A few years ago I suffered from chronic abdominal pain. It had a stronger flare up during moments of high stress but it was constant pain that did not seem to go away regardless of what I tried. I dealt with it for about 3 years until I finally decided to get checked out. Test after test doctors could not figure out what was causing the pain and hurried off to diagnose me with IBS -which to me is the cop-out way of saying “we don’t really know what’s wrong with you.”
I resolved to take matters into my own hands and turned to natural way of healing. Nothing weird, I just began to pay more attention to what I was putting into my body and monitored my progress as I went along. I resolved to eat foods that had no preservatives in them and leaned more towards natural and non processed ingredients. This was a difficult move from my end considering I was surrounded by packaged lunch meats, delectable cheeses and all sorts of wonderful things that come in a plastic wrapping.
Four years later and I am now starting to get the hang of this new eating style and have taken control of my abdominal pain flare ups. I have experimented with more vegetarian dishes and have splashed along the shores of veganism (I’m not there yet). Along the way I have pulled inspiration from a few vegetarian blogs (Roost, Green Kitchen Stories, My New Roots) and have gathered scrumptious recipes that Ale (a Cuban carnivore) and I have come to really enjoy.
All that to say that we will be adding a new category to our blog that revolves around easy recipes that are somewhat vegetarian and focus on our healthy eating adventures and because keeping a recipe book is somewhat antiquated, this will help me keep all our recipes in one place.
We also believe that one of the best things about an adventure is sharing it with others, so if you come across a great blog, recipe, or ingredient that we should try… or if you have any suggestion on how to tweak the recipes we’re posting please send them our way. So excited!! Below is one of our favorite go-to recipes for pesto. Enjoy!
{quick and easy parsley and walnut pesto}
Ingredients
2 cups fresh flat leaf parsley
3 tbs capers
3 crushed garlic cloves
3/4 cup of olive oil
1/2 cup chopped walnuts
1/3 cup gratted parmesan cheese
Directions
Mix everything in food processor for two minutes and store in an air tight conatiner over night. Serve over warm crusty bread.
*this can be a vegetarian dish/ vegan if you opt out of the parmesan cheese*
