Things are getting strange around here.

I could sit here and rattle off a laundry list of all the things I’ve had to do this weekend, all the things I have going on next week, and everything else I have to do before leaving for my trip to New York in a little over a week, but my gosh, no one wants to hear that.  Just ask Pea Daddy.

Instead, I’m going to choose to focus on the positive aspects of being so busy that Lulu has walked around with a huge clump of blue toothpaste caked in her hair for the last 24 hours. We’re going to pretend she’s just rocking some emo streaks.

Yes, I’m going to see the good.

If it weren’t for the mile long to-do list, I might care that Gigi is wearing Lulu’s underwear that are two sizes too small for her, when in the grand scheme of things, it’s small potatoes.  And small undies.

If it weren’t for the two hours at the indoor inflatable playground birthday party yesterday, I wouldn’t realize how fortunate I am to have a house that smells like steamed broccoli and dough balls instead of sweaty socks, dirty diapers and crappy pizza.  Mmmm.

If I hadn’t spent two hours grocery shopping last night, I wouldn’t have a lot of healthy, delicious ingredients to use this week to feed my family and hopefully, inspire and encourage you.  And I would have had to make dinner instead of feeding everyone strawberry, watermelon, cracker, pretzel, pound cake and granola bar samples and calling it good.

But mostly, if I weren’t so on-the-go right now, I wouldn’t have the opportunity to share with you a few of the meals I consistently throw together and inhale in between returning overdue library books, digging lost Littlest Pet Shop pets out of the sandbox in the dark and trying to find Barbie dolls for Gigi’s birthday that do not look like they work hard for the money when really I just want to sit and watch Ellen in swim goggles and pajamas.

You know you want to too.

So here are some of the things we eat when we are slammed on time.  In other words, darn near every day.

Oat Bran

All the goodness of oats in a fraction of the time.  This stuff cooks fast, especially in the microwave.

For one serving, I combine 1/3 c. oat bran, 1/2 c. water, 1/2 c. non-dairy or organic milk, 1 scoop protein powder, 1/2 t. cinnamon and stevia to taste in a bowl and microwave it for a minute. (It’s like a short-cut version of my Creamy Protein Porridge).

While it cooks,  I go swap underwear on the kids and then I come back, give it a stir and microwave it for another minute.  I top it with fruit and nut butter and then eat it out of my lap while I drive.

If you smile big enough at everyone you meet, no one will even notice the oat bran on your sweater.

Green Smoothies

A staple you may already be familiar with, I drink at least one green smoothie per day, usually for lunch or an afternoon snack.

Our favorite combo currently tastes exactly like cake batter!  That is, if you’ve ever eaten cake batter.  I have.

Cake Batter Green Smoothie

Print this recipe!

Makes 1 smoothie

• 2 c. spinach
• 1 c. non-dairy or organic milk
• 1 scoop vanilla protein powder
• 1/4 c. old-fashioned oats
• 1 t. sunflower seed butter
• 1/2 c. silken tofu OR frozen almond milk cubes* or organic cottage cheese
• 1/2 t. vanilla
• 1/2 t. xanthan gum (optional)**
• 1/2 t. guar gum (optional)**
• 8-9 ice cubes
• stevia to taste

*For the almond milk cubes, simply pour almond milk into an ice cube tray and freeze.  These provide added creaminess to your smoothie.  You could also try soy milk or coconut milk for even richer flavor.

**I use xanthan gum for thickening and guar gum to make my smoothies creamier.  You can read more about the technique in Deb’s post here.

Combine all ingredients in a blender and blend until smooth.  Also totally portable, totally delicious and totally going to freak everyone out who passes you in the car because you are drinking something bright green (and singing Adele into the straw).

As for dinner, I have another tasty staple up my oat bran-covered sleeve.

Simple Sandwiches

This sandwich is Pea Daddy’s current favorite, and I can’t blame him.  I crave it myself.  Luckily I can make it in less than ten minutes and everyone will eat it.

You can find Lightlife Tempeh Bacon at Whole Foods and other natural foods stores.  At least I hope you can.  Because you will want to make this sandwich.

Tempeh BCT

Print this recipe!

Makes 2 sandwiches

• 6 slices tempeh bacon
• 4 slices whole wheat, spelt, or other whole grain bread
• 1/4 c. prepared hummus (Sabra Sun-Dried Tomato or Roasted Pine Nut varieties are especially good)
• 4 slices tomato or 1 c. cherry tomatoes, sliced
• 1 cucumber, thinly sliced

Prepare tempeh bacon according to package directions.

Toast bread and spread each slice with 1 T. of hummus.  Layer 3 bacon slices that have been cut in two on 2 slices of bread.  Top with tomato and cucumber slices and another slice of bread with hummus.

Slice and serve.

And then of course, there is dessert.  I like ice cream just as much as the next person, probably more.  In fact, I eat a bowl pretty much every night…I just make it a little differently.

Chocolate Protein Ice Cream

Print this recipe!

Makes 1 large bowl

• 1/2 c. non-dairy or organic milk
• 1 scoop protein powder
• 2 T. cocoa powder
• 1/2 c. silken tofu OR frozen almond milk cubes or organic cottage cheese
• 1/2 t. vanilla
• 1/2 t. xanthan gum (optional)
• 1/2 t. guar gum (optional)
• 9-10 ice cubes
• stevia to taste

Combine all ingredients in a blender and blend until smooth.

Sometimes I throw nut butter in the mix or I’ll put chopped almonds or pistachios on top.  I always lick the bowl clean.

So those are our “in a rush” staples.  Though they aren’t complex or fancy, they are delicious and quick.

And leave me time to remove Lulu’s toothpaste dreads.

Or at least get her dressed and out of goggles.  Let’s focus on the positive.

I had no reason to bake cupcakes today.

I’m not having a Super Bowl party.

It’s nobody’s birthday.

Gigi’s unofficial “cheer camp” isn’t having a bake sale.

Though they probably should if the only place they can secure to practice their B.O.B. song and dance routine is on a flight of stairs.

I could really use a wish right now, wish right now, wish right now.

There are other lyrics, but I wouldn’t know it since I’ve heard that line approximately 37 times in a row.

I had every reason not to bake cupcakes.

I have no vegetables in my fridge save for the little crumbles of broccoli florets, celery leaves and God knows what else that is funking up the corners of my produce drawer.  I don’t think I can juice that in the morning for breakfast.

My hair hasn’t been washed since Sunday.

Gigi’s hair hasn’t been brushed since Sunday.

And Lulu is in dire need of someone to teach her how to jump rope…or feather boas.

“I did it!”

Never mind. She’s got this down.

Get her an agent.  And bring on the cupcakes.

Oatmeal Cookie Cupcakes

Makes 12-18 cupcakes

• 1 c. old fashioned oats
• 1 1/4 c. boiling water
• 1/4 c. coconut oil
• 1/4 c. almond butter
• 2/3 c. unsweetened applesauce
• 1 c. organic sugar
• 1 t. vanilla
• 1/2 c. whole wheat pastry flour
• 1 c. all-purpose flour
• 1/2 t. baking soda
• 1 1/2 t. baking powder
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. nutmeg

“Cream Cheese” Frosting:

• 4 oz. vegan (i.e. Tofutti) or organic cream cheese
• 3 T. vegan margarine (i.e. Earth Balance)
• dash of salt
• 1/4 t. vanilla extract
• 2 c. powdered sugar
• optional: toasted coconut and pecans for garnish

Preheat oven to 350 degrees.

In a small bowl, cover oats with boiling water and set aside for 15-20 minutes, until water is absorbed.

Meanwhile, beat together coconut oil, almond butter, applesauce, sugar and vanilla until combined.

In a separate bowl, combine flours, baking soda, baking powder, salt, cinnamon and nutmeg.

When oatmeal is ready, mix it into the wet mixture,

and slowly add flour mixture to the batter, stirring until incorporated.

Spoon batter into a muffin tin that has been sprayed with cooking spray or lined with papers.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool completely.

For frosting, beat together cream cheese, margarine, vanilla, salt and powdered sugar.

When cupcakes are cool, frost and top with coconut and pecans, if desired.

Note: You can toast nuts and coconut over medium heat in a dry skillet or for a ultra-quick way to toast, put nuts and coconut in a small glass dish and microwave for 30 seconds.  Stir and microwave for another 30 seconds, repeating until just starting to turn golden brown.

We were in love.  I have a new favorite cupcake recipe.

Gigi’s already asked for a batch for her birthday…in four months.

Despite the oatmeal, do not confuse these with muffins.

Unless you like tender, sweet fluffy cake first thing in the morning.  Or frosting for breakfast

Since I have nothing to throw in a smoothie or juice, I may have no choice but to force one down on the way to the grocery store.

I could really use a cupcake right now, cupcake right now, cupcake right now.

This is the first post in the vegan meal planning series.  Look for a Snack and Treats post and the Week 1 Pealightful Meal Plan/Shopping Guide later today.

When I sat down to talk to our friend Pea Pal, I learned that breakfast wasn’t an issue in his weight and high cholesterol problems.  Turns out, for the last twenty years or so, he’s been eating Overnight Oats for breakfast.  He “soaks” his oatmeal overnight with some water or milk and frozen blueberries and enjoys it the next morning.  Every morning for twenty years.  And he has no intention of changing.

If it ain’t broke, don’t fix tofu scrambles, right?

But in order to show you a variety of breakfasts that you can enjoy on a veg-based weight loss plan, I put together a list of great options you can use all month long when creating your own meal plans.  You’ll notice in the weekly meal plans I’m putting together, I’ll suggest you have a  ”Breakfast of Your Choice” and link back to this list.  I’ll try to add more options as the weeks go on, so check back to beat breakfast boredom.

1)  1/2 c. oatmeal cooked with 1/2 c. water and 1/2 c. non-dairy milk (we like organic SILK vanilla and unsweetened vanilla Almond Breeze)

Add some fruit such as:

• 1/2 sliced bananas
• 1/2 c. berries OR
• chopped apple
• 2 T. raisins or other dried fruit

Add some healthy fat such as:

• 1 T. almonds
• 1 T. walnuts
• 1 T. pecans
• 1 T. natural peanut butter OR 1 T. almond butter

You can stick the combo in the fridge without cooking and let it soak overnight like Pea Pal does.

Oatmeal is also offered at Starbucks and Jamba Juice (just omit the Brown Sugar Crumble at Jamba which contains dairy)

2)  1 serving high fiber/low sugar breakfast cereal such as:

• Cheerios
• Crisped Brown Rice
• Shredded Wheat (not Frosted)
• Grape Nuts
• All-Bran (unsweetened variety)
• Fiber-One (unsweetened variety)
• Kashi Go Lean (not Crunch or Crisp) OR
• Bran Flakes

Add some fruit such as:

• 1/2 sliced bananas
• 1/2 c. berries OR
• chopped apple
• 2 T. raisins or other dried fruit

Add some healthy fat such as:

• 1 T. almonds
• 1 T. walnuts
• 1 T. pecans
• 1 T. natural peanut butter OR 1 T. almond butter

Top with non-dairy milk such as:

• 1/2 c. soymilk (we like organic SILK vanilla) OR
• 1/2 c. almond milk (we like unsweetened vanilla Almond Breeze)

3)  Smoothies

• 1 c. non-dairy milk

Add 1-2 c. frozen fruit of your choice, such as:

• berries
• bananas
• cherries and/or
• peaches

For extra staying power and nutrition, add: (optional)

• 1/4 c. of oats
• A handful of spinach
• vegan protein powder (i.e. soy, hemp or brown rice) for extra staying power

For extra flavor, add: (optional)

• cocoa powder
• extracts, like almond or vanilla
• 1 T. of  nut butter

You can also get All-Fruit Smoothies at Jamba Juice (stick to the 16 oz. size) and even add a soy protein boost

4) Whole grain breads such as:

• 1-2 slices of toast made from 100% whole grain bread (I like Ezekiel Sprouted Grain or Dave’s Killer Bread) OR
• 1 100% whole wheat English muffiin (i.e. Thomas)

Add toppings such as:

• 1-2 T. of nut butter
• 1-2 T. of all-fruit preserves (i.e. Smuckers’ Simply Fruit)
• fruit slices, such as bananas, apples or berries

5) Green Juice (Pea Pal has an underutilized juicer!)

You can also get fresh-squeezed orange and carrot juices at Jamba Juice (I like to get a combo of the two with a shot of wheatgrass)

***************************

There are certainly other nutritious vegan breakfasts, but these are the options I’m suggesting for vegan weight loss (and I reiterate, I’m not an expert, but just an informed friend helping a friend).  Have fun with rotating the breakfasts or eat the same thing every day.

You might just want to do it for twenty years.

It says, “You deserve the extra cush of 5 mm mat, even though I have no clue what that means.”

It says, “You don’t need cardio, honey, you just need peace.  And I need to see you in your yoga pants.”

It says, “I completely believe you when you say green crayon on the perfectly good mat you already have can totally disrupt your chi.

Even if they don’t.”

I don’t care if it matches your unicorn nighty, Gigi, keep your paws off of my mat.  I’ve got another idea.

Because really, Twister is just yoga with a spinner.

And a really thin mat.  Suckas.

There was one small problem.

“Is this my left hand?”

“Is this my right hand?”

Just for fun, the next time I take a yoga class, every time the instructor tells me to drop my right leg into crescent,  I’m going to say,

“Is this my right?”

And when he or she tells me to bring my left knee to nose in downward dog, I’m going to say,

“Is this my left?”

And that will be the last yoga class I am allowed in.

But at least I’ll still have my cushy mat.

And a tasty snack for afterward.

Raspberry Oat Bran Muffins

Makes 12-14 muffins

• 1/2 c. non-dairy or organic milk
• 1/4 c. orange juice
• 1/2 c. unsweetened applesauce
• 1/4 c. canola, coconut or safflower oil
• 1/2 t. almond extract
• 1/2 c. organic brown sugar
• 1 1/2 c. whole wheat pastry flour
• 3/4 c. oat bran
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1 t. cinnamon
• 1/2 t. nutmeg
• 1/2 t. salt
• 1 c. frozen or fresh organic raspberries

Preheat oven to 350 degrees.

In a liquid measuring cup, combine milk, juice, applesauce, oil, almond extract, and brown sugar and set aside.

In a large mixing bowl, mix together flour, oat bran, baking powder and soda, cinnamon, nutmeg and salt.

Add wet ingredients and stir until just combined.

Gently, gently, gently add raspberries,

and fold.  Gently.

Fill muffin cups 3/4ths of the way,

and bake for 25-30 minutes, or until a toothpick inserted gently in the middle comes out clean.

These are truly awesome muffins.

They were scarfed down in seconds flat,

with a smoothie for lunch,

no questions asked.

Except the one from Pea Daddy right now.

And it involves Twister.

I’m game.

I have logged zero miles on my treadmill and five hours on my yoga mat.  I had to dig around in my garage to find my old mat that I got free with a second-rate DVD because there is green crayon all over my pretty pink one.  (Any bets on how that happened?)  I sort of don’t care if I ever run again. Please don’t make me.

I have spent $10 on a half an ounce of over-the-counter eye ointment.  The ingredients are identical to Vaseline.  My optometrist said not to use Vaseline.  I smeared the liquid gold into my eyes.  It felt like Vaseline.  I want at least $9 bucks back.

I have drank four cups of green tea and zero cups of coffee. Pea Daddy has decided that since our household coffee consumption has gone down by 90%, he’s only buying the good stuff.  As in 100% Kona. He may be a coffee snob with a cranky wife, but at least my heart no longer wants to explode.

I have won at Sorry!  Twice.  My strategy is to persuade the other players (namely Gigi and Lulu) to not send my piece back “Home” but to give the boot to someone else’s piece (namely Pea Daddy’s).  Even though the name of the game is Sorry!, I am not.

I have fed my family four dinners handmade from wholesome vegan foods.  They have eaten broccoli, quinoa, sweet potatoes, spinach, seitan, butternut squash and bean burgers from the book. Gigi calls the burgers “Crabby Patties.” Lulu calls them “Crappy Patties.”  I think she’s just mad she lost at Sorry!.

I have shook my head in disbelief as one of my children asked for oatmeal for breakfast.  Not toaster waffles.  Not donuts.  Not cereal in a box that comes with a prize.  Healthy, whole grain oatmeal.  But she asked if I could add chocolate and peanut butter.

I could.  And I did.

Peanut Butter Cup Oats for One

Serves 1 (duh)

• 1/3 c. old-fashioned oats
• 1 1/2 T. cocoa powder
• dash of salt
• stevia or other sweetener, to taste
• 1/4 t. vanilla extract
• 1 heaping T. natural peanut butter
• 2/3 c. non-dairy or organic milk

Combine oats, cocoa powder, salt and sweetener in a microwave safe bowl and stir.

Add vanilla, peanut butter and milk and give it a good mix.

Microwave for 1 minute, remove and stir.

Microwave for 1 additional minute, stir and serve.

I have thought, “My plan is working.”

I have thrown back my head and laughed an evil laugh.

I have shook my head in disbelief as my other child asked for chocolate soy milk for breakfast.

I have cleaned up chocolate milk from a yoga mat.

I bet you can’t guess what she said when she did it.

“Sorry!”

But I don’t think she is.

and over 800 photos,

…in seventy-five hours.

That’s almost one recipe per three hours for those of you that can’t find the calculator on your Start menu. (It’s okay, Mom.  Call me.  I’ll walk you through it.)

There’s been at least three different sleeping arrangements:

• Gigi on the air mattress, which ended with Gigi in our bed at 1 a.m. and me getting a cavity search with her right knee;
• Gigi in my bed and me on the air mattress, which ended with the mattress deflated at 1 a.m. and me essentially sleeping on a rubber sheet.  Lulu could have used that “rubber sheet” Tuesday night; and
• Gigi in my bed and me sleeping on a pile of blankets on the living room floor, which ended with me waking up this morning with my back feeling amazing, and Gigi redecorating my side of the master bedroom.

She softened the blow by putting a framed picture up in my memory.  Smooth, Gigi.  Real smooth.

Four pots of breakfast porridges.

Two burnt fingers.

(plus one still-not-healed cut).  I’m gifted.

One naughty, naughty cat.

She left me a gift in my closet.  But no gift receipt.  Ashley totally understands my relationship with Pea Kitty now, and that I truly do not exaggerate that she is the spawn of Satan.

Five plates, Tupperwares and Ziplocs of kitchen overflow to friends, neighbors and the guy who came to the door wanting to aerate our lawn.

Thirty-two admonishments to stay out of the fridge.

Four pots of coffee.

Eight cups of tea.

At least one person still trying to fight her way into the cookbook.

Don’t let her tempt you with that “Chocolate Chip Pickle Pie,” Pea Daddy.

And lots…

and lots…

of dishes.

The hot water on my burns makes me cry. Lots and lots.

As does thinking that this beautiful face won’t be across from me at the breakfast table Tuesday.

I know.  No one wants to hear me cry.

I’d go to my room, but it’s already taken.  Now where’d I put my rubber sheet?

Surprised that today was the first time I’ve cleaned a toilet and mopped the floor (we’ve been busy!).

Surprised that Gigi was playing “Disneyland” this morning and was almost in tears because there was a “20- minute wait for the Teacups!”  I love the imagination, but she needs to learn to have it work for her instead of against her.

Surprised that I have yet to provide you with a proper food recap that consisted of more than the girls eating giant pickles.

So instead of showing you pictures of me scrubbing the porcelain or Gigi distraught about the crowds in her mind, I’m going to give you a little look back at our trip from a food perspective.

Disneyland, in a word, was surprising. (I promise, that’s the last time I’ll use that word)

In a perfect world, Gigi would actually have her eyes open in this picture, but at least we are all happy.  I think Gigi’s closing her eyes tight in fear that her “Fairy Godmother” is going to come running out of the Bibbidy Bobbity Boutique with the hairspray can again.

But back to the food.  It seemed like every restaurant we visited in the park had at least a vegetarian option, and many times a vegan option too.  Had I been extremely discerning, I may have found that there was hidden dairy in some of my meals, but I felt pretty good about the choices I made.

The obvious choice, at least for breakfast, was Jamba Juice in Downtown Disney.

We’d swing by here nearly everyday on our way into the parks.  Jamba Juice has a line of all-fruit smoothies, my personal favorite being the Five Fruit Frenzy (strawberries, blueberries, banana, mango and peaches).  My real love at Jamba Juice, though is their Steel Cut Oats.

Creamy, nutty, and delicious, they are totally vegan (they are cooked in soy milk).  Be wary of the add-ins if you eat dairy-free, because the brown sugar crumble and apple cinnamon toppings have milk.  I brought my own brown rice protein powder and almond butter to add to mine.

An extra bonus was that my oats were only $1 when someone else in our party ordered a smoothie, so you can bet I was coaxing the girls into some daily Mega Mango action.

Suck it down, my beauty.  Mama loves a bargain.

In a perfect world, my protein powder wouldn’t have been quite so messy, but I was happy.  I’m pretty sure people were on the lookout for Lindsay Lohan when they came across my breakfast bench.

Another meal I enjoyed in Downtown Disney was from the La Brea Bakery.

This was the Asian Salad with romaine, Napa cabbage, roasted corn, carrots, bell peppers, wontons, green onions, mandarin oranges and sesame dressing.  The serving was huge and it was really delicious.

I also liked that they offered vegetarian choices on their kids’ menu beyond the usual chicken fingers and hot dogs, including spaghetti with marinara that the girls gobbled up.

In a perfect world, my salad would have had tofu or at least some sort of beans for some extra protein…and Lulu wouldn’t have peed at the dinner table, but I was a happy, if not slightly damp.

When it came to food in the park, the choices were even more varied.  I nearly peed at the dinner table myself when I found tofu.  Tofu in Disneyland!!!!

This is the teriyaki tofu bowl from The Lucky Fortune Cookery at the Pacific Wharf in California Adventure.  I wolfed this down two nights in a row for dinner.  The veggies were fresh and crisp and the sauce was light and tangy.  In a perfect world, there would have been more veggies and tofu and less rice, but I was happy.

Pea Daddy was excited to find a Veggie Burger at the Hungry Bear Restaurant in Critter Country in Disneyland.

While the option was admirable, I had no problems with bladder control on this one. It was no Stuffed Bean Burger.  I was, however, pleased that the burgers came on whole grain buns, that they were made of distinguishable vegetables, chickpeas and brown rice, and that you could sub fries for apple slices.  In a perfect world, they would have offered more vegetable toppings, like pickles, lettuce and maybe an avocado slice (this is California, after all), but it wasn’t the worst veggie burger I ever had, and I was happy.

A real winner that we also found at the Pacific Wharf in California Adventure was a vegetarian chili in a bread bowl.

Delicious.  I simply requested the bowl without the cheese and was given a doughy, delicious breadbowl full of rich tomato base, pinto and kidney beans and corn, with just a hint of spice.  You can get a similar meal in New Orleans’ Square in the Disneyland park with a vegan gumbo, but I never got to try that.  For the love of all that is holy, do not ask.  In a perfect world, the bread would have been whole grain, but this filled my belly and I was happy.

Another great find in California Adventure was the Mediterranean Platter from the Picnics restaurant.  This restaurant was created in conjunction with the World of Color show that goes on each evening, but I just walked right up to the counter and ordered this platter for lunch.

On the plate were “marinated grilled vegetables in a whole wheat wrap with roasted garlic hummus, raw zucchini and squash spaghettini with  lemon-infused olive oil, vegetable couscous with toasted coriander vinaigrette, and lemon layer cake.”  The wrap was perfect, and even inspired a quick weeknight dinner once we returned home.  In a perfect world, the sides would have been dressed more lightly and I wouldn’t have handed over the decidedly non-vegan cake over to Pea Daddy for dessert, but he was happy, and so was I.

One of the best meals I had on the trip came from Ariel’s Grotto on Paradise Pier in Downtown Disney.

I was actually quite concerned about this meal, because nothing on the menu looked like anything I could work with.  There weren’t any salads and the only meat-free option, a pasta dish, was a cheese-filled agnolotti (which Pea Daddy ordered and said was quite delicious).  I called the Disney Dining Line the night before, though (714-781-DINE), and was astonishingly given the chef’s private line!  When it went to voicemail,  I told him when we would be dining at the Grotto and my request (something meat and dairy-free).  Then I crossed my fingers.

When we got to the Grotto, I explained to our very friendly waitress my request.  The chef came out to greet me, told me what he had planned and then set this beautiful dish in front of me.

This was one of the most delicious vegan meals I’ve had, Disney or not.  It consisted of rice noodles, stir-fried vegetables, including bok choy, sundried tomatoes and portabella mushrooms, and a light, slightly spicy sauce.  I ate all I could, and it was incredible. The atmosphere didn’t hurt any either.

In a perfect world, they would have thrown me a handsome prince or two (besides my own Pea Daddy), but a couple little princesses and I were happy.

Speaking of princesses, the girls were able to get apple slices, baby carrots, peanut butter and jelly, macaroni and cheese, spaghetti, cheese pizza, and string cheese at most restaurants in the park.  In a perfect world, there’d be more options involving vegetables and the dairy choices would be organic, but their meals were meatless, so I was happy.

With all these healthy choices, you’d think we never indulged in some typical Disney treats.  You’d be wrong.

Fresh popped popcorn,

Mickey Mouse shaped ice cream sandwiches,

giant pickles,

and rice krispie treats.

Sure, not what we’d choose at home, but we got to take a fun vacation in a magical place.

We made some great memories.

Only slightly regretting a few.

(I loved it.  Gigi did not.  I am the world’s worst mother.)

And we got to have a wonderful time with the ones we love most.

And that to me…

is a darn near perfect world.  And I was happy.

One of my first requests came from reader/blogger Mandy A. who said:

I’d love to see a cereal bar of some kind. Not the granola type bar… but like the strawberry in the chewy center type bars? I can buy the Kashi ones, of course… but would still love to be able to feel better about giving them to my daughter if they were home made – AND taste good, since she’s so darn picky

And of course, I thought of these:

I haven’t had a lot of Nutrigrain bars in my life.  My mom shunned any breakfast items with more than 5 grams of sugar.  Except Trix (her favorite) and the occasional Dunkin’ Donut.  That’s the fun part about being the mom, you can simultaneously make up the rules and the exceptions.  For example, “no yelling”…unless you catch Lulu putting your tube of cherry Chapstick on her toes and licking it off.

I was familiar, however, with the TV ad claiming that eating a Nutrigrain bar for breakfast can help you make “healthier” decisions all day.

Hmm.  Apparently the key to solving our county’s obesity epidemic, preventing dehydration, ending sleep deprivation and ultimately finding inner peace is really just found in a cereal bar.  This will change my life.  Look for my new memoir called Eat Nutrigrain Bars, Pray, Love.

One minor detail, though.  Here is the ingredient list for a blueberry Nutrigrain bar:

Ingredients
CRUST: WHOLE GRAIN ROLLED OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WHOLE WHEAT FLOUR, SUNFLOWER AND/OR SOYBEAN OIL WITH TBHQ FOR FRESHNESS, HIGH FRUCTOSE CORN SYRUP, SUGAR, HONEY, DEXTROSE, CALCIUM CARBONATE, SOLUBLE CORN FIBER, NONFAT DRY MILK, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM BICARBONATE (LEAVENING), NATURAL AND ARTIFICIAL FLAVOR, MONO- AND DIGLYCERIDES, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, SOY LECITHIN, WHEAT GLUTEN, NIACINAMIDE, SODIUM STEAROYL LACTYLATE, VITAMIN A PALMITATE, CARRAGEENAN, ZINC OXIDE, REDUCED IRON, GUAR GUM, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID. FILLING: HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, BLUEBERRY PUREE CONCENTRATE, GLYCERIN, SUGAR, WATER, SODIUM ALGINATE, MODIFIED CORN STARCH, NATURAL AND ARTIFICIAL FLAVOR, CITRIC ACID, METHYLCELLULOSE, CALCIUM PHOSPHATE, MALIC ACID, RED #40, BLUE #1.

I’m pretty sure if I, or my girls, started out the day with a Nutrigrain bar, one BAD decision would lead to another.  Much like if I allowed the girls to have an after-lunch piece of pinata candy.

No chapstick or drawerful of pajamas would be safe.

She was looking for her princess nighty in the middle of the afternoon.  She found it.

Oh, did she find it.

So Mandy A., I feel your pain.  And I answered your call.

Better Berry Nutrigrain Bars

Makes 12-16 bars

• 1 1/2 c. whole wheat pastry flour
• 2 1/2 c. oats
• 2 t. baking powder
• 1/2 t. salt
• 1/4 c. organic sugar
• 1/2 c. unsweetened applesauce
• 1/4 c. vegan margarine (i.e. Earth Balance), melted
• One 10 0z. jar 100% fruit blueberry preserves, or your choice of flavor

Preheat oven to 375 degrees.

In a large bowl, combine dry ingredients.

In a smaller bowl, combine melted margarine and applesauce (I used a naturally flavored berry unsweetened applesauce).

Add the wet ingredients to the dry and stir until fully moistened.

Press 1/2 of mixture into the bottom of an 8×8 pan that has been sprayed with cooking spray.

Top the layer with the entire jar of berry preserves.

Place the remaining crust mixture on top of the preserves and press down to form the top bar crust.

Bake for 20-25 minutes, until crust is golden brown.  Allow bars to cool completely before cutting.

Strikingly similar, but with eight ingredients instead of forty-eight.  I was tempted to add that propylene glycol esters of fatty acids, but darn if we weren’t out.

I’m optimistic that  if we start out the day with one of these better bars in the morning, maybe, just maybe, tomorrow my lips will taste like berries instead of toddler feet.

Pucker up, Pea Daddy.

Take a look at the extreme positions that came out of my mouth just this weekend:

We are never buying anything from a garage sale ever again.

I caught Pea Daddy eyeing this monstrosity in our neighbor’s yard, pulling out his wallet and counting his bills.  You may think that this castle would be a steal for $30, but do you see how ugly it is?  And more importantly, how big?

Bigger than our neighbor, who I unknowingly captured with my large lens.  Sorry, neighbor.

Of course at any mention of setting up Hogwarts in our backyard, I flew off the handle.  We don’t need any more Dairy Queen collectible glasses, we don’t need any more island themed knickknacks for our bedroom, we don’t need any thing anyone else not directly related to us has worn, slept on, eaten out of and potentially left their DNA on.  And we sure as sugar don’t need a Hearst castle made of spray painted cereal boxes,  which led to the aforementioned extreme statement.  Of course, all bets are off if someone finds a pair of mint condition Gucci sunglasses for $5.

Don’t ever even go near the cat.

I caught Lulu trying to accessorize Pea Kitty, which surprisingly, Pea Kitty didn’t seem to mind.

That is, until Lulu was trying to force a 4-inch bracelet over a 6-inch head.

There were no scratches or tears, but a few howls, a fast getaway and some destructive bannister clawing, which led to the aforementioned extreme statement.  Of course, all bets are off if the litter box needs cleaned.

Despicable Me is the best movie I’ve ever seen!

Since it was 100 degrees out yesterday, we took the girls to see Despicable Me.  I can’t be the only one who enjoys G-rated kids’ movies more than the grown-up movies, right?  Oh, I guess your mom would rave about a good family flick, too.  I’ll call you tonight and tell you to eat something, ask when you are going to make me a grandma and diagnose you with a rare illness I heard all about on House.  The writing in these movies is just smart, quick, witty jokes that are creative and intelligent, which led to the aforementioned extreme statement.  Of course, all bets are off when I finally see Inception.

I am NEVER buying dairy again!

I didn’t just say it, I wrote it.

I was feeling a little guilty about not letting the girls make more food choices for themselves, so I offered to buy them some organic dairy products while we were at Trader Joe’s.  Maybe it was just getting to decide for themselves or getting to try something new, but they were all over it.

When we came home and made dinner, I offered them “real” omelets and “real” yogurt parfaits.  They were so excited they could hardly wait.  And then, they wouldn’t touch them.

Gigi poked at her eggs and said, “I’ll try a bite…if you will!”  Gulp.  There were a few tears, near gags and pleas for whole wheat bagels with Tofutti and apple slices for dinner, which led to the aforementioned extreme statement.  Of course, all bets are off when pancakes are involved.

Berry Power Pancakes

Serves 2-4

• 1 c. old-fashioned oats
• 6 organic egg whites
• 1 c. organic cottage cheese
• 1/2 t. baking powder
• dash of cinnamon
• splash of vanilla extract
• sweetener to taste
• 1/4 c. blueberries
• 1/2 c. strawberries, chopped

Combine all ingredients except berries in a blender and blend until smooth.  Batter will seem thin, but let stand for several minutes until it thickens.

Pour batter into a skillet sprayed with cooking spray and placed over medium heat.  Sprinkle berries on top of batter.

Cook pancakes for several minutes on each side.  Serve with maple syrup.

As you can see, the pancakes were detested.

So maybe we will buy dairy again…but don’t even think about buying that castle, Pea Daddy, unless you want to sleep in it.  Maybe Pea Kitty will keep you warm.

She’d look nice in a crown.

During the morning workout:

Gigi: “You want your abs to burn like a fire!” She’s right.  Someone should card her for that six pack.

When I discovered that someone had unfurled an entire roll of toilet paper and asked who did it:

Lulu: “I did it!  But the lady comes to clean our house…” Oooh, why I oughta….

After I asked Gigi why she had the DVD player remote outside:

Gigi: “Mother!  I have some very important calls to make.” I hope she’s calling someone to come put the toilet paper back on the roll.

After putting on our swimsuits to play in the pool:

Lulu: “But someone torn my swimsuit in two!” You can see her training with Gigi is paying off.

When I asked the girls what we should have for a snack:

Gigi: “Let’s make granilla!” Granilla it is.

Multigrain Pomegranate Granilla

• 2 1/2 c. mulitgrain hot cereal (rye, barley, oats, wheat) or rolled oats
• 1/2 c. chopped almonds
• 2 t. cinnamon
• 1/2 t. salt
• 1/3 c. dried pomegranate seeds (can sub cranberries, raisins or dried fruit of your choice)
• 1/3 c. apple juice
• 1/3 c. maple syrup
• 1/4 c. organic brown sugar
• 1 t. vanilla extract

Preheat oven to 350 degrees.  In a large bowl combine cereal, almonds, cinnamon, salt and pomegranate seeds.

In a liquid measuring cup, combine apple juice, syrup, brown sugar and vanilla and stir until sugar has dissolved.

Pour wet ingredients over the cereal mixture and stir until combined.

Spread granola on a baking sheet that has been sprayed with cooking spray. Bake for 25 minutes, stirring every ten minutes.

We ate our granola in parfaits, layered with vanilla soy yogurt and strawberries.

“Yum!”

And then last night after the girls went to bed:

Pea Daddy: “Want to watch Hot Tub Time Machine?”

Some things are better left unsaid.  And unwatched.  Pea Daddy is banned from picking movies for at least a month.  You can quote me on that.