I know I said in my last post that I’d be back soon with a new recipe, but honestly I haven’t been feeling very inspired in the kitchen lately. I blame it on the heat. Who wants to be in the kitchen when its 90+ degrees outside?
Instead, I’ve been turning to some easier options like caprese salads (to use up all of the tomatoes and basil in my garden!), quesadillas, and even take out. Oops.
I did have a brief surge of inspiration last night and decided to pull out one of my favorite cookbooks by Oh She Glows.
If you don’t already follow Angela’s blog, I suggest you head over there now! Oh She Glows was the first blog I read, and it’s still at the top of my must-reads.
Last night, I knew exactly the recipe I was going for: Creamy Avocado Pasta. I had an avocado ready to be used, a box of quinoa pasta, and lots and lots of basil.
Yes, it was just as good as it sounds. Pasta tossed in avocado, garlic, basil, lemon juice. I topped it with parmesan, obviously. (One note if you try this recipe, stick with one clove of garlic!)
While my pasta was cooking, I decided to try out another recipe that’s been on my radar- Nutty Granola Clusters.
Is there anything worse than granola that doesn’t stay in chunks? (Yes, obviously there are worse things, but I like my granola chunky!) This recipe solves the problem. Packing the granola together to bake, then allowing it to cool for an hour after helps to keep the chunks together while you’re breaking the granola apart. Great news for desk snackers like me!
Needless to say, after downing a bowl of pasta and a few handfuls of granola, I went to bed with a very full belly. 😉