Member Diary-Week #2. Cassidy.

Week #2 Distribution

Week #2 MimoMex Veggie Share: Basil. Parsley. Cilantro. Radish. Romaine. Spinach. Kale. Garlic. Green Onions. 1 dozen eggs

Sliced MimoMex Red Radishes

I was so excited to pick up my first share and so hungry when I finally got home on Monday that I went into survival mode and had to make something FAST.

Breakfast for dinner CSA Style:

  • – Romaine Salad with Sliced Radishes
  • – Scrambled Eggs
  • – Guacamole (ripe avocados on hand and that cilantro smelled so good!)

MimoMex Eggs, Scrambled!

Simple Lemon Garlic Dressing:

  • Juice of half a lemon
  • 2 tbsp. olive oil
  • 1 clove fresh garlic minced
  • Sea salt + fresh cracked pepper to taste

Wisk ingredients together, dress, toss and serve!

Cucumber – Celery – Spinach

I started juicing recently and just ended a juice cleanse a couple weeks ago.  This is a really great green drink I’ve been making as part of my breakfast routine:

  • 1 medium cucumber
  • 2 stalks of celery
  • 1-2 cups of spinach or kale

Before you start juicing it’s very important to educate yourself first – here are some resources: &

Juice It!

The Breakfast Sandwich

The most difficult part of doing my juice cleanse was coming into my office every morning because everyone gets some kind of breakfast sandwich.  Those eggs are so good I just had to make myself a “healthy” version of the BEC (bacon, egg, cheese) – the GES (guacamole, egg, spinach)!  Better than the original in my opinion.

Egg Sandwich, Southside CSA style.

Basil, Cilantro and Pistachio Pesto

I have wanted to make my own pesto for awhile now.  I really love pasta and this is another “healthy” option for my pasta cravings.  The true beauty of pesto is that you can use it for just about anything and you can freeze it!

Basil and cilantro are both natural cleaners helping the body to eliminate toxins and protecting it from damage.  I decided to include raw pistachios instead of the traditional pine nuts because of their high fiber and protein content.    I’m sure roasted pistachios would be delicious too but keeping any whole food raw means better nutrition for your body.

  • 2 cups packed basil
  • ½ cup cilantro
  • 1 cup raw pistachios
  • 3 cloves garlic
  • 3 green onions, roughly chopped
  • ½ cup grated parmesan cheese
  • Olive Oil
  • Cracked pepper + Sea salt to taste

Place basil, cilantro, pistachios, garlic, onions and cheese into food processor and pulse a few times.  Drizzle in about ¼ cup of olive oil and add more until it reaches your desired consistency.  Add salt and pepper to taste.

Pesto & Pasta

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