Thank you to everyone who left me encouragement yesterday! I am definetely feeling better, and doing my best to keep going, and focus on the things that make me happy. (Lots of snuggles with the puppy have been happening, and he is not complaining!)
Yesterday, we went to Costco. I.love.that.store! I could (and have!) spent soo much money there! I just love their selection, especially of fresh produce, organic food, and lots of gluten free options! As we were checking out, the cashier mentioned she didn’t buy too many cookbooks, because she looks for most of her recipes online. I’m terrible at standing up for myself, but my husband told her she should check out www.thehealthybeehive.com for some great recipes! She said really??? I’ve never heard of that – I usually go to allrecipes.com. lol! So he wrote down the link for her and she said she would check it out! So if you are reading this, hi Costco lady! Note to self: need to get those business cards done! That has been on my to-do list for way too long!
One of the things we got was a huge salmon filet! I didn’t realize how big it was when we got it, because part of it was tucked underneath the packaging! I thought it might make a quick dinner to grill it up, and I decided to put some pesto on top!
I have been making this kale pesto for a while, and I love it!! It is fun in incorporate some different greens in this pesto instead of spinach. I used red kale, so the pesto turned out mutli-colorful!
(I originally posted about the kale pesto here, but promise me you won’t look at the pictures on that post!)
Print this recipe!
1 bunch kale, washed and stems removed
2 tbsp walnuts
2 tbsp almonds
2 cloves garlic, peeled
1/4 cup nutritional yeast
3 tbsp olive oil
salt/pepper to taste
2 tbsp cooking liquid from cooking the kale
In a medium sauce pan, fill halfway full with water, and bring to a boil. Add the kale, and boil for 2-3 minutes – the kale should still be bright colored.
In a food processor, combine the nuts and garlic and process until the nuts are in small pieces, but not turning into nut butter.
Add in the kale and process until combined.
Add in the nutritional yeast, olive oil, and process again. Taste, and add salt/pepper to taste. Add in some of the water from cooking the kale if needed to achieve the desired consistency.
We grilled the salmon, seasoning with salt, pepper, and fresh chopped dill.
We had to cut it in half to fit on the grill!
During the last minute of cooking, I spread the pesto on the salmon.
The flavors were incredible! I love how the edges got crispy … yum!
I also roasted up some mini potatoes. Love these! (Especially the purple ones!)
All in all, a very simple and delicious meal!
My plate: salmon, green beans, and some potatoes with a wedge of Laughing Cow Garlic and Herb cheese.
The only thing better would have been we had caught this salmon ourselves in Alaska!