So here we are: 2019 week 44 of Meatless Monday…
Here’s what we wore:
Me: Shawl = Inherited from Adam’s Grandma, Check Shirt = SuperDry (thrifted from Keech Charity shop in St Albans), Vest = Primark, Trousers = FatFace (thrifted from Hula Charity shop), Ankle Boots = Clarks
Boys: Long Sleeve Tops and Joggers/Trousers = various 2nd hand sources, including Facebook Selling and Charity Shops, Rocket Shoes & Pullovers= George at ASDA (first walkers), Vests = Tescos
What’s in my ears:
I rediscovered my Neo Soul playlist on Spotify this week. I just love this music, it feeds my soul, so I thought I would share it with you in the hope you’d love it too 🙂 – enjoy. <3
Here’s my week in 4:
- You’re NORMAL! – I remembered this video this week (specifically the smashed egg to represent post-baby brain) and looked it back up, it really is such a refreshing and necessary reminder that we are all doing our best and that we all are completely normal! I hope watching this video makes you feel the same way this week 🙂
- Introducing more cousins to Kingston Gym – We went back to our favourite indoor activity this week, going to the Kingston Play Gym, this time introducing more of our cousins to the space and they loved it!
- School Fireworks – Where the boys are set to start preschool in January. The boys are becoming so much more conscious of their surroundings and new experiences now and they will often reference things which we have done for weeks after, it’s so lovely that they now do, as I do put a lot effort into making sure that they are always learning and having interesting things to do. As part of that though, fear of the unknown is naturally growing too, which is good, as it is an excellent natural protector, but I make sure we always have conversations leading up to trying something new and if possible show them a YouTube video beforehand too, this worked a treat with their first haircut (often a challenging milestone) and again with the fireworks this week, as we’d been talking about them the boys were pretty happy throughout, and we re-iterated they will be loud but they are very pretty and they seemed to really get it. Ty especially was so excited by it all and grinning throughout, so it was a real win and nice to build our sense of community supporting the local village school too 🙂
- Anti-Bullying Socks – I wanted to feature this as it was a project I did this last week which I was very proud to be a part of, you can find my blog post here, but the SockShop have made these socks alongside Kidscape & the Anti Bullying Alliance to support and promote #Friendshipfriday and #Antibullyingweek2019 #changestartswithus, all of us have the power to question ourselves, be more accepting, more inclusive of difference and kinder to fellow humans. 🙂
What we ate this week…
Breakfast:
I had my usual post yoga lemon, honey & ginger and the boys had their milk and then the boys had apricot wheats and sultanas and I had granola with fresh fruit.
Lunch:
The the boys had a cheese and salad bagel along a banana and a couple of pears to snack on throughout the day.
I had a cup of my favourite tea mid-morning and then I had some falafel with pesto mayo and mixed salad along with some pom bears, a plum, a clementine, an apple and a caramel bar to snack on throughout the day.
Dinner:
The boys had their favourite, beans, and toast and yoghurt and fruit for desert. And I had leftover courgette orzo from the freezer followed by a plum and my favourite ice cream for pudding.
Along with the official Meatless Monday board which I am also now sharing on:
Find out how I got onto Meatless Mondays in the first place by watching this video:
Go on, Pin it!
New little spot for recipes which I have done before but then used the leftovers to eat this week so you don’t have to go hunting around for them :)…
Courgette & Orzo Bake
Ingredients
- 1 swig olive oil
- 1 knob butter
- 1 onions diced
- 3 garlic cloves chopped
- 3 courgettes 1 chopped and 2 coarsley grated
- 500 g bag orzo
- small glass white wine or swig of sherry
- 1 litre vegetable stock
- 85 g parmesan grated
- 1 slice white bread whizzed to crumbs
Instructions
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Preheat oven to 180C/160C fan/gas
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Heat oil and butter in your largest frying pan and fry off diced courgette, onion and garlic and season to taste.
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Add the grated courgettes, and turn up the heat. Cook until softened. Stir in the orzo and wine, if using, for a minute, then turn off the heat and stir in the stock, most of the Parmesan
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Transfer to a baking dish. Bake for 15 mins, take out of the oven and scatter with breadcrumbs and the remaining Parmesan and bake for 10 mins more. Eat immediately.