I often try and food prep on Sunday’s so that healthy food is quick and readily accessible as the week kicks into full gear. This week I’ve whipped up a few savory entrees to ensure I have a healthful and happy week.
Black Olive Tempenade
- 1 cup pitted black olives
- 1-2 cloves garlic minced
- 2 chopped shallots
- 1 tsp cumin
- 1 tbs EVOO
Step 1: Place all ingredients into food processor or blender and blend thoroughly. Serve on crackers, bread or veggies.
Recipe from the Ultimate Energy Cleanse cookbook.
Walnut Parsley Pesto
- 1 cup walnuts (or you could use almonds, pine nuts or sesame seeds)
- ½ raw garlic clove
- 1 cup fresh parsley
- 2 tbs hemp hearts
- 2 tbsp olive oil
Step 1: Combine all ingredients in a food processor or blender and blend. Serve and enjoy!Recipe adapted from joyoushealth.ca.
I also made some kale chips (recipe here) with nutritional yeast to snack on, and some confetti quinoa with red and yellow peppers as a quick side for dinners after long days of teaching.