I had high hopes for my pineapple but it is no more. Apparently the abundance of rain was too much for the plant and the pineapple turned yellow. I was going to leave it for a while longer but the pineapple smell was strong. I will try to cut it open tomorrow and see if we can eat what is there.
Until next time….
This is another addition of lets make a salad of whatever we have in the refrigerator. Today is was a salmon orzo Salad.
I had some orzo I wanted to finish off so I threw together a few things.
All amounts are approximate.
1 cup of dried orzo cooked according to package
1/2 of 14.75 oz can of wild caught alaskan pink salmon (the one that has the bones and skin)
2 medium tomatoes chopped
1/2 cup black olives chopped
2 medium roasted red peppers (jar) chopped
Juice from 1/2 lemon
dash dried oregano
dash dried dill
salt & pepper to taste
Mix all ingredients. If at room temperature, chill before serving.
I also added some feta cheese mixed in.
Quite tasty mid-day meal.
My new favorite treat is bananas and almond butter.
The recipe is simple: one ripe banana sliced and topped with crunchy almond butter (freshly made from whole foods with no extra ingredients added).
It is so sweet and so good.
I make overnight oats one or two times a month. I usually make a batch that includes 1 cup of dry oats and it lasts me a few days. We have only been keeping Steel Cut Oats in the household lately. I had a craving for overnight oats so decided to give it a go with the steel cut oats. What I found is that the steel cut oats do not soak up the moisture like the rolled oats. The end result was a chewy mess. Recipes online say to heat up the oats before serving to make them smoother. I tried heating them but it still was not smooth as I like it and I prefer my oats cold. Additionally you lose the benefits from the active cultures in the yogurt when you heat them. Next time I will pre-cook the steel cut oat or use rolled oats again.
It has been a while since we have attempted to make kale chips. We had an abundance of kale so I decided to take a stab at it.
I loosely followed this recipe.
They were crunchy fun but only lasted a few minutes. I guess next time larger batches are needed.
Note: Check on your kale while it is cooking, mine only required 25 minutes to be fully crunchy.
