super summery and super simple! 


i love pesto!  you can really make it however you like as long as you include a "green" whether it be an herb like basil, cilantro, or parsley, or a dark salad green like arugula or spinach, a nut or seed, the classic is pine nuts, but i rarely use those because they are super expensive, instead try walnuts, almonds, or even pistachios or sesame seeds, and finally an oil, best choice is extra virgin olive oil for its great subtle yet rich flavor, you could also do sesame oil for a bold flavor or you can substitute chicken or veggie stock if you want to cut down on the fat (but this will change the texture a bit!)  and, of course, salt is crucial!  additional flavorings include, but are not limited to.....lemon juice and zest, garlic, parmesan cheese, and spices like cayenne pepper and/or coriander.  you even substitute the "green" for something else like sun-dried tomatoes or roasted bell peppers.  why don't you create one all your own!  here is what i did....

i got some beautiful pea shoots (pic above) from Woodland Gardens veggie box on tuesday, so i used those as my main "green"
i also had some cilantro and basil.  for my nut/seed, i used walnuts, for my oil, i used extra virgin olive oil as recommended above, and i added lemon juice, a garlic clove, salt and pepper. 


2 cups pea shoots
1/2 cup cilantro
1/2 cup basil leaves
juice from one lemon
1/4 cup walnuts
1/2 tsp salt
pepper
1/3 cup extra virgin olive oil



put everything in the food processor, except the oil, and turn on low.  stream in oil slowly until everything is well incorporated and it forms a nice rich, creamy pesto.  toss with pasta, rice, or another grain, or drizzle on eggs, pizza, or soup. 



i tossed a little of it with some orzo pasta and fresh diced tomatoes.   it made a lot, so we have some extra in the fridge for the rest of the week!



i ate about a cup of the pesto orzo along with a fried egg and some cottage cheese for extra protein.  it was great!

i am switching gears tonight...going from super summery and light to hearty and hefty with venison meatballs and potato risotto.   i made the meatballs over the weekend for some guests and it went over pretty well, so i decided to do it again. 

i went to the physical therapist again yesterday and we analyzed my running form.  he had me run on the front of my foot, like i have been trying to do for at least the past 6 months, and he had me "heel striking", both in 3 different pairs of shoes.
turns out, my form is a whole lot better heel striking than forefoot striking!!!  like i said in my previous post....i fell victim to the newest and coolest running "fad".....and paid the price!
when i first met with him a long time ago to work on my running, i was at about a 165 cadence, meaning i struck the ground 165 times in a minute.  the best place to be is 180-182.  now, when i forefoot strike i am at 188-200 depending on the shoes!!!  when i heel strike, i am right at 180.  and, i have less supination when i heel strike.  when i forefoot strike, my left foot is very supinated, meaning my ankle is rotated out.   this has been putting excessive stress and strain on the outside of my left calf AND may be causing some other soreness and straining issues.  we also figured out a few other things to work on, but nothing that will change my form significantly and possibly bring about new problems!
i am excited to just go out and run again!   without pain and extreme soreness the next day!