Modified Love & Lemons | Serves: 2-3 | Time: ~30 min
Ingredients
Kale Pesto Sauce
¼ cup #pistachios, shelled
1 garlic clove
1 packed cup chopped #kale
2 tbsp fresh lemon juice
¼ tsp salt
black pepper
¼ cup EVO
¼ cup water
For the Bowls
1 tbsp EVO
16 oz Baby Bella #mushrooms, sliced
2 tsp balsamic dressing
4 packed cups chopped kale
2 cups cooked #quinoa (doctored with mushroom sage EVO & Bavarian spices)
1 tbsp crushed pistachios
Pinch of crushed red pepper
S&P
Instructions
Combine the pistachios, garlic, kale, lemon juice, sea salt, pepper, ¼ cup olive oil and ¼ cup water in a small blender and pulse until pureed.
Heat the oil in a large skillet over medium heat. Add the mushrooms, ¼ teaspoon sea salt, pepper, stir to coat, then cook 8 to 10 minutes or until the mushrooms are browned and soften, stirring occasionally. Remove from heat and toss with the balsamic.
In a medium bowl, finely chop the remaining kale and remove any tough stem pieces. Toss with a few scoops of the kale pesto sauce and season with salt and pepper. Toss and gently massage.
Assemble the bowls with the cooked quinoa, kale, mushrooms, chickpeas, pistachios, red pepper flakes and generous scoops of the sauce. Season to taste.
What I ate and drank today (6/3/2018)
70 oz of water
1.5 cups of coffee
Bloody Mary
... a lot of wine
2 vegan chickpea scramble enchiladas with chipotle sauce and avocado crema
Celery with peanut butter
Kale pesto mushroom pistachio bowl