Category Archives: Recipe

posts with recipes

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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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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Favorite Summer Breakfast

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I’m one of those people that eats the same breakfast almost every single morning. And I have to have my breakfast…or else. During the warmer summer months this is my go-to. It’s fast, cold and takes advantage of all the berries that are in season.

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Start with oats and chia seeds. My favorite oats are Bob’s Red Mill Extra Thick Rolled Oats. Pour about 1/2 cup of oats and 1 tbsp chia seeds into a bowl.

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Then add about 1/2 cup of milk. My preference is to use unsweetened original almond milk.

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Next place the bowl with oats, chia seeds and almond milk in the refrigerator. Let sit for 5-10 minutes. The chia seeds and oats will soak up the milk and you’ll be left with a consistency like the below. I like a little milk still in my oats so I usually take my oats out of the fridge after only a few minutes. If you like less milk, just leave in longer. You can also always do this first step at night and leave the oats, chia seeds and milk in the fridge overnight.

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Next add on all the berries your bowl can fit! I usually pile on strawberries, blueberries and raspberries. Then I top it all off with a big scoop (probably about 2 tbsp) of crunchy peanut butter.

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Summer Overnight Oats with Berries

Serves one

1/2 cup oats

1 tbsp chia seeds

1/2 cup unsweetened almond milk

3/4 cup berries of your choice

2 tbsp peanut butter

1. Pour about 2/3 cup of oats and 1 tbsp chia seeds into a bowl. Then add about 1/2 cup of milk. My preference is to use unsweetened original almond milk.

2. Place the bowl with oats, chia seeds and almond milk in the refrigerator. Let sit for 5-10 minutes. The chia seeds and oats will soak up the milk and you’ll be left with a consistency like the below. I like a little milk still in my oats so I usually take my oats out of the fridge after only a few minutes. If you like less milk, just leave in longer. You can also always do this first step at night and leave the oats, chia seeds and milk in the fridge overnight.

3. Add on all the berries your bowl can fit! I usually pile on strawberries, blueberries and raspberries. Then I top it all off with a big scoop (probably about 2 tbsp) of crunchy peanut butter.

Mocktail Ginger Margaritas

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I’m 29 weeks pregnant today. On Cinco de Mayo. One of mine and Chris’ favorite holidays, and a day I sure would love to be drinking a margarita. Okay, actually a pitcher of margaritas.

Since I can’t exactly indulge in the sweet tequila drink, I thought it’d be fun to create a mocktail version that at least let’s me kick back with a cold, tasty beverage in hand. I saw Jessica’s ginger beergaritas the other day and knew this would fit the bill exactly. Ginger beer I love (and can drink!) so it was a match made in heaven.

For all you other pregos, I hope you make this and enjoy yourself!

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Mocktail Ginger Margaritas

Ingredients

Serves about 3

  • 1 ginger beer
  • 4 limes, 3 for juice and 1 for garnishing
  • coarse salt for the rim
  • 4 tbsp ginger syrup

Ginger Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 thumb-sized piece of fresh ginger

Start by making your ginger syrup (I swear this part is easy, so don’t skip it!). In a small saucepan over medium heat, add the water, sugar and fresh ginger. Whisk continuously until the sugar dissolves and the mixture begins to bubble. Let simmer for a couple of minutes and then remove from the heat and let cool. (This can also be stored in the fridge for a few days when you need to make more ginger margaritas, because trust me, you’ll want more tomorrow night.)

Grab your glasses, dip the rim in a shallow bowl of water and then dip in coarse salt to coat. In a shaker, add ice, ginger beer, ginger syrup and fresh lime juice from 3 limes. Shake well and pour over ice. Add lime wedges to the rim as garnish.

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A big shout out to my parents today – it also happens to be their 30th wedding anniversary! Happy anniversary, mom and dad – may your love and happiness continue forever. Thanks for setting such a great example for me and showing me what love and family should be. I love you both!

Broccoli Stir-Fry with Ginger-Avocado Sauce

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Despite Chris not being particular thrilled to eat broccoli for dinner, this Broccoli Stir-Fry with Ginger-Avocado Sauce turned out really well. The only change I made was to serve it on top of a bed of quinoa for some added protein. The avocado sauce was my favorite part, and could be used on more than just this recipe. It also held up well leftover. Typically avocado creams turn brown, but as long as you add enough lemon juice to the recipe you’ll be fine.

Enjoy for a quick and fresh dinner, preferably outside enjoying these amazing spring evenings.

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