They love to snack on vegetables and they come running when they smell rice. Their inquisitive little noses make me smile throughout the day.
Each week, I develop a new menu drawn largely from the Canyon Ranch recipe collection. This is proving to be a fun way to expand my "usual" recipes and continue exploring healthy food options. We have agreed on three dinners and some snacks/lunch items. This week's menu included:
- Turkey Medallions with Honey Chipotle Sauce, Sauteed Kale, and Potato Medley
- Maple Glazed Sea Bass with Root Vegetables; Couscous; Arugula Salad with Walnut Vinaigrette
- Japanese Stir-Fry Vegetables with Edamame; Mongolian BBQ Sauce
- Pumpkin Crunch (roasted pumpkin seeds with dried cranberries...amazing!)
- Winter Fruit Salad
At the end of the day, all of the food was tucked in the refrigerator and labelled with heating/serving instructions:
It's great fun to start each week with a trip to Whole Foods (out of my way and yet incredibly worth the drive!) and a day cooking in a beautiful kitchen. Oh, and don't forget my sous chefs, Beau and Bella...they make me smile all day long!