Week 3, Day 4: Pesto & No More Pineapple

For fun and something different, I picked up some coconut (from the bulk section at PCC) so my daughter could sprinkle it atop her fruit.  Both kids love it and are eating it straight, as well as adding it to other foods like baked potato and oatmeal. I keep it in a spice/sprinkle container.



Pasta primavera is quickly becoming one of my daughter's favorite meals for lunch or dinner: rice pasta (we use mostly Trader Joe's) mixed with oil, salt and pepper, kalamata olives, and veggies (here, just carrots). She does a great job eating her broccoli, and prefers it on the side rather than being mixed in. This was for lunch, so those are some kettle chips on the side.



One of my favorite meals is sun dried tomato pesto pasta:



Here's my recipe - its a basic vegan pesto sauce with sun dried tomatoes added in:

1 container fresh basil
2 TB olive oil
1 clove garlic, finely chopped (I use a garlic press)
handful of cashews
1 heaping TB sun dried tomatoes
sprinkle of salt and pepper

Add everything to the blender and blend. Add more oil if needed to keep the blender moving. Scrape down sides with spatula as needed until everything is crushed into a pesto paste.

Once the pesto is done, I mix it in a bowl with some rice pasta, then add another tsp (or more) of sun dried tomatoes from the jar (I use Trader Joe's Julienne Sliced Sun Dried Tomatoes in olive oil).

***

My daughter had another reaction to food today, this time I think it was because of pineapple. We hadn't had any pineapple in about a week.  I sliced one up and gave some to her on the side last night with her dinner, and then again for breakfast this morning with strawberries. As it turns out, last night she cried twice, and this morning she was forwarding through scary parts in her cartoon. Today, within an hour of eating the pineapple her skin had a reaction.