Summer Sandwiches-Meatless Monday Edition

Sandwiches can be a quick and easy way to fuel you up and with an assortment of summer vegetables available, why not use some seasonal favorites to change things up?  We've got 4 delicious sandwich options to have you and your family saying "Yum!"

The first sandwich we're talking about is great for a breakfast or snack choice.  Fitbie's "Raisin the Stakes" waffle sandwich, featuring 3 powerfoods, is great for a protein packed start to your day.  Plus this yummy sandwich only takes 5 minutes to make!  All you need are raisins, peanut butter, a frozen waffle (preferably whole wheat), and add a banana for some extra yummy goodness.

This next sandwich features some great summer veggies like eggplant, yellow squash, and bell peppers.  Sandra Lee, from the Food Network, created this delicious Grilled Vegetable Panini, perfect for a quick lunch or easy dinner!

If you have any leftover eggplant from our last recipe, why not use it again in Blissful Basil's Baked Eggplant Marinara Sandwich?  You can even make a batch of these beforehand, and reheat them to their original, delectable state.

Last, for today, we're bringing back Half Baked Harvest for another winning dish!  Her Spinach and Artichoke Melts not only look divine, but is such a fun take on a classic.  Her recipe yields extra dip for something later in the week, but after you taste these, we think you'll just make sandwiches the next day.

Do you have any Meatless Monday recipes you want to share?  Send us a comment and you might see it on our next post!

Meatless Monday: Berry Good!

Summer berries-delicious and a great source of so many necessary vitamins.  Today's post will have your mouth watering from the pictures alone.

Raspberry Almond Scones from Two Peas and Their Pod might get your hands a little messy, but oh is it worth it.  These pretty scones are perfect for breakfast (especially on the go), or for a dressed up brunch you can impress your friends and family by making.  They look like they came from a fancy bakery somewhere.  Don't be fooled by their looks though-they are super easy to make.  Give it a try this weekend-we promise you'll be happy you did!

Another dish that's almost too pretty to eat-Fresh Strawberry Cobbler from Chocolate, Chocolate and More.  So glad southern belle, Joan, chose to do more than just chocolate creations, because there is nothing better than fresh cobbler for dessert on a hot summer evening.  Add ice cream to take this dessert to the next level!  Thank you, ma'am!

These Very Berry Muffins are a colorful and tasty way to start your morning.  Sally's Baking Addiction is welcomed with open arms (as are her other muffin recipes) as a great kick start to your day.  Mix and match with your berries of choice for a killer combination.

Mouth watering yet?  They are almost too pretty to eat...almost!

Check out other great Meatless Monday dishes and desserts on our Meatless Monday Pinterest board.

Meatless Monday: Picnic Style

With the warm weather and kids out of school, take the time to enjoy the outdoors by having a picnic.  You can go to the park or even spread a table cloth out in your yard (or even in your house if it's raining).   Today's picnic inspired menu is easy and delicious!

A red raspberry salad from Taste and Tell is a great new salad recipe to try.  The sweet raspberry dressing and multiple fruits tossed in, will satisfy you as a great meal starter.

This yummy balsamic pasta with veggies from Bake Your Day can be served warm or cool, which makes it a perfect recipe for any picnic!  And as Cassie suggests, you can use any leftover veggies so you can customize this based on what you have in your fridge!

To top everything off on a sweet note, these chocolate dipped elephant ears are the perfect balance to this picnic meal.  From eatwell101, these 3 little ingredients form a delicious dessert.

For more Meatless Monday recipes check out our Pinterest board.  Here's to a Happy Monday!

Meatless Monday: Carb Lovers Edition

Carbs...who doesn't love 'em?  Today's recipes are based off filling carbs that are paired with a healthy dose of yummy vegetables.  But enough with the chatter...let's get to it!

Our first meatless recipe is from the queen of Italian cuisine, Giada de Laurentiis.  Her Rigatoni with Eggplant Puree offers the best of an in-season favorite and because the veggies are all pureed, you can introduce this dish to any picky eaters in the family, without breaking a sweat!

Need something with a little more zing?  Then try this Spring Vegetable Fried Rice recipe by Laura B. Russell.  Don't let the name fool you though, all veggies in this dish can easily be found at your local grocery store, year round.  Or if you want to shop at the farmer's market and only want to use in season goods, substitute the vegetables for what is available in your area.

Spinach and artichoke go together like peanut butter and jelly.  So for this next dish, why not go with such a winning combination?  Spinach Artichoke Pasta offers the creamy goodness you know and love from the traditional dip, but add some cayenne pepper for a little kick and this pasta dish will have you making it over and over for your family.

And if you're feeling just a little guilty for consuming all these carbs, don't be afraid to make the switch from regular pasta to whole wheat.  Or for today's Spring Vegetable Fried Rice, use brown rice or even quinoa as a healthy substitute.

Meatless Monday: No Bake/Cook Recipes

Summertime is the perfect time to sit back and relax.  Why waste your time being stuck in the kitchen, cooking all day?  Today's meatless recipes are no bake/no cook,  just mix and go!  From easy veggie salads, to a delicious cheesecake dessert...did we mention they are no bake/no cook recipes?  So try one, and spend the rest of your down time doing the things you really want to...or do nothing at all-we won't judge!

Cucumber is one of those ingredients that can really refresh your palette.  There is nothing quite like a delicious cucumber salad on a hot summer day.  This Cucumber Salad with Sour Cream and Dill Dressing, compliments of Martha Stewart, is absolutely perfect for a picnic.  Just mix lemon juice, sour cream, dill, and a pinch of salt and pepper together and toss in your cucumbers...easy, breezy, just how we like it.

Or try a slightly different variation, this time using broccoli.  Eating Well adds a few more ingredients to their Broccoli Salad with Creamy Feta Dressing that mimics the above recipe, yet takes it in a completely different direction with the bright flavor of red bell pepper.

A Watermelon Gazpacho can really liven up your day, and give you plenty of extra time outside the kitchen, without disregarding your taste buds.  This recipe, also from Eating Well, only requires the press of a button on your blender or food processor to ensure yummy results.

With all these cool, refreshing flavors, let's bring it home with a cool, creamy dessert!  Oreo Cookies and Cream No Bake Cheesecake from Bakers Royale appears too good to be true, but we wouldn't lie to you...it only requires the use of a hand mixer to concoct this creamy, dreamy goodness.  Is your mouth watering yet?

With all the time these easy no cook/bake recipes saved you, why not get around to organizing that hall closet you've been putting off...or take that much needed nap (we said we wouldn't judge!)

Meatless Monday: Finger Food Edition

It's Monday again and our Meatless Monday post features tasty finger food ideas that kids and adults will both enjoy.  These yummy recipes not only feature a vegetarian take, they also eliminate the extra time and water spent on doing dishes, because you don't need to use utensils to enjoy!

Let's kick it off with a tasty snack that can be thrown into a lunch box, or served as a great after-school bite.  Homemade fruit roll ups!  In this case, we're only using 2 ingredients...that's right 2!  Check out the recipe from The Copycat Cook.

Want something a little more filling?  Then try these crunchy tofu tenders with a side of sweet potato fries.  Michelle at Peachy Palate has a flavorful take that will clearly fool the kids.  This recipe takes no more than 35 minutes from start to finish and will have the kiddies smacking their lips!  Pair them with a side of sweet potato fries that Karen from The Art of Doing Stuff has created for a great spin on this All-American favorite.

Still wanting more?  Try these delicious fried raviolis created by none other than the Italian hostess with the most-est...Ms. Giada DeLaurentis.  Again this recipe takes no more than 1/2 hour from start to finish-perfect for a party, or for a quick dinner.

Cooking Channel

Do you have a Meatless Monday recipe that you'd like us to feature on our blog?  Then comment either here or on Facebook for a chance to be showcased!

Meatless Monday: School Lunch Edition

School is starting back for many youngsters around the country and you face the dilemma of what to pack them for lunch.  We've got some great recipes, starting with breakfast on the go, snacks, and lunch time entrees, that are healthy and meatless.  Remember, going meatless one day a week can help minimize your carbon footprint and greenhouse gas emissions, but it can also lower your risk for certain cancers, heart disease, diabetes, and obesity.  Start your kids off on the right foot by packing them a lunch full with nutritious and delicious food.

For breakfast, try these easy to grab, Marble-ous Blueberry Muffins, from the Fit Cook.

And these baked oatmeal cups allow you to get creative with the ingredients...chocolate chips, walnuts, fruit...something for everyone in the family!  Find the recipe on the SugarFreeMom.com website here.

Of course there are plenty of things to munch on that can be eaten for breakfast or a snack, such as a piece of fruit, yogurt, string cheese, or a bagel, but the snacks we found below have a little more thought put into them.  Even if it's just in the decoration, your child will surely enjoy these fun ideas.

Butterfly snack pack-get creative with the contents-this one features grapes and goldfish, but you can really use anything-raisins, popcorn, trail mix, carrots...what will you use?

Something that is a little sweet, but has no added sugar AND doesn't require baking. These No Bake Cookies are the way to go!

It's 5 ingredients include 8 finely ground whole wheat graham crackers, 1/4 c. raisins, 1/4 c. smooth peanut butter, 4 tsp. shredded, unsweetened coconut, and 2 tbs. plus 2 tsp. honey.  Combine the ingredients and pat into cookie form.  Done and delicious!

For lunch, you may be able to squeak by with a pb&j sandwich, but if you were anything like me as a child-that's just not going to cut it!  Try an easy pasta salad, like this one from More Than Burnt Toast.

Or for a spin on the Peanut Butter-Banana Sandwich-try this one from Parents.com instead!  It's a Honey, Almond Butter and Banana Sandwich.

And of course don't forget, it's all in the packaging.  Use a reusable lunch box instead of paper or plastic bags, and reusable containers instead of plastic sandwich baggies everyday.

These collapsible lunch boxes from Smart Planet save space...

And these stylish lunch boxes from Dabbawalla are machine washable!

Here's to starting off the new school year on the right foot, whether it's for your child's first year of pre-school or senior year of high school-good luck!

Meatless Monday:Fruit Focus

Today's edition of Meatless Monday will focus on fruits.  Summertime yields some great, fresh fruits that you can buy in your produce section, local farmer's market, or even get from a berry picking adventure of your own!  Let's start with some fruity recipes to get your day going...


Puffed Cherry Pancakes-courtesy of Delish.com

1 teaspoon(s) unsalted butter, divided

unsalted butter

1/2 cup(s) low-fat milk

3 large eggs

1 teaspoon(s) vanilla extract

1/2 cup(s) whole-wheat pastry flour (see Tips) or all-purpose flour

1 tablespoon(s) granulated sugar

1/8 teaspoon(s) salt

1 pinch(s) ground cinnamon

2 cup(s) halved, pitted sweet or sour cherries, fresh or frozen thawed, drained

1/4 cup(s) sliced almonds

Confectioners' sugar, for garnish

Directions:
Preheat oven to 450 degrees F. Place 1 teaspoon butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet and transfer to the oven to melt the butter.  Melt the remaining 1 tablespoon butter in a small pan or in the microwave. Transfer to a medium bowl and whisk in milk, eggs, and vanilla. Add flour, granulated sugar, salt, and cinnamon and whisk to combine.  Remove the pan from the oven, tilting it to coat the bottom with butter. Add cherries in a layer. Pour the batter over the cherries and sprinkle with almonds.  Bake the pancake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool for 5 minutes before cutting into 4 wedges. Sprinkle with confectioners' sugar, if desired. 

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Or try these Fruit and Pecan Granola Bars, which are great for school (or summer camp) lunches or on-the-go snack time.

                                                                                           

1 large egg

 1 large egg white

 1 cup(s) light brown sugar

 1 tablespoon(s) canola oil

 1 teaspoon(s) ground cinnamon

 1/4 teaspoon(s) salt

 1 teaspoon(s) vanilla extract

 1 1/2 cup(s) toasted oats

 2/3 cup(s) chopped dried cranberries or golden raisins

 1/4 cup(s) chopped pecans

 1 tablespoon(s) all-purpose flour

Directions:
Preheat oven to 325 degrees. Line an 8-by-11-inch pan with foil. Coat with cooking spray.  Whisk egg, egg white, sugar, oil, cinnamon, salt, and vanilla in a large bowl. Stir in oats, cranberries (or raisins), pecans, and flour. Spread in prepared pan.  Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife.
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For lunch, these easy Apple, Peanut-butter and Raisin Sandwiches from Williams-Sonoma are healthy and delicious.

                                        

10 tbs. peanut butter

1 Granny Smith apple, cored and cut into 10 rings, each about 1/4 in. thick

2 tbs. raisins

2 tbs. granola 

Directions:
Spread 2 Tbs. of peanut butter onto half of the apple rings.  Sprinkle each with 1 Tbs. granola and a few raisins.  Cover each of the remaining apple rings to form sandwiches.  Makes 5 apple sandwiches.

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Teriyaki Tofu & Pineapple Kabobs from PreventionRD, are a great way to introduce your kids to tofu.

1 (14-oz) package extra-firm tofu, drained and cut into cubes

1 large pineapple, peeled, cored, and cut into cubes (1 tbsp set aside for sauce)

1 large red or orange bell pepper, cut into chunks

1 large onion , sliced into wedges

1/2 cup low-sodium soy sauce

2 Tbsp toasted sesame oil

2 Tbsp chili garlic sauce

2 cloves garlic, minced

2 tsp honey

1 pinch red pepper flakes

Directions:

Preheat oven to 375 F.  Spray a baking sheet with olive oil. Arrange tofu cubes on the baking sheet and mist with olive oil. Bake for about 12 minutes, while you chop the veggies for the kebabs.  Thread each of 7 bamboo skewers with tofu, cubed pineapple, bell pepper, and onion and place in baking dish.  Simmer soy sauce, sesame oil, chili garlic sauce, honey, and red pepper flakes 3 minutes in skillet over medium heat. Add thinly sliced tablespoon of pineapple and garlic to skillet, and simmer 2 minutes, or until sauce begins to thicken.  Pour sauce over kebabs, and bake 20-30 minutes, turning once to keep kebabs coated in sauce. Yield: 7 large skewers.
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And we can't forget about ending our meal with a tasty treat.  Try this Kiwi Granita from BiteDelite.com-a cool, fresh and fruity way to end your Meatless Monday!

6  kiwi fruits
1/3 cup of water
50 g sugar (just shy of 1/4 c.)

Directions:

Add kiwi to the blender and mix until smooth, add water, sugar and mix again.  Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.

For more great Meatless Monday recipes-follow our Meatless Monday Pinterest board!

Meatless Monday-Snacks

Meatless Monday isn't about one meal that day... or even three meals.  It's about giving up meat and seafood for the whole day, snacks included.  Though most of us wouldn't think about meat sneaking into our snack time, it can somehow find it's way into our lives through pizza bites, chicken tenders, shrimp cocktails, and other sneaky appetizers.

Today we have a few recipes for some healthy and meatless snacks that can also serve as appetizers, breakfast, and dessert.

Our first recipe can be a great way to kick off or end your day.  This fruit parfait is filling enough to hold you over until lunch and is sweet enough to satisfy your sweet tooth.  Amanda, from Kevin & Amanda, shares her brand preferences, but any plain or vanilla yogurt will work.  And you can reinvent this recipe over and over again by swapping out the fruit, yogurt, or granola flavors.

Maybe you're just looking for something light to snack on after work or to satisfy your salty side.  These smoky kale chips from Food Network.com not only offer 2 grams of protein AND fiber, but kale has currently been added to the list of "superfoods".  Check out more benefits of kale on The World's Healthiest Foods website.  To make kale chips, simply remove the ribs and tear leaves into smaller pieces (not too small as they will shrink).  Toss with olive oil, salt, and smoked paprika and place on a cookie sheet that has been sprayed with cooking spray.  Bake at 350 degrees for approximately 12 minutes.

Want another quick snack?  Hummus and pita chips can be a yummy snack or can be used as an appetizer. It literally takes 5 minutes and a blender to make, but if you're on the go, it is readily available at your local grocery store in multiple flavors.  If you are looking to try a homemade version-check out this great one from Susan at The FatFree Vegan Kitchen. She says her family puts this on everything-breads, crackers, carrots, etc.

A blender or food processor will also help you with this next tasty treat, frozen fruit pops.  The kids will love them and you can be happy that they are getting all sorts of wonderful nutrients and vitamins.  Much like the parfaits we discussed earlier-keep these treats around all year by swapping out the fruits for whatever is in season.  These 3 flavors from Home Beautiful sound delightful.

Meatless Monday: Recipes for the Whole Day

It's Monday again and we hope you are participating in Meatless Monday.  We have 3 great recipes for you to try for breakfast, lunch, and dinner.  Let us know how you like them!

 

Breakfast is the most important meal of the day.  It not only fuels you for your morning routine, but it can kick start your metabolism.  Try this healthy and hearty Baked Oatmeal recipe from WholeLiving.com with your morning coffee or give a bar to your child as they wait for the school bus.  Did you know that oatmeal is considered one of the most satiable foods, meaning it keeps you feeling fuller, longer? (See recipe on WholeLiving.com link above).

 

As lunch time comes around, you want something that will fill you up without weighing you down.  Nothing is worse than eating a big calorie filled lunch that makes you want to nap, rendering you unproductive for the next hour or so.  Try this Veggie-Stack Pita Pocket to keep you going!  Again, this is a great, nutritious meal you can pack in your child's lunch box, or would make a fast meal if you are in a hurry.

 

Ingredients

• 1 (15-ounce) can chickpeas or white beans, rinsed and drained
• 1 to 2 tablespoons water
• 1/4 cup grated manchego or pecorino romano cheese
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon kosher salt, plus more for seasoning
• Pinch red pepper flakes
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1/2 ripe Hass avocado, pitted and sliced
• 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
• 10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Directions

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.

Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.

 

 
As your day winds down, it's time for a satisfying, but easy to make dinner.  This Spinach Walnut Penne is the perfect ending to your Meatless Monday and leftovers provide a delicious lunch for the next day.  (Note:  Fleischmann's® Made with Olive Oil Spread can be substituted with olive oil, butter, or a butter alternative.)

Ingredients

2 cups reduced-sodium vegetable broth

1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained 2 cups dry multigrain penne pasta, uncooked

2 tablespoons Fleischmann's® Made with Olive Oil Spread
1 pkg (6 oz each) baby spinach leaves

1/3 cup chopped walnuts

1/2 cup shredded Parmesan cheese

 

Directions

Combine broth, undrained tomatoes, pasta and Fleischmann's in large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.

Bon Appétit!

Meatless Monday

Meatless Monday was a movement that started back during World War I and with the help of celebrities, chefs, and a whole lot of concerned folks, is making its way back into the mainstream.

If you've heard of Meatless Monday, you know it's a great way to improve your overall health, reduce global warming, and reduce your carbon footprint.  Check out the following reasons to go meatless, and if that doesn't have you ready to make the change, maybe the delicious recipes we've found will!

Reasons to participate in Meatless Monday:

• It has been found that diets high in fruit and veggies can reduce your risk of certain cancers. 
• Red meats and processed meats have been linked to causing colon cancer.  
• A study done by Harvard University found that replacing foods high in saturated fats, like meats, with foods high in unsaturated fats, like nuts and seeds, can reduce the risk of heart disease by 19%. 
• Diets containing a significant amount of meat have also been linked to diabetes and obesity.
• The United Nations' Food and Agriculture Organization has estimated that approximated 20% of man made greenhouse gas emissions is generated by the meat industry. 
• These emissions can be considered a factor for the accelerating climate changes throughout the world.
•   It has also been shown that water needed for livestock far exceeds the water needed to raise vegetables and grains.

So now that you know why Meatless Monday is beneficial, we've found some awesome recipes that we'd like to share with you.

Tuscan Vegetable Baked Ziti-from Kraftrecipes.com

Ingredients:

• 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
• 2 large red peppers, cut into thin strips
• 2 zucchini, halved, thinly sliced
• 1/2 lb. mushrooms, thinly sliced
• 1 jar (24 oz.) chunky spaghetti sauce
• 1 tsp. dried oregano leaves
  
  

  How to:
  HEAT oven to 375ºF.
  

  RESERVE 3/4 cup cheese; combine remaining ingredients.

  SPOON into 13x9-inch baking dish; sprinkle with reserved cheese.

  BAKE 20 to 25 min. or until heated through.

  
  

  Yeah-it's that easy!  Or how about this timeless Pasta Primavera recipe from Foodnetwork.com?

  
  

  

  
  

  Ingredients:

  •  Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots, shredded
  • 1 yellow bell pepper, cut into thin strips
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese, crumbled

  
  

  How to:

  Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

  Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.

  Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

  If these two 30 minute meals aren't your style, how about a Mushroom-Manchego Quesadilla from Vegetariantimes.com that takes about half that time?

  
  

  
  

  

  Ingredients:
  

  • 2 jalapeño chiles
  • 2 tsp. canola oil
  • 6 oz. cremini mushrooms, sliced (1 ½ cups)
  • ¼ tsp. ground black pepper
  • 4 (8-inch) whole-wheat tortillas
  • 6 Tbs. shredded manchego cheese
  • ½ cup prepared salsa verde
  • Cilantro sprigs for garnish, optional

  How to:
  Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand to cool. Peel, remove seeds, and coarsely chop. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.
  

  
  For more recipes-check out our Meatless Monday board on Pinterest!