It has been a long time since I last posted, but with the summer coming to an end there have been multiple functions to attend and many other obligations as well.
But I have a new recipe and my new favorite thing in the world to share with you! So you can’t be mad.
So I know I used to be obsessed with Amy’s brand spinach pizza. And I still love it. But I have been trying to really scale back on the amount of dairy I am eating. I think dairy has been one of the reasons why my stomach gets so upset sometimes.
So I broke down and bought this.
First thoughts – pizza with no cheese? NO cheese? Isn’t that like…wrong? And mushrooms? Why does EVERY vegetarian thing always have to have mushrooms. I hate mushrooms.
It is not a vegetable, it is a fungus. And I don’t eat fungi. I am NOT a “fun guy.”
Second thoughts – Wow, umm…that’s really good. *Another bite taken* no, like seriously, really, really good! (Even if a few mushrooms get chucked in the process).
I’m not sure what the sauce is, but if I ever described something as “succulent” this would be it. And that’s a big compliment, because I have absolutely no idea what succulent means! I think it’s supposed to be used to describe meat…but I don’t eat meat. So I now let myself off the hook.
Moving on to a new (yet not new) recipe. For a party this past week I updated my double broccoli quinoa recipe. For the original you can look here: www.sparkpeople.com/mypa
I really only updated it in that I added a couple of other kinds of veggies and I added extra almonds and parmesan cheese to the top. But if you’re newer to my blog you haven’t seen this recipe anyway!
So first I made up a double batch of quinoa.
1.5 cups of quinoa becomes about 3 cups cooked.
Then I set that aside while I made the broccoli pesto.
My broccoli pesto: 2 cups of blanched broccoli, 4 cloves of garlic, ½ cup slivered almonds (which I was out of and replaced with sliced almonds, yeah…use slivered!), 2 tablespoons lemon juice, 2 tablespoons of olive oil, and an ounce of fresh parmesan cheese.
I mixed that into the cooked quinoa while I blanched the rest of the vegetables.
First new veggie I added was this:
Yes, that’s YELLOW cauliflower! Why has no one ever told me before that vegetables come in different colors like sweaters? I want a purple one please! Oh, but I did try a purple bell pepper awhile ago. Tasted pretty good! I was expecting it to be purple inside as well, but it was white. So weird!
But anyway, I blanched broccoli, carrots, and yellow cauliflower.
First I put it into one bowl, but then I realized I had more than that one little bowl could handle so I grabbed a second one.
I mixed them into the quinoa/pesto mixture and put into a serving pan topping it with the small amount of slivered almonds I finally found in the freezer and extra parmesan cheese.
I really wanted to try and make my own vegan parmesan cheese, but I slacked off on really looking into it and then I was in a major rush to get this done. So…another time!
I have actually been pretty good about keeping up my usual schedule of eating about every three hours even during a party. I don’t let myself get too hungry so I don’t completely overeat. Although I think I did eat a few too many cupcakes at that last party.
Wait…there were still cupcakes left over at the end of the night! See, so I’m good!
But tell me, how do you handle eating healthy at all of the summer BBQ's and parties?
Side note: Check out Angela's blog from yesterday, Notes To My Younger Self. A really good one! ohsheglows.com/2010/08/2