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!

Spaghetti (Squash) & (Turkey) Meatballs

Get all the deliciousness of spaghetti and meatballs without the guilt! This is one of my favorite recipes. I hope you enjoy it as much as I do!

Spaghetti Squash and Turkey Meatballs

SPAGHETTI SQUASH:

Ingredients:

1 medium spaghetti squash

Directions:

1. Poke holes every few inches in squash using a long, pointed knife.

2. Microwave squash on high for 5 minutes. 

3. Turn squash over and microwave an additional 5 minutes or until outside feels tender.

4. Remove squash from microwave and cut in half lengthwise. Be careful! Steam will be hot!

5. Scoop out seeds from center and discard.

6. Using fork, scrape out "spaghetti" strand flesh and place in bowl. Cover until serving. If strands are not tender enough, cover and microwave 1-2 additional minutes.

SPAGHETTI SAUCE

Ingredients:

2 tbs olive oil

3/4 medium yellow onion, diced

6 cloves garlic, minced 

4 Roma tomatoes, diced

1/4 cup fresh basil, chopped

1 14.5 oz can diced tomatoes 

1 tsp salt

1 tsp ground black pepper

1 tsp oregano

1 tsp parsley flakes

Red pepper flakes to taste (optional)

Directions:

1. In large sautée pan heat oil on medium heat. Add onions and garlic and sautée until brown.

2. Add fresh tomatoes and basil. Cook on medium heat for 10 minutes, stirring occasionally. Add canned tomatoes and spices. Cover and simmer on medium-low for an additional 10 minutes, stirring occasionally.

TURKEY MEATBALLS

Makes 20 meatballs (about 50 calories per meatball)

Ingredients:

Jennie-O Lean Italian Seasoned Ground Turkey

1/4 yellow onion, finely diced

6 cloves garlic, minced

2 slices Sara Lee 45 Calorie Multigrain Bread, torn in to small pieces

1 egg white

1/4 cup fresh basil leaves, diced

1 tsp salt

1 tsp ground black pepper

1 tsp oregano

1 tsp parsley

Red pepper flakes to taste

Cooking spray

Directions:

1. Combine all ingredients in to a large mixing bowl. Mix with hands until ingredients are integrated. 

2. Form mixture in to balls by rolling in hands. 

3. Heat skillet over medium heat and coat with cooking spray. Add meatballs and sear until browned on each side, rotating as necessary.

4. When meatballs are fully browned, add to spaghetti sauce pan, cover, and simmer on medium-low for 5-10 minutes.

Top spaghetti squash "noodles" with sauce and meatballs and garnish with shredded Parmesan, fresh cracked pepper, and parsley flakes. Enjoy!