This year, it’s all about the greens and eating a little healthier.
To start, we had kale chips and a simple romaine, carrot and cucumber salad dressed with balsamic vinaigrette.
Elaine, my sister, made a colourful and tasty bruschetta.
The main was a creamy avocado pasta with chicken breasts, green peppers, more kale and whole wheat spaghetti.
The sauce is basically a basil (mmm…basil) pesto except with a splash of lemon and avocado added to give it a fresh, yet rich taste.
Who said healthy eating had to taste bad?
And for dessert, we indulged in a small piece of double chocolate cake.
Happy Mother’s Day to my mom and all the moms out there!
Recipe (adapted from random anderson):
makes 5 servings
- 2 chicken breast, sliced and seasoned with 1/4 tsp salt and 20 grindings of pepper
- 1/2 to 1 bunch kale washed and torn into bite size pieces
- 2 green peppers, chopped
- 2 medium-sized ripe avocados, pitted
- 1 lemon, juiced (or to taste)
- 2-4 garlic cloves or to taste
- 1 tsp kosher salt or to taste
- 4 tbsp grated Parmesan cheese, plus much more for garnish (optional for vegan)
- 1/2 cup fresh basil
- 4 tbsp extra virgin olive oil
- 1/4 cup toasted pine nuts (optional)
- 5 servings of your choice of pasta (I’ve used whole wheat with 12-24% fibre, but prefer the one with 12%)
- Heat some olive oil on medium-high heat in a pan. Add chicken and cook until almost half done. Add peppers and kale and cook until chicken is done and peppers and kale softened. Turn off heat and set aside.
- Cook spaghetti according to the directions on the package. Drain almost completely, but leave about 1/2 cup pasta water for the noodles to mingle in.
- Meanwhile, place the garlic, lemon juice, and olive oil into a food processor (I use a blender) and blend until smooth.
- Add the avocado, basil, pine nuts (optional) salt and cheese and process until the mixture has a smooth and creamy consistency.
- Toss pasta with chicken mixture and sauce and garnish with extra basil and Parmesan cheese and freshly ground black pepper.