>We had an excellent 22 hour trip from Boston to Orlando, in the mini-van, with 4 adults and 2 pre-schoolers. So, while the trip was seamless, we are all exhausted. The kids were fantastic, and the adults were well behaved too! We had our healthy snacks that I prepped the night before, and really only stopped for dinner at the Salooms, and a few potty breaks. Otherwise, we were well contained!
>OK – so my goal for this week is to eat as well a possible while on vacation with the family in Disney World. How do we think we’ll make out? I already know there will be some downfalls, but this is vacation – and everyone should be happy!
Stay tuned for the daily reports!
Have a magical day!
>My apologies – it has been a while! Crazy is an understatement!
However, I am bringing you a new twist – a business colleague in NH (Lisa Landry of Print Savvy) was the American Heart Association‘s guest chef on this month’s Cook’s Corner segment on WMUR. Lisa was very accommodating with her schedule, so I offered to prep her completely – recipes, ingredients, and “finished dish”. Lisa is a busy mom/business owner/friend/volunteer, aka supreme multi-tasker, so she fits in very well with us perfectionistas!
Click here for a video of our live segment on WMUR!
This is the recipe:
4 stuffed portabella mushroom caps, cleaned and stems removed
2c cooked quinoa
1 15oz can black beans – drained and rinsed
2T fresh cilantro, chopped
1/2c shredded low fat monteray jack cheese
preheat your broiler
*place mushroom caps gill side up on a baking sheet
*combine quinoa, black beans, cumin, salsa, and cilantro in a bowl
*fill mushroom caps with quinoa mixture
*sprinkle cheese on top
*broil for 3-5 minutes
Eat up! This makes a great heart healthy snack for kids and grownups alike!