This weekend really felt like spring! Not only was it 75 and sunny, but it was packed full of fun outdoor activities, like our neighborhood Easter egg hunt.
Hailey must have a little of my Monica Gellar side because she ended up collecting the most eggs for her age group and won a chocolate bunny. I was so proud!
There was a slide and bouncy house that we took full advantage of…
but more than anything it was just great to be outside and play with friends.
Saturday night was a feast compliments of Josh’s Farmers Market. We grilled up shrimp and scallops fresh from the NC coast alongside some fresh veggies. I was on a spring fever high.
Sunday included church, chores and then an afternoon of fishing on our friend’s boat.
Overall, this weekend was packed with enough spring fun to carry me a few more weeks!
Now onto the food! I won’t deny that my desire to meal plan is fading at the end of pregnancy. I recall this happening last time, so I know it will be back with time, but right now nothing sounds all that great. I just want someone to tell me what to eat for the next 3 weeks, but I’m fighting through it and at the end of each day, I am grateful that dinner is set. Here’s what we had last week…
Grilled flank steak sliders (using this marinade) with a kale and spinach pesto (recipe hopefully coming soon!) and a side salad.
A slight variation of this 20 Minute Lemon Pesto Penne – delicious!
Grilled cheddar and onion dippers with homemade tomato soup with sweet onion and balsamic.
Homemade wheat pizza with veggies and Applegate pepperoni (using this dough)
and as a bonus, my favorite lunch of the week!
Kale massaged in a drizzle of olive oil with pear, purple cabbage, blue cheese crumbles, avocado and Brianna’s Blush Wine Vinaigrette.
Thanks for hosting WIAW Jenn!
If you had to choose one meal to eat weekly for the rest of your life, what would it be?
As cliché as it sounds, I think I’d choose pizza. Or anything that includes lime and avocado. I can’t get enough!