The plant based nurse

My family's excellent adventure to better health!

Day 9, Engine 2 Fall 2014 Northeast PA 28 day challenge, I can’t stop cooking!

2 Comments

I got home from work on time today and decided to celebrate by cooking up a nice dinner for my husband. It turned into a mini cooking marathon. I started with a big tossed salad, Besto pesto from the Prevent and Reverse Heart disease cookbook with whole wheat angel hair pasta, and ended with chocolate blackberry mango parfaits. Then at the last minute I decided to make some Happy herbivore oatmeal blueberry muffins to take into work tomorrow. I think tomorrow night will be leftovers!

Breakfast- Oatmeal with banana, blueberries, raisins and grape nuts with unsweetened almond milk

Snack- banana

Lunch- Leftover 3 bean chili with golden potatoes

Snack- Gala apple

Supper- Green salad with 3-2-1 dressing, Besto pesto with whole wheat pasta, chocolate blackberry mango parfait and a glass of pinot noir. This meal was quite decadent with the parfait and the wine, definitely not an everyday meal!

Tossed salad Besto pesto Besto pesto bowl Parfait instagram Oatmeal blueberry for work

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Author: theplantbasednurse

An RN with a passion for the plant based lifestyle. Plant based eating saved my marriage, strengthened my family, improved our health, and is a blast!

2 thoughts on “Day 9, Engine 2 Fall 2014 Northeast PA 28 day challenge, I can’t stop cooking!

  1. You won’t be disappointed by the pesto! I added a few walnuts and a 1/2 tsp of miso, and next time we decided we would add a little pasta water when we are adding the pesto to the pasta to thin it and make it a little smoother. My husband loved it and he can be as tough critic at times.

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