Whole wheat crackers, babybel cheese, berries, grapes and peanut butter. yum!
Exercise was a 40 minute fast-paced walk/wog.
I’m short on words this evening, but wanted to share my pretty snack/meal. Hope you had a lovely day!
What is the best meal or best food that you have eaten all year? Did you make it? Did you get it at a restaurant? Do your best to describe the food and the experience with us.
How will you resound?
This one is really hard. I had so many good meals while traveling this year. From jerk chicken in the caribbean, to lamb burgers with tzatziki sauce here in Floyd or fire cheese in DC with the ladies. I ate really well this year.
My favorite home cooked meal is this:
Cashew chicken! This year I mastered Chinese food. The closest Chinese takeout place in 35 minutes away and one of Josh’s favorite meals happens to be Kung Pao, so I set out to make my own at home. I make some sort of Chinese dish every week and I’m always surprised at how close I get to the real thing. Not only is it very close, it’s a lot better. So much so, that I don’t even like going out for Chinese food anymore because I’m always disappointed. Not to mention, it’s so much better for us. I use less oil and lots of fresh vegetables.
I’ve had a huge bag of kale sitting in the refrigerator for two weeks. Maybe longer. I’m not sure how it even survived this long, but I purchased it with hopes that I would roast it or turn it into a delicious sausage and potato soup. Neither happened. Why do I always have high hopes for vegetables and then let them sit?
But today I decided to make a kale pesto. Have you guys heard of kale pesto? Its just as it sounds, pesto made with kale instead of basil. The birth of a new recipe!
I’m on an undeclared mission to eat more fruits and vegetables. A mission that I’m determined can be beautiful, delicious and healthful. Vegetables can be exciting! Especially with exclamation points.
This recipe was simple, I just threw everything into the food processor until it tasted right to me. Completely fail proof.
You start with a big bag of rinsed kale, about eight or nine cups. Stuff the kale into your food processor and close the lid. Let it whirl until your kale turns into a paste. With your machine still running, add 2-3 T olive oil, 1/4 cup nuts (I used roasted/salted cashews), 1/2 t salt, 2-3 cloves of garlic and about a half cup of parmigiana cheese. That’s it!
Kale pesto is tangy and a little spicy. I plan on mixing it together with a huge bowl of roasted vegetables and pasta for dinner tonight.
