Veteran's Day! Thank you for your service, Dad, my dear husband, my late uncles, and dear friends.
Living in the beautiful wine country of Willamette Valley, I am constantly reminded of nature and the beauty of creatures who simply graze and go about their day. It's a peaceful morning and I am feeling energized to do some healthy food prep for the week.
But first, some delicious, hot veggies for energy!
O = organic
PF = preservative-free
O-Baby Spinach, O-Beefsteak Tomatoes, O-Crimini Mushrooms, PF-Kalamata Olives, O-Durant Estate Blend Olive Oil, Red Ridge Farms Truffle Salt, O-Garlic, O-Pepper
What spinach? Ever notice how a mountain of spinach sauteed becomes a tiny portion? I started with adding about 6 cups of raw baby spinach to the sauteed mushrooms and olive oil, along with some fresh-pressed garlic. Then I added diced Kalamata olives and diced tomatoes. Topped it off with the delicious olive oil and truffle salt. Super savory!
After about 8 months of eating mostly Vegan (with a touch of Vegetarian), a family emergency sent me out of state and in a hospital, helping my loved one recover. The food choices were less-than-desired and I found myself having a few bits of chicken and bacon. The downward spiral of even just a few amounts of animal protein made me feel horrible, my sleep was poor, and I couldn't wait to get back on track.
I will be sharing my journey and some recipes. If you have questions, please reach out!
Godere di buona salute! Grazie!
Beth
#spinachsaute
#vegan
#trufflesalt
#durantoliveoil
#foodprep
#pintobeans
No comments:
Post a Comment