Creamy Vegan Avocado Basil Gluten Free Pasta
What a mouthful haha but this creamy vegan pasta is amazing! You have just the right amount of healthy fats without all the bad junk. With a hint of lemon and a kick of crushed red pepper, you can’t go wrong.
What You Need:
2 Ripe Avocados
1/2 cup Fresh Basil Leaves
2 Whole Garlic Cloves, peeled
1/2 lemon, squeezed
1/3 cup Olive Oil
1/3-1/2 cup Unsweetened Coconut Milk
Salt and Pepper to taste
Pinch of Crushed Red Pepper Flakes
Broccoli, florets (2 small heads)
10 Cherry Tomatoes, sliced in half
Gluten Free Pasta
What To Do:
In a pasta pot, boil water and cook gluten free pasta.
In a skillet, add a drizzle of olive oil with the broccoli and season with salt and pepper. Cook until it is soft but still a little crunchy.
In a food processor (or blender), add the avocados, basil, garlic, lemon juice, olive oil, coconut milk, and spices. Blend until all the ingredients are smooth and silky.
In the skillet pan, add the broccoli, pasta, and sauce. Heat until all the ingredients are warm and incorporated together. Top with the sliced cherry tomatoes.
Whole Roasted Chicken
Not going to lie… I have had this recipe sitting in my blog for weeks now. This was the last meal that I made with my mom before she passed. My mom used to joke when we would cook together that I was the cook and she was the cleaner. She would walk around the kitchen following me as I cooked, cleaning. I think that this recipe holds a lot of sentimental feelings and it was hard for me to post it. It was like reliving the last few weeks with her before we found out she had cancer and was in a coma. All the good memories that now are mixed with the bad. Sometimes those bad memories out weigh the good ones. It takes on a darker meaning to the point of wanting it just to stop. So, I have to just put one foot in front of the other. Find joy in the memories of my beautiful mother and the time we spent together. To let the bad memories have a space but not consume my life.
Here is the original post… hope you enjoy xo
I love roasting chicken!!! It is easier than you think and it is one of those meals that you can just put in the oven and leave for a couple hours. I like to pair mine with veggies that roast with the chicken in the oven. It is a great meal for a group of people or a Sunday dinner.
What You Need:
Whole Chicken (antibiotic free, no hormone chicken)
Two Lemons (cut in quarters)
Mushrooms (cut in half and save for later)
6 Large Carrots, sliced long way
Fresh Herb Mix for Poultry
Salt and Pepper
What To Do:
Preheat your oven to 350 degrees. Place your chicken in a roasting pan. Run your fingers under the chicken skin to loosen it from the meat. Under the skin, rub a generous amount of butter on the meat.
Take the onion and place inside the cavity as well as one half of the lemon. Squeeze the rest of the lemons on top of the chicken and sprinkle salt and pepper all over. Place the carrots around the chicken.
Take half the fresh poultry seasoning and place all over the top of the chicken. Divide the other half and put one part into the cavity of the chicken and the other part around the carrots. Take the squeezed lemons and place with carrots.
Cook for an hour and then add the mushrooms around the chicken. Total cooking time is typically about 20 minutes per pound. The internal temperature of the chicken should be at least 185 degrees F.