Although I’m a stay at home Mom, life has been feeling VERY hectic lately. Most of my days usually go something like this: wake up, make breakfast for my kids, prepare school lunches for Seth and Demi (my two eldest), make sure kids get dressed, brush their teeth, do Demi’s hair, then we dress for the weather, and out the door we go to wait for the bus.
Scarlett and I wave bye to Seth and Demi while the bus drives off, then we go inside and make Mama’s tea, unload and load the dishwasher while we make an AIP breakfast. Once I’m fed and have a chance to breathe, we either run some errands, or I try to do housework in 5 minute intervals while I entertain Scarlett.
Lunch rolls around, we eat, then it’s time for Scarlett to have a nap (or “dodo”, how we call it in this Canadian Frenglish household). Once Scarlett is napping, I get my school books out and read, read, read. Scarlett wakes, we clean and play some more till the bus drops Seth and Demi off.
Kids play, I make supper while I unload and load the dishwasher again. If Danny is on day shift he comes home, if he’s on nights, he wakes up, we eat supper. I clean up the kitchen. Once kitchen is clean, it’s already time for the kids to have a bedtime snack while I help Seth with his homework. Once homework is done, the kids get a bath and then PJs, book, and bed!
Scarlett is always the last to fall asleep… once she’s out, I get my books out to study for about an hour. Time for bed, and I wake up and do it all over again the next day!
So what I’m trying say is that between home life and school, I’m feeling like there is NO time for anything else. But although it’s sometimes a struggle, Imma keep at it, because I truly feel that I am on the right path.
You know what else I’m not giving up? Creating recipes and sharing them with you all! So here’s my latest, a roasted garlic greek dressing.
This dressing goes along with the Antipasto Noodle Bowl, but I thought it was appropriate to give this recipe a separate post because it can be used in so many other ways. Have it with seafood, or along side any type of fish, mix it in with some mashed squash for a yummy side dish, and of course, it’s wonderful with salad. Really the possibilities are endless. Hope you enjoy!
- 1 head of garlic
- 2/3 cup + 1 tsp olive oil
- 1/2 tbsp oregano, dried
- Juice from half a lemon
- 1/2 tsp Himalayan pink salt
- Cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
- Take 1 tsp of olive oil and drizzle over the exposed cloves.
- Place the garlic, cut side down onto a baking sheet and bake at 400 for 25 mins.
- Remove from oven.
- Once cool, squeeze the roasted garlic cloves out of their peels and place them in a blender with the remaining ingredients.
- Blend until smooth.
- Enjoy whichever way you like!
This recipe is shared on Paleo AIP Recipe Roundtable.
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