Today, I did not leave my house. I have been sitting at my kitchen table in a very ergonomically uncomfortable position working on my paper for school. Boo. This is what keeps my chiropractor in business! 😉
I was hoping to get half of it written today…. key word..hoping! It didn’t happen. However, I did get a very good jump-start. I have a feeling I will be able to get the biggest chunk done tomorrow. Then, it will have to wait until next week, because our SPECIAL GUEST is coming!!!
In honor of our guest, I will be doing no school work. Period. I know this will put me WAY behind, but sometimes it is worth it.
Today, I made a red lentil and sweet potato soup. This was a feat since I can not have any type of broth. It ended badly. Very badly. I won’t be sharing my recipe with you all, because I don’t want any of you to have to be tortured the way we were tonight.
Actually, it wasn’t THAT bad. I’m being dramatic. I just got a little too ginger happy.
Tonight I will share my pizza and pesto recipes with you!
- 1 cup cornmeal
- 4 cups water
- (pepper for you lucky ones that can have it!)
Bring your water to a boil. Decrease the heat and slowly whisk in the cornmeal. Stir constantly and make sure to get out all the lumps! Once it has turned into a thick oatmeal like consistency, pour into a greased 13 X 9 pan. Put in refrigerator for about an hour to let set. (This is a great time to make your pesto!)
Preheat oven to 450. Bake polenta for 25 minutes.
In the meantime prepare your veggies.
Put pesto on top of cooked polenta, and then scatter veggies over top. If you can have dairy or soy cheese, put on top of veggies. I am missing my vegan cheese!!! 😦
Bake for 10-15 minutes or until polenta starts to brown and veggies are done.
Top with parmesan cheese or my fav nutritional yeast! (Can’t have that yet though…)
This pizza was very very good. It would also be great with Tofurky Italian Sausages…too bad they are made with soy. 😦
Be creative with your toppings. I just topped mine with the veggies that I am allowed to have right now.
Now for the Pesto..
- 1 12 ounce bag of broccoli crowns steamed or one head of broccoli steamed
- 2 cups fresh basil
- 2 Tbsp raw almond butter
- 1/4- 1/3 cup almond oil
- salt to taste
- 1-2 garlic cloves
I’m off to the couch with Luvy for a well deserved break!
What fun things do you all have going on this coming weekend??