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Wine corks and fall leaves

Hey there!

We had such a busy day yesterday I didn’t get a chance to post!  I started my day with an early morning Tabata workout for my fitmixer bootcamp.  Kicked my butt!  Then our day was spent cleaning, cooking, and getting ready for a little get together I threw at our house for some girlfriends.  Here’s a little preview 🙂

Luckily the Love Nugget took a great nap and was a very happy little guy yesterday so I was able to get everything ready.  On top of getting prepared for last night, we did a little arts and crafts as well.

Wine Cork Stamped Fall Tree


Fall paint – red, orange, brown, yellow

12 x 12 canvas

fall themed ribbon

paint brushes – one small and one medium size

wine corks (one per each color using)

Baby wipes or wet towel close by for clean up 🙂

To begin with, I painted a tree trunk using the medium size paint brush.

Then, I sat the Love Nugget on my lap and painted one hand at a time brown to create the branches.

Next, I got all set up for the stamping of the leaves.

Someone was very excited!  This part was mainly done with me holding his hand as he stamped down the wine cork.  However, I did give it to him a few times for him to do on his own.

Of coarse he tried to put it to his mouth, then tried to wipe it all over his hands.  Which is why I suggest having something close by to clean up 🙂

Once we had lots of leaves stamped on, I used the small paint brush to paint his name and the date.  Once it was dry, I used a hot glue gun to secure the ribbon to the back so I could hang it.

After crafting it was time for lunch and the Love Nugget has been enjoying leftovers from our meatless meal on Monday the past few days.  The hubby and I thought it was pretty good too so I thought I’d share 🙂

Heirloom tomato and Quinoa Casserole

(could easily be made with ground turkey or beef as well)

1 cup of Quinoa cooked in vegetable broth

1 zucchini thinly sliced

1 japanese eggplant peeled and thinly sliced

3 – 4 heirloom tomatoes

1/2 cup cottage cheese

1/3 cup light cream cheese

1 tsp dried basil

1/2 tsp salt

1/2 tsp pepper

7-8 slices of fresh mozzarella

1 cup tomato sauce (I used a homemade no sugar added)

Preheat oven to 350 degrees and coat a 2 quart baking dish with cooking spray.   In a small bowl, mix together the cream cheese, cottage cheese, basil, salt and pepper.  Layer thinly sliced zucchini in the pan, followed by the eggplant and half of the tomato slices.

(I snapped the pic before adding the tomatoes)

Spoon the cheese mixture over the tomatoes and spread.  Top the cheese mixture with the quinoa, tomato sauce, remaining tomatoes and mozzarella cheese in that order.

Cover and bake for 35 minutes or until bubbly.  Remove foil or cover and bake for 10 minutes more.  Allow to sit for at least 10 minutes before serving.

This was so tasty and while it was very messy for the Love Nugget, he loved it and didn’t notice the zucchini or eggplant!

Off for a walk with my boys followed by my fitmixer workout for the day!  Loving it so far!

Hope you all have a great day!

QUESTION – What is your favorite meatless meal?



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