See Money

Here’s what I could do with $400.00:

Buy 28 cute spring scarves from Target.

source

Stock up on 266 cans of pumpkin

Finally get a smart phone

source

 Gift a llama to a family in Africa.

 OR

Or I could get new glasses.

Oh, that doesn’t include the frames.

Just the lenses.

That’s exactly how I wanted to spend a whole month’s worth of groceries: on fragile pieces of glass for my face.

I thought I could save money by using my old frames.

Too bad they charged me for that too.

Good thing this recipe is free.

Gluten-free, that is.

I thought I would spring for gluten free pasta since I’ve never had it and I like to try new things.

If I can’t have new glasses, at least I can have new pasta.

And adding fun things like zucchini, red pepper, and raisins almost made me forget the half of a mortgage payment I just dropped on spectacles.

Next time I might add some vision enhancing foods like carrots, walnuts, or tofu.

But this recipe is light, springy and perfect for your Easter table.

Springin’ Vegetable Pasta

8 oz. gluten free pasta

2 tablespoons olive oil, divided

3 stalks celery, chopped

1 red pepper, chopped

1 zucchini, chopped

1 bunch basil, chopped

1/2 cup raisins

1 teaspoon rice vinegar

1 lemon, juiced

3/4 teaspoon salt

1/2 teaspoon pepper

Prepare pasta according to package directions.

Tidbit: Pinterest Success! A wooden spoon over the pot really does prevent the water from boiling over!

In a large saucepan,  add half of the olive oil, celery, red pepper, and zucchini.

Cook for 7-8 minutes over medium heat until vegetables are tender.

Add drained pasta, basil, rice vinegar, lemon juice, salt, pepper, and remaining olive oil.

Add the raisins and toss gently to combine.

Add additional salt and pepper to taste.

This is a fantastic Easter recipe for those of you that have gluten free family members.

You’ll see.

I, however, won’t be seeing anything until I can save enough pennies for my prescription lenses.

SEE you later!

Rainbow Bright

I’m worried that I’m about to say something and you won’t want to be my friend anymore.

It’s kind of weird.

Like, “mercury is in retrograde and venus just called his brother neptune and there is a full moon so that means that I’m going to lose some money because I’m a Libra.”

That’s not even the weird thing I was going to say.

It’s just that the thing that I am going to say might sound just as weird.

And I want you to be prepared.

Ok, here goes.

Sometimes I crave colors.

Not like a pop of color in my tunic to offset my skinny jeans or a bright accent pillow to lighten up the living room, but like food colors.

Yeah.

Some people crave a warm comforting bowl of soup or a nice crisp pear, but I look in the fridge and I’m like, “I need something red.”

Fortunately, I think it has more to do with intuition and biology than it does with actual weirdness.

If you need an info-graphic for proof, check THIS out.

I meal plan with the intention of including as many colors as possible because different colored foods offer different kinds of nutrients and antioxidants.

You may have heard recently that tomatoes are high in lycopene, an antioxidant that may help protect against cancer.

But it’s not just tomatoes that are high in lycopene-all red fruits and vegetables are rich with it.

I have been eating more than my fair share of oats and grains lately so I think my body was screaming for some red antioxidant power.

And bourbon.

Of course.

Red cabbage and sweet cherries are slow cooked (braised) with bourbon, apple juice, and a little bit of honey. Since cherry season is a long ways away, I started this recipe by heating a bag of frozen cherries before adding the rest of my ingredients. A shot of apple cider vinegar contrasts with the  sweetness of the cherries, apple juice, and honey for a sweet and slightly tart side dish.

CHERRY BOURBON BRAISED RED CABBAGE

1 (12 oz) package frozen sweet cherries

2 lbs. red cabbage, thinly sliced

1 1/2 cups apple juice

2 tablespoons bourbon*

2 tablespoons apple cider vinegar

1 tablespoon honey

Juice of 1 lemon

*Tidbit: I used Jim Beam Red Stag Cherry Bourbon. You can use regular bourbon or leave it out altogether and add  additional apple juice. Also, if you want a more pronounced bourbon flavor, add it near the end of cooking time. 

In a large pan, heat cherries until thawed.

Add cabbage, apple juice, bourbon, cider vinegar, honey and lemon juice.

Cover pan with a lid, but place it slightly askew to allow room for the evaporation to escape.

Cook over low heat for 60 minutes or until liquid has evaporated and cabbage is soft.

I’m not weird.

I’m color coordinated.

EAT THE RAINBOW!