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Green Pesto Low-carb Noodles

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Here’s a recipe for an amazing summer salad that take all of 6 minutes.  

INGREDIENTS:

  • 3 zucchinis 
  • Handful of basil
  • two tablespoons pine nuts
  • 1/4 cup extra virgin olive oil
  • teaspoon himalayan salt
  • a few chopped sundried or fresh cherry tomatoes
  • optional: sprinkling of parmesan cheese

 

METHOD:

1. Using a spirilizer, create noodles out of zucchinis.  If you don’t have a spirilizer, you can use a veggie peeler or grater and create thin strips. (but seriously, buy a spirilizer!)

2. Blend basil, pine nuts, olive oil, and salt

3. Toss zucchini with pesto dressing and add chopped sundried or cherry tomatoes

4. Serve. 

 

THE LOW DOWN:

The glory of this recipe is that it takes all of 6 minutes.  But here's the thing, most people just have pine nuts lying around.  They're an expensive nut and unless you're making pesto all the time, or tossing them in your salad its an easy thing to not have lying around.  So here's a list of alternatives to what's listed.  Get creative with your spin on pesto.  Use up the stuff in your fridge or try something new!

  • Instead of pine nuts, brazil nuts work really well! And they are full of selenium which counteracts mercury (for those of you that eat fish), you may also try cashews and walnuts.
  • In addition to the olive oil, or in place of it, use half an avocado.  If you are skipping the oil, use a bit of water so that it will blend. 
  • Traditional pesto calls for basil, but you can totally add tarragon or spinach for a twist on it. 
  • Garlic. If you are a garlic lover and need garlic in everything. Then you must add a clove or two to this.  Just note that Its going to be raw and therefore very sharp tasting garlic, so adjust to your tastebuds or use a few teaspoons of garlic powder.  Garlic powder is not as nutritionally optimal as fresh garlic, but a great deal easier to chew on. 

 

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Protein Pumped Pasta

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No-brainer recipe for consuming tons of protein and fiber in a tasty non-fattening, low-carb way. 

THE LOW DOWN:

I've never met a person who doesn't enjoy a bit of oil in their sautéed veggies.  However, rather than sautéing the onions in oil, saute them in water.  Save the really good for you, omega-3 flaxseed oil to top the pasta instead of using oil to cook with.  

The cool thing is that it will taste just as if you've sautéed the dish in oil, except this way you are getting the brain strengthening Omega 3s that would get denatured by the heat. 

Here's the other trick in this recipe.  The pasta is made entirely of beans! Which means its not only gluten free, but it has protein and fiber. Traditional pasta has virtually no fiber, which means that the carbs will spike your blood sugar and then dramatically lower them after they digest.  Think of it as pure sugar, your body sees almost no difference, and neither will your waist line!

INGREDIENTS:

  • Pasta made from beans.  I used Tolerant brand because the only ingredient was red lentils.
  • 1 can of organic lentils in a bpa free can
  • 1 can of organic roasted tomatoes in a bpa free can
  • half chopped onion
  • couple tablespoons fresh organic cold pressed flaxseed oil
  • Himalayan salt
  • Fresh garlic or tons of garlic powder
  • Chipotle powder to taste
  • Handful of Asparagus and broccoli or whatever veggies you have in the fridge
  • handful of Kale or spinach

METHOD:

  1. Boil pasta
  2. In a separate pan, saute onions with a few tablespoons water
  3. Add all the other veggies to the pan along with spices
  4. Combine cooked pasta with veggie dish and allow to cool for a couple minutes.  When its not piping hot, top with flaxseed oil and a bit of himalayan salt
  5. Eat it. 

 

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Pumpkin Breakfast Bites

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THE LOW DOWN:

If you like to run out the door in the morning with your cup of coffee and on-the-go breakfast bar, this might be your next replacement.  If you're the type who prefers muffins and scones to hot oatmeal, this might be your next replacement.

They have the consistency of a muffin, with the beneficial fiber of oatmeal or oatbran cereal (which is my nutritional hero), the good for you fats and protein from almonds and the vitamins of dates and pumpkin.  So say goodbye to muffins and their accompanying "muffin tops", and say hello to nutrition.

The ceylon cinnamon in these bars makes all the difference.  A little bit goes such a long way.  When buying cinnamon, refer to this: http://nutritionfacts.org/video/the-safer-cinnamon/

I omitted traditional pumpkin spice for two reasons: 1. I didn't have any and 2. the Ceylon cinnamon combined with the pumpkin and the dates were enough for my taste buds.  Feel free to play around with your own taste buds and add nutmeg or pumpkin spice mix of your choice.  Or play it simple like I did.  You won't go wrong either way.  

 

INGREDIENTS:

  • 4 dates
  • 1 cup almonds
  • 1/2 cup steel cut oats (if you don't have this, you can totally just use all oat bran or oatmeal)
  • 1 cup oat bran
  • 1/2 organic pumpkin puree 
  • one cup flax milk or non-dairy unsweetened milk
  • 1 teaspoon ceylon cinnamon and extra to sprinkle on top
  • pinch of himalayan salt or sea salt
  • 1/2 teaspoon baking powder

METHOD:

1. Blend almonds until powdered or until it turns into almond butter

2. Blend everything in a high powered blender. 

3. Optional: Top with a bit of cinnamon, sliced almonds, raisins or currants. 

4. Place batter in a parchment paper lined brownie tray

4. Bake at 350 for about 20 - 30 minutes

5. When cool, cut into bars and enjoy!

NOTE: The batter will be much sweeter than the baked result.  If its borderline sweet in the batter, add another date or two.  The baked bites will be sweeter as a result.  

NOTE: This is great toasted on day 2 with some peanut or almond butter. 

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