Remember when…
I teased y’all with an avocado recipe weeks and weeks ago? I never did reveal the actual recipe, and because I’m such a stickler for following through with anything, let me present you…
{vegan} avocado basil pesto.
In a food processor, whirl the following:
- 1 ripe avocado
- 1 c. fresh basil leaves
- 1 T raw sunflower seeds
- 1 T olive oil
- pinch of salt
Immediately serve over your pasta of choice with your favorite veggie toppings. I would recommend adding a bit of fresh garlic for a hint of spiciness and squeeze of fresh lemon juice to preserve the bright green color.
I got this recipe from Dietitian on the Run (a la Gena @ Choosing Raw), and made a similar Oh She Glows recipe for my birthday/Father’s Day dinner.
What’s for dinner tonight?
Have a lovely Running Tuesday,
Hill
* * *
Yesterday’s Swim – 1400 yards
- 100 freestyle
- 100 freestyle pull
- 100 breaststroke
- 100 breaststroke kick
- 100 freestyle
- 4 x 50 progressive freestyle sprints
- 4 x 75 IM – 25 ea. kick/drill/swim
- 4 x 50 sprint kicks – 2 freestyle/2 breaststroke
- 200 “under/over” (25 kick underwater/25 easy freestyle)
Workout II
- 60-minute cycle class
- 20 minutes strength training – kettlebells, abs + jump-rope (4 min.)