Since we've started this month with Ryan's cleanse, I've really looked forward to dinner time. It's like the stars have aligned to make our evenings so enjoyable. I'm having the best time trying out new recipes (some great, some not so great). When I start preparing for dinner, I put Lincoln in his chair with some toys at the kitchen counter, I turn on Pandora to either Motown or Mana (Spanish station) and I'll start preparing food while singing and dancing for Lincoln. :He's too young to be embarrassed by his mother. :)
Before this month, we weren't the best at sitting down together and eating as a family at the table. But now, since the stars have aligned, we've been eating out on the patio every night. Dinner time is right at sunset, so we have beautiful skies and cool evening weather. We drag Lincoln's high chair outside and he'll jump in on conversation and steal the spotlight every night. Last night our food went practically cold because we were too busy laughing at Lincoln gnawing on an orange and making his puckered faces. :)
Dinner wasn't a planned meal. It was more like, we have a lot of stuff going bad, let's just grill it all and eat it all tonight. It was a double bonus, no food was wasted AND it tasted great!
Grilled Veggie Sandwich
Salt & Pepper
Toasted bread (gluten free optional)
And another other veggies your heart desires
I used a mandolin slicer to make long thin strips of zucchini and squash. Then just hand cut the peppers into large chunks that would lay on the grill. I drizzled oil, sprinkled salt & pepper on top, and put them on a med/high heat. Grilled until tender.
While the veggies are grilling, I smashed up some avocado, chopped some tomatoes, and mixed them together with a dash of garlic salt. Toast some bread, spread the guacamole mixture on it, and throw on some veggies. I threw some leftover cooked potatoes and broccoli on the grill to reheat for a side. I put them on tin foil with oil, salt, pepper, and Italian seasoning. Bam. Delish.