When you are a busy, liquid eyeliner addicted, won’t get up early to workout, always got a new recipe brewing, Facebook friend conflicted mom like me, you learn to get really good at multitasking.

Some of the strangest tasks I’ve ever “multied”:

  • Breastfeeding WHILE walking around Disneyland (don’t worry, the Hooter Hider was living up to its’ name and Mickey wasn’t getting a free peek).
  • Read the Bible while doing a Pilates DVD (that way I could swear like a sailor during plank hold and then quickly repent for the same).
  • Rocking a baby to sleep while blow drying and flat-ironing my hair (because as a new mom, frizz-free hair meant so much more than burn-free babies).

In other words, today was nothing new.

Daddy had ANOTHER hearing early this morning.  With all the big time lawyer talk, you’d think we’d be using $100 bills as baby wipes: not the case.  They give Lulu a rash.

But his early departure meant I was in charge of carpooling both ways and thus had to cram yet another workout in.  I did some interval training while keeping my finger on the pulse of America’s youth by watching MTV.  If you catch a ten-minute window between 7:40 and 7:50 am, you might actually get to watch a music video and three commercials.  Today’s cutting edge new video:  Missy Elliot’s “Work It.”

That video predates my kids, so I was still putting my thing down, flippin’ it and reversing it…probably while studying for the Bar.  I’m telling you: multitasker.

Our multitasking carried over to the carpool, as we drove…and reviewed products.

Oh Nuts! sent us some apricots, almonds and fruit leather for review, which we enjoyed while we drove and checked email  and read blogs and sang along with Jack Johnson.

Gigi’s review of her cherry fruit leather was “Yummy…in my tummy.”  I really dug the raw almonds.  They were super crunchy, even though they were raw.  If you eat raw nuts, you know that sometimes they get a little soft.  I guess I’ve gotten a little soft myself, but Daddy hasn’t voiced any complaints.  Thanks, Oh Nuts!

This afternoon, we had a ton of activities going on at once.  It was like someone gave us chocolate and tied us to a jungle gym.

There was a dress up station.

A blocks station.

A tea party station.

A “stick pony had an unfortunate run-in at the glue factory” station.

And then we did some baking.  We put to use our Oh Nuts! almonds and apricots in some Anytime Cookies.

While I was capable of multitasking tea set cleanup, water paint mopping up, block stacking and stick pony liberating while baking, I had some assistance.

And since the potholder was out, you might as well multitask it right into a game of Pincher Pincher. You didn’t think  we’d outgrown that, did you?

I enjoyed the quick work Lulu made of her cookie…

…or at least her favorite part.

She’s quite good at excavating.  Unfortunately, she practices a lot at church with her nose.

Oh, we didn’t stop there.  I made over an old favorite for dinner while making sure Ms. Sticky Fingers didn’t waste chocolate on the carpet.

I’ve been trying to hold a few recipes back for my secret recipe vault, but after all the love and support from yesterday’s pro-vegan rant, I though I needed to let you all on this one.  It’s a winner.

Green and Red Lentil Enchiladas

  • 1/4 c. chopped onions
  • 2 T. chopped cilantro
  • 1 jalapeno, seeded and chopped
  • 1 c. red lentils, rinsed
  • 3 c. of water or vegetable broth, or combination of the two
  • salt, to taste
  • 8-10 corn tortillas
  • 30 oz. green enchilada sauce
  • 1 can sliced olives
  • grated cheese, vegan or organic, if desired
  • sour cream, vegan or organic, if desired
  • salsa
  • chopped cilantro

Preheat oven to 350.

Bring water or broth to a boil in a medium saucepan.  Add salt to taste.  Add 1 c. of red lentils and cook until lentils are al dente, approximately 10 minutes.

Drain lentils and set aside.

Spray a large skillet with cooking spray and place over medium high heat.  Saute onions, cilantro and jalapeno until softened, approximately four minutes.

(NOTE: do not place the hands that you seeded the jalapeno with near your eyes, or your almost completely gone pink eye will soon become a screaming, throbbing, teary RED eye, and you will begin multitasking using a makeshift eyewash with your retractable sink hose, dumping the contents of your coinpurse into the swear jar and overcooking your vegetables.)

When the vegetables are burnt done, add in your lentils and approximately a cup of the green enchilada sauce.  Heat through.

Meanwhile, wrap 8-10 corn tortillas in damp paper towels and microwave for approximately 30 seconds to soften.

Pour another cup of green enchilada sauce in the bottom of a 13×9 baking dish.

Put several spoonfuls of the lentil mixture into each corn tortilla and roll, placing the tortilla seamside down in the prepared pan.

Repeat until your pan is full and your lentils are gone.

Pour remaining cup of green enchilada sauce over rolled tortillas, and top with cheese of your liking, if desired (my side looked like a Carrie Prejean home video, so I put a modest covering of grated carrots over the top) and sliced olives.

Bake enchiladas for 20-25 minutes.

Top with sour cream, salsa and cilantro, if desired.  Enjoy some gorgeous and delicious Mexican food, and even Donald Trump can’t strip you of your vegetarian/vegan title.

Here’s Daddy’s plate with local organic cheddar and organic sour cream.

I topped mine with salsa and cilantro,

and ate it along side a glorious salad of kale I massaged with lime juice, stevia and salt, and mixed with orange segments, cilantro and chopped almonds.

I didn’t just eat dinner, I multitasked.

The dishes are done, man.