Spicy Avocado Pesto

This recipe just came about as I was making myself lunch this week. I have been really trying to get those veggies in and went the zucchini noodle route (easy, quick and tasty). I knew I needed to kick it up a notch with a tasty sauce. I harvested a lot of basil from my window garden and was quickly thinking PESTO! As it was coming together, I wasn’t impressed. I wasn’t making a lot since it was for one meal and knew it needed a little something special. I found two secret ingredients that really rounded this sauce out and made it perfect!

Ingredients

  • handful of fresh basil
  • 1 clove garlic
  • 1/4 cup grated parmesan cheese
  • 1 tsp olive oil
  • 1/2 avocado
  • 1/2 jalapeno (seeded if you want it to be more mild)
  • 2 zucchini, spiralized
  • 6-7 shrimp (optional but delicious)

Instructions

I used my Ninja Blender for this, but a food processor would work great too! I have the individual cups that have an attachment that goes right on the blender base (easiest clean up ever!)

Anyway, add your basil, garlic, parmesan cheese, olive oil, avocado and jalapeno to the blender. Blend on high for 1 minute or until contents is very very smooth.

Spiralize your zucchini and set aside. Cook your shrimp in a separate pan until golden on both sides and cooked through.

Heat your pan over medium-low heat and add some avocado cooking spray. Add two spoonful’s of the spicy avocado pesto to your sauce pan. Add the zucchini noodles and toss to coat. Once full incorporated, add another spoonful of pesto to the sauce pan. Add your shrimp and mix until coated. Remove from heat after 2-3 minutes of cooking, until the zucchini noodles are softened.

Plate and garnish with fresh basil! Enjoy!


Lemony Tomato Chicken

Who is interested in lighter recipes to ring in the New Year? I am all for comfort food and the beauty of this dish is its light & comforting! Perfect to add to your menu rotation now or in the New Year. Can we just talk about the New Year! I am glad that we can keep 2020 in the past but it’s so bittersweet to say bye to a year full of just so much. I know that everyone’s experiences have been different. All of our minds have been tested; emotionally, mentally, physically. Just remember to hug the ones you love most and don’t forget to take care of YOU! I hope each of you tackles something magical in 2021 that fills up your cup. Personally, I cannot wait to get back to running.

Now for this Lemony Tomato Chicken that will surely have you wondering why you never made it before! Let’s break it down!


Ingredients

  • 3-4 boneless chicken thighs, cleaned
  • 1/2 cup gluten free flour/regular flour
  • 1 tbsp olive oil + 1 tsp olive oil
  • 1 cup cherry tomatoes
  • 1 tsp garlic
  • 1 cup white wine
  • 2 lemons, juiced
  • sage, for garnish

Instructions

Clean your chicken thighs and remove any excess fat. Lightly coat your chicken thighs with flour on both sides. Heat a medium sized skillet (I used my cast iron 10 inch pan) over medium heat and add olive oil. Place chicken thighs in the pan and cook for 3-4 minutes on each side until the crust becomes golden. Remove chicken from the pan and add a splash more olive oil. Add the cherry tomatoes and mix around until they are fully coated. Keep heat on medium and cook the tomatoes for 3-4 minutes until they start to blister and pop. Add the garlic and stir continuously so the garlic doesn’t burn. Add the wine and mix together. Apply pressure to the tomatoes to help the burst process (this will also help add flavor to the sauce). Add lemon juice and let simmer for 2 minutes. Place chicken back in the pan and let simmer for 4 minutes. Flip chicken and let simmer for 3 more minutes. The sauce will reduce by half and turn into a creamy thick sauce that coats the chicken. Plate the chicken and add more sauce and tomatoes on top. Garnish with chopped sage and enjoy!