I didn’t have allergies last year, but then again 2011 was the hottest year on record for Texas, as we went through a severe drought. This year, rain galore! And the flowers are out in full force showing off their pretty little petals. Me, thinking I’m immune, have taken no precaution against allergies. I drove with the windows down, kept the doors open, walk amongst flowers, etc.
|Key example: Tyler and I at the botanical gardens eating a picnic lunch (hence why his mouth is full of food), and inhaling all the demon pollen. But the flowers were pretty!|
PSC, poor stupid child, that’s what Tyler calls me. I came home earlier this week and proclaimed that I was getting sick…my nose was stuffy, my head hurt, and my eyes were all watery. He patiently informed me that I was suffering from allergies…and boy does it suck.
The week was…hell-ish to go through, with me frequently telling my students that I needed them to whisper because my head hurt that much…but the weekend was great. I literally spent all of Saturday in bed with Tyler reading books, relaxing, using a Neti Pot (they work!), and drinking lots of water. Brilliant! On such days, it’s quite important to have a easy go-to snack that is healthy and filling…ergo, green eggs!
Basically, it’ a hardboiled egg with cilantro pesto on top. Quite tasty, quite easy to make all the stuff ahead of time, and just keep it in your fridge as a go-to.
If you’re not a fan of cilantro, feel free to replace any hearty green. I’ve done this with baby spinach, dandelion green, etc.
2 bunches of cilantro
3 cloves of garlic
0.25-0.5 cups of grated parmesan cheese (honestly, you can either grate your own, or if you’re short on time, use the Krafts pre-grated kind of fake parmesan)
2 tsp. lemon juice or white vinegar
0.25 cup olive oil
salt and pepper to taste
Wash the bunches of cilantro and trim off the ends, so you have mostly the green leaves. Place them in a food processor and pulse a few times. Then add in the garlic cloves and turn it on to full-blast. Then add in all the rest of the ingredients. Taste and adjust as desired. This keeps in the fridge for about a week and a half, and in the fridge for month. I make it in large batches and just unfreeze it when I need it.
Just take a hard boiled egg or a soft-boiled egg, peel the shell, cut it in half, and spoon out a little bit of the pesto on top. This also make a really good party finger food.
The pesto makes a good pasta sauce, pizza sauce, spread on sandwiches, salad dressing when thinned out with more olive oil and a little water, or even a good dip for veggies when mixed with some greek yogurt or sour cream.