Makeshift Monday

Happy Monday, and Happy summer-like weather! We had a fantastic day yesterday, enjoying the warm temperatures.

Today’s post is dedicated to this weeks’ forecast.

Can you believe these are the temperatures for the second last week of March? We have already broken a 67-year-old record this month, and it looks like we may break a few more this week.

The weekend isn’t looking too promising (I know, we have been spoiled), but hopefully that changes.

Maxton and I will definitely take advantage of this heat wave!

Makeshift Monday

Happy Monday! I hope everyone had a fabulous weekend, and enjoyed the little taste of Spring! It is supposed to be a beautiful week, weather wise.

I’m not feeling very inspirational today, so I thought I would just share something funny and very true.

To all the┬áparents like us, who chose to co-sleep…

New Tastes

A couple of weeks ago, we introduced Maxton to new tastes. Solids. That doesn’t sound very appetizing to me, Maxton would disagree. So far we have tried carrots, sweet potato, butternut squash, prunes, apple, and pear is on the menu for tomorrow. Surprisingly, Maxton wasn’t as interested in the apple (or at least the kind I choice to puree), but loved it when I mixed them with butternut squash.

I love watching his face when he first tastes whatever I put on his spoon. I love his expressions when trying to figure out whether he likes it or not, and how he feels about it on his tongue. Here are some of my favourites thus far:

Prunes, yuck!

I decided to make all of my own baby food, there was really no reason for me not to. My mom bought me an excellent food processor for Christmas, we buy fresh food every week, and I am home all day, why not? So far, I’m loving it. I found these two books really helpful with ideas for purees, and what to introduce and when.

There are some yummy recipe’s for babies and toddlers, and I am sure these books will be on my kitchen counter for a while!

Makeshift Monday

Steve and I have been trying to be more “health conscious” when it comes to eating. Every week, I try to make at least two recipe’s from this fantastic cook book:

I would highly recommend this cook book, if you are looking to eat healthier and all natural. There is also a magazine (Clean Eating) you can subscribe too, for even more delicious recipe’s and health tips.

My sister (who is currently studying to be a Dietician) introduced me to this cookbook (and the magazines). Check out my sister’s blog on thhealthy ways to get/stay fit.

Here is what we are having for dinner tonight:

Turkey Meatballs with Whole-Wheat Spaghetti, Spinach and Ricotta

1 tsp. olive oil

1/2 yellow onion, finely chopped

2 cloves garlic, minced

1 lb. extra-lean ground turkey

1/4 cup finely chopped fresh basil

1/4 cup finely chopped fresh oregano or marjoram

1/2 cup whole-grain bread crumbs

1 Tbsp. tomato paste

1 egg

1/2 tsp. fresh ground black pepper

8 oz. whole wheat spaghetti or pasta of your choice

4 cups baby spinach

3/4 cup low-fat ricotta cheese

Juice and zest of 1 lemon

  • Preheat oven to 400┬░F. Heat oil in a nonstick skillet over medium heat. Add onion and garlic and cook until soft, but not browned, 3-5 minutes.
  • In a large bowl, place turkey, onion, garlic, basil, oregano, bread crumbs, tomato paste, egg, salt and pepper. Using your hands or a large spoon, gently mix together until combined.
  • Using a small ice cream scoop or a table spoon, portion out turkey mixture in golf-ball-sized increments. Use clean hands to roll mixture into 20 meatballs and place on a parchment-lined baking sheet. Bake until lightly browned and cooked through, about 20 minutes.
  • Meanwhile, cook spaghetti according to package directions, until al dente. Drain pasta, reserving a half-cup of pasta water.
  • In a large serving bowl, add spaghetti, spinach, cheese, zest and juice, and a 1/4 cup reserved pasta water. Gently toss to combine, allowing heat of pasta to wilt spinach and cooking water to melt ricotta into a creamy sauce. Add more reserved pasta water, if necessary, to reach desired consistency. Taste and adjust seasoning if desired. Add meatballs and serve immediately.

Makes 4 servings.

Hands-on Time: 20 minutes Total Time: 40 minutes

Per serving (5 meatballs, 2 oz. pasta): 477 calories; 44 g protein; 8 g total fat (3 g saturated fat); 63 g carbs; 10 g fibre; 3.5 g sugar; 126 mg cholesterol; 787 mg sodium

I love how each recipe shows the nutritional value. These recipe’s are all relatively quick and easy – perfect for busy Moms.

What are you having for dinner tonight?