On May 3rd, Madeline Elizabeth arrived just as the sun was coming up! She is a tiny peanut … with long finger and toes just like her dad!
She already loves her nursery which makes her family very happy 
Most days are spent feeding, snuggling and changing the little one. But we have managed to get in a walk almost every day which is nice. She loves being in the Moby and doesn’t seem to mind her car seat(knock on wood).
Many family and friends have been dropping off meals for us which has sure been sweet- from muffins to fruit and unbelievable mac & cheese- it has all been wonderful. For now, we are taking it one day at a time, but I hope to post more in the days/weeks to come.
We decided to celebrate the last day of April with an impromptu bbq. Sarah, Mands and our Tuesday night staple Brita all came over!!!!
On the menu:
- free range beef/turkey burgers with fresh mint and parsley
- quinoa pesto pasta
- lentil and mint salad with sweet potato croutons
- cucumber, tomato and avocado salad
- lime bars
The ladies were all excited to try quinoa pasta and noticed that it didn’t really taste different than regular pasta. When I told them it has 4 grams of protein and fiber per serving they were pretty excited!
Sarah made a delicious cucumber, tomato and avocado salad to share – so simple and fresh!
I couldn’t get mint off the brain yesterday and decided to quickly put this lentil salad together before the burgers went on the grill.
Lentil, Celery & Mint Salad with Sweet Potato Croutons
Ingredients:
- 1 cup of dried lentils
- 3 stalks of celery, diced
- 1/4 cup of minced mint leaves
- 1 clove of garlic
- 3 tbsp. of fresh lemon juice
- 1 tbsp. of honey mustard
- 1 tbsp. of extra virgin olive oil
- salt and pepper to taste
Sweet Potato Croutons:
- large sweet potato
- 1 tbsp. olive oil
- salt and pepper
Preheat oven to 400F. Cut one large sweet potato into small pieces(crouton size). Drizzle sweet potato pieces with olive oil, salt and pepper. Place in the oven for 15 minutes. Turning over once. Take out and throw into any salad.
Bring 4 cups of water to a boil and add a pinch of salt and garlic, sliced in half. Add the lentils and simmer for 10-15 minutes until the lentils are at your desired tenderness(I cooked mine for 15 minutes). Drain and rinse. Into a bowl add the celery, lentils, and mint. For the dressing- whisk the fresh lemon juice and honey mustard together. Then, add olive oil. Add salt and pepper to taste. Mix the dressing with the lentil mixture. Enjoy!
While the dishes were getting cleaned, I made a whipped cream to top our lime bars. This picture really doesn’t do them justice- they were delish!
April showers…. brings May…. flowers and babies!?!
Spring has really shown up here in Boston- with tulips blooming and people out and about on the river… I love it!
On Sunday, Dave and I had our first lunch in the backyard with tuna sandwiches. I had my tuna with sliced apple and sharp cheddar- it was perfect!
Although, I was full after half and decided to the save the other half for lunch the next day!
Last night, we had our first polenta stackers of the season made with homemade arugula/basil pesto, fresh mozzarella, and Maine grown tomatoes, and chicken (marinated in plain Greek yogurt, lemon juice, olive oil, fresh mint and parsley).
Dave was smiling with how delicious this dinner came out on the grill – so cute!
Then tonight, after taking Luna for a walk I started on dinner: chickpea burgers with yogurt sauce and a salad with leftover tomatoes and mozzarella over greens.
Dave and I gobbled it right up (note: I love that he will eat this for dinner)!
Dave and I decided to make a special treat for Tuesday night dinner – I cant wait to share it with you tomorrow night!
