What To Do With Your Herbs- Part 4-Pesto

Creamy Italian Pesto

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My herbs are growing like crazy that I can barely keep up with them! My tomato plant is massive, yet I haven’t actually gotten a tomato to eat! I have this mama squirrel that has an obsession with my deck/apartment. She has tried on more than one occasion to get inside. I haven’t seen her as much since I got Henley but while at work yesterday, mama squirrel got into the tomato plant and destroyed most of the tomatoes. Revenge I believe :/

At least I have my basil which was growing out of C.O.N.T.R.O.L.!!! So what’s an Italian girl to do??? Make pesto!

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What You Need: 

•4 cups of basil

•1/2-1 cup of olive oil

•1/3 cup of pine nuts

•1/2 cup Parma cheese

•3-4 cloves of garlic

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What To Do:  

•Put all your ingredients in a food processor or blender (food processor works better but I’ve done the wooden spoon trick in the blender many times).

•Blend together until smooth by adding 1/4 cup of olive oil at a time.

•I like to combine my pesto with pasta or over chicken! Xoxo

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What To Do With Your Lettuce- Part 2

What To Do With Your Lettuce- Part 2

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As we continue on with this series, part one was about freezing your herbs with oil (Read the last post if you missed). This time, we are going to talk about all that lettuce I planted.

I am not going to lie, I have never grown lettuce before and had no idea what I was really doing.  I read online how to cut the lettuce so it would continue to grow. How you can achieve this is by cutting the outer leaves and leaving about an inch of the crown.  This will allow your lettuce to keep growing.

But, what if I don’t feel like eating my lettuce right away. What can I do with it so it won’t spoil?

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What You Need:

Lettuce

Bowl

Veggie Cleaner

Paper Towels

Water

 

 

What To Do:

  1. Rinse your lettuce according to your veggie cleaner or if you don’t have one, just rinse your lettuce to get rid of excess dirt.
  2. In the bowl, put a folded piece of paper towel covered in water (the paper towel, not the bowl) on the bottom.
  3. Add the lettuce in the bowl, pile them so they have some room to breathe.
  4. Put a damp piece of paper towel to cover the lettuce.  Make sure you rewet this paper towel once it gets dry.
  5. When you’re ready to eat it, it will be waiting! Just don’t go too many days otherwise your lettuce will not be that great.  I did this overnight and only had to rewet my paper towel once.  The lettuce was still crunchy and fresh tasting.

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It was so nice to have lettuce that I grew.  I know where my food is coming from (my mini garden haha) and I control what I feed my plants.  #nogmo #nopesticide  Bam! I feel like a real adult!

 

What To Do With Your Herbs Part 1

What To Do With Your Herbs <<Part 1>>

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I love, love, love when the weather gets warmer and I can start planting herbs. This year, I am also growing tomatoes and lettuce. So the problem is, what can I do with all these herbs?

This will be a multi-part series throughout the Spring and Summer of ways to use herbs and veggies throughout the year.

One of my favorite (and easy) recipes to use with my extra herbs is chopping them up and putting them in an ice cube tray and freeze them with oil.  When you need to pick your herbs, like basil and parsley (which were the two that I used), sometimes you do not have enough to make pesto or you were trying to just shape your plant. The great thing about this recipe is that you can use any mixture of herbs and different oils.  Get <<C.R.E.A.T.I.V.E>>

 

What You Need:

Fresh Basil and Parsley (or another kind of herb)

Olive Oil and Coconut Oil (any oil will work)

Ice Cube Tray

What To Do:

  1. Pick your herbs and wash them with veggie wash.herbs 1
  2. Chop the herbs into small pieces.herbs 2
  3. Put the herbs in ice cube trays. You can make any type of mixtures you want. I made two just basil and two just parsley and the rest I mixed both together. I also used olive oil in some and coconut oil in some (1tablespoon so you can keep track for recipes)herbs 3
  4. Put the ice cube tray in the the freezer.  When frozen, I like to put them in a bag labeled when I made it and what it is.  herbs 4
  5. Whenever you need fresh herbs for a recipe, you now have them ready to use at anytime by just reaching into your freezer! This is especially great in the Winter!

Grilled Greek Lemon Chicken with Creamy Tzatziki Sauce

Grilled Greek Lemon Chicken with Creamy Tzatziki Sauce

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<<• First of all, I have to apologize. I haven’t posted in months and there were many things that happened and I couldn’t keep up. I am sorry!

<<• Secondly, I want to thank you! Thank you for following my journey whether you just subscribed or have been with me since day one! I appreciate each one of you!

<<• Thirdly, I promised that I would share the good, the bad, and the ugly. Working full time, going to school at night full time, and expanding my wine biz, it’s been a lot. Plus I was in the hospital for a week and was diagnosed with my 6th autoimmune disease. I know, another one.

<<• So right now, I want to keep my life more zen. I’m not taking any classes this summer, so I want to dedicate my time, doing the things I love. Like this 🙂

<<• I know, I know… you’re asking where is that recipe? Why is there all this writing before the recipe? Can I just have the recipe?? Haha

Grilled Greek Lemon Chicken with Creamy Tzatziki Sauce

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What You Need:

• Free Range, Organic Chicken

•Greek Spice Mixture

•Fresh Lemon Juice

•Olive Oil

•Greek Yogurt

•Cucumber

• 2 Large Garic Cloves, minced

•Salt and Pepper

What To Do:

1. Prepare the chicken to marinate for two hours (at least). In a ziplock baggie (gallon), throw in your chicken, 2 tablespoons of olive oil, a dash of salt, and the Greek spices.

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2. Wash and shred your cucumber. Place them between paper towels to get out the extra moisture out. Let that sit for an hour.

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3. Make your Tzatziki Sauce. In a large bowl, combine a container of Greek yogurt, juice from half of a lemon, cucumbers, garlic, and salt to taste.

4. Let the Tzatziki Sauce chill in the fridge until it is time to eat.

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5. Grill your chicken and eat with the Tzatziki Sauce!

Enjoy xoxo2588CD42-1C5E-47BC-94A2-349FFD4B9322

Buffalo Garlic Hot Wings

Buffalo Garlic Hot Wings

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I finally unpacked enough kitchen stuff and used my oven for the first time! So what to cook???? Hmm…. well
hot wings are my favorite!!! Except that when you order them at a restaurant, often times they are rolled in flour first. These are my version of gluten free baked not rolled in flour and fried, wings.

What You Need:

Chicken Wings

Salt and Pepper

Crushed, dried Garlic

Hot Sauce (I like Franks Red Hot Sauce)

Honey

Cornstarch

What To Do:

Salt and pepper chicken wings and put on a cookie sheet. Cook at 425 degrees for 20 minutes, turn them over and cook for about 20 more. They should be crispy looking on the outside when they are done.
For the sauce, any type of gluten free hot sauce. Everyone has their preference! I like to add a squeeze of honey and 1 tbsp of the crushed, dried garlic. If you like a thicker sauce, add a little bit of cornstarch (1/2 tsp) to the hot sauce (1/2-3/4 c)  Cook on low. When the wings are done, mix them with the sauce. Grab your favorite gluten free dressing and enjoy!

 

Creamy Vegan Avocado Basil Gluten Free Pasta

Creamy Vegan Avocado Basil Gluten Free Pasta

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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.

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Enjoy xoxo

Mother’s Day

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Happy Mother’s Day, Grandma’s Day, Auntie Day, Special Person Day!

This is a hard post to write, not because it’s Mother’s Day (that is hard) but because I’m really letting stuff out. Letting things go. When I started my blogging journey, I wanted it to be authentic, not realizing how open I was really going to be.

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I haven’t really processed my momma’s death. It actually started to sink in a couple of months ago that she is actually gone. I have barely cried since she passed and have put on this face, this mask, that everything is okay. Last year, it was so fresh, so new. My family took my grandmother out to lunch and celebrated her. We acknowledged that my mom wasn’t there but kind of swept it under the rug.

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I have really started realizing that my mom is gone. It hurts so much. Sometimes the pain is unbearable. I wrote this note exactly one month ago from today…

There are times you miss your mom so much. The pain is unbearable. You have a choice… what do you do? Let it take over or hide it. Hide it in a deep, dark place thinking that it is helping you. To hide it. To suppress it. But it’s not. My therapist told me that covering it up with alcohol and drugs, makes you not actually feel it. To go through the grieving process. To fully accept what has happened. To feel for real. It’s been over a year and it’s the first time I have really cried since my mom has passed. Like the ugly cry where your face gets all scrunched up and you cry so hard you can’t breathe. The one where you can’t stop and snot is running down your face. The kind where you can’t catch your breath. Wishing that it wasn’t real but knowing that this it is. She isn’t coming back. Ever. Maybe in dreams or sunsets or feathers. But not physically here. Gone. Never coming back. Having to accept and understand that. Being the strong one in my family, I had to be the one. The one who took over and made sure everything was okay. Ran smoothly. Hide my Feelings. Be okay when I wasn’t. To put a half hazard smile on and greet people. To accept their words. To know your mom is dead. To accept that. It took a while, for me over a year. My mom, who was my best friend… my sister, my mother, my father, my friend …. my best friend. The beautiful soul she was. The bright light in many people’s day. My mom.

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I wrote that while I was ugly crying, not knowing what to do.  My emotions were everywhere and I didn’t know how to make it stop.  At that point, I didn’t even know if I was going to stop crying.

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All these beautiful memories… the pictures, her words. The love that comes through them.  That is where I find happiness and sadness all at the same time. It is hard to lose someone. It is hard to lose a family member.  It is hard to lose someone you are so close to. It is even harder to lose your person.

Xoxo

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