony! Anyway, we are putting together a family cookbook with Jay. That way, when he does leave home (years from now), he has his own cookbook to take with him. Tony's mom did something like this for him and we still have the notecards with the recipes in our recipe booklet. They are great reference and great memories for us of things Tony cooked for me when we first met!
This is Jay's and Tony's recipe, obviously it's a good thing we shop at Costco...2 sticks of butter in this meal and 4 lbs of potatoes for the mashed potatoes! Don't worry, there were a lot of leftovers. Also, that temp is 160 degrees on the pork, not 100...just in case you needed clarification.
Since I worked Saturday and the guys have been sick throughout the week ending with Tony being sick this weekend, we decided to take it easy Saturday night and Sunday. The boys all had leftovers for dinner and I decided to have some of my current obsession...
I can't get enough of this flatbread! I make it at least 5 days a week! We make sandwiches with it and I can't get enough of it with my soups..
We made a batch of Tony's vegetable soup
topped Chinese chili sauce! Let's just say I'm guarding myself from this cold.
I'm also still loving the last of my summer salads this week! My latest obsession with the chickpea oat flatbread
is adding fresh rosemary. YUM!
I wish I could say that was my idea, but really it was Max that suggested it. The boys is pure genius I tell you! The loaves are so easy to throw together, bake quickly and are loaded with protein and fiber! I can't get over how doughy they are on the inside and crispy they get on the outside.
Rosemary Chickpea Oat Flatbread
1/3 cup quick oats (or oat flour or ground whole oats)
1/3 cup chickpea flour
1/2 tsp baking powder
1/4 tsp salt
pepper (to taste)
1/4 tsp onion powder
1/3 cup egg whites
1/3 cup water
1 TBSP apple cider vinegar (a must, it adds to the fluffiness)
1 TBSP fresh rosemary, chopped
Preheat the oven to 425 degrees. Spray a 9x5 bread pan with olive oil.
Combine the dry ingredients and then add the wet. Stir to combine. Pour the batter into prepared pan and bake for 20 to 25 minutes.
How about you, are you ready for the week? Do you like crazy weeks sometimes? I really do (making a little extra money doesn't hurt that either), I think it helps me really see that things are as crazy as they seem during my regular weeks.
How old did you start cooking? Do you remember what you first made on your own? Mine was muffins! I remember the day like it was yesterday.
Labels: breads, gluten free, main course, quick breads, soups