First, the news: I no longer have a 9-5 job (!). One week ago I left the job I had for the last three years and jumped with two feet into "making it work doing only what I love." By making it work I mean paying the mortgage and eating delicious food. Doing what I love currently includes health coaching, yoga teaching, and cooking - a lot! In addition to teaching cooking classes to 3- and 4-year-olds, (Yes, its amazing. Yes, they make a mess, but it's still so much fun!) I've been spending more time in my own kitchen finding creative ways to use all of the amazing produce from local farms and our own garden.
Here are some of my favorite recent dishes (that I remembered to take pictures of)...
Yep, that's it. I just cut them up and ate them. They were incredibly delicious and each color had a slightly different flavor. There really is nothing like a summer tomato fresh off the vine!
Don't worry, there are actually recipes with more than one ingredient. Keep reading!
Roasted Brussels Sprouts
This may be my favorite early fall recipe! Which is shocking to my mother, since I never ate vegetables as a child. I'm making up for lost time!
As for these Brussels Sprouts, I pretty much just eat them right off the baking sheet - as you can see I didn't even bother to plate them for the picture.
Super easy recipe: Cut Brussels Sprouts in half, toss with olive oil and sea salt, bake at 425 degrees until they are nice and crispy (usually 20-30 mins.).
Refreshing Avocado Salad
So the only problem with this one is that I ate the whole salad before taking the "after" picture so I all I have is the "during" picture. Clearly, I'm not an experienced food blogger.
This is a refreshing summer salad of cucumber, avocado, red onion, lime juice, and cilantro. You could add those heirloom tomatoes from above if you like, too!
Moderately easy recipe: Take 1 large cucumber, one half of a small red onion, one cucumber, and cut them all up very small. Then add 1/4 cup chopped cilantro, juice of one lime, and salt and pepper (maybe a pinch of cayenne for some heat!) and mix. Then take a picture before you eat it so you can share it with your friends.
Creamy Kale Pasta
Yes, I left the most challenging recipe for last (you did notice the trend, didn't you?). For this, the inspiration came from Pinch of Yum's Creamy Cauliflower Sauce but I added kale and made it vegan! I also hate dirtying many dishes so adapted the recipe to ONE and used my immersion blender.
It really is creamy and delicious, and the kale adds some texture, flavor and color (plus vitamins, minerals, fiber, and all sorts of other good stuff that fights cancer).