A Little About Us: Alex, Carl, Isla and Taran
After the disappointment of a cancelled Halloween last week, I had to come up with something ‘at home’ for the kids. What to do? What to do?
The day before the 31st I went out and bought two small pumpkins – they came with stick-on tattoos, always a bonus! Each child chose their preferred ‘scary face’ template from the internet along with their preferred free tattoo, and my husband turned his hand to the pumpkin carving. He did very well for his first try. Both kids loved the pumpkins; although, by the time they were done, no one could remember whose face was whose. Lit up with tea lights they were even more spooky eliciting squeals of excitement. Then, of course, the pumpkins had to be invited to join us for dinner in the evening, and they took pride of place in the centre. Dinner by pumpkin-light!
Once the kids were in bed for the night, I ran out and bought over 20 euro worth of sweets and chocolate; I thought, for sure, there was enough to last two small kids at least a week. Over October, we had already made a variety of Halloween decorations, I collected them all up to use and set about making a few more as well. My husband and I attached sweets or chocolate to them in a variety of ways. There were spooky little houses filled with sweets, spiders holding chocolate bars, ghosts and witches with things stuck to the back of them. My husband found a template to make ‘mummy pinadas’ using toilet rolls, string and toilet paper. The day of Halloween arrived, and instead of a boy and a girl, we had a mariachi skeleton and a witch, both of whom thought the witch’s hat should be theirs! My husband and I had to referee the situation throughout most of the day; that is until we got fed up and we ended up hiding the hat ourselves, so nobody got to wear it. While my husband kept the skeleton and witch busy inside, I went out to arrange the Halloween hunt. I have a highly typical Malta built back yard consisting of a surrounding wall and tiles. I ran my washing line around the walls and hung, hid, placed, stuck items everywhere. Then, we let loose the skeleton and witch; they ran around and had lots of fun. Not quite the whole spooky village they should have gone to but, oh well, maybe next year.
The sweets lasted a few hours! There were two chocolate bars which managed to remain intact until breakfast the next morning; but, otherwise, 20 euro worth of sweets disappeared in one evening! It’s a good thing Halloween is only once a year!
Yes, my husband and I did indulge a little – guilty pleasures! For paleo, I counted it as part of my 80/20 rule, and it was the 20 of naughty. My husband, however, has been on the keto diet. There is no such leeway for him, and his ketosis was blown apart by the lapse so back to the beginning for him.
I made this salad for him to take to work – how wifey of me!
A Little About the Recipe: Tangy Mustard Prawn Salad
I’ll start with the originally intended diet for this recipe, the keto diet. Low in protein with a higher percentage of fat and quite a decent amount of food for its 7.3g of net carbs, this recipe is more than enough to fill a grown man for lunch anyway.
This is a bit higher in total carbs, mostly due to the difference in total and net carbs of avocados. It falls within the category of Atkins’ Maintenance, but it would be best to be wary of fat for the rest of the day.
If it were not for the Dijon Mustard, this would be perfectly acceptable for paleo and whole30. However, once again, the Dijon mustard makes this non-paleo and so it is labelled as paleo-ish instead.
And Here It Is: Tangy Mustard Prawn Salad
Tangy Mustard Prawn Salad
- 400 g prepared prawns or shrimp prepared (about 3/4 lb or 14oz)
- 2 medium tomatoes
- 2 medium avocados
- 6 tbsp light olive oil
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- Crush the garlic and, in small bowl, mix with hand held blender the olive oil, apple cider vinegar, Dijon mustard, garlic, salt and pepper.
- Dice the tomatoes and avocados.
- Place the tomatoes, avocados, prawns and vinaigrette together in a bowl and mix well.