Rained Out, Horsies & Rhubarb

Today started out wet and cold and didn’t get too much better. The sun came out for a bit, but not long. The kids and I were up at the crack ass of dawn for All Star soccer tryouts (for DS) which we drove out to only to find out that they were cancelled due to the heavy rain. We’re troopers, though and I don’t regret going. DS was disappointed that he didn’t get to play, but he had a good chat with the convenor who made him feel better about it. I toasted an Ezekiel muffin, stuffed it with almond butter and peach/blackberry jam and took it to go:

Seeing as we were home with plenty of time to spare before going out to the farm I spent some time catching up on blog reading and perusing eBay. I scored a few more brand new Lululemon items for great deals so I’m happy about that! Out at the farm we discovered 2 new babies! The newest addition is Mystery. She’s so new that she hasn’t even left the barn yet!

And then we have Firefly who is only 18.5” tall! She’s bursting with energy, though!!

The second oldest baby, Flec, was extremely interested in my rain boots!

I know, she was totally jealous of those beauties!! ;) When we got home I heated up the last refrigerated portion of asparagus barley risotto:

I have some portioned out in the freezer for quick lunches. I also ate a random, unpictured BBQ hotdog. Yum! After lunch I got to work on using the rest of my rhubarb. First was a strawberry rhubarb crisp recipe that I got from last month’s edition of clean eating magazine.

And instead of stewing the remaining stalks, I tired out this quick baking method from Prevention magazine.

I used a lot more than what the recipe called for. Here’s the saucy, delicious results!

After more relaxing I got started on dinner. The fam wanted me to bake a store bought lasagna that my hubby bought so I decided to roast myself some veggies and tofu while the oven was on. I used a sweet potato and 2 big carrots which all got coated in garlic olive oil, chilli powder, cumin, garam masala and lime juice. The tofu had some salmon spice on it. I also helped myself to a piece of garlic bread:

Twp pieces of tofu were left behind because I really just wanted to get to dessert! HA! A generous scoop of the crumble served with a dollop of Cool Whip free:

Fantastic!!! The recipe called for coconut oil in the topping but I don’t have any so I used melted coconut butter instead and it created such a decadent aroma! Loved this!

We just got back from visiting my parents and I have to get everything ready for tomorrow. It’s going to be a busy week….DD has her dance recital rehearsal Monday & Tuesday night, I have Pilates Tuesday night, both the kids have swimming lessons Wednesday, DS had soccer on Thursday and DD has her actual recital Thursday & Friday. We’re all going Friday night to watch. What does your week look like?

Bye for now!!