Tonight’s recipe is healthy and full of nutritious ingredients. It is plant-based and gluten free. For a dairy-free option, make your own pesto or choose a pesto that does not include dairy. I try to avoid gluten and dairy whenever I can. Over the past few years I have discovered on my own and with the help of a family friend, who is a holistic doctor, that I have food intolerance’s. I find that avoiding dairy and gluten has helped me decrease my digestive issues, inflammation, skin breakouts and seasonal allergies. Growing up, I never realized how much of an effect food has on my physical symptoms. As I started to become more educated on this subject, everything started to make sense.
Food plays a vital role in both our physical and mental health. Have you ever eaten something really greasy or fried and felt crummy afterwards? Maybe you did feel bad afterwards but did not make this connection to the actual food you just ate. It is most likely this fried and greasy food was indeed the culprit. On the other hand, if you selected a fruit salad instead of cookies for dessert, you may feel more energized for a longer period of time. Sugar has negative affects on our bodies and can cause damage overtime. Natural sugar in fruit is very different than artificial sweeteners in your favorite sweets. Do you want to learn more about this? Contact me here and I will discuss more on this topic in a future post.
For tonight’s dinner, I kept things simple. If you have vegetables to use up, this is the perfect healthy dinner or lunch to make. You can also add protein such as organic chicken, grass-fed steak, wild-caught salmon, tofu, or shrimp. This meal is a great base any one of these proteins or can be used as a side dish. I will go into more detail below on which adaptations make this meal accessible for anyone.
The spiralizer I used was the Veggetti Pro. Mine came with three different size blades: thick, thin, and ribbon spiral. This is a great solution to modify your meal and avoid using a knife. I suggest placing a piece non-skid Dycem directly underneath your spiralizer for safer cooking.
Recipe: Pesto Zoodles and Veggies
Serving Size: 2
*Can double recipe by doubling ingredients. For a heartier meal, add protein or extra vegetables on hand.
1 Red Pepper
3 Cloves Garlic
1 Yellow Onion (small-medium)
1-2 Tbsp Pesto (I used Kirkland’s)
2 tsp Avocado Oil (1 tsp in each pan)
1 cup Greens (I used spinach and kale blend and removed stems)
- Chop onion with vegetable chopper or other cutting adaptation (Check out this post for more ideas) and add chopped onion to pan with 1 tsp avocado oil. Heat pan to medium heat to cook onions until translucent.
- Using garlic peeler, remove skin from garlic. Once onions have been cooking approximately 3-4 minutes, add minced garlic to same pan with garlic press and mix well.
- Using salad and herb chopper or other cutting adaptation, chop onions into squares or strips. Add chopped pepper to the pan with onions and garlic and mix well. Reduce heat to low and stir occasionally,
- While pepper, onion, and garlic mixture is cooking, spiralize zucchini directly into smaller pan. Add 1 tsp avocado oil to zoodles and cook on medium heat for 5-7 minutes.
- Add spinach or greens to peppers, onion, and garlic mixture and stir until spinach becomes wilted.
- Once zoodles are tender, add to other pan with 2 tbsp Pesto.
- Remove pan from heat and mix well.
- Using tong, transfer portion into bowl and serve immediately.
Note: Can add sprinkle of Parmesan cheese for extra flavor