Does anyone else feel like all they do lately is wash dishes? With 3 of us eating all of our meals at home, it feels like the kitchen is always a mess no matter what, even if we order food in!
Anyway – the big highlight of our weekend was making purple pancakes, speaking of messy kitchens. 🙂
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you great content every week!
Our little sous chef loves helping us make pancakes, especially when they are purple, her favorite color!
To make them purple, simply toss some frozen wild blueberries (wild is better vs. regular blueberries because they are even more pigmented) into the batter, stir, and watch with excitement when it all turns purple! An Instagram follower said they do this with yogurt at their house, too, which we are going to try next! Because food is clearly more fun when it’s purple.
Purple pancakes, coming right up!
They get kind of browned and less purple once cooked, but it’s still something fun and different for kids and grown ups alike. 😉 We used cookie cutters to cut our pancakes into fun shapes, too, because why not?
I went with a butterfly and a heart for round 1 (def went back for round 2), plus some unpictured pure (I just typed “purple” instead by accident!) maple syrup drizzled on top after taking this pic.
We also ate a lot of eggs for our second breakfasts (mid-morning) this weekend as usual. I’ve been into scrambled egg tacos lately!
Have you tried my Healthy Breakfast Tacos yet? They have an avocado crema that’s super yummy, although my variation this weekend just used guac since we already had some guac on hand to use up!
For lunches this weekend, I was feeling motivated on Saturday late morning so I made us chicken enchiladas!
I made basically a combination of two of my favorites – my Healthy Chicken Enchiladas and my Mexican Lasagna.
Here’s the filling – some sauteed onion, peppers, spinach, black beans, pinto beans, shredded chicken, diced tomatoes, Mexican seasoning, and some yogurt and lime juice stirred in last minute to make it creamy! I just winged it and it came out well.
We had the leftovers on Sunday for lunch, too, and we still have one more meal to make of it this week!
As for dinners, Friday night neither of us wanted to cook so we kept it simple and ordered Sweetgreen salads. I wanted something fresh and veggie-packed and their kale grain salad bowl hit the spot as always!
Saturday night was similar, but we went the opposite way and ordered pizza. 🙂
And last night we made roasted pork with roasted brussels sprouts, baked beans, and a rosemary focaccia that I got with the Sweetgreen order on Friday night and forgot to eat! The brussels were extra good because I cut them into quarters to maximize the browned outer deliciousness.
Back in 2011 I wrote a blog post about “how to make brussels sprouts delicious” – it used to be one of my most popular posts on Google, actually! Check that out for some hot tips. 😉
I also suggest trying my Miso & Honey Roasted Brussels Sprouts if you haven’t yet, it’s a nice way to mix it up from just a little oil, salt, and pepper. And if you are cooking frozen sprouts, check out this post: How to Cook Frozen Brussels Sprouts (so they actually taste good and aren’t soggy and sad).
As for the rest of the weekend, we took a couple walks, I did a virtual training session workout, and we did more house chores!
Matt cleaned out our dryer vent after reading on Reddit that that’s one of the #1 things you should do every year to make sure your house doesn’t catch on fire (yeah, would definitely like to avoid that, thanks), and we also ordered some furniture for baby #2’s room! I’ll share more about that in my pregnancy update, which is coming Wednesday. Stay tuned.
How are all of you doing today? Hanging in there, I hope?
