So last weekend I graduated with my Master of the Arts in Anthropology.
I CANNOT BELIEVE that it is all over. Surreal. 2 years of a masters program… directly after my 4 year undergraduate program. 6 years of college, 2 degrees at age 23. AHH!
For the graduation, my family (brothers, parents & a grandma) and my boyfriend flew out. It was so fun having them all here. We even did one of those BIKE BARS. Where you bring your own drinks then bike around to bars. It was amazing.
Of course we ate all the good food! First stop was the all paleo Just Be Kitchen… we had bullet coffee, alchoholic Kombucha, fulfilled burritos, a salad, a burger, a felafel plate, & desserts! We were soo happy. We even picked up a few extra cookies on Mother’s Day because THEY ARE SO GOOD.
For my graduation brunch we went to GOZO, where I got the avocado benedict without bread with their side of quinoa & cucumbers (I mostly just picked out and ate the cucumbers). Oh! The table also started with some burrata, jam, & prosciutto– SO GOOD.
For Mother’s Day, we ate at Earl’s Kitchen, where they have amazing bloody marys (hehe) and great food. I got their avocado toast… without the toast… and some bacon. Yum!
I also made another round of last week’s recipe: These cupcakes are boyfriend approved (and loved).
Also, my boyfriend got me a graduation gift… way too sweet. Its a customized/engraved cutting board!!
All & all it was a great weekend. But now it is time for me to start packing for my big move in a few weeks, and start focusing on my San Francisco job hunt! I am looking for positions in public health, qualitative research, and corporate wellness… if you or anyone else is hiring 😉
Back to the recipe.
I KNOW. I am supposed to have pretty pictures of things before I post them. Well, sorry. Kinda. (You’ll thank me when you taste it!!). I had been wanting to try the Trader Joe’s cauliflower gnocchi for a while… and it is DANG GOOD. Made with cauliflower, cassava flour, coconut flour, potato starch, olive oil, & sea salt– its pretty dang clean.
This is a recipe that I like because its filling, delicious with lots of good fats, greens, & protein… while remaining low carb, gluten & grain free, & dairy free! It is also great because you can prep almost everything beforehand and then finish up by cooking the gnocchi & reheating everything together on the stove. EASAYYY.
PESTO CHICKEN GNOCCHI — Serves 3-4
What you Need:
–Avocado Spinach Pesto (see below)
-2 bags of Trader Joe’s Cauliflower Gnocchi
-Avocado oil (I only use Primal Kitchen‘s, otherwise use olive oil)
-8 cherry tomatoes
AVOCADO SPINACH PESTO (dairy & nut free)
1 cup spinach
2 cups fresh basil
1/2 cup mashed avocado (about 1.5 small avocados)
2 cloves garlic
1/2 cup olive oil
1/2 tsp sea salt
1/2 black pepper
3 tbsp sunbutter (unsalted)
1 tbsp lemon juice
For the sauce: Combine all pesto ingredients in a food processor or blender to make pesto. Add extra olive oil if you like a thinner sauce.
For the meal:
Place 2 chicken breasts + 1 tbsp avocado oil in slow cooker on low for 3.5-4 hours, then shred.
Sauté 1.5 container cauliflower gnocchi (trader joes) in 1.5 tbsp of oil of choice ( i used avocado). Chop 8 grape tomatoes into quarters. Thinly slice the zucchini. Add the zucchini and tomatoes to the gnocchi. Finally, add shredded chicken and sauce. (I did this on a pan, or do it in a pot, to ensure everything was warm and well combined).
Have a wonderful rest of your week!