You won't believe how good this is until you try it. This week, we're going to make healthy taste gooood. Creamy avocado, savory toasted almonds, tangy lemon, and delightful brown rice pasta.
This recipe brought to you by a one-legged Brittany:
My, what an interesting weekend. What started off to be a completely normal Saturday morning with a phenomenally beautiful hike and breakfast date,with an afternoon of recipe concocting, turned into a painful rolled ankle and lots of canceled plans. If I'm being completely honest, I'm more upset that the homemade custom-designed meal I had planned for my mom on Mother's Day was spoiled by my inability to walk around a grocery store, or, well, stand for that matter, than the injury itself. But I have oh so many things to be thankful for in spite of it: 1) My mom cares more about my bones than she does on what day Mother's Day falls. 2) She took care of me the entire rest of the weekend and Monday with a smile on her face. We're talking ice packs, making ME meals, letting me choose what Netflix to watch, and just generally waiting on me hand and foot....literal foot. Worlds Best Mom Award. 3) X-rays and a podiatrist appointment on Monday showed no sign of a break. It looks to be a severe sprain with possible ligament involvement. What that means to me? No crutches (praise Jesus) and instead, a walking boot, which means I won't be out of work or the kitchen. Hooray!!!
Needless to say, I'm thanking my guardian angles big time for keeping me from falling all the way down the mountain and injuring myself worse than I did because I'm not sure how I could cope without my kitchen time... how could I possibly make recipes for the blog and take pictures of them? And besides that, a girl needs to pay rent, and my executive assistant + personal chef + catering jobs all require two feet.
But back to the kitchen...this recipe is actually super recent in comparison to the 2014 cookbook recipes I've been pulling out. I've been craving pasta like crazy lately, and (like most recipe creations), I started poking around for what I had in the fridge. I tell ya, people. It's not about having fancy ingredients, it's about being resourceful and willing to experiment with flavors. So let's do it! :)
Prep time: 5 minutes
Cook time: 18-20 minutes
Total time: about 25 minutes
Serving Size: 1.5 c. cooked
If you're like me, broccoli isn't on the top of your list for favorite things to eat. Seriously, it may be my least favorite vegetable besides peas. Take it from me though, you're going to throw that idea out the window once you taste this.