Hello and happy Labor Day for those of you in the U.S.!
We had an absolutely gorgeous weekend weather-wise which was a really nice treat after a long stretch of super hot and humid and stormy weather. Matt, Riese, and I took full advantage by being outside as much as possible, including for meals – hello, perfect grilling weather!
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These chicken, shrimp, and veggie kabobs we had on Saturday night were really yummy!
The chicken and veggies were marinated in a mixture of leftover salad dressing we had lying around (a variation on my Homemade Balsamic Vinaigrette), and the shrimp was marinated in lemon juice, olive oil, garlic, and some Italian herb seasoning.
Plus some rice! Colorful dinner.
If you like kabobs and want a recipe to follow, try my Chimichurri Grilled Shrimp, or my Grilled Shrimp and Pineapple Skewers with Coconut Rice! We are also big fans of Make Your Own Kabob nights.
Our other especially summery dinner this weekend was a grill night in our friend’s backyard last night. They grilled sausages and made some veggies in a yummy vinaigrette, and we brought an Italian pasta salad.
I’ll be sharing the Italian Pasta Salad recipe on the blog on Wednesday, so stay tuned – it came out really well and is even toddler approved!
The dressing for the pasta salad is my Creamy Italian Salad Dressing recipe that I shared last week and I’m obsessed. Try it if you haven’t yet!
Sidenote – I got this fun multicolored pepper that went into the pasta salad at the farmers’ market and commented on how it was multicolor, and the farmer told me that green peppers are actually just less ripe red peppers – they change color as they ripen.
Mind blown. Anyone else not know this?!
One last dinner picture from the weekend: an al fresco restaurant meal at Evening Star Cafe in Del Ray on Friday night. Matt, Riese, and I decided a meal out was in order!
I almost always get their burger and fries but decided to mix it up and get the poached salmon and a big salad, which was what I was craving and was also delicious! And thankfully Matt shared some of his burger and fries with both of us. 😉
For breakfasts, first thing early morning we have been having either high protein oatmeal or my banana egg pancake, which is Riese’s favorite thing.
It’s almost time to start stirring pumpkin into our oatmeal, and to make the pumpkin variation of my banana egg pancake!
And mid-morning we have been enjoying egg, ham, and cheese open faced English muffin sandwiches on repeat – I’ve found both Riese and I do best when we have really filling morning snacks that are more like meals than snacks!
I will leave you with a picture from the gorgeous run I had on Saturday morning – the weather was perfection! Bye humidity, we don’t miss you.
It felt good to get out there! I always lose my love for running over the summer when it’s super hot, and then come fall when it gets nice out I always get pumped about running again. 🙂
Enjoy your days and I will see you back here on Wednesday with the Italian Pasta Salad recipe!
