School is just a week away and we needed some girl time. We met up with three of our friends and got busy cooking! Not only did we have some nice girl talk over a healthy meal, but we also got a chance to take our minds off of college apps and school stress. In just 30 minutes, we had a large bowl of leafy green salad and a steaming pot of cheese free pesto pasta ready to go, followed by the perfect dessert of vegan chocolate covered strawberries.
Pesto sauce courtesy of Health Is Happiness full link —-> http://healthishappiness.com/2013/07/07/vegan-basil-pesto-recipe/
Salad was comprised of mixed organic spring greens, cherry tomatoes, mini cucumbers and a homemade balsamic vinaigrette. The vinaigrette recipe was simple; one part olive oil, one part balsamic vinegar, and sprinkles of basil, pepper, garlic powder, and course ground mustard.
The dinner was quick, easy and healthy, with added whole grains from the whole wheat pasta. For dessert was fresh strawberries dipped in melted vegan chocolate chips (Trader Joe’s brand is accidentally vegan) which were arguably much better than traditional semi sweet chocolate chips.
Danielle and Rachael