So, the plan for tonight was to make cauliflower gnocchi. That did not go well. This is why you should always keep some pasta on hand. Here's the pesto recipe I was planning for the gnocchi, but it went well enough with the gnocchi.
Some General Directions
Make the pesto ahead of time. Cook fettuccine according to package and sautee your kale in a large skillet at the same time. Chop up some cherry tomatoes, too. Once the pasta is ready, add it to the skillet with the kale, add tomatoes and then pour the pesto on top. Mix and mix until it's well combined. Serve!
Pesto Recipe by Simply Whisked | Serves: 2 cups | Time: ~5 min.
Ingredients
1 cup roasted red #bellpeppers (I snagged some from the grocery story salad bar)
1 cup fresh basil leaves
1 large garlic clove, peeled
2/3 cup slivered or sliced #almonds
1/3 cup olive oil
1/2 tsp crushed red pepper flakes
S&P, to taste
Instructions
Blend all the ingredients together. Warm up to serve over top the gnocchi. I also steamed some kale since I had it on hand, and why not pounce on every opportunity to get leafy greens in your diet?
What I ate and drank today
6 glasses of water
3 cups of decaf
Mexicali vegan salad
Cheese sandwich
Fettuccine with pesto sauce
1 glass of diet soda
Exercise
6+ miles of walking
What I ate and drank today (2/26/2019)
4 glasses of water
2 cups of coffee
1 egg white and spinach wrap
Vindaloo veggies over rice
Happy Hour badness
Exercise
~6.5 miles of walking