Its been a summery week here in Boston! Andt looks like it is going to be a very nice Memorial Day weekend. I don’t have any huge plans….Dave is heading to Seattle to visit the nephews (so jealous!) before heading to work in San Fransisco next week. Having to travel back and forth to the west coast is exhausting, and I don’t envy him at all for all of the travel and jet lag. But this week, it works out well because he can make a stopover in Seattle to visit family. I wish I could go, but because its a work trip, its the company that pays for the cross country flight. I don’t think they would pay for me to tag along!
The pool in our apartment complex opens this weekend…Perhaps I will get up the courage to go down there sporting my new baby bump! I wouldn’t mind doing a little pleasure reading in the sun before school becomes insane next week.
With the warm weather, I am craving ice cream and smoothies. I came back from my workout this morning and made a very refreshing yogurt parfait. I blended frozen strawberries and blueberries in the Magic Bullet and then layered it with vanilla yogurt. So simple, but so delicious and refreshing!
That really hit the spot!
Dinner last night also makes me feel like summer is here. I grew up on Cape Cod and many summer weekends were spent fishing and then eating our catch for dinner that night. I didn’t go fishing yesterday, but I did have some frozen Tilapia from Trader Joe’s. It may not have come straight from the ocean, but the convenience of Trader Joe’s frozen fish can’t be beat. I had just read Tammy’s lastest creation and decided to make my own version of her fish dish.
After defrosting the fish, I brushed the fillets with honey and then rolled them in bread crumbs.
Dave’s was rolled in Panko bread crumbs, and mine was rolled in gluten-free crushed Rice Chex. It baked for about 10 minutes at 375.
I paired the fish with a mix of brown rice and mixed vegetables. Dave actually ate all of the vegetables you see in this picture! And he liked them!
Envision 2 crescent rolls on the side and that’s what Dave’s plate looked like.
Tonight is our weekly pizza night. I never get tired of pizza night! Using polenta as a crust or using Chebe’s gluten-free pizza dough has allowed me to continue enjoying our weekly tradition.
Have a wonderful weekend everyone! Stay safe and enjoy the unofficial start of summer!!






































