Category Archives: Cleaning and Organizing

Vacation

July has been and will continue to be a little blog vacation for me. We all need a little break here and there 😉
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If you want to see what I’m up to in the meantime, follow me on Instagram @cookinuplife. 😉 I might do a post once or twice! But meal planning has been pretty simple lately with all of the fresh produce we are getting. I either sauté, bake (not my fav since it’s too hot for the oven!), or eat raw then serve with a meat (eggs have been my jam lately!).

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I threw this big ol’ spaghetti bake together tonight. I’m trying to remember the measurements so I can share. If I get the recipe put together, I’ll post it 🙂 If you need meal plan ideas, I’ve got a lot posted on here. Just search for the ingredient or meal you’ve got in mind in the search bar. There should be a meal in a weekly menu post to help ya out!

Happy July y’all!

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The First Summer Menu

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!
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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
Ingredients
-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)

Process
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:

Menu
Breakfast: Spunky Coconut’s delicious Shredded Coconut Blueberry Muffins with an egg or some bulletproof coffee (gelatin included!); Veggie and bacon omelette
Monday
L- Hamburger Salad with roasted squash
D- Tuna Salad
Tuesday
L- Tuna Salad
D- Hamburger with German potato salad and sautéed squash
Wednesday
L- Steak salad with roasted butternut squash and sautéed squash
D- Roasted eggplant with meatballs
Thursday
L- Eggplant and meatball leftovers
D- Roasted chicken with rice and tomato-avocado salad
Friday
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!