Kale-Basil-Parsley Pesto with Toasted Nuts
E: I got home around 7:10 pm today. I didn’t have to cook because I have spaghetti and fajita leftovers. But I was in the mood for a vegetarian dish that incorporated kale. I got the idea to make this recipe once I saw the pine nuts in my pantry. I haven’t made pesto in over four years, so I kinda forgot how to make it. I started googling kale pesto and I found several recipes that used kale instead of basil and walnuts instead of pine nuts.
One recipe from epicurious from Fifty Shades of Kale, by Drew Ramsey, M.D. and Jennifer Iserloh mentions that kale-walnut pesto has high amounts of folate capable of producing a pound of serotonin in one hour- which they say translates into good sleep and a smile in the morning. Umm. .. sold!
Protein Shake with Almonds and Coconut Milk
E: This recipe was inspired by Gwyneth’s recipe “homemade almond milk.” This protein shake does in fact resemble horchata as Gwyneth’s recipe suggests. I mixed this with cinnamon, coconut milk and some agave to add some “horchata” taste. This is a protein blaster! Great for an energy booster.
Pico De Gallo (Salsa Fresca)
E:Pico de Gallo is diced veggies small enough to resemble “rooster food.” You can add “Pico” to almost anything and can make it part of a healthy snack by eating it with some crackers and avocado. It’s great for huevos rancheros. Growing up, on most Sundays after church we would stop by the Mexican market to buy “carnitas.” As soon as we got home, mom was in charge of prepping the meat and making a salsa verde or roja, and us girls would start cutting the veggies to make Pico de Gallo. Biting into a juicy taco with hints of cilantro and serrano and a warm tortilla will always bring me back to those Sunday brunches with my family.
M: Oh pancakes… I’ve tried so many different recipes and different flours but this adaptation seems to work best for me. For those not familiar with almond flour, its basically ground up almonds fine enough to make it a flour. It a healthier alternative to traditional flour but also pricier. This recipe is for pancakes that although healthier, are still an indulgence so be careful not to eat them too often. Anyway, this is an adaptation of several recipes I’ve found online. My ingredients usually change depending on what I have at the time but for the most part it stays the same.
Coconut Flour Waffles
yields: about 4 small waffles
M: Fridays are my days off and the perfect mornings to take the time to make a good breakfast and photograph it too! So this past Friday I woke up craving waffles but of course they could not be regular flour waffles. I scanned the internet for some recipes and I came across one that not only seemed fairly easy but used most ingredient I already had. I did add an extra ingredient and modify the recipe a bit so this is my modified version.
Clean Crepes with Fruit
serving size: 2 crepes
yields: 2 servings
calories per serving: 338
nutritional info: protein 13 grams; fat 10 grams; fiber 8 grams; carbs 51; sugar 9 grams
E: There is no way to fool my body when it comes to sugar and dairy consumption. Any type of food that is high on the glycemic index wreaks havoc on my skin. This means that I usually avoid dairy, sugar, and grains like white rice and white flour. This is why I substituted the sugar with maple, the white flour with wheat flour, and the cow’s milk with soy-free unsweetened almond-coconut milk. Top these with your favorite fruit. I highly suggest making these for your guests. Add some cinnamon sticks as decor for your presentation. As we say in spanish, “Buen provecho.”