Quinoa, Roasted Veggies & Sardine Toast

As I head into the third trimester, I can’t say that I have boundless energy for much aside from the essentials.  However, I have been trying to avoid simply eating the first thing I happen come across and instead, eat well-rounded meals that include lots of veggies. I know how important it is to eat a variety if healthy foods while baby boy is still in the womb. I have to start developing that palate now!

This simple veggie, grain, and fish meal was one I made earlier this week. For the veggies, I simply tossed yellow onion, carrots, and asparagus in olive oil and then roasted them in the oven at 425 for 20 minutes.
Meanwhile, I cooked some multi colored quinoa on the stove while the veggies were roasting. Side note: I’m really excited for gardening this year – my mom is going to try growing quinoa this year and I am looking forward to seeing this experiment through.

Lastly, I spread some sardines on sliced pumpernickel bread and sprinkled Parmesan cheese on top. I toasted these savory delights in the toaster oven for about 5 minutes. There you have it – an easy, quick and healthy weeknight meal.

Iowa update: my first Iowa daffodils started blooming today. It’s been getting into the high 60s with a sprinkling of days in the 70s.  I was driving the other day and kept wondering what was so different. Finally I realized the grass was relatively green!  I felt giddy with the simple thought of green grass. After the winter we’ve had, who wouldn’t be thrilled by this simple revelation?

The weather also just makes Greta so happy.  It’s impossible to get her to eat dinner or get ready for bed – she just wants to be outside all the time now. Here she’s doing her yoga in the grass because, “Mommy, it’s warm out! No coat!”
In other news, we finally made our Ikea run for Greta’s big girl bed. We successfully moved her into a new room, in preparation for baby boy. More on those two rooms at a later date.

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