Kindergarten makes you lose your MIND!

Happy Monday my fellow readers!  I just want to say that I hope you all had a better start to your day than I did.  Today I managed, yet AGAIN, to wear two different shoes to work.  One of my 5 year old students was the first to notice my mistake this time.  And yes, you heard me.  I've done this before...

The evidence: 

Today:  5.7.12

Back in October

 

So as you can see, I REALLY do hope your day started better than mine!

The school year is winding down and there's a lot do be done at my school.  Our campus is being demolished on the last day of school for our remodel and all of us teachers have to have EVERYTHING boxed up and labeled on the last day of school.  To make matters worse, we have kids on the last day until 11:15 and we as teachers must be packed and out by 1:00.  Needless to say, I'm a bit overwhelmed with end of the year procedures, packing, and still trying to teach until the last day.  I don't know how we're all going to do it but I know somehow it will work out.

Because I've been so busy, this blog has become one big slack fest.  I swear I'm still cooking and eating of course  :)  Today I will leave you with some pictures of the food I've made recently, food I've eaten out, a beautiful plant I picked up at the Farmer's , a recipe for my grilled vegetable salad with Israeli Couscous.  

 I made this last week sometime and I only vaguely remember what it was but I do remember I LOVED it!  It was pretty much curried garbanzo beans with red lentils over top of some salted and steamed kale and asparagus.  Very healthy and very filling!

Mmm... this was soooo good!  It was basically a sweet and sour stir-fry on top of quinoa.  I added tofu, sweet potatoes, kale, asparagus, zucchini, onions, carrots, and garlic.

Please excuse the fact that this breakfast quesadilla has a bite taken out of it!  I had this AMAZING vegan breakfast quesadilla from an awesome place called The Pomegranate Cafe down in Ahwatukee, AZ.  It was filled with potatoes, tofu scramble, vegan cheese and soyrizo.  I was nervous about the vegan cheese but it was out-of-this-world!  I love this restaurant, and don't mind driving 45 minutes to get there.  Totally worth it!

Bought this beauty at the Roadrunner Park Farmers Market this past Saturday.  There's this guy there every week who sells awesome plants for super cheap!  To date, I've bought a large basil plant that I've managed to keep alive since September, a Yellow Pear Heirloom Tomato plant which I've already eaten may tomatoes from, a great indoor plant that I don't know the name of, and now this!  I've never spent more than $7 on any of his plants.  Amazingness!

 

 

So enough of all that!

 

Today I made a yummy dinner that I'm calling Grilled Vegetable Salad with Israeli Couscous.  I was inspired by Pinterest, and used some of the ideas from the recipe and made it my own by using veggies I already had in the house.

Ingredients

For the vegetable marinade

• 1/4 cup Balsamic Vinegar
• 3/4 cup EVOO
• 2 cloves minced Garlic
• 1 tsp.Dijon Mustard 
• Season with S&P

Use whichever vegetable you'd like!  I used:

• 1 small green zuchinni
• 1 large carrot, peeled
• 5 mini eggplants
• 4 medium sized roasted beets (they were already roasted and peeled in my fridge from the weekend.
• 6 small brussels sprouts, halved 
• 1/4 c. fresh basil, chopped
• 1 cup Israeli Couscous + 1/14 c. H20.  I recommend using veggie stock or a veggie bouillon cube instead for added flavor.
• 1T EVOO

Method:

-Prepare vegetables.  Keep them a larger size so grilling is made easier. 
-Make the marinade by mixing all the ingredients in a large bowl minus the EVOO.  Once mixed, slowly add the EVOO slowly, whisking to blend.
-Add the veggies to the bowl and let soak for about 15-20 minutes.
-Preheat grill
-Grill veggies, turning often so not to burn.  Add things that take longer to cook first (carrots, brussels sprouts).
-While veggies are grilling prepare the couscous.  Add 1T to a heated pot.  Add the couscous and toast until lightly brown.  Add the water or broth and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.
-Remove veggies from grill and chop into bite-sized pieces.  Add to a large vowl.
Spoon prepared couscous into the bowl with the vegetables.  Taste.  Pour some leftover marinade over the top for added flavor.

Mmmmmmm.....

 

Here's to Tuesday.  And to hoping I can wear a matching pair of shoes tomorrow!

Peace, Love, & Veggies