Zucchini Pasta!

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so this is my new go to recipe! Its so delicious and filling. i was making this for two people, so i used 6 zucchinis in this picture. i will tell you how i make it for one person :)

take 3 zucchinis and slice them into small noodle like pieces on the mandolin. in a pot put 1 tbsp. of olive oil and heat on medium. add some pumpkin seeds to the pot and let me get toasted in the oil. once you are done slicing the zucchini add those to the pot. let them sauté until they are at a texture you like. i usually let them sit for 3/5mins, then i add 1/2cup of white beans (make sure you rinse them off after you open the can. get all the canning liquid off of them) once i put the mixture in a bowl, i add some chopped up almonds and small shavings of parmesan reggiano.

bon appetite!

xoxoLinds

We are going to Italy!

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i am so excited! we are going to Italy for a month in june/july. i just purchased my pack that i will be living out of. it is only 40 liters, so i will have to be methodical when packing :) but i can do it!

next, booking flights and living accommodations. we are going to be airbnbing it. its an amazing site! we used them when we went to NYC and our place was so cozy and it is nice to have a kitchen to cook in. check them out: airbnb.com

xoxox Linds

Worm Update!

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hi everyone. its been a whiles since i have posted. still sick :( getting an ultrasound on my gallbladder this week. hopefully, i will have some answers soon.

our compost bin is amazing! we love not having to throw things away! we have had such a great success we have ordered enter pound of red wigglers. picking the guys up tomorrow.

xoxo Linds

Garden Meatballs

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hello everyone! so this morning i tried and new recipe, and i am happy how it turned out :) so i thought i would share. i am still having some stomach issues, but i am getting better! i can eat all cooked veggies, but still no raw. if you know me i used to LIVE on salads, but now that i can’t….i am finding new ways to cook with veggies. so these are what i call garden meatballs.

what you need: 1 lb. meat (i used ground air chilled chicken, it was never frozen), one egg, 1/3 cup almond meal, 1 clove of garlic, 2 handfuls of spinach, 1 pepper (i used 1/2 red, 1/2 orange) and 1 zucchini.

fist sauté the peppers, and then grate the zucchini with a cheese grater. next, take the sautéed peppers and spinach and garlic and mince it in the food processor. add ALL the ingredients in a large bowl; use your hands to mix.

heat the oven at 375 degrees. line a casserole dish with tin foil, i was able to make 12 large meatballs with is recipe. the trick is to cover the casserole dish tightly with another piece of foil once you have placed all the meatballs inside. cook in oven for 35-45 min. I have a convection oven, so it only took me 35min.

they are easy to grab and taste good meals or snacks!

xoxo Linds

Quick and Easy Cream of Asparagus Soup

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i just came home from a long day of work. starting to think about what i am going to do for lunch tomorrow. i am really not in the mood for turkey and avocado again! so i open my fridge and see we have some asparagus that needs to be eaten. so in 10 mins i make my lunch for the next two days! yay!!

what you need: a bunch of asparagus, pat of butter, coconut milk, and gluten free bouillon cube (Massel is the brand) and a food processor

you fist sauté the asparagus in the pat of butter. butter is better then olive oil to cook in high heat. when you heat olive oil over a certain temperature, it damages their omega fatty acids by changing their molecular structure. and that is not healthy. so cooking with saturated fats is actually better for you. i either cook with butter or coconut oil.

next, you add one bouillon cube to two cups of water and cook that till it is hot. then add the asparagus to the food processor and puree. after you do that, add the 2 cups of stock (this time i used a chicken bullion cube.) turn on the food processor one last time. once everything is mixed nicely, i put it back into a pot of the stove, and slowly add coconut milk. you do not need to use a lot. this will give the soup a little creaminess. you are all done! i now have lunch made for the next two days.

hint: you do not need to spend a lot of money on a food processor. we got ours at a second hand store for $20.

enjoy!

xoxo Linds

We Started Composting!

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yay!!!! can i tell you how happy i am that we finally started our compost bin. i have wanted to compost FOREVER, but never got around to it. andrew took the initiative and built us a two tired bin, so we won’t have to dig out the castings and separate the worms, we will be able to just have the worms move up once they are done with the first bin.

we just ordered our red wigglers from Urban Worm Girl, here in Chicago. i will be picking them up on monday. so right now we are just getting their bed ready for them :)  the bedding is just cardboard that we tore up and some we shredded in our paper shredder. we put one layer of cardboard, water that down a little, then add food, and then some more cardboard. we have been collecting food for a few days.

what’s one a worm’s menu???

apples, avocados, bananas, and the peels, berries, bell peppers, broccoli, cantaloupe, carrots, corn, eggplant, grapes, lettuce, mango, mushrooms, peaches, pears, potatoes, squash, spinach, tomatoes, tofu, watermelon, zucchini. coffee grounds, coffee filters, tea bags and leaves, pasta (no sauce) rice, and minimal bread. so anytime we don’t use any part of these we put the left overs in a bowl.

what worms should not eat:

glossy or shinny paper, grass or yard waste, meat, dairy, spicy or pickled food, oils, butter, vinegar, garlic, onions, leeks, hot peppers, citrus of any kind, pineapple.

i am very excited for the worms to be introduced to their new home. i will keep you posted on how it’s going along the way. happy compositing!

xoxo Linds