Happy Hump Day Homosapiens!
Today is a BIG day! We hit 1000 likes on Facebook and I’m so happy I could cry! Thank you so much for all of your support, I swear I never thought we’d get here. Seems like a dream! I’m all pumped up now, so expect some great things .
Now, listen to what happened to the NOOB Colorado girl. Here’s the string of events:
- Lauren wants to go to the grocery store
- Goes to the grocery store- sun is shining
- Lauren get’s lovely items for the week’s meals at Natural Grocer
- Checks out and walks outside to see a torrential DOWNPOUR and thunderstorm (HATE thunder)
- Lauren notices the Mississippi river (literally) running through the parking lot
- Lauren thinks it will be a good idea to RIDE the shopping cart through the Mighty Mississip
- Falls off shopping cart in the middle of the river, water up to shins
- Lauren looses left flip flop
- Tries to run after it 100 meters, whilst lightening is hitting ground around her *thinks* not a good idea
- Watches beautiful, sparkly Havaiana go down the Mississippi river in parking lot
- Scampers to car, speeds off following the river
- Guy watches in utter amazement as I retrieve said flip flop from river almost a block away, put it back on left foot, hop in car
- Pull away feeling like Wonder Woman for saving flip flop *DRENCHED*
Lesson learned- don’t try and ride a shopping cart through the parking lot river in a downpour. Some guy will think you grabbed a random shoe and put it on your foot. Also, Colorado weather is crazy. There’s my story.
What’s that? You want to know how to make the most amazing Baba Ganoush in the land you say? Just so happens I have that recipe for you!
1 large or 2 small eggplant
2 cloves of fresh garlic
1/4 cup parsley
2 tbsp EVOO
3 tbsp Tahini
2 lemons juiced
2 large cucumbers (depending on how many you’re serving, we had sweet Melina and her hubby Brian over for dinner so I used 2)
First you have to bake the eggplant so preheat the oven to 450, poke a hole in the eggplant with a knife and bake in a large baking dish for 25 minutes. Let that cool a bit so you don’t burn your fingerprints off. Meanwhile, place 1/2 your lemon juice, garlic cloves (and don’t add too much garlic, it’s STRONG because it’s raw!) and parsley in a food processor and pulse until it’s very finely chopped. Peel off the skin of the eggplant and put that into a food processor, blend until creamy. Last step is to add the Tahini, salt and EVOO until desired consistency. You want to be able to dip cucumbers in it so don’t add too much.
Next, put the yumminess in a nice little dish. Slice your cucumbers into 1/4 inch pieces horizontally, put them in a bowl, toss them in the rest of your lemon juice and add some salt. Place them around the Baba Ganoush. Sprinkle with some additional parsley, I put my squeezed lemon halves around as a garnish as well. I also froze the leftovers. Perfect Paleo appetizer and so easy!
Live to Thrive,