It was a holiday here in Ontario on Monday and I enjoyed the day by hitting the gym for a run, frolicking and laughing loudly
and saying inappropriate things in the sunshine all afternoon with sweet sweet Reggy, and spending some quality time at The Rooster with a tea latte working on content for the blog for this week.
I wanted to make something delicious and relatively easy for dinner and came up with the following:
Nutball-a-Roos with Zucchini Pasta
(I’ve been adding the term “a-roo” onto a lot of things lately… cute-a-roo, hug-a-roo, you get the idea!)
Nutball-a-Roos (vegan, gluten free)
1/2 cup nuts, soaked (I used a mix of pecans & almonds)
2 tbsp sundried tomatoes, soaked
1 tsp mixed dried herbs (I used sage, thyme & basil)
1 tbsp olive oil
1 tbsp nutritional yeast
1/2 tbsp wheat-free tamari
1 clove garlic, minced
Add all ingredients to a food processor and blitz until combined. You may need to scrape down the sides a couple of times. Make mixture into little ball-a-roos (I made 8 small, but you could make 4 larger)
Serve over spiralized zucchini mixed with basil pesto, cherry tomatoes and sprinkle with pine nuts.
Roasted Brussels Sprouts
1 lb brussels sprouts
2 tbsp olive oil
2 tbsp balsamic vinegar
salt & pepper to taste
Preheat oven to 400º F
Rinse your brussels sprouts. Trim off the ends, remove any sad looking leaves and cut in half. Toss sprouts with the olive oil, balsamic and add salt and pepper. Transfer sprouts to a pan and roast for 30ish minutes, moving them around every 7-8 minutes to prevent them from sticking or browning past the happy, crispy point. Remove when they are fork tender.
So much deliciousness!
How did you spend your Family Day?