Lover Boy was on a 2 week work trip up in the Upper Peninsula of Michigan these past couple weeks. While he was gone my mom came down to spend some time with the kiddos, doggies and I.
Before he left I snapped a cell phone shot of him and I – I like to take a picture of us before he leave because I’m a freakazoid…I think about Reese Witherspoon’s movie Rendition and get paranoid something absurd will happen to my beloved.
(yeah he’s in a long hair phase right now)
And then when I picked him up:
Phew, home safe and sound.
Aside from my paranoias I thought I’d share with you this cool picture of Lover Boy up there last year. The company he works for had professional photographers up there shooting the product in motion for their sales ads.
This is one of the snowblowers that he does design work on. Pretty neato…well OK, maybe just to the kids and I. 🙂
Anyhoo…Like I said though my mom came down to hang out. During that time I was able to work my magic and make her eat a 99% vegan diet for 2 weeks. I had her watch Forks Over Knives and Food Matters.
My mother is a very stubborn person, but after watching the videos and eating the food I prepared she was sold! Ahh! One of my greatest accomplishments thus far in life I think! 🙂
Yesterday was her first full day back home and she was headed out grocery shopping. I stayed on the phone with for the majority of the time helping her pick out ingredients for 5 meals that she enjoyed here. She has never in her life bought zucchini, squash, eggplant, asparagus, pesto, fresh mozzarella…and the list goes on and on. She grew up on meat and potatoes, literally.
In fact, I just received this text message right now:
She sent me this picture and asked me a few questions on how to make my veggie quesadillas. I told her she didn’t need to dice these veggies up so small, I prefer them to be longer and thin, but these will be fine.
- Yellow squash
- Green pepper
- Red pepper
- Orange pepper
- Yellow pepper
- Purple/red onion
- Garlic powder
- In a large skillet heat EVOO
- Add in chopped veggies of your choice
- Season with S&P and garlic powder
- Cook until tender, not mushy
- Remove from skillet
- Pour in a tad bit more EVOO and place tortilla in skillet
- Lightly fry on each side
- Add back in veggies and enjoy!
- *If you would like you can add in shredded cheddar cheese
Hope you guys give this a try! It is honestly on of my most favorite lunches! I LOVE LOVE LOVE them! They are filled with healthful goodness and no guilt!
On a side note: I want to give a big shout out to the lady I met at World Market today. She and I began talking in the food isle and to make a long story short she told me that two of her children were just diagnosed with Diabetes. They are starting to make major changes in their diets so I told her about our Vegan Week and encouraged her to check out my blog for the recipes. My challenge to you all – Go out and encourage others to make good food choices! We are in control of our nutrition. Remember, we are what we eat!
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