Throwing it back for this Thursday to this KALE PARSLEY CASHEW pesto gnocchi! I …


Throwing it back for this Thursday to this KALE PARSLEY CASHEW pesto gnocchi! I found a bag in my second freezer so I feel like I won today 🙃 My method for gnocchi is to quickly sauté on high heat in cast iron then BAKE it on 450 in the same pan and shake it around a few times for about 10-15 minutes. Served this one with some langostinos from TJs…the rest came together in no time! Busy in the kitchen and office today, hoping for a productive afternoon. Happy Thursday!



Deets: @traderjoes cauliflower gnocchi (tossed in a little olive oil and sautéed quickly then baked in the heated cast iron on 450 for about 15 minutes or until crispy.) langostino tails tossed in a mix of @sirkensingtons mustard and a little almond milk yogurt. And crispy kale (add spices, toss in a teaspoon of olive oil and bake on 450 in a cast iron pan for about 10 mins. Plus arugula, avo, hemp seeds and tomatoes). Pesto: 1/2 cup lacinato kale, 1/2 cup parsley, 1/4 cup olive oil, 1 tablespoon cashew butter, 1 tablespoon lemon juice, 1/2 teaspoon salt, 2 garlic cloves. Process in @mealthy hand blender and blend until smooth. •




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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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