Well hello there friends! And hello there beautiful, glorious, fall!
This past week I was gifted some LOVELY zucchini from my sweet, sweet, coworker Miss Liz, & thought that I would make a vegan "zoodle" dish with my loot ***I am opting for more vegan choices since watching "Cowspiracy" (a great documentary produced by Leonardo DiCaprio that is currently streaming on Netflix).
My mind immediately went to a hearty. amazing recipe from Against All Grain for a Creamy Pesto Pasta that my dear friend Amy had previously shared with me--so I figured I would post my stab at it :)
Well hello there everyone!
I hope that you have been able to enjoy some of the gorgeous weather that has been such a delightful treat in my neck of the woods!
The new year has brought a flurry of falling flakes; shimmering snow has blanketed our world. Days are spent making memories with loved ones laughing, talking, puzzling, and playing.
The weather outside has us bundling up for bike rides, loading up on layers, turning to flickering fireplaces, cuddling under cozy blankets, and serving steamy soups and stews.
I absolutely adore savoring spoonfuls of these homemade blends--to me, they have "comfort food" written all over them.
This morning, I was in the kitchen grinding some fresh coffee beans; I find that starting the day off with a nice cup of joe is the best way to shake off the "one-eyed-groggy-hot-mess" look. As I was taking the first few velvety sips in, I noticed that we had a few bananas that had started to brown.
Being the ever-frugal, recycle-minded, waste-oriented, "green" person that I am--I felt an urge to find a way to use that lovely fruit to its fullest potential.
What I came up with is this tasty little number... AND as an added bonus, it is even "Husband Approved"
Registered Nurse and Personal Trainer in the lovely state of Colorado.
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