Afterwards we did a little beer tasting at Revolution Brewing…
One of my contributions to our Thanksgiving feast is a tasty spinach dip for munching before the main meal.
I got this recipe from Miss. Jamie Gentry.
- 1/2 cup finely chopped shallots (from 2 large shallots)
- 1 tablespoon minced garlic (from 3 cloves)
- 10 ounces spinach, rinsed well
- Coarse salt and freshly ground pepper
- 2 medium-ripe avocados, chilled
- 1 cup nonfat Greek yogurt
- 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
- 12 ounces sugar snap peas
- 9 small slices pumpernickel bread, cut into triangles
- Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
- Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping.
I’ve been on my cleanse for a week now and I have only had one cup of coffee! Woo hoo! The no pooing is going splendidly (photos to come) and I feel like a million bucks.
I’ve added a couple of things to my regimen:
1. A shot of Apple Cider Vinegar in my water bottle every morning.
2. Coconut Oil pulling at night.
3. Hot cup of lemon water before breakfast.
Cheers to clean insides!
Pre-yoga kombucha trip to the Dill Pickle Food Co op!
I have a lot of expensive and extremely healthy addictions:
1. Yoga. (can potentially be expensive. classes, trainings, cute pants…)
2. Kombucha. (my homemade kombucha sucks so I’m stuck with the $5 bottle kind)
3. Kale chips. I like the ‘Love Force Mexican Kale Chips.’ Takes me 5 minutes to devour this $8 dollar post yoga treat.
I knew what needed to be done after realizing that I was single-handedly paying for the Dill Pickle Food Co op’s rent each month. I needed to start making my own baked kale chips. Let me just start by saying that this recipe is stupid easy. Which is good, because I don’t use my oven a lot.
Step one: Buy some raw kale.
Step two: Peel off the sides and dispose of the stem.
Step three: Put kale on cookie sheet and put in 350 degree pre heated oven.
Step four: Drizzle with a little olive oil and sprinkle on sea salt.
Step five: Put kale in oven for about 8 min toss it around and then put it back in the oven for about 5 min. After you take it out of the oven you can sprinkle some curry powder on to give it an extra kick.
Step six. Eat.