5-Minute Pesto

5-Minute Pesto

My garden is in crazy mode! Everything is doing so well this year. With my basil plant going absolutely bizerk, I figured it was a good time to make home made pesto with fresh basil right off the plant. This recipe is super quick and easy. And it turned out delicious! Enjoy this pesto on pasta, pizza, sandwiches, bread and more!

Ingredients:

2 cups basil

1 cup spinach

2 cloves garlic

1/2 cup toasted walnuts

1/3 cup olive oil

Juice of 1/2 lemon

Salt to taste

Fresh cracked pepper to taste

Directions:

Combine all ingredients in food processor and blend until smooth. Enjoy immediately or refrigerate for up to a week. 

"Zoodles" with Avocado Cream Sauce

"Zoodles" with Avocado Cream Sauce

I'm so obsessed with zoodles! They are the perfect substitution for pasta, not to mention, low-cal, gluten free, and vegan! They are super easy to make using any julienne peeler or spiralizer! I got my Veggetti spiralizer for about $15 at Bed Bath & Beyond and I love it!

This recipe combines my love for avocado and my new Zoodle obsession! This recipe is super creamy even though it doesn't contain any dairy!

Note: If you have a more picky crowd (like my boyfriend) and don't care about the meat, dairy, and grains, use the sauce recipe and add it to whole wheat pasta. Also, you can top it with shrimp or chicken breasts and fresh-grated cheese! Yummy and still healthy!

Ingredients:

2-3 large zucchini, julienned

OR 2 cups whole wheat pasta 

2 large ripe avocado, peeled and pitted

1/4 cup fresh basil + more for garnish 

1 clove garlic

Juice of 1/2 lemon

1/2 cup almond milk

Salt and pepper to taste

1 Roma tomato, diced 

Non-vegan option: top with sautéed shrimp, grilled chicken breasts, or grated Parmesan 

Directions:

1. Sautée julienned zucchini in large fry pan with 1 tbsp olive oil until tender, stirring occasionally. Drain excess juices from pan. 

OR 

1. Boil pasta in water according to package. Cook until tender. Drain and rinse. 

2. In food processor, combine avocado, basil, garlic lemon juice and almond milk. Pulse until smooth. Add more almond milk if thinner consistency is desired. Season with salt and pepper. 

3. Toss warm zoodles/pasta with diced tomatoes and sauce. Garnish with fresh basil or other optional toppings. Enjoy!

Bruschetta "Zoodle" Pasta Salad

Bruschetta "Zoodle" Pasta Salad

Well, it's officially BBQ season here in Chicago! So excited for the nice summer weather! However, with the nice temperatures comes smaller outfits and bathing suits. Don't ruin your healthy eating in the summer! Here's a great side dish for grillin' season. This recipe is fresh, light, and low-cal! Also, it's vegetarian and gluten-free...BONUS!

Ingredients:

2-3 large zucchini

2 tbsp. olive oil (seasoned if possible)

1 Roma tomato, diced 

6 small marinated mozzarella balls, quartered

1/4 cup fresh basil, chopped

Salt and pepper, to taste

2 tbsp. balsamic glaze/balsamic reduction

Directions:

1. Using a spiralizer or julienne peeler, cut zucchini in to thin, noodle-sized pieces. 

2. For soft, pasta-like zoodles, sautée zucchini in olive oil over medium heat, stirring occasionally. Let chill, and stain excess juices before assembling salad.

3. For crisp zoodles, toss zucchini in 1 tbsp. oil. 

4. Add tomatoes, cheese, and basil to zoodles and toss until well combined. Season with salt and pepper to taste. 

5. Drizzle salad with balsamic and garnish with basil leaves. Let chill atleast 30 min before serving. Enjoy!

Roasted Garlic Hummus

Roasted Garlic Hummus

Oh how yummy hummus is! And most people don't realize that it's super easy to make at home! The whole recipe costs way less than buying hummus from the store. I decided not to add tahini to my hummus because I am not a huge fan of the taste, but feel free to add some to yours if you'd like! So grab your food processor and pita and enjoy this yummy recipe!

Ingredients:

4 cloves garlic, whole, peeled 

1 15oz. can chickpeas, drained

1/4 cup olive oil

Juice of 1 lemon

1 tsp salt

1/2 tsp oregano

1/2 tsp fresh cracked pepper

Pita or chips for dipping

Directions:

1. Preheat oven to 350. Place garlic on pan and roast at 350 for 15 min. 

2. Combine all ingredients, including the roasted garlic in a food processor. Blend until smooth. Add more olive oil or a bit of water if necessary. 

3. Garnish with a few drops of olive oil and a sprinkle of oregano. Enjoy!