As of Late

Well, obviously I don't have nearly the time to blog as I did before The Viv. Sorry about that! She's zonked out at the moment though, so I thought I'd post some quick food-spiration. So here you have it, an actual original recipe of mine. But that's not as exciting as it sounds. I had an empty kitchen but was hungry for something healthy, so I pretty much just combined everything I had, and it was delish! Without further ado, I give you Black Bean & Pesto Quinoa.

Black Bean & Pesto Quinoa
1 cup uncooked quinoa
1 zucchini
2 cups cooked black beans
8 oz arugula pesto
Raw sunflower seeds

• Cook the quinoa
• Cube zucchini and combine on cookie sheet with black beans. Drizzle with olive oil, salt, and pepper. Roast in a 350 degree oven till zucchini is slightly browned and beans are crispy.
• Thaw arugula pesto in a sink of hot water. (Haha, I had this in my freezer from the abundance of arugula I was getting in my fall CSA share. If you don't have frozen arugula pesto on hand, just make pesto like you normally would but sub arugula for basil!)
• Once everything is cooked, roasted, and thawed, stir it all together, top with sunflower seeds, and enjoy!

 I also made this amazing, and I mean amazing, Edamame and toasted Coconut in Avocado recipe from Joy the Baker. This is a recipe I plan to repeat at least once a week; it's that good!

Last weekend Clint, Vivian, and I spent the majority of our time outside, and my super fantastic amazing husband built me two raised garden beds! I absolutely cannot wait to get planting!

And here's Viv in her retro Baby Banz. They're perfect for all her adventures!