Tag Archives: healthy

Meatless Monday : Fresh Pesto with Zoodles Recipe

I’m excited to share with you another Meatless Monday recipe!  This pesto recipe is perfect for Summer because it’s quick and can be served warm or cold, which makes left-overs just as tasty as the night you made it.  It’s also naturally gluten-free, diary-free and and carries a decent amount of protein even though there’s no meat in it!  (about 11 grams per serving)  Scroll down to see what’s in it:

Meatless Monday :  Fresh Pesto with Zoodles Recipe

Servings: 3 – 4

Time: 30 minutes

Ingredients:

  • 16 oz package of zoodles or 1 large zucchini per person
  • 4 ears of corn or 1 per person
  • 1 package of cherry tomatoes
  • 2 cups fresh basil
  • 1/2 cup walnuts
  • 1/4 cup olive oil
  • 1/2 cup water
  • Salt and pepper to taste

Meatless Monday :  Fresh Pesto with Zoodles Recipe

Instructions:

  1. Start by shucking and grilling the corn.  Using a high heat, turn the corn every 4 – 5 minutes until fully cooked.  Set aside.
  2. Throw the basil, walnuts, olive oil, water, salt and pepper into the food processor and pulse.  The pesto should be on the thick side.
  3. Steam your zoodles for 3 – 4 minutes.  I used a double boiler set up.  (If you purchased zucchini instead of zoodles you’ll have to spiral them first)
  4. While the zoodles are steaming, take a kitchen knife and stripe the kernels off the cob.  Next chop up your cherry tomatoes.
  5. When the zoodles are finished cooking, mix everything together and dinner is ready to be served!

Meatless Monday :  Fresh Pesto with Zoodles Recipe

I really hope you enjoy this Meatless Monday recipe.  I couldn’t stop eating it this past week!  We had some really warm days and having this as a cold dish was the absolute best.  Not to mention that you feel really healthy eating it.  I also found the zoodles to be very filling, which is something I wasn’t expecting.  Not to mention that the sweet smell of basil filling my kitchen every time I whipped up a batch of the pesto is perfection.  I’m definitely going to be using fresh basil in a lot more of my recipes!  Make sure to scroll down to the bottom of this post to check out some additional recipes.

Meatless Monday :  Fresh Pesto with Zoodles Recipe

 

 

 

 

 

 

 

 

 

 

 

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7 Spring Salads to Try

There’s something about Spring that whispers, “eat healthy”.  It could be because the weather is warming up or maybe because everything is in bloom.  It’s difficult to pinpoint the specifics but either way, here I am making and eating delicious salads for lunch and smaller side salads to go with dinner.  I think the key to a great salad is making sure you take it beyond just the romaine, tomato, cucumber and balsamic.  Adding something as simple as avocado, or roasted brussel sprouts can take your salad from just okay to awesome!  Take a look at these 7 Spring salads that kicked it up a notch.

7 Spring Salads to Try

Citrus Salmon Salad via How Sweet Eats

7 Spring Salads to Try

Grilled Romain Salad with Corn and Avocado via Floating Kitchen

7 Spring Salads to Try

Detox Chopped Salad via Pinch of Yum

7 Spring Salads to Try

Grilled Veggie Salad for those chilly Spring days via The Endless Meal

7 Spring Salads to Try

Mexican Grilled Chicken Cobb Salad via Half Baked Harvest

7 Spring Salads to Try

Quinoa Superfood Salad via Lazy Cat Kitchen

7 Spring Salads to Try

Strawberry and Spinach Salad via Lovely Little Kitchen

Lemon Drop Margarita Recipe

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Mango Summer Popsicles

Mango Summer Popsicles

 

INGREDIENTS
2 mangoes
1 ¼ cups lemonade
3 – 4 kiwis, peeled and sliced

 

  1. Blend the mangoes in a blender or food processor until pureed. Add the lemonade and blend well.
  2. Fill your popsicle molds ⅔ of the way full.
  3. Place the sliced kiwi into the molds. I fit two slices per mold.
  4. Freeze for about 1 ½ hours before inserting popsicle sticks
  5. Freeze until solid, about another 3 – 4 hours.

 

 

 

 

via A Cookie Named Desire

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Top 7 Ways to Eat Corn on the Cob

Three of my favorite things about Summer; fresh lemonade, watermelon and corn on the cob!  Until last Summer I had no idea there are so many delicious ways to have corn on the cob.  So I’ve gathered up my top 7 favorite ways and decided to share.  Take a bite:

 

 

 

 

 

 

 

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Fruit Pizza Recipe

fruit pizza recipe

Ingredients:

  • 1/2 cup heavy cream
  • 6 tablespoons honey, divided use
  • 1 large watermelon slice about 10 inches in diameter
  • 1-2 small apricots, sliced
  • 4-5 strawberries, quartered
  • 6-8 raspberries
  • 12-14 blueberries
  • sprigs of mint

Directions:

Place heavy cream in chilled mixer bowl and on medium-high speed beat until thick, about 2-3 minutes. Turn mixer to lowest setting and add in 2 tablespoons honey and beat until stiff peaks form, about 1-2 minutes. Spread whipped cream on top of watermelon slice and top with as little or as much fruit and mint as desired. Drizzle honey on top when ready to serve.

via Bakers Royale

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Raspberry Yogurt Popsicle Recipe

How tasty do these look?!  Ombré goodness made with fresh fruit that will help keep you cool through the end of the Summer.  I spotted this recipe on Cookie Dough and Over Mitt blog and with how hot it’s been (le sigh) these popsicles really hit the spot!  Grab the recipe:

raspberry popsicles

 

INGREDIENTS
  • 1 + ¼ cups fresh raspberries
  • 2 T. granulated sugar
  • 2 6 oz. yogurt, french vanilla
  • 1 T. lemon juice
  • zest of 1 lemon
INSTRUCTIONS
  1. Place the fresh raspberries in a fine mesh strainer. Press the raspberries with a spatula and continue to work it until all of the juice is in the bowl and only the seeds and some skin is left in the strainer. Discard seeds.
  2. Add the granulated sugar into the raspberry puree. Stir to combine. Set aside.
  3. In a mixing bowl, add in the yogurt, lemon juice, and lemon zest. Stir to incorporate.
  4. Scoop the yogurt into four popsicle mold cavaties. Try to keep it even.
  5. Put the raspberry puree into a cup with a spout or spoon it into the molds to the top. Using a knife or a skewer, poke the raspberry puree down into the yogurt mixture until it’s mixed to your liking. Avoid stirring to get the swirled effect like mine.
  6. Place the popsicle sticks or tops in. Freeze overnight until set.
  7. Run hot water on the outside of the mold for about 30 seconds. Pull popsicles out and serve.

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