My head is still spinning from the previous two weeks. No school, no camp, loads of work, 2 weddings, 2 charity dinners, a half marathon and more. Phew! I’m just beginning to get my life back together.

We managed to spend 5 days at the pool and one day at the beach with “Camp Mommy.”

I put the kids to work in the kitchen.

My troop cheered me on at the Chicago Women’s Half Marathon.

Amidst our flurry of activity, we managed to squeeze in a few good meals–quick ones, to say the least! This is the first post of many of quick summer fixins.


Shredded lettuce
1 chopped tomato
corn from 2 cobs or 1 can
1 diced cucumber
3 roughly chopped scallions
Shredded cheddar cheese
1 cup prepared beans of choice (black, kidney or pinto)

Combine all ingredients in a large salad bowl.

Mexican “Meat”
1/2 package of Tempeh (available at Whole Foods or Trader Joes, near the tofu)
1T chili powder
1t olive oil
1/2t salt
Tabasco sauce to taste

Crumble Tempeh into small bits and saute in oil on medium heat until brown (about 5 minutes). Add spices and salt and saute for 1 more minute.

1 cup cooked brown rice

Sour cream

Tortilla chips
5 corn tortillas
1T oil
dash kosher salt
juice from one lime

Heat oven to 375. Cut tortillas into 1-in. thick strips. Lay out on a baking sheet and drizzle with oil and lime. Add salt. Bake for 5 minutes until light brown. Combine all the layers of the salad and top with tortillas.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s