Category Archives: Eats

Vegan Pesto!

Its totally normal to take pictures of your food out on your front porch while your neighbors walk by. Hey, good lighting is important!

pesto

Anyways, thought I’d share my easy sneezy vegan pesto recipe. Why vegan? Because I don’t do dairy. Its mean to me. So you can keep it vegan and top your fave pasta, or do what we did last night and serve with roasted spaghetti squash and sauteed shrimps.

Here goes:

Easy Vegan, Gluten-Free, Raw Pesto

1/3 C. raw pine nuts

2 C. packed basil

1 Tbsp. kosher salt

1 large clove of garlic

zest of 1/2 of a lemon

juice of 1/2 of a lemon

about 1/3-1/2 C. extra-virgin olive oil

Give the above ingredients a whiz in the food processor, adding the olive oil until you reach the desired consistency. I like to add a little less for a thicker pesto, because you can always add more olive oil to your dish later.

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This will keep in the fridge nicely for a few days.

Your cat (and neighbors) will probably wonder what you are up to. Just be cool.

cballpesto

Domestic Days

I love being domestic. I love having a clean house with a fresh breeze coming in through the windows and cookies baking in the oven.

Today I cleaned. Thoroughly. You’d think more would be done, but hey its better than it was!

I also made some yummies.

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Tonight (actually, in like 20 minutes) I’m headed to the in-laws for dinner. We’ll be having BBQ, and I’m bringing my corny salad that I like to make. This is a loose recipe, so go crazy with your own interpretation:

Corn & Mango Salad

fresh corn kernels, from 4 ears of corn

1 can of black beans, drained & rinsed

3 stalks of celery, diced

2 mangoes, diced

1/2 bunch of cilantro, coarsely chopped

1 scallion, sliced

2 avocados, cubed

1 pint of cherry tomatoes, halved

juice of 1 lime

salt & pepper to taste

Just throw all of that in a gigantic salad bowl and mix it up. I like to let it rest for an hour or so before serving so that the flavors have time to marinate. This is really good as a side dish, and you can also dip chips into it as an appetizer. 

Fun options: add chopped jalepenos, substitute pineapple or another tropical fruit for the mangoes, add jicama, or serve in lettuce cups for a super healthy taco.

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This corn was soooo pretty and fresh. And on sale, which is maybe why I was especially partial to it.

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Eatin’ the rainbow.

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Lime squeeze! Is it just me or do I have chubby baby looking arms/hands? When did that happen??

For the full effect, I recommend listening to the Jillian Edwards station on Pandora. So girly and awesome for a relaxing afternoon.

Campbell was on hand for cuteness, hanging out at the top of the stairs outside. I know you’ve only seen pictures of Cara so far, but let me introduce you to Campbell! He’s a nut. A special, special nut. And I love him.

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Did you think I was just having healthy stuff for dinner? Nope. I also made cookies.

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These cookies came from a box, so I can’t take credit for their deliciousness. But I highly recommend Cherrybrook Farms brand mixes. They’re gluten and dairy free, which means you can eat as many of them as you want and not get fat. Or so I’ve heard. I substituted coconut oil for the butter to keep them dairy free. It also adds a little sweetness and coconutty taste.

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I was very proud of myself for not forgetting to roll them in sugar. Because cookies need extra sugar on them. Yep.

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The finished product (and batter) are baby approved. I am feeling lots of mini-kicks after doing some quality control testing.

So hopefully my snacks go over well tonight. What are you having for dinner? Do you like to use cookie/cake mix from the box or from scratch?

Hummus. Monday. Husband.

I’m one of the few who like Mondays. Probably because I don’t have a regular job, the beginning of the week doesn’t signify the beginning of a work week. Its actually kind of like my Saturday, except much, much quieter.

So on this Monday I went to Napa to visit my friend Elyse and grab a quick snack. I also hit up Trader Joe’s, my new favorite place in the world. I’ve been a Whole Foods shopper for the past 3+ years, and I’m still getting used to the fraction of the price at TJ’s. Its kind of turning into my retail therapy (sad, yes).

Anyways, I finally bought some chickpeas to make homemade hummus. So easy. I know, you’ve probably been making homemade hummus for years and are thinking, “Duh, super easy.” Well, I may take a little longer, but I come around.

I got the recipe from the Delicious Shots blog that I discovered on Pinterest (follow me here). I’m really enjoying exploring this blog. Great, great photos.

Here’s the lowdown:

Ingredients:
 
1 15.5 canned chickpeas, drained
1/4 cup tahini
1/4 cup olive oil, plus more for garnish
2 garlic clove
the juice of 1 lemon
1/4 water (from boiled chickpeas)
salt to taste
paprika
 
Drain the chickpeas and place them in a medium saucepan, add water to cover them and boil the chickpeas for 5 minutes. Drain the chickpeas reserving 1/4 cup of water. Place all the ingredients in a blender and blend until smooth, taste for seasoning. Transfer to a serving plate and drizzle hummus with extra virgin olive oil and sprinkle with paprika.
And here’s the yumminess:
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I chowed down on this with the husband and in-laws with some TJ’s pita bread and sliced cucumbers.
Husband is back from Texas for the week, and he’ll be off again next weekend. Wah. But so, so glad to have him home with me for now. I’ll be taking care of him and feeding him good stuff. Maybe even more hummus.
And Cara was enthralled by the day’s activities, if you can’t tell.
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Not impressed, huh Cara?
Tonight I’m making pasta with chicken sausage, goat cheese, basil, roasted tomatoes, and spinach. Which I’m pretty excited about. Also excited about watching 21 Jump Street (the new one, with Channing Tatum ahem)! We saw it in theaters, but its hilarious, so we’re watching it again.
I hope you had a good Monday.