Fabulous feasting

Happy Mother’s Day!

(…’hope it was wonderful for those of you getting this post the day after in your email boxes…)

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It’s a beautiful day in the Lower Mainland – the sun’s a-shining and glorious moms are being feted and showered with affection all across this lovely land! And deservedly so.

As you can see above, I started my day with my usual hit of green. Some days, though, despite similar ingredients, a slight change here or there can knock the concoction out of the park. This is what happened today. A cup of water, a knob of peeled ginger, juice of 1/2 a lime, a teaspoon of cinnamon, a tablespoon of flax seed, 2 large celery stalks, a tablespoon of chlorella/spirulina mix (optional but highly recommended…you can use straight-up spirulina), a big bunch of dandelion greens, 4 huge green chard leaves and stalks, 1 small pear, about a cup and a half of frozen mango chunks…and a few drops of liquid stevia, to taste.

Thick, creamy, delicious.

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But.

What I really really want to share with you is the sublime meal I devoured last evening with two of my sweetpea friends, Jane and Jas. Dear Jas assumed the role of ‘hostess with the most-est’ and cooked up a chefly chicken delight, courtesy of this recipe found at the familiar and gorgeous website, Petite Kitchen.

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Oh my.

The three of us oohed and ahhed over this simple, but extraordinarily moist dish of baked chicken thighs (bone-in) dredged in almond meal, oregano, sea salt and pepper, and then hit with fresh lemon juice just before serving. Bites of pumpkin seeds and artichoke hearts added further glory.

Honestly. So good.

And this easy-peasy salad.

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Again – simple, yet dynamite. The carrots were roasted in the oven with fresh mint leaves overtop, infusing these root faves with a very subtle hint of flavor. Tossed with your greens of choice – baby spinach leaves here – lemon juice, sea salt and pepper, this salad sang!

We noshed and swooned, gobbling down an additional side of roasted cauliflower dusted with a hit of heat.

And then we all agreed that this one is a dinner winner that must be shared with others. We hugged our good-byes at the end of the night, Jane and I already making plans to reincarnate this meal in our own homes.

Thank you, dear Jas!

 

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