Cereal seemed too boring this morning, and I've had too many smoothies of late. So, I looked around the kitchen, and spotted some avocados about to be too ripe. I remembered a recipe out of a raw food cookbook (but not the book, feel free to tell me which one!) for avocado-carob pudding. It was tasty (as long as you like carob). It was also not that for which I was looking. So, if not chocolate-esque, why not vanilla?
Avocado-Vanilla Pudding-esque
1 Ripe Avocado
1 T Agave Nectar or 2 Dates
1/2 t Vanilla Extract or 1/4 t pulp from a vanilla bean if you have it
Pinch Salt (tiny pinch)
Take your avocado, cut it in half, remove the pit, and scoop out the flesh into a food processor. Turn on the food processor, drizzle in the agave nectar and vanilla. The longer you run the food processor, the airier the pudding will be. Sweeten more if necessary, avocados can be a little unpredictable. Also, if your avocado is quite ripe and you're using agave nectar, you can skip the food processor and just whip everything up by hand in a bowl.
I loved it, and when the phone rang, so did the puppies.
7.28.2010
Once Upon a Time
there was a happy-go-lucky girl. Life was very easy for her. The End.
Doesn't everybody wish that?
So, life is good! Don't get me wrong! My fiance is amazing, I have a roof over my head. There may not be a lot of food around, but I'm certainly not going to starve.
Unfortunately, I've let my life kinda run itself for far too long. The job that was supposed to keep me going forever has petered out, which I can't blame myself for. I don't have any prospects on the horizon, which I can blame myself for.
Now here I am. Blogging to journal, blogging to provide writing examples (how backward does that seem?!), and blogging to put a life experience out there for others to learn from.
By the way, last night's dinner was great. I'll try to take pictures from now on, description will have to suffice this go around.
Spicy What Do I Have in the Freezer Pasta
cooked/leftover/fresh pasta for 2 (whole wheat preferred)
1 T olive oil
2 links vegan chorizo sausage, cut into 1/4" slices
3 cloves garlic
1 10-12 oz package frozen spinach, thawed and squeezed (or run under hot water and squeezed)
salt, pepper, nutmeg to taste
1 t nutritional yeast (optional)
Heat olive oil in a medium pan over medium heat. Add chorizo, brown on 1 side, about 3 minutes. Flip chorizo. Crush garlic into pan. When chorizo is browned on the second side, about 2 minutes, add the spinach. This is actually where I put my pasta in to cook, do as you will. Cook for 5 minutes, tossing several times. Add salt, pepper, nutmeg, and nutritional yeast. If your spinach is looking dry, add 1/2 water (your pasta cook water is great for this). Cook for another 5 minutes, continue tossing. Add your pasta and, toss (heat the pasta through if using leftover pasta). Serve!
Serves 2 heartily.
Approx. 350 calories, 19g fat, 20g carbs, 8g fiber, 29g protein
Ended up being totally filling. That sausage is quite spicy, but the spice didn't carry into everything else very much, it stayed pretty much just in the sausage. It wasn't overpowering. I can see doing this up with some cannellini beans being delicious as well. I'm thinking this recipe can go in the save category.
Doesn't everybody wish that?
So, life is good! Don't get me wrong! My fiance is amazing, I have a roof over my head. There may not be a lot of food around, but I'm certainly not going to starve.
Unfortunately, I've let my life kinda run itself for far too long. The job that was supposed to keep me going forever has petered out, which I can't blame myself for. I don't have any prospects on the horizon, which I can blame myself for.
Now here I am. Blogging to journal, blogging to provide writing examples (how backward does that seem?!), and blogging to put a life experience out there for others to learn from.
By the way, last night's dinner was great. I'll try to take pictures from now on, description will have to suffice this go around.
Spicy What Do I Have in the Freezer Pasta
cooked/leftover/fresh pasta for 2 (whole wheat preferred)
1 T olive oil
2 links vegan chorizo sausage, cut into 1/4" slices
3 cloves garlic
1 10-12 oz package frozen spinach, thawed and squeezed (or run under hot water and squeezed)
salt, pepper, nutmeg to taste
1 t nutritional yeast (optional)
Heat olive oil in a medium pan over medium heat. Add chorizo, brown on 1 side, about 3 minutes. Flip chorizo. Crush garlic into pan. When chorizo is browned on the second side, about 2 minutes, add the spinach. This is actually where I put my pasta in to cook, do as you will. Cook for 5 minutes, tossing several times. Add salt, pepper, nutmeg, and nutritional yeast. If your spinach is looking dry, add 1/2 water (your pasta cook water is great for this). Cook for another 5 minutes, continue tossing. Add your pasta and, toss (heat the pasta through if using leftover pasta). Serve!
Serves 2 heartily.
Approx. 350 calories, 19g fat, 20g carbs, 8g fiber, 29g protein
Ended up being totally filling. That sausage is quite spicy, but the spice didn't carry into everything else very much, it stayed pretty much just in the sausage. It wasn't overpowering. I can see doing this up with some cannellini beans being delicious as well. I'm thinking this recipe can go in the save category.
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