I’m not so great at posting veggie recipes—most of the veggie dishes I make are not actually recipes. I just throw things together and hope for the best. It’s usually good, but there’s no method to that madness.
I did make something post-worthy (in my opinion) this week, though.
Aparagus with Mushrooms and Roasted Red Peppers
1 bunch of asparagus
2 large roasted red peppers, chopped (I buy the organic ones in a jar)
1 container of mushrooms, sauteed
1-2 Tbsp butter (grassfed, obviously–then you get the CLA!)
1-2 Tbsp coconut oil
2-3 Tbsp basil pesto
grated cheese, optional
Chop the asparagus, then steam it. While it’s steaming, saute the mushrooms (sliced/chopped) in the butter. Add a little sea salt and pepper right at the end. To the skillet with the mushrooms, add the red peppers and the asparagus. Add the coconut oil and the pesto. Mix well until thoroughly heated. Serve with grated cheese on top (I used cheddar).
It’s simple, but for some reason the flavors work really well together!
It had the potential to be really ugly, but I happen to think it turned out to be quite beautiful 
If you like pesto, you’ll love it!
Since I didn’t share much of my Memorial Day weekend dinner with the neighbors…here are some pics. I don’t think we need recipes for these…
(Apparently, cornbread and lobster go together—I skipped this part)
I know, you’ve seen that already. But it’s good…so…it’s here for emphasis!
News/Notes:
I got a report about the orange apricot macaroons—they were unanimously voted the best thing I’ve made. Ok, that’s great (I didn’t realize they were THAT good, but I’ll take it!). Also, I’ll make them again—really who doesn’t want a dessert that you can eat guiltlessly for breakfast (but that feels indulgent)?
Last night, I taught yoga at the winery, and it was a lot of fun. It’s a funny thing—teaching yoga. You can’t really tell if people are enjoying it or not, but one participant (who has done quite a bit of yoga before) told me how much she’s enjoying it and that she likes my style of teaching a lot. That made me feel good, but it also reminded me that I should let people know when I like what they’re doing–it’s just a nice thing to do, and positive feedback is always appreciated. So next time I have the opportunity, I’m going to let a person know when I like their teaching style!
I’m going to Florida (Marco Island) next Wednesday, so I have a few days to get as many workouts in as I can! Of course, I’ll be active while I’m there, but I’m not anticipating any HIIT workouts or yoga… I have tomorrow planned to be a day off, then hot yoga on Saturday, and HIIT workouts Sunday, Monday, Tuesday (with Monday being low impact). Yes, I do realize that crash-working out for 5 days does not a beautiful body make…but the purpose is just so I get the same number of workouts during the week as if I wasn’t going on vacation (and I think 4 days off is going to be great too!).
Fitness Update: Speaking of fitness…how about an update? I’ve been doing 3x/wk HIIT workouts (less than 30 minutes) for 4 weeks now. I gave up on not weighing myself in 2012—ditched that resolution! So I know that my weight is exactly the same, but my body fat is 1.6% lower, and my arms feel more toned. So do my legs. And my abs. Funny how that works. I’ve had a lot of people ask me what I’m doing…so I’m considering posting the plan. I’m not following a plan you purchase or Jillian Michaels, Bodyrock, or Chalene….I decided that since I have a degree in Exercise Science and I’m a food-science junkie, I could make up my own plan. New fitness stuff is coming soon in general too—I have a fitness partner, and we’re working on ….things to share!
How is your week?
Are you a veggie-recipe-follower? Or do you wing it?
Do you like seafood?
How are your current fitness efforts going?
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