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lentil & white bean stuffed delicata squash 

oh my goodness… I don’t think I could fully express just how much I love fall!  

Everything is just so beautiful.  We started our day at our local farmers’ market yesterday 

Just look at that color! 


I scored a great deal on tomatoes

So that means it’s canning time!

I love the process of canning.. because it is a process. It also brings back nostalgic memories of my amazing Grandparents. Gosh, I miss them😓. 

I spent yesterday prepping the tomatoes, and started canning this am. 
My first jar broke when I put it in my canning pot 😂. I sputtered many not-so nice words. ( who meee?)

I tend to be very careful about following the proper procedures when I’m canning so I was really very upset when this happened. After doing a little research I actually think that I might put a little bit too much liquid in the jar before I sealed it either that or I filled it to tightly so I am currently waiting for my water to boil again so that I can try this again.
In the meantime while I’m waiting for the water to boil I figure this is a great time for me to share a recipe. Wayback in the beginning when this blog was brand-new one of the reasons that I started it was because we had joined CSA and there I had been introduced to a most amazing squash call Delicata.

I actually love all winter squash however the thing I love about Delicata is that the skins are edible making prep work next to nothing. 

This, my friends, is a delicata squash.  It is in season right now. You can find it at your local farmers’ market as well as most grocery stores. 

Lentil & White bean stuffed delicata Squash 

1 delicata squash

1/4 cup dried brown lentils

2 garlic cloves, peeled 

Sea salt and freshly ground pepper

1/2 cup low sodium canned white beans, rinsed and drained 

1 tomato, chopped

About 1/4 cup parsley, chopped

Juice of 1 lemon

1 tsbp olive oil

1/4 cup shredded Parmesan cheese




Preheat oven to 325 degeees

Wash the squash, half the squash and remove seeds. ( I’m finding that a grapefruit spoon with serrated edges makes easy work of this) 

Sprinkle with salt and pepper and roast upside down on a baking sheet in the oven for 20-25 min depending on size. ( mine took about 22 minutes) 

It is done when a knife can be easily inserted into outer skin.


Using tongs, carefully flip squash over 

While squash is cooking, prepare filling.

Cook lentils according to package directions, adding the whole garlic cloves so that they soften.( I’m enjoying sprouted lentils, because they are easily digestible and cook quickly.. if you can’t find them dried brown lentils work just fine)

Once lentils are cooked, remove garlic clove and mash together with the white beans. Add back to pan and stir in tomatoes and parsley. Season with salt and pepper and squeeze the juice from the lemon into mixture. 

Divide mixture between both halves and fill 


Sprinkle the cheese on top,drizzle with the olive oil and return to oven for about 10 minutes or until the cheese melts

This makes a perfect make-ahead dish, take-away lunch or side dish for dinner! Enjoy!

Click here for another delicata recipe from a few years back
Keeeping Florida and all in the path of hurricane matthew in my thoughts.  Including my son and Daughter-in-law and 2 of my grandpups, and many friends in the area.  Please be safe! 

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one-pot creamy pasta

Happy Friday, friends. 
The recipe I’m sharing today is not my own.  It was in Martha Stewart’s magazine a few years back.  It was one of those pull-out recipe cards. 

I must admit, I didn’t think much of it when I saw the recipe, but a snowy afternoon with limited ingredients in the house led me to try it.
Holy cow batman!  Is at as good as fettuccini alfredo?  Nope.  Pasta, cream, cheese butter garlic..  not much can compare with that. 

Was it amazing? YES!

Was it easy?  YES!  Easier than making a box of kraft mac and cheese ( which, btw.. it also kind of amazing it it’s fake orange cheese nostalgic way ☺️) 
Here’s the original recipe for One pot orecchiette, chickpeas and olives

Admittedly, I’ve followed her recipe to a tee… but I’ve also used it as a guideline to play a little. 
Here’s her original recipe, just subbing the kind of pasta I used 

12 ounce dry pasta ( I had bow ties, so I used bow ties) 

* note..  many companies make ‘no bake’ pasta these days.  For this recipe, just use your regular pasta.  I haven’t tried it with GF pasta, but I’d imagine it would work, just keep an eye on it and add more water if  needed) 

1 can of chickpeas, drained and rinsed 

1/2 cup kalamata olives, pitted ( you can buy them pitted.. don’t fret )

3 cloves garlic, smashed ( or 1 tsp garlic powder ( make sure not garlic salt) 

Sprig of fresh rosemary or 1 tsp dried

3 TBSP extra virgin olive oil 

2 TBSP tomato paste ( buy the tomato paste in the tube.  It’s in the canned tomato isle.  Believe it or not. Whole Foods has one of the least expensive tomato paste tubes.  I believe Trader Joe’s also has one) don’t pay more than 3 bucks for it

( optional.. but I always use in any soup or stew.. small piece of Parmesan rind) 

1/4 tsp red pepper flakes

Sea salt

Ground pepper

1/2 cup grated Parmesan cheese ( I also added a bit on cheddar ends that I had in the fridge )

2 cups baby greens 
Place everything up to cheese in a stockpot. 

Add 5 cups of water 
Bring to a boil, then reduce heat to medium, stirring occcasionally. Check pasta in 12-15 minutes ( thicker pasta will require longer.  Check at 15 min to see). It should be mostly cooked, with just a slight bite to it. 

Turn off heat, but leave pan on burner 

Add the cheese, replace cover for 5 min so the cheese can melt. After 5 min, stir and if cheese still needs longer to melt, cover for additional 5 min.  Discard rosemary sprig, if used. If sauce seems a bit thick, stir in a bit more water until you get a creamy consistency 


Serve with a sprinkle of red pepper flakes 


Please try this!  I have a lot of friends who are just learning to cook.. a lot of girls just on their own, either senior year in college or just out on their own.  This is a great recipe to start to learn to cook 

You can assemble in the morning and add water and cook when you get home from work
You can play with the ingredients…sub out broccoli crowns and cooked chicken for the chickpeas and olives

Or chopped red pepper and cooked sausage for the chickpeas and olives

Or ground beef and onion,  and pepper jack cheese for a Tex-mex flair

Or you can eliminate the cheese to make this vegan. 
Full credit of this recipe goes to Martha Stewart.  I just wanted to share it because it is insanely easy and tastes like it took a lot longer than it did to make. Try it! 
Enjoy!
Ps…. happy birthday to my long-time friend, Laurie! 🎉🎉🎉🎉🎉🍷🍰😘

cauliflower pizza crust…take 1

morning, friends! 

Recently I’ve send a lot of fun recipes using cauliflower. this recipe for cauliflower pizza crust came across my Facebook news feed and I was intrigued.  So I tried it out just for fun. 

( FYI… While I have friends who do have special dietary needs, I do not.  I simply wanted to deconstruct and try something new ) 

In her recipe she says to bake the mixture on parchment paper.  I didn’t have any so I used aluminum foil.  

  

Big.

Mistake. 

Even with though I brushed olive oil on the foil, it still stuck. ( parchment paper is now on my grocery list )  

I tried a second batch on a silpat liner, adding 1/4 cup of freshly shredded Parmesan cheese ( knowing how parm melts and the hardens when cool). It was perfect! 

  

Cauliflower pizza crust ( Original recipe here courtesy of Detoxinista)

2 cups cauliflower, riced ( cooked cauliflower pulsed in a food processor until it looks like grains of rice) 

1egg, beaten 

1/4 cup freshly grated Parmesan cheese 

1/4 cup soft goat cheese

Pinch oregano

Sea salt and pepper 

Preheat oven to 400 degrees 

Once cauliflower is riced, place in fine mesh strainer and using a soft spatula, press as much fluid out as possible. ( that’s the key to the crisp crust ) 

Then take the cauliflower mixture and roll in paper towels until it’s super- dry 

Mix all ingredients together. 

Using your hands, spread the mixture on parchment paper ( don’t skip this part 😁) 

Bake at 400 for 25-45 minutes, depending on thickness of crust. ( I like mine thin, it was done in 25 minutes… She made a thicker crust, so I’m sure that was closer to 45 minutes. 

Remove from over and top with toppings 

  

  

I used a fresh tomato, diced , seasoned with salt and pepper ( salt  draws out extra liquid) for 5 minutes, then squeeze out extra liquid 

 Shredded mozzarella

A few pieces of fresh mozzarella 

Back in the oven under the broiler until cheeses melt 

Top with crumbled procuitto di Parma, shredded basil, and a drizzle of balsamic vinegar   

Now, my crust was a little bit to dark around the edges but I’m pretty sure that had to do with the foil.  Does this taste like a traditional pizza crust? No.  Is this tasty? YES!  It’s really really good! And it feels pizza like since you can pick it up and eat it. 

The crust itself is fantastic, you could eat it like a cracker with hummus perhaps?  But adding the pizza topping s made it over the top. 

Ciao bellas!

parmesean-crusted chicken

howdy, friends.  I’m a little sad today. 

Remember last week when I shared These pics?

Well, Mother Nature seemed a bit angry last night 

  

 My veggie garden 😢. With tomatoes I started from seed indoors 3 moths ago  

 My new perennial garden 

 

I have 15 hydrangea that look like this 😢

I’ll spare you the rest of the details. 

My good friend over Celia over at River Cat Chili know a thing or two about gardening and she has assured me that although my plants look like poopsticks, that many of them will rally 🙏🏻🙏🏻

In the meantime, to make me feel better, I’m going to share with you a simple Chicken dish that is very easy and full of flavor

parmesean -crusted chicken ( not to be confused with my chicken parmesean recipe ) 

  

Chicken breasts

Mayonnaise ( I always use Hellman’s) 

Grated Parmesan cheese

Sea salt and pepper 

Lemon slices for garnish 

Preheat oven to 359 degrees

Sprinkle chicken breasts with salt and pepper 

Using a brush ( or your hands) spread mayo on both sides of chicken 

  

Roll in parm

  

Place in a greased baking dish and bake for 30-40 minutes until internal temperature of chicken is 165 degrees. 

Remove from pan and let rest for 5 minutes. 

Yeah… It’s that easy.  And uber tasty 😁

I like to squeeze a little bit of lemon juice and serve on greens ( that used to live in my garden 😓😓😓)

  

  

And a little side of sweet potatoes 😎

Enjoy, my friends! 

Oxox

spinach fennel salad with blood orange and herbed gouda

spring has sprung! And with spring, we have spring veggies popping up everywhere! 

( my local farmers’ market starts up again this Saturday and I’m giddy with excitement! ) 

Today’s dish is a combo of sweet and savory, crunchy and tart. 

Spinach fennel salad with blood orange and herbed Gouda 

1 fennel bulb

1 small blood orange 

Small handful of pecans 

Small block of Gouda cheese ( I found one with cinnamon notes, use what you like ) , chopped 

Handful of baby spinach 

Extra virgin olive oil ( for the dressing ) 

  

Start by cutting top of of fennel bulb, reserving some frawns for garnish.  Cut bulb in half, remove outer tough leaves and cut a V in the base to remove tough bulb 

 

Slice thinly. 

Using a grater, grate some on the orange zest and place in small jar for dressing.  Juice half of the orange into the same jar. Add equal amount of olive oil, sea salt and pepper.  Place top on jar and set aside until ready to serve. 

Toast pecans in dry skillet over medium heat, watching carefully so that they don’t burn. When cool enough to handle, roughly chop and set aside.

Peek skin off of remaining blood orange half and separate into sections. 

Start by adding spinach to a serving bowl and surround the edges woth the slivered fennel. 

Scatter orange wedges, cheese, and nuts on top. Sprinkle frawns on top. 

  

When ready to serve, shake dressing in jar, drizzle atop salad and toss to serve! 

I’m looking forward to many fun salads this season ! 

  

More salad recipes

Sweet pea salad with goat cheese 

 Strawberry- balsamic chicken salad

Roasted beet and goat cheese salad

Prosciutto cantelope salad with mint  

turkey-stuffed peppers with dried cranberries,pine nuts and feta

today’s recipe comes to you courtesy of a still rainy day and a trip to the store that had me wandering and tapping into my inner rumbly tumbly. 

It all started when I saw watermelon on sale…  And where there’s watermelon,there’s feta. And since I was buying the feta, I decided to include it in my stuffed peppers.  A quick look around the kitchen when I got home, and voila! 

Turkey-Stuffed peppers with dried cranberries, pine nuts and feta 

1 pound ground turkey breast 

1 cup cooked whole grain rice 

1/2 cup dried cranberries 

1/4 cup red wine 

1/2 cup crumbled feta cheese 

1/4 cup pine nuts ( you could sub a less expensive nut, maybe walnuts? I just happened to have these in my fridge ) 

3 peppers 

Big handful of flat leaf parsley 

1 large egg 

A few gratings of nutmeg 

1tsp ground cinnamon 

1/2 tsp ground ginger 

  

Start my charring your peppers.   Simply place over a gas fire or under the broiler. You can skip this step, but I really think it adds flavor.  Using tongs, careful place on cutting board allowing to cool. 

  

Meanwhile, toast pine nuts in small cast skillet over medium heat.  Watch carefully..  They burn quickly. 

Pour wine over cranberries and heat up either in small pot on  the stove or in the microwaves. This reconstitutes them and add tons of flavor 

When peppers are cool enough to handle, slice in half and remove seeds. Place peppers in a lightly oiled baking dish . 

Chop parsley fine and mix with turkey, egg, rice,pine nuts, feta, cranberries ( with juice) and spices,  season with salt and pepper. 

Divide mixture into 6 portions and carefully stuff each pepper . 

  

Cover with foil and bake at 350 until internal temp is 165. Remove foil, sprinkle with a bit more feta and let cook an additional 5 minutes.  

Serve alongside a salad! 

  

A balsamic glazed like I used in Goat cheese and beet salad would have been perfect as a drizzle on top, but I was surprisingly out of balsamic vinegar!   Must buy some soon! 

Other stuffed recipes 

Pork stuffed peppers with raisins and pine nuts

Caprese- stuffed tomatoes

Lightened up cabbage rolls

Chicken sausage stuffed peppers

potatoes baked in buttermilk 

I had a crazy craving for Homemade buttermilk dressing last week .  So I got down with my bad self and made it! 

But the buttermilk only came in a large container and I Had leftovers 

Fast forward to Saturday.  It was cold and raw, so I decided to roast a chicken.  And although I’m not crazy about Potatoes ( insert gasp here) I picked up a local russet and tried to get creative. 

Friends… This recipe is a keeper.  I made it Saturday and Scott actually asked me to make it again last night.  2 nights in a row! That’s unheard of in these parts! 

  

Potatoes baked in buttermilk 

1 tsp olive oil 

1 russet potato sliced thinly 

1 shallot sliced

1/2-1 cup low fat buttermilk 

Sea salt 

Pepper 

Chopped chives 

Slice of low fat cheddar cheese ( optional )

Preheat oven to 350 

Spread oil in small baking dish. 

Layer potatoes and shallots , sprinkling each layer with salt. 

Pour buttermilk over potatoes and cover with aluminum foil.  Bake for about 1/2 hour or until potatoes are fork tender. 

Remove foil and top with cheese 

Place under broiler for about a minute and sprinkle chives on top 

 

 

  

Quick.: run..  Go buy these ingredients! 

Oxox

strawberry and balsamic chicken summer salad

Good morning, friends!

I made this recipe last week, just sort of opened the fridge and it all came together.

We liked it SO much,that I made it again this week!

And you should too!

Start by making your marinade

20140724-091958.jpg

1/3 cup of balsamic vinegar
1/4 cup brown sugar
2 TBSP low sodium soy sauce ( use GF soy suave to make the dish GF)
1 clove garlic, roughly chopped
1/8 c olive or canola oil
1 handful fresh parsley
1 small onion roughly chopped
Dash sea salt

20140724-092333.jpg

Dig out your trusty smoothie maker. And blend

20140724-092402.jpg

Reserve about 1/4 cup of marinade for dressing base , being careful not to contaminate.

Pour the rest of the marinade over the chicken and let sit for 3-4 hours

20140724-092602.jpg

When ready to cook, discard marinade that chicken was hanging out , and preheat girl to 375 ish

20140724-092703.jpg

Grill chicken breasts for about 7-8 minutes per side. Use a meat thermometer to make sure internal temp gets up to 165.

You’ll get some color on these, don’t worry! It’s the sugars in the balsamic and brown sugar carmalizing. And, it’s delicious!

When chicken has reached 165 in the thickest part, remove from heat and let rest.

Make your dressing…

To the reserved marinade mix, add 1/4 cup of extra virgin oil oil, and black pepper. Re-whirl the dressing in your smoothie maker ( it should look a bit creamy due to the oil emulsifying )

Next, assemble your salad

Place greens of your choice in a serving bowl. Chop up about 1/2 pound ( or more) of fresh strawberries. Sprinkle 1/4 cup of chopped walnuts ( toast them first for a deeper flavor) then add about 1/3 cup of soft cheese sprinkled all over the top.

( first time I made this I used goat cheese, second time, I used a soft feta.. Both were amazing! … Use what you have )

Next, slice your chicken ( it should still be warm) and top on top of the cheese and let sit for a minute ( your cheese layer is getting very happy )

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Drizzle the dressing atop chicken and toss when ready to serve

Yeah. You should totally make this.

20140724-093819.jpg

sweet  pea salad with goat cheese 

Apple of my eye🎶🎶🎶

Howdy, friends!

I love me some sweet peas. ( and classic tunes 😉)

Scott and I picked up some snow peas at the market on Saturday. Usually I just steam them, but after seeing the mint in my yard, I started to get all creative and stuff.

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So I took a bag of these babies…

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And sliced them thinly. Fancy- pants word is julienne, but you can call it slicing thinly 😉

I gathered up some lemon, pine nuts,feta,butter, mint ,sea salt and pepper.
( not pictured… White wine)

And made a purty little plate

20140714-131403.jpg

Start by toasting the pine nuts. Set aside.

I melted the butter ( a tablespoon, maybe?) into a cast iron skillet ( my favorite cooking vessel, btw )

Then I added the peas to coat and just start to wilt. I didn’t want to overlook them, a nice crunch was what I was going for .

I added the wine ( 1/4 cup-ish) and let it reduce by half, then added the zest and juice of the lemon, chopped mint , toasted pine nuts and seasoned with salt and pepper.

Right as I was ready to serve I added the crumbled feta ( we bought a local goat feta… Simply amazing!). And garnished with a bit of mint.

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So simple, so tasty,so easy!

It went lovely alongside my linguini with roasted garlic goat cheese and zucchini dish.

( that recipe is coming up soon )

If you come across snow peas.. You should try this!

Oxoxox<!

mock~tails, home made fruit vinegars annnd..

Spaghetti squash casserole.

yes.

again.

After help from my friends and family on facebook, I think that I’ve fixed the issue. Now I’m sure some of you are downright sick of hearing about it ( I’m kinda getting sick of typing it) but I still feel the need to share that post in its’ entirety, so we will start with that.

 

( feel free to skip if you just can’t bear to have your eyes view it again~ it’s ok, I’ll still love you. Like lots. )

 

friends. If you are connected with me on my  facebook page , then you’ve had a sneak peak at what’s cooking in my kitchen

Get yerself a sketti squash, because trust me, you will want to make this!

I mentioned in my massaged kale salad post how I am obsessed with True food kitchen

I’ve eaten here many times and have tried many things on the menu. ALL fabulous.

Twice now, I’ve had friends order the spaghetti squash casserole, and both have raved about how good it was.

( truth be told, both friends offered me a bite, of which I accepted  and wow! I just knew I had to make it at home)

I did a little research * puffy heart google* and voila! found the recipe!

click the link for complete recipe

Dr Andrew Weil, Spaghetti Squash casserole

 

Ingredients
1 spaghetti squash
2 large carrots, diced
2 stalks celery, diced
1 large yellow onion, diced
1 red bell pepper, diced
2 tablespoons extra-virgin olive oil
1 large can (28 ounces) crushed tomatoes
Red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of ground allspice
3 cloves garlic, chopped
3/4 pound part-skim mozzarella
1/2 cup grated Parmesan cheesenow since I’m home with a healing pup, I had to improvise the recipe just a littleI did not have the peppers, but I did find a sad little jalapeno in my crisper drawer, and we like it hot 😉 so I used that in place of the red and yellow peppers.

spaghetti squash casserole ingredients

Start by cooking the squash. The recipe says to add entire squash into a big pot of water, bring to a boil for 50 minutes.

 

check on pup 

Now, I usually cook squash in the oven but I was intrigued to try this method. So I did.

My only comment would be that cooking it in the oven it was easier to separate the seeds from the flesh, but over, I would cook the squash either way.

while the squash is cooking ( whichever way your little heart desired) Chop up your veggies

Add a small amount of olive oil to a pan ( I’m a die hard believer in cast iron.. I’ll explain why if ya wants to know 😉  )

 

add the onions and carrots to hot oil, season with a bit of salt and cook for 5 min

 

check on pup 

next, I  added the the pepper and celery with a dash of red pepper flakes

squash filling

allow to saute for about 10 minutes, until veggies were soft. Taste for salt, if it needs a little more, go ahead and knock your self out 😉

* I kept adding little bits of water throughout so that the veggies didn’t dry out and stick while softening.. maybe 2 tablespoons at a time each time I stirred it ? )

 

check on pup 

The recipe called to squeeze the garlic in, but I rid myself of my garlic press years ago, as it only had that one purpose, and its easy enough to smash garlic with the side of a chef’s knife. garlic smash

f you have a press, by all means use it

add the crushed tomatoes m sprinkle of allspice (the secret ingredient, we discovered) , the garlic.

now you may have noticed the dish of roasted tomatoes.  I had some maters that were to ripe to eat raw, so I roasted them like I did when I made my

roasted garlic and tomato soup

 

 

squash filling

I  added these sweet babies  in addition to the crushed tomatoes

I also added a sprig of rosemary.

I hate to follow directions 😉

spaghetti squash

 

and btw~ this smelled heavenly 

Next I used a pair of tongs to remove squash from boiling water ( CAREFULLY) and place on a cutting board until cool enough to cut

 

scoop out seeds ( if you cooked it in the oven, you’ve already done this. great job, you overachiever, you  😉 )

 

spaghetti squash filling

 

 

add to tomato mixture and stir

 

check on pup 

Now full disclosure… since I was cooking this for just Scott and myself, I spooned out half of the tomato mixture and reserved for another recipe ( veggie chili, perhaps? ) and only used half of the spaghetti squash itself.   Had I known I could have halved the recipe, but being my first time making it, I wasn’t thinking.

 

spaghetti squash filling

 

 

I mean just look at this! Incredible.

 

next, layer 1/2  the squash mixture in baking dishes , add 1/2 the cheese, the rest of the squash mixture, and top with remaining cheese

 

 

baked spaghetti squash

 

guess which one was mine 😉

 

As far as the cheese goes, I used shredded because I had it and on Sunday when I played around with

smoked tofu crumbles, I smoked a few mozzarella balls as well ( just curious how it would come out) so I cut those up and topped  our dishes with a bit of that crazy cheese flavor.

I baked it in a 350 over for about 20 minutes, topped with shredded basil and a tiny drizzle of olive oil

 

Baked Spaghetti Squash

 

do I have your attention yet?

 

baked Spaghetti squash

 

yeeeeeaaah…  this was pretty awesome.  and healthy? CRAZY healthy!

If you would like to make this vegan, substitute Daiya cheese. simple!

My friend, Cindy stopped by yesterday to visit with me and brought me lunch. From where? True food of course!

I had the edamame dumplings and they were incredible. Together we disected the taste and came up with what we think would be a good recipe.

 

I have my next challenge!

 

true food edamame dumplings

 

Thank you, Cindy, for lunch and the company 😉

My next immediate project is making puppy ice cream or peanut butter biscuits  With all of the treats I’ve been given Fen, I’m starting to run low and need to last until the weekend when Scott is home

 

healing Fenway

 

 

my sweet girl ❤

 

 

al’ight….  since I’ve spent 46,000 hours writing,losing,finding,re~losing, re~ finding,fixing and re~ posting this…. you just might wanna make this… and let me know 🙂

 

ok. next. While I was hanging out with my sweet pup this week, I watched a lot of Food Network I came across a show that was focusing on Mocktails… you know, cocktails sans alcohol.

 

Kelsey Nixon made blackberry sipping vinegar to use as a base for a mocktail recipe.

I was curious, so I used the base/ idea of her recipe to make Strawberry~basil vinegar.

( because that is what I had in~ house ..

 

strawberry~basil vinegar

start by using equal parts fruit-sugar. I used a cup of each and added shredded basil

 

mash fruit and sugar up well and cover with plastic wrap and refrigerate ( I love re- using rubber bands from veggies all over the kitchen 😉 ) for 2 days , stirring occasionally

On day 3, add equal amount ( 1 cup )  of apple cider vinegar ( I swear by Bragg’s.. highly worth the extra buck or two ) and stir.

The next day, using a fine~ mesh strainer, strain all solids out, using a flexible spatula  to press out every last bit of liquid ( you do NOT want to waste any )

 

strawberry- basil vinegar

to make your life easier ( because let’s face it, it’s all about you 😉 ) strain it into a dish or measuring cup with a spout for easy pouring.

Pour into a jar and store in fridge!

 

( I have a batch with Meyer lemons in the fridge now. I’ll let you know how it comes out )

 

strawberry-basil vinegar

I made a mocktail by pouring about an ounce of the vinegar over some ice, topping with sparkling water and a wedge of lime.

 

strawberry-basil mocktail

 

There is something about the vinegar that really elevates this drink., It feels like a special drink

In the show, Kelsey used an infused tea as well ( click the link up there for complete recipe) but I’m a simple girl and this drink suited me just fine.

So for my friends out there who don’t drink alcohol, for one reason or another, here’s a new option for you!

 

It is also a Crazy- delicious base for a salad dressing..  more on that tomorrow.

 

On another note, my PT is going well. Really well. my PT recommended that I get a theraputtic massage to break up some of the scar tissue in my hamstring from the tears. ( not my torn ACL leg that i just had surgically fixed, the OTHER leg that went into crazy hyper horrificness thanks to being on crutches post- surgery

The massage therapist ( This was NOT a relaxing massage AT ALL, btw) worked on my hips, glutes, ( where one of the tears are) and then she moved to my back.

She discovered that I have a muscle along my spine ( not the spine itself) that is all twisted up and is sending pain signals down my leg.

After 60 minutes with her, I noticed a difference ( the next day)

I was shocked to realize halfway through the day that I wasn’t struggling while doing simple things like just walking 

So my PT is also working on this and is having me start some strength training , lots of squats, single-leg squats and lunges of all angles.

and I’m feeling good for the first time in a LONG time.

I asked Matt ( PT) about possibly training for a 5k. He said he’ll let me start jogging ( under his supervision) on the treadmill in 2 weeks.

He humbling shared with me that he came in in the top 20 of the Boston Marathon last year. Not percentage, but overall.

I’m uber- impressed.

Friday I made a last minute descison to sign up for an Earth- Month 5k around the corner from my house. ( with his approval)

I went into this knowing that walking was the only option and that my time would not matter.

I had 2 friends who signed up with me.

we finished dead last, but that didn’t matter. We did it.

I had my first benchmark for races here in Colorado and the only thing that I can expect from here is to get better and move forward..

I’m ready

Aveda earth day race

I hope that your weekend was fabulous!

xo

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