Cashew Pesto

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My sister brought me a big bunch of basil the other day, which got me craving homemade pesto. I didn’t have any pine nuts on hand, but I did have raw cashews which work perfectly. Are you growing an abundance of basil? If so, this pesto is a must!

After making this I added it to whole wheat penne pasta, sundried tomatoes and chickpeas for a delicious and flavorful dinner.

Cashew Pesto

Ingredients

  • 3/4 cup raw cashews (soaked in water for 4 hours)
  • 1 cup fresh basil
  • 2 cloves garlic
  • juice from 1/2 a lemon
  • 1/8 tsp salt (or more to taste)
  • 1/4 cup olive oil
  • 1/4 cup water

Soak the cashews in water for four hours, then drain.

Add all ingredients to a food processor and blend until smooth. Taste and adjust seasonings as necessary.

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Clear to Workout

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Now that I’m six weeks postpartum, I got the go ahead from my doctor to start working out again. Chris and I went to the gym on Sunday for a quick strength training and this morning I took my first Stroller Strides class – which was so much fun and hard! To be honest, I assumed Stroller Strides wouldn’t be too difficult, but it was just the challenge and good sweat session I needed. I’m really looking forward to attending class a couple times a week at Fit4Mom Roswell before I have to go back to work.

As for running, I haven’t gotten back into it yet. It’s still pretty hot out, but I would like to get a fall race on my calendar that I can use as an end goal to work my way back.

Newborn Pictures

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A few weeks ago we had Frances’ newborn photos taken. Here’s a look at all of the adorableness. I just can’t get enough of them.

I have my extremely talented cousin to thank for these sweet moments. She’s in the process of finishing up art school – we got lucky that she was around for the summer to capture Frances in her first weeks! Be sure to check out her photography on her Facebook page and website. Thank you, Jana!

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Garlic Pasta with Roasted Chickpeas and Kale

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Now that I’m on maternity leave, I actually have time to plan meals and cook dinner. I’m not going over the top by any means since I’m usually also trying to entertain Frances, so pasta has been on our menu almost weekly. It makes a large amount which then turns into a lunch I can quickly heat up and eat. Another plus about pasta, it’s the perfect partner to a delicious glass of wine…

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Garlic Pasta with Roasted Chickpeas and Kale

Serves 4

Ingredients for roasted chickpeas:

  • 2 (15oz) cans chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp red pepper
  • 1/4 tsp salt

Ingredients for remainder of recipe:

  • pasta
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 1 bunch kale, sliced
  • plus salt and pepper to taste

Preheat oven to 400 degrees.

Rinse and drain chickpeas and then dry well with a towel or paper towels.

Toss the chickpeas with olive oil, spices and salt. Roast on a sheet pan for 30-40 minutes, until golden and crispy.

Cook pasta according to package directions. Drain and add to large bowl. Set aside.

In a large skillet, add the olive oil and garlic. Cook on low heat to allow the garlic to slowly infuse the oil. Once the oil and garlic start to sizzle, stir so the garlic doesn’t burn. Once garlic has turned golden, add salt and pepper.

Pour the garlic and oil on your pasta. Toss to combine and set aside.

Using the same skillet, add the kale and sauté over medium heat, or until it’s partly wilted.

Add the kale and roasted chickpeas to the pasta and to combine. Add salt and pepper to taste.

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