I hope y’all have had a wonderful weekend! I must admit, I was very happy to have an “at-home” weekend 🙂 I worked in my flower beds, gave Leo lots of attention, and cleaned house! Oh and cooked some yummy things! Here’s a peek… And remember to come follow me on Instagram (@cookinuplife) for daily posts!
Hope you enjoyed the catch-up via pictures! Everything from Capello’s pasta to The Spunky Coconut’s strawberry dairy-free ice cream from her new book, Dairy-Free Ice Cream. The icecream even has some gelatin in it– helps it firm up AND adds more nutrients.
The recipe for the pesto is super simple. I changed up the pesto recipe from The 21-Day Sugar Detox Cookbook to work with my CSA harvest basket. Turned out very tasty!
Rainbow-Chard Basil Pesto
-1 cup of olive oil
-1 cup walnuts
-6 cloves of garlic
-1 large bunch rainbow chard– washed and de-stemmed (about 12 large leaves)
-1 cup of basil leaves (I had 3 large stems of basil– about 50 leaves!)
-1 lemon (juiced)
1. Put the first 3 ingredients in a food processor. Process until combined.
2. Add the last 3 ingredients and process until it reaches the consistency you like for pesto.
Be sure to check out Diane’s book for another paleo pesto option!
Here’s the menu:
Breakfast: Spunky Coconut’s delicious Shredded Coconut Blueberry Muffins with an egg or some bulletproof coffee (gelatin included!); Veggie and bacon omelette
L- Hamburger Salad with roasted squash
D- Tuna Salad
L- Tuna Salad
D- Hamburger with German potato salad and sautéed squash
L- Steak salad with roasted butternut squash and sautéed squash
D- Roasted eggplant with meatballs
L- Eggplant and meatball leftovers
D- Roasted chicken with rice and tomato-avocado salad
L- Salads with roasted chicken leftovers
D- New recipe from Paleo By Season
Time to rest up for the week ahead 🙂 Y’all have a good one!