“I don’t know what it is about you lately, but you just look so pretty…like you’re glowing. Wait a minute! It’s because you’ve been eating whole foods!”
This is what my sweet husband, Nathan, said to me yesterday when he got home from work! Yay! That made me feel all girlie and stuff! I know I’m starting to feel a little better physically, but it’s nice to know it’s showing on the outside too.
So, here is where I need to catch you all up! I’m sorry for the negligence, but this cooking business is a LOT of work! I am proud to admit that I’ve been cooking almost exclusively at home for the past 14 days. In fact, I ate out once at a local mexican restaurant. It was delicious, but I felt horrible the next day!
I’ve discovered some recipes that I love, some that umm….(trying not to gag here) I don’t love so much, and a definite LOVE of GREEN SMOOTHIES! (And I’m not talking about Shamrock Shakes!) Because of smoothies, I can tell you that I’ve been eating, on average, 1-2 oranges/day, 1-2 bananas/day, and at least 5 cups of spinach or kale/day. I’ll give you more info on them in another post :)
For now, I’ll give you a few of my favorite recipes:
I got this recipe from my IIN (Institute for Integrative Nutrition) classmate, Dawn. The picture doesn’t do it justice, because it is beyond yummy. Of course, I was the only one in my family who liked it. But, more for me! Yay! And I ate the entire pot in three days!
Pesto Rice Pasta & Roasted Veggies
This is a bit of a “cheater” dish, but it’s still good for you. I think it’s good to have a few really easy dinners in your menu for those days when you just don’t feel like cooking. I also have to admit something here. I suck at directions! Seriously. I think I must be a rebel at heart. I think if I were given directions to save my life, I’d still try to find the easiest way to go about completing the task! So, when I give you recipes here, I’m going to be as specific as I can. I rarely use measuring cups & sometimes I throw in a pinch or this or a dash of that at the end just because It sounds good.
The basic recipe is: Boil some noodles (LOL!) They can be whole wheat noodles or brown rice noodles if you are gluten free. Chop up some veggies! I chose broccoli, carrots & potatoes since that’s what I had on hand. Butternut squash & green beans would be great choices as well. Put the veggies in a bowl, drizzle some olive oil on them, sprinkle some salt on them & toss ‘em around. Throw them on a baking sheet & put them in the oven at 350 until they are golden. In my oven, that was about 35 minutes. My friend, Beth Ann, taught me to cook with my nose to tell when something was done. That does help. Here’s the cheater part, use store-bought pesto. Bertolli’s makes a decent pesto sauce. One day I will make my own & have it on hand. But, the point is to cook & eat at home. When the veggies are done, coat them in pesto & toss them over your noodles. Simple as that!
I hope you like these recipes! Even if you aren’t vegetarian, they are still so yummy & hearty! You could use them on Meatless Mondays.