Do you miss summer as much as I do? Fresh basil, juicy tomatos, outdoor dining…something other than greens and root veggies from your local farmers?
This kale pesto is a great way to mix things up and hold you over until it’s basil season – and it’s super easy (and vegan)!
All you need is a 1/2 cup of nuts, 3 cloves of garlic, 2 cups packed kale leaves (remove tough stems), 3 Tbsp olive oil, good pinch of sea salt and fresh cracked pepper. Combine everything in a food processor, pulse a few times, scrape down sides, process until it’s pesto (refer to photo).
You can use any kind of nut (I used cashews; pine nuts are traditional-pesto; walnuts are trendy-pesto). You can use less garlic, or more. You can add red pepper flakes and parmesan cheese (or nutritional yeast if you’re vegan!).
This can totally be a 10-minute lunch. Toss it with some steamed veggies and rice. Put it on some pasta. Spread it on an english muffin, top with veggies and cheese and stick it under the broiler – mini pesto pizzas!
It’s also good right off the spoon 🙂
I made this super simple and delicious (and pretty!) lunch today, so I thought I’d share in a new segment called “10-Minute Lunch!”
I like to keep lunch quick and easy. I’m usually in between meetings around noon and can’t always get away to make an elaborate meal. If I don’t have pre-made salads, left-overs or soups on hand, I can usually throw something fresh and healthy together in 10 minutes or less.
Here’s what I did today:
- Baked sweet potato** (Wash the skin and pop it in a 400-degree oven for 45 minutes to an hour. This is so hands-off, I didn’t count this cook-time as part of the 10-minutes. You could use the microwave to bake the potato if you are more limited on time!)
- I used this method for a soft-boiled egg. Worked like a charm!
- While egg was cooking, I lightly tossed arugula and thinly sliced red onion with olive oil, red wine vinegar, salt and pepper.
- Stack them all on a plate – and eat!
Look at that perfectly runny yolk!
If you are a vegetarian who likes to dine out, you have surely had your fair share of bean burgers. Although I have been known to groan when finding out a bean burger is my ONLY option on a menu, truthfully, I do love them.
What helps keep things interesting is the wide variety of bean burgers you’ll find out there if you’re looking. Black bean burgers, quinoa bean burgers, black eyed pea burgers, spicy pepper bean burgers, curry chickpea burgers…everyone has their own spin on it. And you can, too!
I don’t eat a lot energy bars these days. Cliff bars, Powerbars, Mojo Bars, Luna bars – some are tastier than others, but most are loaded with preservatives and sugar. Also, let’s face it, I’m usually not working out hard enough to justify a 300-calorie recovery “snack.”
That said, if I’m traveling and need to grab an easy breakfast (one that isn’t a sweet Starbucks muffin or giant carby NY bagel), I’ll usually opt for a Larabar, which are mostly just nuts and fruit. So when preparing for a week-long vacation with my family, I wanted to pack an emergency stash of healthy, natural grab-and-go energy bars to keep us going on bike rides, beach walks and kayak outings.
It’s been a while since my last post. No, I haven’t stopped cooking. I haven’t been on some tropical summer excursion. It’s simply this: I hate my kitchen! It’s low on counter space and natural light – especially in the evenings when I do most of my cooking – making it difficult to take the pictures I want to take.
But enough complaining. Let’s make some sesame soba noodles!
There are certain things that no one thinks to make homemade, like ketchup and cereal. Bread is in this category for a lot of people. Yeast can be scary to some, but it’s a fear I conquered! Homemade bread is something that I got into a while ago (when I had a bigger kitchen to play and knead in) – focaccia, french, pizza, yeasted cinnamon rolls – you name it, I wanted to bake it.
In all my bread making adventures, I never once tried to make it in its simplest form – tortillas. I just never thought of making tortillas when I could get them in dozens of varieties in the store. And they keep forever in the fridge – so long that I can find an old forgotten tortilla in the back of a drawer in the fridge and nuke it for 10 seconds, and it’s good as new. Is that natural?