My living room, looking spiff (as usual.) |
My living room, looking spiff (as usual.) |
My home screen in Les Mills |
My new daily planner - just released on Amazon! 6 by 9 size for $12.99, 8.5 by 11 for $14.99 |
Two words: easy and delicious. Four more: leafy greens and gluten free. |
Serves 1-2
Pesto:
¼ cup toasted pine nuts (brown
in a dry skillet over medium heat)
½ clove garlic
½ tsp sea salt
4-6 cups baby arugula
¼ cup olive oil
Black pepper, to taste
1 cup brown rice penne per serving, or more if you want a big bowl of it (Feel free to use any pasta you like, gluten free or not)
Method:
Start water boiling for pasta.
Sprinkle in salt and a dash of olive oil, if desired.
Pulse pine nuts, garlic, and salt in a small food processor or blender until finely ground. Add arugula, pulse a few times to chop it down. (Stop and push the leaves down onto the blades with a spatula if needed.) Add olive oil in a thin stream with the processor running, until you have a bright green paste. Don’t over-blend or the arugula will get dark and weird (but probably still taste good. :))
Cook pasta according to package directions. (I recommend dipping out a half cup of the pasta water toward the end in case the pesto seems too thick to coat the pasta evenly, but you can always just use tap water if you forget.) Drain the pasta, and toss with the pesto. Splash on a little water if needed to “loosen” the pesto and make it coat your noodles. Taste and adjust the salt if need be.
Sprinkle on black pepper to finish, and enjoy!
My new planner is available on Amazon! $14 for the 6 x 9 size, $15 for 8.5 by 11" notebook size. |
Easy, filling, and delicious,
this salad is packed with nutrition and earthy Middle Eastern flavor!
Serves 1
Salad:
2 cups mixed greens – spinach, kale,
chard, etc.
½ cup cooked lentils
6 cherry tomatoes, halved
1 cup diced cucumber
1 green onion, sliced
½ TBS fresh dill, chopped (or ¼ tsp
dried)
Dressing:
1 TBS tahini
1 TBS flaxseed oil (or olive oil)
½ TBS fresh squeezed lemon juice
Sea salt + pepper to taste
Method:
Toss all salad ingredients in a large
bowl.
Whisk dressing ingredients by hand or
in a mini food processor, then drizzle over the salad. Toss well to coat the
vegetables.
My living room, looking spiff (as usual.) It's time to get real. I just clicked on an article that promised eight habits that would l...