All genius ideas are born in the spur of the moment. For us they usually start out small and become bigger than originally planned. Last week while Briana was on vacation with her grandma I came up with a genius idea to surprise her with a brand new grown up bedroom set. Sounds simple enough, no biggie, all we have to do is get the old furniture out, replace it with new and we’ll be done. Somehow we found ourselves picking out new wall paint, installing recess lights , changing all the décor and getting rid of old toys that our 7 year old has been hoarding for years. The slight upgrade turned into a week long project that we worked on after long days at work. Anxiously awaiting her return we imagined what her reaction would be like. I worried whether she would love it, like it or completely freak out.
Mission accomplished! The look on Briana’s face was priceless. The reaction was everything we wanted it to be. She now refuses to come out of her room proclaiming it to be everything she ever wanted. Ahhh, the pleasures of watching the excitement on your child’s face.
Of course I couldn’t go on without sharing any pictures with you.
I have been getting my meal prep on a lot lately. It makes things easier during the week. One of my favorite items to prepare for weekday lunches is loaded quinoa salads. I have shared a few on this blog but what’s another one, after all variety is key.
Quinoa holds up perfectly while absorbing flavor so well. This salad will keep in the fridge well and you can eat it as is or top over greens and other veggies. Healthy, delicious and easy.
- 1 broccoli crown
- 2 small carrots
- ¼ head red cabbage
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, finely chopped
- 1 15 oz can chickpeas, drained and rinsed
- 1 cup quinoa, cooked according to package directions
- Italian dressing to liking (recipe below)
- Cook quinoa according to package directions. I used 1 cup quinoa to 1¾ cup water. Allow to cool completely.
- Using a food processor shred broccoli, carrots and red cabbage transferring to large mixing bowl as you shred each vegetable.
- Add drained chickpeas, red onion, parsley and cooled quinoa.
- Dress well with italian dressing adding as much as you like.
- 1 tbsp onion powder
- 1 tbsp garlic power
- 1 tsp black pepper
- ¼ tsp dried thyme
- 1 tsp dried basil
- 1 tbsp dried parsley
- 1 tbsp dry oregano
- ¼ tsp celery salt
- 1 tbsp white sugar
- 1½ tbsp salt
- To prepare the dressing whisk together ¼ cup white vinegar ⅔ cup olive oil, 2 tablespoons water and 2 tablespoons of the dry mix.