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!
I hope that you all were able to soak in a few rays of sunshine over the weekend before the cold weather & his friend Mister Snow come back and pay us a visit; the past few weeks have been downright chilly over here in Colorado!
Although I am the first to admit that I ADORE spending time outside hiking, biking, or simply sitting on the patio swapping stories--I will say that the cooler weather has allowed me to allot extra time towards repurposing recycled materials, and crafting delectable dishes.
So I don't know about you guys, but the cool crisp air has me craving the warm rich flavors of root vegetables. There is something I find intrinsically comforting about relishing in the hearty flavors of fall.
With the desire to incorporate beets into our evening meal, I decided to try a new entree on for size--and I am sure glad I did! One bite into this savory dough left me feeling as though I had been enveloped by a warm embrace.
Feel free to check out some delicious, nutritious, "nosh-worthy" recipes on my pinterest page
Registered Nurse and Personal Trainer in the lovely state of Colorado.
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