If I could have three wishes, I would be super tempted to make Mondays off one of them. I was lucky enough to have two in a row in January and again in February, and I definitely made the most of them.
Even though it was unusually chilly (we got super spoiled with the awesome weather the last couple weeks), we went to the playground in the morning.
After lunch and a nap, we met up with the grandparents at the zoo!
We spent most of the time in the little house with the monitor lizard, but also said hello to some birds, the elephants, and the meerkats.
Dinner was really quick and easy. I cooked up a whole bunch of wheat berries this weekend, so all I had to do for this was crumble up the feta and slice up some vegetables. There are a ton of variations on this, and the leftovers are perfect to take for lunch.
Ingredients
- 2 cups cooked wheat berries
- 4 cups thinly sliced kale
- 1/4 red onion, very thinly sliced
- 1/4 cup toasted pumpkin seeds
- 3 ounces crumbled feta cheese
- 2 tbsp olive oil
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Place the kale in a large bowl and add the lemon juice and olive oil. Massage them into the kale for a few minutes, then add remaining ingredients.
- Adjust seasonings to taste.
- Optional: let stand at room temperature for at least 30 minutes to allow flavors to develop.
