Fall Festival

The other day we took the kids to a fall festival at Jackson's school. In addition the typical booths selling crafts and baked goods, there were a lot of fun activities for the little ones. Jackson and Olivia both loved the bouncy house.

There were llamas to pet...

...and feed.

And, Jackson got to ride a pony. He was so excited!

I've seen some sad pony rides in my lifetime, but honestly, these animals didn't look like they minded being there one bit. So I was glad to give Jackson this fun new experience. He and his sister are both developing a big love for animals, which is so nice to see.

To snack on, we brought along some Navitas Naturals Raw Power bites. Jackson and Olivia both love the Citrus Chia flavor.  Since the snacks are so nutrient-dense, you'd think one or two would be enough for them, but they like the flavor so much that they keep coming back for more.  I'm partial to the Cacao Goji bites because they taste like a chocolaty indulgence, yet they actually have no refined sugar and are packed full of super healthy stuff like sunflower seeds and maca powder. They are my new favorite grab-and-go snack when I am out with the babies.

Dinner was super-easy Peanutty Pasta. You'll have three burners going at once for this, but it really is easy and fast.

Peanutty Pasta

8 oz. linguine

14 oz. firm tofu, drained and pressed

2 carrots, finely shredded

6 scallions (white and light green parts only), sliced

1/2 cup water
1/4 cup creamy peanut butter
3 Tbsp. brown sugar
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, grated
2 tsp. sriracha chile sauce
4 cloves garlic, minced

Boil linguine according to package directions. Meanwhile, cube the tofu and dry-fry it over medium heat in a nonstick skillet sprayed with cooking spray. Fry until golden-brown on one side (about 5 minutes), then flip and brown on the other side (5 more minutes.) Once you have those things going, combine the water, peanut butter, brown sugar, soy sauce, rice vinegar, ginger, sriracha and garlic in a saucepan and heat, whisking, until the peanut butter melts and the sauce thickens slightly.

To serve, drain the linguine and toss with the tofu, carrots, and scallions. Pour the peanut sauce on top and stir to coat.