Capsule Meal Planning

Capsule wardrobes are definitely a thing so why isn’t capsule meal planning a thing? I’m doing it! Capsule wardrobes are a smaller selection to mix and match to make choosing easier. Meal planning needs some of those same principles! Starting a meal plan for the week can feel daunting but having a plan, getting the ingredients, maybe doing some prep in advance, and sharing the plan with those eating it are all keys to success. I always meal plan factoring in weather, speed/ease of prep, and what we have going on but why not add in a few more guidelines?
The Three Bite Rule - Coconut Shrimp Tacos with Mango Salsa

I came up with a bunch of themes and categories and definitely think it has made planning and executing meals easier! I decided to choose a few as the starting point to then plan with our favorites. I’m focusing on weeknights since those are for sure the craziest around here. What are your weeknight go-tos? I need to know! 

Here’s my running list of weeknight dinner themes:

night of bfast
night of meatless (here are some of mine, and more of mine)
night of international: Mexican/Mediterranean/Italian/Thai/Indian
night of pizza/pasta/calzone
night of panini/soup/salad
night of grilling
night of a grain bowl dinner (some of our favs are here)
night of anything goes (that means fast, not creating leftovers but maybe even using a leftover item, maybe not everyone eats the same thing: often eggs/quesadillas/grilled cheese/pasta)
night of takeout (that’s what we do on Fridays)

Kielbasa Grain Bowl - The Three Bite Rule

Last week, here’s what we did:
Mon = night of calzone: sausages & onions
Tues = night of crockpot: BBQ pulled pork & roasted butternut squash
Wed = night of pasta: tortellini w/ alfredo
Thurs = night of Mexican: pork tacos & fiesta bean salad
Fri = night of takeout
The Three Bite Rule - Sausage & Peppers Calzone
The prior week, here’s what we did:
Mon = night of salads: build your own salad bar
Tues = night of anything goes
Wed = night of grilling: hot dogs & broccoli salad
Thurs = naan pizzas
Fri = night of takeout

This week, here’s what we did/are having:
Mon = night of pasta: spaghetti & tomato sauce and salad
Tues = night of a blogged dinner (coming soon! it is very fall inspired!)
Wed = night of a freezer food recreated (loaded waffle fries with pulled pork, beans, corn, queso, & avocado)
Thurs = night of anything goes (my bookclub night this week!)
Fri = night of takeout

The Three Bite Rule - Pesto Flatbread
I tried it out a few weeks. I can honestly say it makes creating a meal plan so much easier. I haven’t quite set our themes we’ll do every week, but I’d guess during this busy season of our lives, I’ll keep: pasta/anything goes/takeout and that leaves 2 other weeknights to get creative or do whatever we’re in the mood for. Tacos/Mexican seems like a likely theme we may have most weeks too. Even 3 weeknights covered with a starting point seems helpful!

What are your go-tos for weeknight dinners?? 

September 2018 Recap

September went by in a blur. The babe is 6 weeks old and we’re getting our footing a bit. A bit. I cooked a few things but my priority was hitting all the food groups for everyone and not worrying if meals weren’t my most exciting or inventive. I’m giving myself some grace and always striving for some advanced dinner prep while I’m home for maternity leave, especially since dinner time got wayyy crazier with a baby who hates 4pm-9pm and a toddler who is ready to play.

Some of my go-tos lately have been: sesame noodles & edamame; grain bowls (farro/sausage/zucchini); meatball sliders; eggs/breakfast; and salad bar. I’m 100% still obsessed with a pb&j smoothie I made non-stop while pregnant. I owe you the healthier reboot I took on this smoothie but it is saved on my insta-stories highlights for now. I have a new smoothie to share next month as well as the cutest seasonal appetizer ever.

I made this protein-packed salad as a twist on the Italian tuna and white bean salad.
The Three Bite Rule - Tuna & White Bean Protein Salad

Because they’re so easy and ohh-so-good, I made these chicken, bacon, cheddar, and ranch turnovers with crescent rolls. After these, the little guy and I made pizza ones with sauce, mozzarella, and pepperoni but we didn’t blog it.
The Three Bite Rule - Chicken Bacon Ranch Turnovers
Lastly, dessert is necessary in life and this cheesecake mousse parfait is perfectly packable to bring somewhere or was great mixed to order as you need a little sweet treat.
The Three Bite Rule - Cheesecake Mousse Parfaits

The Little Guy

I’m thanking our lucky stars that we’ve squeaked out this long (3.5 years and counting) of him in a crib. With the new baby I’m ever so thankful he’s happy in his bed/crib for now. I have a feeling the toddler bed in is in our future but I’m hoping he can hang on until baby sister sleeps through the night. One thing at a time, right? He is such a good big brother. He loves the baby and doesn’t mind that sometimes we divide and conquer. He has confirmed the only deli meat he’s into is salami. All grains are good- this month he really loved farro which I haven’t made in awhile. We’re all still popping cherry tomatoes from our plants as often as we can. He has especially loved pineapple and raw bell peppers this month.

The Baby Girl

1month
She’s about 6 weeks old now. Just like her big brother did, she struggles in the early evening. Around 4ish she can’t sleep and by 6 she wants nothing to do with anything. Nothing helps soothe her until 8 or 9pm when she’ll eat and then sleep. Apparently this is a thing- like sundowning. Our pediatrician says most work themselves out of it at 6 weeks-12 weeks. Here’s hoping it is any day now! It is emotionally draining, very tiring, and so sad. We’re also trying to give the little guy attention and love (as well as dinner & a bath) after his day at preschool so her screaming makes this timeframe even more exciting. Daytime she’s so happy and starting to smile! She eats every 3 hours and I cannot wait until I don’t have to wake her to eat. Ditto for evenings, we’re waking her every 4-5 hours to eat. Since she wasn’t gaining weight we’re not really at liberty to dismiss her doctor’s advice for eating.

This Year’s Goals:

Year of the candle: I got this pumpkin/vanilla-ish one 
Cook more appetizers/snacks: 
nope 
Taking time to blog thoughtfully: 
ehh. blogging at all is an accomplishment in my book.
Journal the cute moments of my little one: I slacked this month. 
What I’m reading: 
 I read The Vacationers; The Goldfinch; & The Last Mrs. Parrish 
What I’m watching: 
I’m into The Crown which is fun for some substance

#Meatless Monday Recap #2

Back in January I instituted #MeatlessMondays into our weekly menu plan, though it isn’t always on Mondays. Since the last update, the name of the game is speed and ease. The little one is more into grains, veggies, pasta, and cheese than he is into meat at the moment so meatless is never a challenge for him.

Some of my favs have been the no-brainers, because that’s helpful for speed now that I’m verrrrry pregnant. I followed a few recipes that were great! I made a Roasted Veggie Lasagna from What’s Gaby Cooking with a cream sauce and I roasted butternut squash, zucchini, and grape tomatoes as the veggies.  Another recipe we loved was Peanut Rice Noodle Bowls with Curried Peanut Sauce from Eats Well With Others.

I made Tomato Basil Polenta Bowls with White Beans and it was so good!
The Three Bite Rule - Tomato Basil Polenta Bowls

We had a white french bread pizza and risotto and ravioli which are all fan favorites here.

This Tart with Potatoes, Gruyere, and Caramelized Onions was a hit for me, less so for everyone else.
The Three Bite Rule - Potato Tart
I put chopped veggie burgers into tacos with a little taco seasoning and voila, veggie & filling taco!

We had a few soups: Broccoli & Cheddar Soup  and grilled cheese with tomato soup.

One of the most fun meatless meals I made was waffle fry nachos with queso, avocado, shredded cheddar, peppers & onions, and salsa. So fun!

I’m fully willing to admit that my meatless meals are also serving us as the no-brainers I really appreciate to keep it easy. I’m 34 weeks pregnant and through my entire pregnancy I’m not “glowing” or whatever people say who enjoy this. I’m glad to get meals together quickly so we can all eat together, and keep it varied. They might not all be my most creative moments, but it is a good way to keep us varied.

Honey Garlic Lime Shrimp

You’ll never guess what’s in this shrimp dish. Haha. I love these frozen jumbo shrimp and am determined to enjoy them before they get buried in the freezer or before they freezer burnt. Mr J isn’t into shrimp so this was a fun lunch for one!
The Three Bite Rule - Honey Garlic Lime Shrimp
I kept the ingredients to a minimum for speed and that it can be made anytime! It is an easy one to double, or quadruple for a quick dinner or for a dinner party!

Honey Garlic Lime Shrimp (for 1)
Ingredients:
~5 jumbo raw shrimp (defrosted, pealed & deveined, as needed)
1 cup spaghetti/linguini
2 tablespoons butter
juice of 1/2 lime
zest of 1/2 lime
1 tablespoon honey
1 teaspoon fresh parsley, chopped (optional)

Directions:
Boil salted water for pasta.
Grate the garlic and zest the lime.
The Three Bite Rule - Honey Garlic Lime Shrimp
Add the pasta to the water.
Melt the butter in a medium pan over medium heat. Add in the lime juice, honey, and garlic.
Add in the shrimp with plenty of salt & pepper. Cook for 3-4 minutes then flip and cook on the other side for 3-4 minutes again.

The Three Bite Rule - Honey Garlic Lime Shrimp
Remove the shrimp from the pan and toss the cooked pasta into the sauce.
Add the shrimp in with parsley & lime zest. Toss again, then serve & enjoy!
The Three Bite Rule - Honey Garlic Lime Shrimp
It was so good! The balance was spot-on. The butter + the lime juice + the honey was an ideal combo for a light yet flavorful sauce. The zest was SO necessary for freshness. Peeling and deveining the shrimp takes a little patience but is sooo worth it for better shrimp.

The whole dish cooks in the time it takes for the pasta water to boil and the pasta to cook. What’s better than a 10-minute dinner? Nothing! Leftover shrimp is not worth it, but since this cooks so quickly, it can be thrown together anytime.
The Three Bite Rule - Honey Garlic Lime Shrimp

The shrimp and sauce would be great over rice or any grain, or in lettuce wraps, or on a crostini. The same flavors would be great for clams or muscles too!

May 2018 Recap

I feel like I got verrrrry pregnant this past week. 31 weeks in, ~9 to go! We had a fun long weekend with the family from Maine staying over and then the local family for a birthday/memorial day bbq. This month Mr. J and I had a date at a new-to-us restaurant and we all went to our fav Chinese restaurant we don’t get to all the time.

This month I was really into this coconut shrimp. Ohh it was just so good. I haven’t made it since but really need to work it into my next meal plan. Sweet but crunchy as well as juicy and fresh.
The Three Bite Rule - Coconut Shrimp Tacos with Mango Salsa
Baking itsn’t always my jam but I made Mint Chip Coconut Macaroons and was worried when some liquid kind of spread out but they turned out great!
The Three Bite Rule - Mint Chip Macaroons
Grain Bowls are a go-to for me so I rounded up a bunch.

The Little One:

He’s 100% potty trained. I’ve considered him trained for months, but now he is even at night time. Woot woot! He has been doing a great job listening and I appreciate that so much. I’m trying to capitalize, vocalize, and praise how appreciative I am. Aside from going outside, we’ve played a lot of magna-tiles and dinos this month. Breakfast sausage has been a hit with him this month. He’s been learning about insects and spiders at pre-school and always has been sharing a lot of facts.

Bump Update:

7 1/2 months in! I passed the glucose test, which was pretty expected, but great nonetheless. I’m much more uncomfortable and still sleep is what it is. Overall I’ve been feeling ok, just more tired lately. I keep thinking I want avocado and then when I get them home, I’m not really into it. All I want is what I can’t have: sandwiches & caffeine.

This Year’s Goals:

Year of the candle: I didn’t get one in May. I was enjoying my last few and didn’t think I reallllly needed one.   
Cook more appetizers/snacks:
I made honey mustard dip for soft pretzels
Taking time to blog thoughtfully: 
ehh, this wasn’t really something I focused on.
Journal the cute moments of my little one: I’ve enjoyed his way of suggesting something: I was thinking maybe we should go outside?
What I’m reading: 
 I read The Hate U Give and thought it was really well written as a YA novel. 
What I’m watching: 
we watched The Post which was fantastic. Free press is so crucial.

Breakfast Inspired Risotto

I made risotto the other night with bacon, white cheddar, everything bagel seasoning and topped it with a fried egg and I cannot be more excited about it. I made it back in 2014, according to instagram, but didn’t blog it since I didn’t make it up. I am now realizing this was the genius idea of We Are Not Martha! Hers is bea-u-ti-ful with a lovely poached egg! There are about 10,000,000 variations on pinterest too! I knew mine had to be all about the Everything Bagel Seasoning!
The Three Bite Rule - Bfast Risotto

It is so delicious prepared as risotto- maybe because the sticky rice seems like oatmeal texture? The everything bagel seasoning MAKES this. Do not skip it! I make my own or I’ve heard it is at every grocery store now. At first I gave the little one avocado instead of an egg but he ate so much of my egg that we made him his own and he ate it all. Eggs can be hit or miss so I love whenever he eats it up!

Bacon & Cheddar Risotto with Everything Bagel Seasoning & an Egg (for 3-4)

Ingredients:

1 cup arborio rice
2 cups chicken broth
3/4 cups water (or white wine)
6-8 strips of bacon
1 cup white cheddar, shredded
2 tablespoons Everything Bagel Seasoning (here’s my recipe)
4 eggs

Directions:

Prepare the risotto according to the package. Mine went into the pressure cooker for 6 minutes.
(if cooking risotto in a pot: In a large saucepan, saute some olive oil over medium heat. Add in the rice and stir regularly for a few minutes to toast it, then reduce heat to medium low. In a medium saucepan, heat the liquids to low heat. Add a ladle of liquid to the rice cooking until absorbed. Continue adding, stirring, and simmering until absorbed. Cook for ~20ish-30 minutes.)
The Three Bite Rule - Bfast Risotto
While risotto is cooking, chop the bacon into bite-sized pieces and pan fry until crisp. Then drain on paper towel. (spoon a little bacon grease into the risotto…I won’t tell.)
When the risotto is cooked, add in the cheese, bacon, and about 3/4 of the everything bagel seasoning.
The Three Bite Rule - Bfast Risotto
Gently stir to incorporate without breaking the bacon too much.
The Three Bite Rule - Bfast Risotto
Fry the eggs and serve on top of the risotto.
The Three Bite Rule - Bfast Risotto
Top with additional everything bagel seasoning!

This was dinner and was ohh, so, delicious. I took leftovers as lunch the next day with a hard boiled egg. I added tons more Everything Bagel Seasoning and after I warmed the risotto (not the egg – ewww – weird) I dumped some grape tomatoes with a drizzle of Italian dressing on top of my leftovers too. The cool and acidic tomatoes with the warm decadent risotto were fantastic.
The Three Bite Rule - Bfast Risotto

Risotto is the best, though tricky for a crowd. It seems like the perfect meal for 1 if you halve it!  Or you could turn leftover rice into this to revamp some leftovers! I’ve made the same general idea swapping arborio rice for other grains, like as a farro bowl.

Mealtime for our Family & Preschooler

Our little one is an eater. He’s seriously into food and has quite the appetite. I can’t get over how much food he can put away! I’m no expert, this isn’t a how-to, all kiddos are different but here is what’s happening in our kitchen/at our table at this season of our lives. Let’s start with the fact that he’s into food and doesn’t question different textures- that’s him as a person. I’m coming at mealtime from my own perspective, not a one-size-fits-all with a hungry kid who likes to eat and as a Momma who values food, cooking, and meals. This guy forgave us after the first 5 weeks of life when he really would have benefited from a supplement of formula sooner, and has been eating non-stop ever since. Fed is best, but that’s another story.
IMG_4314

Timing of Eating & Milk:

On weekends, he eats breakfast soon after waking- often 8ish. His bfast of choice is waffles/dry cereal/toast and fruit. Mid morning milk. Lunch is mid-day. He’ll always pick peanut butter & jelly, if available, with tomatoes/cukes/apples etc. After lunch he has a little digestion time and then a 2-ish hour nap. Milk after the nap. Dinner tends to be somewhere between 5:30-6:15 with milk before bed, and he’s in bed @ 7:30ish. We don’t offer snacks so he doesn’t really ask for them – milk is pretty much fulfilling this. Sometimes we’ll offer a snack if he’s up earlier from the nap, also if we’re going to go out for an errand or something.

Weekdays he’s up earlier and daycare does a mid-morning snack and an after-nap snack usually. I wonder if since we’ve packing lunch at daycare his whole life, that has been part of him knowing he can only eat what’s served- no substitutions.

Meals:

We’ve worked hard to give him what we eat, without substitutions. The motto at our table is “you don’t have to eat it”. He doesn’t have to finish anything but there’s no substitutions. We caught ourselves when he was smaller sometimes adding to his dinner if he wasn’t eating much. He also noticed and we nipped that. I do think we’re mindful of there being a few things on his plate, and we know what he’ll definitely like- like a random raw veggie I’m assured he’ll eat. We point out what each thing is so he’ll have the vocabulary of food and to have a second to see & understand what the meal is. I’ve tried to be in the habit of saying “you’re not hungry for eggs right now? maybe next time.” versus “you don’t like it?”.

Most days we all sit for breakfast together- each eating whatever our breakfast of choice is. Most nights we all eat together. If possible, I give him a head start since it takes him longer. I’ve been working hard to prep most dinners in advance so there’s less to start on weeknights at 5:45pm and so he can start, and Daddy and I join in and eat the same thing when he’s home off the train. One weeknight per week we do “anything goes” so we might eat different dinners – leftovers/eggs/something quick. Friday nights are takeout & DVR for the grown ups so he’ll eat first and we eat when he goes to bed. We cherish this ritual- as much as cooking and eating together.

For us, parents decide what’s for dinner, and when dinner is. Our kid can decide which things he wants to eat, and how much. He can have 2nds, 3rds of anything but not anything different than the dinner. Holidays/parties/etc all bets are off. I notice he eats less at a bigger family meal, but that’s fine.

In the kitchen:

He likes to be on a stool at the counter. Sometimes he can “help”, like putting the chopped veggie from the cutting board onto a pan to roast. I show him foods as they’re cooking. It is important to me that he sees what something looks like raw, or the stem, etc. Just the other day I gave him an avocado pit to touch- he thought it was hysterical. To get into the mindset of the meal being ready, often we’ll have him pick his plate/bowl which he can reach. He doesn’t get to decide what’s for dinner, but he can choose a plate. Here he is “taking a picture”….wonder where he got that idea ;)
IMG_4189

At the table:

He’s in his highchair pulled up to the table. He needs the reminder to use his fork/spoon. I’d estimate he eats 80% of foods with silverware. Most meals he needs reminders not to play with any food, and to keep his legs down and stay pushed in. For now, he doesn’t mind at all to wear a bib. Because of our dogs, we strive for all food to be eaten at the table, still sometimes the lab needs to be separated from eating crumbs off the toddler’s lap the entire meal!

Favorites:

Pasta, avocado, beans, peanut butter & jelly sandwiches, waffles, rice, yogurt, feta cheese, all fruits, tomatoes, cucumbers, carrots, sweet pickles, muffins, mustard, applesauce, quesadillas, and the list goes on. He’s less interested in meat at the moment. Eggs are hit or miss. He finds lettuce hard to chew. Below he forsake the fork for his Christmas dessert of cheesecake with cherries.
IMG_4258

On variety:

I shoot for variety for us all, but for him especially. I want him to see that foods he likes can look different. Cheeses, pasta shapes, rice/grains etc don’t just look one way, and we don’t only eat them with one flavor. It was messier, but I gave him tiny soft tacos the other night and he did great holding and biting them. I wondered what he’s think about a white bean/tomato/spinach thing with polenta and he ate soooo much of it. As much as I want him seeing and experiencing new food, he still surprises us with what he’s into sometimes.

Here’s this week’s menu:

Sunday: was the Patriots playoff game so we had “sports snacks” Cheeseburger Layer Dip & raw veggies with dressing.
Monday: White beans with tomato sauce & spinach and polenta cakes – he went to town and ended up eating what would have been my leftovers for lunch!
Tuesday: Tacos (mine = ground pork, T & Daddy = ground beef) with avocado, tomatoes, cheese, salsa inside, and some Mexican Street Corn on the side.
Wednesday: Rigatoni with creamy tomato sauce
Thursday: Chicken wraps with sweet potato fries
Friday: takeout for us parents and something easy- maybe a quesadilla or mac & cheese for T.

#MeatlessMonday

I quietly instituted Meatless Mondays at our house. I sort of regularly planned or scheduled a meatless meal during our week but back in November I consciously planned them for Mondays and tried to keep them varied. I mean, pasta seems like the easiest & fastest dinner without meat and is a favorite food of mine so I might have been happy to eat pasta every Monday night! There were still a bunch of pastas on my Mondays but everything has felt different so far! Summer definitely seems like an easier season but it is a good habit I hope to keep up.

The verdict? So far so good! They don’t have to be Mondays necessarily, but I did totally find it helpful for speedier meals to start the week! I’ll keep at it and maybe it’ll stretch me to be more creative. We could definitely eat more veggies.

Here have been some of my favs:

Fall Fettuccine with Roasted Squash, Sage, & Alfredo
The Three Bite Rule - Fall Fettuccine
Baked Falafel Bowls
The Three Bite Rule - Falafel Bowl
Bean & Cheese Quesadillas/Burritos – I froze a few burritos with beans, 2 cheeses, brown rice, and corn for lunches too!

Kale Pesto over Gnocchi
The Three Bite Rule - Kale Pesto
Shakshuka
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Spaghetti w/ Tomato Sauce- I was solo parenting and had strep- the worsttttt. A 2-ingredient dinner was perfect- using my fav Kitchen Ready Tomatoes of course.

Grilled cheese & Tomato Soup – this may have been the first time the little one ate soup. He was into it!

Bfast for Dinner: eggs & hashbrowns

Veggie Calzone with Fire-Roasted Tomatoes
The Three Bite Rule - Fire Roasted Veggie Calzone

Tortellini

Fish tacos with Pear Pomegranate Salsa
The Three Bite Rule - Pomegranate Pear Salsa

Sesame Noodles & Edamame
The Three Bite Rule - Sesame Noodles
I think that’s been most of them so far. It was also refreshing for a busy season to rely on many tried and true favs and not focus on new concepts and blogging all of them.

A bunch of my lunches tend to be vegetarian- quiche, soup, crostini, jazzy grilled cheeses, etc but it was good to be mindful to focus dinners around the theme.

A few other ideas that’ll hit next are some pizzas/flatbreads, Mexican things, more soups, and eggplant. I’m just not craving salads while it is 10-degrees around these parts. Any other cold-weather meatless meal ideas for me? Fish & mushrooms aren’t always favorites for all of us at our house.

Asian-Inspired Burgers with Teriyaki & Pineapple

Burgers on the grill can continue right up until the snow falls here in New England – or year-round in our house. The fall is a great time to grill because the air isn’t 100-degrees plus the heat of the grill. Lovely! This burger gets brushed with teriyaki sauce after it cooks and has grilled pineapple, crispy wontons, cucumbers, and a sriracha aoli. Yum!
The Three Bite Rule - Asian Burger

Asian-Inspired Burgers (for 3)

Ingredients:

3/4-1 pound of ground meat (I used ground pork)
1/2 teaspoon teriyaki marinade (double if using teriyaki sauce)
1/2 teaspoon sesame oil
1/2 teaspoon rice wine vinegar
salt & pepper
1-2 slices of fresh pineapple
1 tablespoon sriracha
1 tablespoon mayo
1/4 of a cucumber, sliced thin
1/4 cup crispy wontons (found near croutons/salad toppers)
3 hamburger buns

Directions:

Preheat the grill while seasoning the meat.
Add the teriyaki marinade, sesame oil, and rice wine vinegar to the meat & form into patties. Sprinkle salt & pepper on either side. Grill to desired cook- depending on the ground meat.
When the burgers are almost cooked, grill the pineapple for a minute  on each side.
Mix together the sriracha & mayo.
Brush the burgers with the teriyaki marinade and chop the pineapple.
Assemble the burgers with sriracha mayo on each bun, cucumbers on the bottom, the burgers and grilled pineapple. Add some  crispy wontons on top.
Enjoy!

The Three Bite Rule - Asian Burger

Teriyaki marinade is pretty strong, since it is meant as a marinade so go light when topping the burgers. Teriyaki sauce (sold near soy sauce) doesn’t have the same sticky/sweet consistency but would be good flavor if you don’t have a use for a whole bottle of marinade. I loved the flavors here and just served some edamame on the side for a quick dinner. It was GREAT for variety of flavors this week!

Psssst! Have leftover teriyaki marinade & pineapple? I’ve used both for a fun teriyaki grain bowl! I liked the subtle kick from the sriracha but might have used even a bit more. I think I had a 1:2 mayo/sriracha ratio but suggest a 1:1 above.

March 2017 Recap

My birthday month was a good one! I seriously ate birthday cake for a week. As March draws to an end, I’m very ready for spring though work is getting nutty. Mr. J and I had a little getaway to Foxwoods for a little gambling, and a lot of catching up with my college roomies + spouses. We ate at Guy Fieri’s Kitchen + Bar and loved it!

My grain bowl obsession continues! I loooved this pilaf, grilled chicken, avocado, bacon, & honey mustard bowl. Annnd then I made a teriyaki one with grilled pineapple.
The Three Bite Rule - Rice Pilaf & Honey Mustard Grain Bowl
Chicken Caesar Pasta was such a hit. Loved it.
The Three Bite Rule - Chicken Caesar Pasta
I baked! We had a snow day and this Blueberry & Cream Cheese Pastry was perfect.
The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry

The Little One:
He’s been throwing around some funny phrases, like “I think so” and “ummm” when he’s thinking. There are more and more sentences happening! We had a dry spell for avocados so he’s really hoping ties aren’t cut between our government and Mexico. He had a sleepover with the grandparents and loved it. I got some re-fillable pouches for applesauce and yogurt and those are such a hit.

Monthly goals:

Year of the seasonal decor: I JUST got this awesome felt pom pom garland that is around a twiggy wreath for springy Easter decor! Yay!!
do more dinner prep more in advance: ehh. speedy dinners are def happening and I’m using up the comfort food.
read more (and always carry my book on me): I read Brain on Fire with bookclub and Girl at War.
watch more movies: we watched Girl on the Train, which was wayyy more intense for Mr. J who hadn’t read the book.
cook more fish: nahh. Maybe in spring this will actually happen?
focus on clothes that I really like: no new clothes this month