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Posts Tagged ‘pesto’

I was happy that I woke up this morning in time to go to 6:00am spinning. It always makes me feel so good all day.

After school I put clothes away from Thanksgiving and did laundry. Then I set to work on dinner.

I wanted to try a new recipe so I got some ideas from Eating Well magazine.

I decided on arugula pesto because I had a bag of fresh arugula from Trader Joe’s. Here is what I mixed together:

Arugula Almond Pesto

  • 2 big handfuls of arugula
  • 1 tbsp. olive oil
  • 1 tbsp. water
  • 2 -3 tbsp. parmesan cheese
  • 1/4 c. chopped almonds – from Trader Joe’s
  • salt and pepper
  • 2 tbsp. low fat cottage chese

*This recipe is a general guide, as I just threw ingredients into my mini food processor.

  1. Using a food processor, blend arugula, olive oil, water, almonds, parmesan and salt and pepper.
  2. When this is all mixed and has made a thick paste, add cottage cheese.
  3. Blend until smooth and creamy.
  4. Serve!

This would be great on crackers or on a pizza. I love arugula’s spicy pepper flavor. For dinner tomorrow we are having make your pizza, so expect to see some more arugula!

The paste before the cottage cheese – this would be a great cracker spread.

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The pesto with added cottage cheese, this tastes like cream but without the fat and calories.

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My meal served with mushrooms, fresh tomatoes, shrimp and kale chips, served on Barilla Pasta Plus!

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All mixed together!

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This meal was really good! Next time I would add a little milk or almond milk to the pesto to make it a little creamier so it would stick to the pasta a little better! Let me know if you try it.

🙂

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I forgot how much I love my sprializer until I broke it out a few times this week! For this delicious creation I sprialized some raw zucchini.
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I then took the raw zuc. noodles and covered them with Almost Oil-less Pesto and mixed in a diced tomato and some thawed artichoke hearts. I then topped it with fresh parmesan cheese.

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Isn’t it pretty?! It was one of the most fresh tasting dinners I have had in a while and I loved how most of it was raw! I have been reading a lot about the raw diet and while I am not going to ever eat completely raw, I really believe there are a lot of benefits to this eating approach. Summer is the perfect time for preparing raw foods!

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I LOVE pesto and all things basil! At the moment I have 4 basil plants growing, one in the ground and three in pots. I know, it is a little excessive, but to make pesto you need a ton of basil.

This picture is pretty ugly, but you can imagine how delicious this creamy spread tastes!

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Almost Oil-less Basil Pesto Recipe/Ingredient List

  • huge bunch of fresh basil
  • handful of raw almonds
  • big splash of lemon juice
  • 1 tsp. olive oil – I don’t know if you even need this.
  • handful of fresh parmesan
  • salt and pepper

Blend everything in the magic bullet or a small food processor. Add more of anything you like. This recipe is based on taste preference.   


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This is wonderful!! I ate it on salad, pretzels, carrots, and a sandwich! So easy to make. Perfect for a party, a snack or a meal!

Tomato Basil Hummus

  • 1 can garbanzo beans
  • 1 chopped tomato
  • fresh pesto (oil-free and made with almonds and the end of my basil

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Mix all together in the little mini Cuisineart food processor! For the brides, this is the best kitchen gadget! Make sure you register for it – Crate and Barrel: $29.95 (or something) Way worth it! Thanks Katie!!

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Today went fast, but my kids with Halloween just around the corner.  I did a pumpkin project with them today, which they loved.  We wrote about pumpkins, read about pumpkins, talked about pumpkins and carved a pumpkin (not a jack-o-lantern :))  Some of them had never touched the inside of a pumpkin, so they loved cleaning out the guts! They brainstormed many names but voted to name our pumpkin “Homeboy”.  I thought it was an interesting choice.  🙂

Unfortunately Brady could not join us for the fun.  Isn’t Homeboy cute?

So after an energetic day of school, I was craving something warm and filling.  I didn’t really have a plan, and we are missing some critical ingredients for our favorite dishes so I had to get creative.  I ended up cooking 1/2 an acorn squash and some kashi pilaf to start.  I knew these would be good choices regardless of what else I thought up.  I then opened a can of lentils and chickpeas.  In the meantime, I made some fresh pesto with my entire basil plant.  I decided to strip all of the leaves off before it froze and they were no good to use. I then mixed everything together to make one great, fibery, fall dish.

Fall Fiber (use as much as you would like of each)

  • chickpeas
  • lentils (canned or cooked)
  • Kashi pilaf
  • fresh oil-free pesto
  • acorn squash (cooked)
  • salt and pepper

Mix all cooked ingredients together and dig in.

This is a very veggie dish, and it did not appeal to Brady at all.  He ended up making his own pizza with some frozen dough, cheese, chicken and fresh pesto.  The pizza was great too!

It’s been freezing here so I love to get my workout done in the morning, when I am too asleep to think about how cold it is.  Im off to work on grad school papers…yuck

Yay for being one day close to the weekend (that means Florida for us!!)

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Tonight, after getting home from our game, I was in the mood to cook! I had been in the mood all day but had not had a chance, so I was excited to get started. Being that it was already 8pm, I knew we could not have anything that took too much time. We were all starving and did not want to be up eating at 11:00. I had taken some raw sea scallops out of the freezer in the afternoon, with the idea of using them for dinner. I decided to go with it and here is what I did:

Seared Scallops with Fresh Pesto, served on Angel Hair and Zuc and Squash strands

  • 12 large sea scallops, thawed
  • salt and pepper
  • 1 tsp. olive oil
  • Pam cooking spray

To make the scallops, which I would not do until right before you are ready to eat:

1. Rinse and pat dry the thawed scallops

2. Season the scallops with salt and pepper

3. Place the tsp. olive oil and the pam spray in the bottom of a cast iron pan. Heat the pan up.

4. Place scallops on a warm-hot cast iron pan. Do not stir or move them around, it will break them apart. Watch as they cook for about 3 min. After 3 minutes, flip them so they are able to cook and crust on the other side. When this side is done, they are done. To make sure they are done, check to see that the center of the scallop is opaque.

Fresh Basil Pesto

  • 1 cup fresh basil
  • 12 raw almonds
  • 1/4 c. parm. cheese – I would have used a little more, but this was all I had.
  • juice of one lemon
  • 1 Tbsp. olive oil
  • salt and pepper

Mix all ingredients in a mini food processor. Blend until completely smooth or to the consistency you like. If you are using the pesto as a pasta sauce, you may want to consider adding a little more oil or adding some plain yogurt to make it creamy.

Zucchini Spaghetti

I love to make strands or curls of zucchini and yellow squash with my spiraler.  It is a little tool that many people who do a Raw diet use.  It allows you to turn cucumbers, zucs, squash and other veggies like that into ribbons or strands, similar to pasta.  Here are a few pics of mine.  Warning: it is not too pretty!!

For dessert:  I made a Fage 0% yogurt parfait with blueberries and homemade granola.  It was a little late to be eating dessert – 9:30pm but it was soo good!!

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