It’s cherry season!
Cherries are one of my favorite grab-and-go snacks, as well as a favorite dessert addition.
Apparently they have a ton of health benefits too!
- High in anti-oxidants
- Act as anti-inflammatories
- May help fight cancer
- Loaded with minerals (potassium, iron, zinc, copper and manganese)
It’s also WIAW! This is one of my favorite “events” (Jenn @ Peas & Crayons is a genius for thinking this up) because I love getting inspiration from what others are creating/eating, and I love finding new blogs to read in all my spare time.
You know when you’re sick, have no appetite, and nothing sounds good? This lead to a day full of eclectic snacks and small meals.
Why did my immune system miss the memo that it’s 90 flippin’ degrees outside?!
Breakfast
Sick –> comfort food –> oatmeal.
Sweet berries + salty cottage cheese = oatmeal deliciousness
Cherry oatmeal! I made this the old-fashioned way on the stove top. In my comfort oats:
- Almond milk
- Cottage cheese
- Cherries
- Blueberries
- Cinnamon
Lunch
Salad on the road:
- Spinach
- Orange sections
- Edamame (which sunk to the bottom)
- Liquid aminos
To dress this salad, I used the orange juice and Bragg’s Liquid Aminos.
If you haven’t tried this yet, I highly recommend doing so. Liquid Aminos are NON-GMO soybeans and purified water. The taste is similar to soy sauce, though its much more mild and less salty. Added bonus: it comes in a spray bottle!
Snacks
Brazil Nuts
Think Thin Chocolate Toffee Bar
with…
New PB! Sunland Almond and Roasted Valencia
I added sriracha
Dinner
My spaghetti squash with it’s leeks and lovely Spinach-Walnut Pesto looked like this when I started:
Then I attacked it! Mmmmm…
I love spaghetti squash to begin with, but adding a bright, lemon-y, flavorful pesto made it amazing. I also tossed it with some sautéed leeks. Topped off with freshly ground pepper to set it all off.
Never tried spaghetti squash? It’s mild flavor and spaghetti-like texture means you can use it in place of pasta in virtually anything. Click here for a “how to.”
Perfect welcome for Summer on the solstice. 🙂
Spinach-Walnut Pesto
- 2 C fresh spinach
- 1/4 C fresh basil
- 1/4 C walnuts
- 1 T extra virgin olive oil
- 2 garlic cloves
- 1 jalapeno, seeds removed
- Juice from 1/2 a small lemon
- S+P, to taste
Toss all ingredients into a food processor and pulse until mixed. You may need to stop and scrape down the sides occasionally.
Makes 9-10 tablespoons.
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Master sommelier Andrea Robinson says the perfect solstice pairing is a glass of champagne. Had I felt better, I would have indulged!
Did you do anything to celebrate the solstice?
What are your favorite comfort foods with you don’t feel well?
