Another week of spring break is over! One week left and then my summer semester officially begins! This week I enjoyed cooking a lot of good food, taking Mags on long walks, and spending Mother’s Day with my family.
I started off the week by making a delicious vegetable herb quinoa pilaf with roasted turmeric chickpeas for meatless Monday (recipe courtesy of Lindsey from Nutrition to Fit). I always love finding delicious recipes written by Registered Dietitians, and this was no exception! It was the perfect summer supper, though I did end up dyeing my fingers yellow from the turmeric…
Maggie was my loyal walking companion all week as well–everything is so green now! It seems like everything went from brown and dead-looking from winter to bright green and vibrant overnight.
On Thursday, I threw together this tasty Greek Goddess Bowl (recipe will be up at some point). Warmer weather makes me crave fresh vegetables, and this bowl definitely satisfied! Evidently this was a week for chickpeas as well because they made their way in this dish too. One of my favorite parts of this recipe is how well it ages–the flavors get even better after a few days. We were enjoying leftovers for the rest of the weekend.
Saturday morning, my mom and I headed to Willmar, MN to be with my grandparents for Mother’s Day. We went plant shopping at a local nursery, played games, and had more yummy food. On Mother’s Day, we all went out to a buffet-style brunch. It was good, but I’m always a little underwhelmed with buffets… You get a taste of everything, which is nice, but everything just tastes a little subpar. Are you a buffet fan?
I hope everyone had a wonderful Mother’s Day! How did you celebrate?