Tuesday, February 27, 2018

Chimichurri at 6:15 AM

It’s totally normal to make Chimichurri at 6:15 in the morning, right? I thought so. I had planned to make it last night, but the evening got away from me. And, before I knew it, Quinn was in bed and the last thing I wanted to do was wake him up with the sound of our food processor, so I waited until he was awake this morning.

My Chimichurri “recipe” isn’t much of a recipe at all. I just throw everything in the food processor and hope for the best. #notfancy Here are my very approximate measurements:

  • 1 bunch of cilantro
  • 1 bunch of parsley
  • 1/4 cup extra-virgin olive oil
  • 2-3 tbsp minced garlic
  • juice of 1 lemon
  • sea salt
  • 2-3 tbsp grated Parmesan
  • 2-3 tbsp sunflower seeds


The morning flew by, so I grabbed a frozen gluten-free waffle (from Trader Joe’s) and topped it with almond butter mixed with collagen for a quickie breakfast.

Big meeting at the new DTFN office! 🙂

When I got to work, I snacked on a banana.

And lunch was fresh Chimichurri sauce mixed with shredded chicken and greens. Delicious!!

P.S. #notsponsored: If you’re a Whole Foods and Amazon shopper, you NEED this credit card in your life. You get 5% back on all WFM and Amazon purchases, 2% back at restaurants, gas stations, and drugstores + 1% back on other purchases. AND if you’re an Amazon Prime user you get a $70 gift card/credit immediately added to your account. Awesome, right? I’ve told so many people about it already – pretty much everyone at DTFN signed up today. Be sure to hop on it, too!

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