Mother’s Day dinner

Last year Mother’s Day with my mom was all about the meat, braised beef short ribs and BBQ baby back ribs.

 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%)
  1. 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.
  2. 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.
  3. Meanwhile, place the garlic, lemon juice, and olive oil into a food processor (I use a blender) and blend until smooth.
  4. Add the avocado, basil, pine nuts (optional) salt and cheese and process until the mixture has a smooth and creamy consistency.
  5. Toss pasta with chicken mixture and sauce and garnish with extra basil and Parmesan cheese and freshly ground black pepper.

18 thoughts on “Mother’s Day dinner

      • Most of the time, I’ll just eat them sliced, on anything from sandwiches to pasta to chili to soup. But I also enjoy incorporating them into chocolate treats, whether it’s frosting or a bit thicker of a dessert. So durn good! I now need to puree them into savory dishes, like here.

  1. ღ˚ •。* ♥ ˚ ˚✰˚ ˛★* 。 ღ˛° 。* °♥ ˚ • ★ *˚ .ღ 。*˛˚ღ •˚ ˚…Sending sprinkles of Love to You: Happy Mother’s Day! ˚ ✰* ★˚. ★ *˛ ˚♥* ✰。˚ ˚ღ。* ˛˚ ♥ 。✰˚* ˚ ★ღ ˚ 。✰ •* ˚ ♥

  2. Pingback: Things I learned from vegetarian day week 3 | trials in food

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