I’ve been challenged now by a couple of people for the ALS Ice Bucket challenge. It’s been amazing to see all of the attention that this disease has gotten because of it and I can only hope that my Great Aunt Rosalea and her brother Gerald would be thrilled to see the support and money that’s been raised.
That’s my Grandmother on the left and her sisters Rosalea and Babe. Her brother Gerald died of ALS in 1988. My grandmother died from cancer in July 2001 and her sister Rosalea died of ALS in December of 2001.
Amyotrophic lateral sclerosis (ALS) is a progressive neurodegenerative disease that affects nerve cells in the brain and the spinal cord. Motor neurons reach from the brain to the spinal cord and from the spinal cord to the muscles throughout the body. The progressive degeneration of the motor neurons in ALS eventually leads to their death. When the motor neurons die, the ability of the brain to initiate and control muscle movement is lost. With voluntary muscle action progressively affected, patients in the later stages of the disease may become totally paralyzed (alsa.org).
I encourage you all to read more about what ALS really is, ice bucket challenge or not. We take for granted every day that we are able to step down from a curb or that we’re able to talk to the person next to us. Let’s hope that someone finds a cure for this disease.
Special thank you to my mother + Aunt Barb for sharing their stories and family info! To learn more or make a donation, please visit alsa.org.
My belief is that Sundays are made for Bloody Marys, pajamas, and egg sandwiches! I whipped this up this morning using left over kale + basil pesto I made a while ago and stored in the freezer along with proscuitto I had from a previous meal. A yellow bell pepper sautéed makes for an easy side dish. Serves 1.
What you’ll need:
- 1 english muffin or your favorite bread for toast
- 2 pieces of proscuitto
- 2 eggs
- 1 yellow bell pepper
- basil + kale pesto (recipe is here!)
- olive oil
Clean your bell pepper by cutting the top off and cleaning out the inside so it looks like the picture.
In a small saucepan, heat up a small amount of olive oil over medium-low heat. Slice your yellow bell pepper into about ¼-½ inch slices.
Place in the pan like shown (it’s fine if they overlap) and season with a little sea salt + red pepper flakes. Put a lid on it and let them sit and cook, flipping them once. Cook just until soft but they still have a slight crunch.
Cook up your two eggs as you like. I prefer mine over medium.
Meanwhile, toast your english muffin or bread and spread with a little pesto.
Top each piece of bread with a slice of prosciutto + a fried egg.
Serve with your sautéed bell peppers + enjoy!
I’m often inspired by recipes that lend themselves to improvisation if you don’t have exactly everything on the ingredients list. For me, Vegetarian Times is one of those publications. It gives me inspiration or an idea to work from. Such was the case a couple of nights ago. || Read more
Waffles. From a young age I’ve learned as a Herbert two things are true: We love our waffles and we will demand peanut butter for said waffles.
Over the years I’ve tried at least a dozen different waffle recipes, with only slight differences in ingredients and measurements. From those I’ve narrowed down my top 5 and now present you with what I believe to be the crème de la crème. || Read more
Cooking for one or two is something I talk about a lot but this recipe adapted from livebetteramerica.com is something I refer to a lot when I’m looking for something easy and to switch up the weekly norm.
Not a fan of Sriracha or spicy? Don’t worry… this recipe is easily adaptable. You can use rice that’s not instant but you should precook it to make sure it gets fully cooked when the chicken + veggies are done. You can also use the microwaveable packets of rice you can find in the stores. Just dump the rice in a bowl with the water and let it sit for 5 minutes before draining and mixing with your vegetables. || Read more
A few days ago I made some kale + basil pesto and decided I’d use it again in a quick dish for dinner. I’m a huge fan of seeing what form of pasta is in my pantry and what leftover veggies I have in my fridge and making a meal out of them, especially when I’ve just come home from work and I’m starving!
This combo is a good one, so if you’re feeling like a trip to the store is needed, stick to the recipe. The 1 full cup of kale may seem like a lot but the nutritional benefits would tell you the more the merrier. Otherwise, send me your versions! I’d love to share them on my blog.
This makes about 2 servings, perfect leftovers for lunch at work the next day! || Read more
I shared a fried green tomato recipe a while back… this is the perfect addition to that dish. Honestly, as much as I love pesto, making this with half kale + half basil was a good combo. You’ll need a good food processor to make this really work. I’m still in love with my Ninja.
I should also note that basil, unless you grow your own, is stupid expensive especially when you need a lot of it to make the full packed cup. Instead I used the Gourmet Garden Basil you can find in the produce aisle. I used two of the bigger tubes of the basil for this recipe.
What you’ll need:
- ¼ cup sunflower nuts (roasted, unsalted is good)
- 1 cup basil - chopped + packed tight into 1 cup measuring cup
- 1 cup kale – chopped + packed tight into 1 cup measuring cup
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon (about 1)
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
Mix all of the above ingredients in your food processor until smooth in consistency.