This past weekend I flew home to Minnesota to visit my family. My mom rose to the occasion by helping me figure out yummy things to cook the whole weekend. Yes, my mom is the best. She came home from the farmer’s market with a gorgeous bouquet of sunflowers and two fresh bunches of basil.
We decided to make basil pesto. After that first step, we debated for awhile what to pair it with. We finally settled on sauted strips of zucchini, cut to look like noodles! Four zucchinis and 30 minutes later, we had three bowls of steaming basil pesto and multiple high fives for our effort!
We used a carrot peeler to slice the zucchinis and then used a small knife to slice those slices in half. It was the most time consuming part of the meal but worth it for the texture. We used a blender to make the pesto. We sauted the zucchini for about 5 minutes and then added the pesto and chopped up grilled chicken from the night before. After a couple of minutes, we added the chopped up roma tomatoes and then served. Insert Italian-ish kissing fingers in appreciation.
Basil Pesto with Zucchini Noodles
3 roma tomatoes
2 bunches of basil (or 3 cups)
1/4 cup olive oil (1 tbls for sauteing)
1/2 lemon squeezed
Salt and Pepper to taste
4 oz grilled chicken
Blend the basil, olive oil, lemon and s/p in the blender. One thing to note: when I made it the next day, I added 1/4 cup parmesan and 1 clove garlic and it was delicious! The fresh garlic is pretty rad.
I am determined to get my hamburger back. Seriously.
I miss it so much! The crunch of the lettuce mingled with the tang of the mustard and sweet zing of the ketchup. The pickle, the meat, the bread! I miss it all!
Yesterday brought us one step closer.
I adapted a recipe from againstallgrain. Danielle once against came up with a great recipe! The only thing I changed was almond milk to water (I ran out!). But it tasted great and I was grateful to not have a lettuce wrap!
The bun itself was pretty good but very dense so I ended up cutting it down a bit. Still, it was delicious! I topped it with homemade pico de gallo, avocado, mustard and sweet onions. Still searching for the elusive ketchup recipe but praise the Lord, I ate a burger!
The 4th has been so yummy that I wanted to spilt up the recipes. This is a parfait with homemade grain-free granola and SCD homemade yogurt. It was so yummy and chock full of protein, good bacteria, vitamins and… calories. But it is a holiday so good ahead girl, get down.
I picked the recipe from Againstallgrain.com. Danielle has so many yummy recipes! The only thing I modified was to decrease the honey to 1/4 cup and switched the pecans to cashews.
I’m not usually a huge fan of granola but this is delicious! Light and crunchy with the perfect amount of sweetness. Here’s to celebrating the fourth and a land of abundance. What a blessing.
Yum! A tasty treat from Roostblog for a summer evening. The power is out here in Illinois but I was lucky to get these out of the oven just in time. I will be honest. I love the cupcake base but I’m still craving the powder sugary frostings of my past- too much maybe to fully appreciate the tangy cashew cream frosting. Still, it’s good and light. The coconut oil especially seems to have made the difference in the texture of the cupcakes. Also, I’ve started ordering my almond flour from Honeyville and I like the texture so much more than other almond flours. It’s much more smooth.
The only changes I made in the recipe were to add SCD legal apple juice to the cashew cream to create a better texture and to make my own “orange blossom water” into more of an orange simple syrup, i.e orange juice plus honey and hot water.
These cupcake papers from Michael’s made a cute compliment as well. Yes, the people who design check out aisles design them with women like me in mind. Can’t resist the pretty somethings!
Since discovering Roostblog, I have been enjoying recreating Coco’s culinary masterpieces. This one has been my favorite so far! The bread itself is fantastic and would be a great base for a lot of toppings (umm, next stop pizza)! I couldn’t find arugula in our produce store so I went with enchive greens instead but it tasted fantastic! The prosciutto made it nice and salty and the sheep milk cheese coddled my dairyphobe of a stomach. We shared it with our friends for a tasty side-dish but it would make a great main dish as well.
The only substitute I made besides the arugula was basil for oregano. I am finally accepting that I don’t really like oregano. The basil was delicious though and my sage and basil plants got a chance to demonstrate that they are worth pampering to that extent.
Check out the recipe (and much prettier pictures) here. Thank you Coco for the great recipe!