Well, when you guys told me that two-small-children, two-careers life is crazy, you weren’t kidding. If you’re like us, the hours of 5 pm – 9 pm on week days are pretty…intense. By intense I mean that the baby needs to be nursed, while the toddler needs some fruit, wants to play with play-doh, and needs help while going potty. ALWAYS at the exact same time. All at once. Daddy isn’t home yet to help, but thank goodness he’s there for dinner. Dinner is an exciting mix of food going everywhere, negotiations for more blueberries, and the baby refusing to sit in his bouncer for longer than two minutes because he HAS TO sit at the table with us and pull on mommy’s hair while she eats dinner. And, nurse again while she attempts to eat, of course. After dinner, we do dual bath and bed times, books, evening snack and bottle, and then label the next day’s bottles for daycare, do some laundry, and pick out everyone’s clothes for the next day. Anil and I usually don’t get “us” time until about 11 pm or so.

Somehow, when you’ve been away at work from your kids,  you don’t mind the circus after work. As hectic as it is, it’s really hard not to smile when the toddler tells you the “skarks” in Finding Nemo are scary :-) It’s such a blessing to have healthy children.  I’m also constantly being told that I’ll miss these moments one day, so I will take y’all’s word for it.  However, there is one thing I’ve really come to dislike when I get home and that’s cooking meals and doing dishes. It takes away from precious family time that we never seem to get enough of these days.  I never thought I’d say this and I still love to eat, but having a lot of time to prepare meals is just not happening. And that’s ok. We still manage to pull together dairy-and-soy-free dinners (for me, who nurses an allergic Asher) on most days, with shameless take-out meals making up for whatever we’re lacking. I thought I’d share a few of these super simple meals, in case you’re in the same boat and don’t have more than about 15 minutes to get dinner on the table.

Four Weekday Recipes You Can Actually Make

1. Oven roasted veggies and sausage: Pick a few veggies that don’t get too soggy in the oven. We like sweet potatoes, bell peppers, onions. Add your favorite kielbasa or sausage. Don’t eat meat? You can try tofu or soy based sausage, or toss in cooked lentils at the end. Toss the veggies and sausage with natural Italian seasoning, some garlic powder, salt, pepper, and olive oil. Bake at 350 to 375 from about 45 minutes to an hour (really depends on your oven). Done! Healthy, easy, and you can prep it the night before and just throw it in the oven as soon as you get home. Depending on the protein you pick, this is a wonderful gluten, dairy, and soy-free meal as well.

Oven roasted goodies

2. Alexia frozen veggies and fried eggs: If you’re going to go the frozen route, Alexia is actually a pretty good brand because they use all natural ingredients. I like their asparagus, red potato, and mushroom medley. I sauté this mix with a little bit of olive oil and then fry some eggs for protein. Very simple, but tasty.

Alexia and eggs

3. Trader Joe’s Vegetable Masala burgers in tomato-cilantro sauce. Ok, this one requires a little bit more night-before prep and also requires you to have some Indian spices on hand. Go grab a small container and mix in a teaspoon of turmeric, a teaspoon of fennel seeds, a teaspoon of dried thyme, a teaspoon of salt, and 1/2 teaspoon of garam masala. Mix well and get back to it the next day when you’re ready to cook. When it’s game time, grab a handful of cherry or grape tomatoes and a handful of fresh cilantro. Wash well and toss in a food processor. Blend until smooth. Add some olive oil to a pan and add the dry spice mix. Cook for a few minutes and add the tomato-cilantro mix. Cook for another 5 minutes or so and crumble in the completely defrosted veggie burgers, from TJ’s, of course. Cook for another 10 and you’re done! Indian food that tastes like it took an hour to make, done in about 20 minutes.

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4. Chimichurri-anything. I absolutely love chimichurri sauce. It’s so easy to make and you can prepare it ahead of time and keep it in the fridge. Here’s what you do: take 1 cup fresh cilantro, 1/2 cup fresh parsley, 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 large cloves of garlic, 1/2 tbsp cumin powder, 1/2 tbsp red pepper flakes (less if you don’t like the heat). Blend it all in a food processor & toss it on pretty much anything. And by anything I do mean anything: roasted or steamed veggies, potatoes, meats, tofu, tempeh, chicken, yuca, you name it. SO good.

Chimi