Happy Mother’s Day to all the mamas! I must say, my kids are at the perfect age for feeling like a spoiled mama. They were BEYOND excited to give me all of their cards and little gifts made at school AND they were compliant with accompanying Mark in going to select donuts so that I could, you know, do laundry and blog.
For now, I truly believe them when they say I’m the best mom ever. 😉 In all seriousness though, I love Mother’s Day. Because mommin’ aint easy and I feel so very seen on this day.
I made it til nearly 8:30am before being summoned for my first unpleasant task of the day. I’ll spare you the details. But considering I was able to sleep until my body naturally had me rise at the respectable hour of 7am (eye roll) and retreat to the couch for girlfriend snuggles, the day is off to a good start.
Sure, we were going to take a boat ride and the weather is showing a high of 48 and rain…but it’s all good. We’re celebrating not only mothers today, but also my little brother’s engagement! He popped the question to his long-time girlfriend yesterday and so while it feels like she has been part of the family for years now, we’re excited to love them up and celebrate their engagement, too. Albeit indoors, most likely.
So whatever you’re up to this Mother’s Day, I hope it’s special. The whole Mom Tribe thing – I get it now. Very much so. That said, a little something for the moms out there that happen to battle the will of choosy palates on the daily. I see you, I feel you. This recipe may be just what you need in tackling dinnertime wars.
I know dinner is good when my dinner table goes silent. I figured I’d AT LEAST hear about the rice tasting “funny” (“different”…something), but nope. I served the elements separately for my littles and they inhaled it ALL. Cucumber and avocado are well-accepted veggies by many kids, mine included. Shrimp is also a win for us, but you could certainly sub in chicken, salmon, tofu, etc. Enjoy!
- 4 cups cooked rice*
- 2 Tbsp rice vinegar
- 1 English cucumber, diced
- 2 small avocadoes, diced
- 4 Tbsp light mayonnaise
- 1 Tbsp sriracha
- 1 Tbsp water
- 2 tsp olive oil
- 1 lb large, raw shrimp, peeled and deveined
- 3 garlic cloves minced
- 1/3 cup teriyaki sauce
- 1 Tbsp sesame seeds (white & black), optional
- Cook rice according to package directions*, yielding 4 cups cooked. After cooking, stir in the rice vinegar and set aside, covered, to keep hot.
- Meanwhile, dice avocado and cucumber; set aside.
- In a small bowl, whisk together the mayonnaise, sriracha, and water; set aside.
- Heat the olive oil in a skillet over medium-high heat. Add shrimp and cook for 3-4 minutes or until pink but not cooked through. Add the garlic and sauté for 1 minute. Add the teriyaki sauce and cook until bubbly and shrimp are cooked through, about 1-2 minutes.
- Serve bowls with 1 cup rice topped with 1/4 of the avocado, cucumber, and shrimp. Drizzle with sriracha mayonnaise and sprinkle with sesame seeds. Serve immediately.
Recipe adapted from The Almond Eater
Nutrition Information:Yield: 4 Serving Size: 1 prepared bowl
Amount Per Serving: Calories: 503Total Fat: 15.0gCholesterol: 129mgSodium: 959mgCarbohydrates: 67.0gFiber: 4.0gSugar: 5.8gProtein: 22.8g
Big fan of “bowls” for supper? You’re not alone! 😉
- BBQ Chicken Quinoa Bowls
- Slow Cooker Chicken Burrito Bowls
- Thai Tofu-Veggie Bowls
- Bulgogi Beef Bowls
- Teriyaki Salmon Sushi Bowls
- Spicy Fish Taco Bowls with Mango Pico
Weekly Menu: May 9th – 13th
- Sunday: carry out for Mother’s Day
- Monday: BBQ Pineapple Chicken
- Tuesday: Almond-Crusted Trout with Grits and Swiss Chard
- Wednesday: burgers on the grill with roasted balsamic veggies
- Thursday: breakfast for dinner – waffles, eggs, bacon, fruit