Up until now we have needed very little outside child care. My work has become more regular and with Braden back to work we need care three days a week. We have had so many discussions around what is best for the boys and best for us. Tough decisions to make. In the end we have chosen to go with a live out nanny. I like the idea of the boys being in their own space. I love the idea of not rushing them out the door in the morning. It also allows us to keep one vehicle. Braden can continue to ride his bike to work (Mr. Active) and I can take the trusty Versa.
1 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp curry paste or powder (or more to taste) I used this.
4 cups low-sodium chicken or veggie stock
1 cup red lentils
1/2 cup quinoa
1 butternut squash peeled and chopped into 1/2 inch cubes
2-3 cups greens of your choice (I used spinach)
Fresh grated ginger, to taste (optional)
Salt & black pepper, to taste
Rinse lentils; set aside. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Transfer to slow cooker. Add squash, stock, lentils, quinoa and curry paste. Cook on high for 4-6 hrs or low for 7-8 hrs. Add greens and stir until wilted. Add salt and pepper to taste. Serve hot. Adapted from here.