September 1, 2018

Another cooking day with Victoria! Sadly her son didn’t come. We made chicken salad and pesto noodles.

Yesterday, my Mom made a baked chicken. We shredded the leftover chicken and mixed it with mayonnaise, halved grapes, and dill We put the chicken salad between toasted bread to make a sandwich. It was savory but the grapes had a burst of sweetness. The texture of the bread made it amazing.

For the pesto pasta we made our own pesto. Victoria bought a pot at Trader Joes for $3. Victoria cut the basil leaves from the stems. The leaves were thrown in a blender. She told us if we placed it outside and water it moderately it’ll sprout new leaves.We toasted pine nuts in a pan and added it to the blender. We also added garlic, olive oil, and parmesan cheese. Since we’re trying to be low sodium, we didn’t add salt. Blending all these ingredients made us pesto. We combined the pesto with chicken and tomatoes to add over pasta.

Check out Victoria here: https://www.eastbayhealthychef.com/

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