And now it’s time for me to share some of my favourite recipes I’ve been cooking up! I’m coming back! Unless I’m interrupted by one or more of my handsome men.
This salad is my favourite thing to make right now. I just took a little breather from it because I’d hate for Tom and Nolan to dread eating it every night. It makes for such a good summer lunch that I like to hoard for myself then I allow Nolan to eat the rest as a snack. Or lately it’s been such a great side to a perfectly bbq’ed chunk of meat and grilled veggies!
I promise it’s so good that I’m salivating as I share it with you. I like to go heavy on the tomatoes which is going to be even more wonderful now that my tomato plants are ready! This salad is guaranteed to please your taste buds!
- 1/4 c. avocado oil or extra-virgin olive oil
- Juice of 1 lime
- 1/4 tsp. cumin
- kosher salt
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/2 c. black beans, drained and rinsed
- 1/2 c. corn
- 1/2 medium red onion, finely chopped
- 1/2 jalapeno, minced (optional)
- 2 ripe avocados, cubed
Mix oil, lime juice, cumin, salt and pepper in medium size bowl.
Add remaining ingredients to bowl. Toss to fully coat salad with the dressing. Serve immediately or chill in the fridge until your ready to eat.
Wylder is an exceptional eater. He eats pretty much anything we serve him. Not only that but he eats an adult portion often which has stumped me because I don’t know where he puts it and I never seem to make enough food to feed my hungry boys lately!
Wylder’s absolute favourite would be pancake day! This takes place on average one to two times a week around here. Sometimes it takes the place of lunch or dinner. This baby just increased his pancake intake from 3 full pancakes to 4! Nolan will ask if he can have any leftovers…it used to be the other way around.
This happens to be our current favourite recipe! It is totally kid friendly and easy to make, plus it’s an excellent source of protein, gluten free (& sugar free also if you omit the syrup, but coming from a pregnant gal, that just seems silly)!
Chocolate Banana Pancakes
- 1 ripe banana, plus more to serve
- 2 large eggs
- 2 tbsp unsweetened cocoa powder
- 2 tbsp nut butter (optional)
- ½ tsp baking powder, aluminum-free
- maple syrup, to serve
Combine all of the ingredients in a mixing bowl. Whisk until there are minimal banana chunks.
Spray skillet with oil and heat over medium heat.
Once skillet is hot, pour in 2 tbsp of batter. Cool until bubbles appear on surface, then flip and cook other side.
Serve with slices bananas and maple syrup.