I read this article once about the 5 ways that most blog posts begin. I was laughing so hard as I was reading it because I had to admit that it was spot-on and hilarious. The top one was beginning a post by “apologizing for not posting lately…”
So as I sit down to write this post, I have to stop and laugh at myself because I now want to apologize for my absence AND apologize for apologizing. This has gotten out of hand…
All of my focus has been on my new job these last few weeks, which you can read about here if you missed it! I’m all about balance these days, though, so with a little bit of time, I’m sure I’ll get things sorted out! You can check out the recipes, workouts, and happenings I’ve been posting about here.
Ok, I’m so excited to share this recipe and all these fun pictures with you from my winery trip last weekend but first I have to share something a little bit less pleasant with you. Skip past the next picture if you’re squeamish like, well, me.
Some of you may remember that I got a bike a few months ago and have had quite a few adventures with it. Today’s adventure, I’m sorry to say, did not end quite as well. 😦
Yep, that’s my knee – just one casualty of my great fall today but definitely the worst one. It currently looks like I’m hiding a softball under my skin. You’re probably wondering how this happened…I was really hoping to keep that part on the DL but remarkably, that’s been the first question of everyone’s mouths the minute they see my knee.
I wish I could say that I was doing something really cool or dangerous or, really, anything other than what I was actually doing, which was trying to see if I could do a hand signal while making a turn. Yep. That’s it. And I happened to be going downhill, which didn’t really help matters once I lost my balance and went skidding down it. It was a long
walk limp home.
So here I sit, icing my wounds and more importantly, my pride, and swearing off all things with wheels and turn signals and roads and brakes and… The rest of my life should be interesting. Good thing I work from home. 🙂
So back to the winery…
We came prepared! You may remember me mentioning Paradise Springs Winery in previous posts like this one and this one. My friend Simone and I try to make our way over there a few times a year. We like to take full advantage of living 20 minutes away from such a great winery!
This time, though, a whole group ended up forming – it’s catching on! Simone’s boyfriend, Troy, met up with us. Aren’t they just the cutest couple?! My gorgeous sister-in-law, Morgan is one of the usual suspects in these outings and our friend Lauren came this time too! I tell you, my friends are gorgeous, aren’t they?!
The weather couldn’t have been any more perfect either. We opted for sundresses, deciding to give them their final hurrah of the summer!
So for my contribution to our picnic, I made portobello sandwiches on some crusty bread I picked up from Whole Foods. I whipped up this seriously amazing sun-dried tomato pesto, which was inspired by a spread that Angela created on Oh She Glows.
They were a hit! Can you tell?
Vegan & Easily Gluten Free
- 2 slices bread (gluten free option)
- 1 large handfuls raw, baby spinach
- 1/2 roasted red pepper (or 1 large slice)
- 1 small portobello mushroom cap, sliced into strips
- 1 cloves garlic, sliced
- 1/2 tablespoon olive oil
- salt & pepper, to taste
- Sundried Tomato Pesto (recipe below)
Heat the olive oil in a pan on medium/high heat. Add the portobello slices and toss occasionally for 3-4 minutes. Sprinkle with salt and pepper and set aside.
Toast the bread (I used a panini pan) and spread the sun-dried tomato pesto across the bread, dividing evenly among the slices. Pack the spinach on top of the pesto, followed by the roasted red pepper strip and the portobello strips.
Put the top slice of bread on top and enjoy asap! 🙂
Sun-dried Tomato Pesto
Adapted from Oh She Glows
- 1/4 cup sundried tomatoes, in oil
- 1 cup fresh basil
- 1 tablespoon water
- 1/2 tablespoon oil from sun-dried tomatoes
- 1/4 cup walnuts
- 1/4 teaspoon salt
- 1 clove garlic
- 1 tablespoon lemon juice
- sprinkle of pepper
Throw all the ingredients into a food processor or blender and blend until desired consistency is reached. It stores well in the refrigerator for 4-5 days. Enjoy it on pasta, sandwiches, pizza, crackers, or really anything. It’s fab! 🙂
Have a great weekend everyone!