This is one of the simplest things to make. You can add it on lots of food e.g. pasta, egg, as pizza topping. I use this on everything and like to make lots to last me a while.
all you need; basil, garlic, pine-nuts,olive oil. Source: Womansday
Makes 2 cups
½ cup pine nuts or almonds
3 cups firmly-packed basil leaves or parsley
1 cup finely grated Parmesan
1-cup extra-virgin olive oil
6 garlic cloves
½ teaspoon sea salt flakes
2 Easy steps
- Heat a small frying pan on medium. Toss nuts over heat for 1-2 minutes until golden. Transfer to a food processor.
- Add all remaining ingredients. Process until well combined and a coarse paste is formed. Season to taste with pepper.
store in tiny leftover jars.
All the ways you can have this.
Pesto on deviled eggs
pesto on scrambled eggs
Pesto and pizza
incase you still had any doubts about making this
The uses are endless so why not go make your self a HUGE batch 🙂
For more make your own Here
I am making these today.
– 1 zucchini
– 1/8 cup olive oil
– Salt and pepper to taste
Cut off the ends of zucchini. Using a mandolin, slice zucchini into long thin strips. Toss in olive oil, salt and pepper and set aside.
– 1 cup ricotta cheese
– 1/8 cup basil (chopped)
– 1/8 cup parmesan cheese (grated)
Mix everything together, set aside.
– 4 zucchini strips
– 1.5 oz. sauteed Italian chicken sausage
– 1 oz. ricotta cheese mixture
– 2 oz. marinara sauce
– 1 oz. mozzarella cheese
Lightly cover the bottom of a parchment lined sheet tray with marinara sauce. On a different clean surface, lay down zucchini strips. Add chicken sausage, top with ricotta cheese. Add 1 oz. marinara sauce, roll up and place onto sheet tray. Top with the rest of the marinara sauce and sprinkle the mozzarella on top. Bake in oven until cheese is melted.
Every low-carber must have this recipe. The cravings for pizza can hit at any moment and when you have to watch your carbs, this is a great arsenal to have.
It’s quick and simple to make and marvelously delicious.
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese*
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
- Chop cauliflower into chunks and place in food processor. Pulse until the cauliflower is riced. You can also use a cheese grater and you will get the same results
- Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.
- Preheat the oven to 450 degrees and spray a cookie sheet with some oil.
- In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.
- Baked for 15 minutes, until the crust is browned and cooked through the middle.
- Remove from oven and add your topping. Do not overload your pizza. Place in oven until the cheese is melted.
Remembered to do a “what I ate Wednesday”. My low carb version
Breakfast same thing as yesterday. I’ll have to make my protein pancakes soon to change it up.
Cals 430, 3g net carbs,20g protein
Lunch:coconut cauliflower stew and tofu
cals 299, 12g carbs,14 g protein
Afternoon Snack:Thai egg and Zucchini curry with avocado
Calories 288, protein 13g, carbs 2g
Butternut squash curry soup with chunks of tofu
calories 180, carbs 18, protein 13.5
protein 60g (I am working on getting this to at least 100g)
Cold weather and stuck indoors screams order in a pizza and curl on the couch watching old episodes of Dr. Who. But maybe just turning on the oven and baking something is even better.
Anyone with any kitchen proficiency must at one point in time try a Julia child recipe. She is know for her elaborate French cuisine and I was glad to stumble upon a recipe by her that vegetarian (could be made vegan with cheese substitution), low carb and extremely easy to make without ingredients that you cannot pronounce.
I made these today and they were delightful and you wont feel guilty about wolfing down the whole thing.
You will need:
- Large eggplant
- Tomatoes finely chopped
- Green peppers, olives and onion (not included in the original recipe)
- Basil leaves, large about 10
- Dried oregano
- Italian seasoning blend
- Garlic 3 cloves
- Red pepper flakes
- Mozzarella blend- low fat
- Wash eggplant and cut into round slices about an inch thick. Place on a paper towel and salt generously to remove any excess moisture. Takes about 30 minutes to release the moisture
- Add the EVOO to a pan and sauté the chopped garlic and then add in the tomatoes and your dried spices. Oregano and Italian seasoning. And let it cook down to form a thick sauce. Add the other chopped veggies.
- Once the eggplant has lost its moisture, brush with evoo, sprinkle some dried spices on top and let it bake for about 25 minutes at 375
- Remove and add the topping. Fresh chopped basil, the tomatoes sauce you just prepared and cheese.
- Put under broiler until the cheese melts.
In Exercise news, I have completely lost any motivation to wake up and run. I wake up alright, but getting up to go out in this abysmal weather is tough.I am pretty sure that I will not meet my goal for 100mi/month and that annoys me. But apparently not enough to go out. My eating hasn’t been too bad, not perfect by any stretch of the imagination.
I am a bit terrified of getting on the scale. I moved my weigh-ins to monday to curb my naughtiness over the weekend. I realized that I am pretty good during the week and all the progress is negated after I weigh-in saturday morning.
The good news is that I finally finished level 1 30-DS. I had to restart after not finishing it over the holidays. It is so monotonous that I have to force myself to go through it. I start level 2 tomorrow and hope the change will reduce the boredom.
have a great weekend everyone 😉
Why make your own yoghurt you might ask. Well
- It tastes better
- It’s better for you (no preservatives, sugar or chemicals added)
- It’s less expensive
- You control what goes into it.
Your will need
- 4 liters/ a gallon of milk (1 gallon of milk=1 gallon of yoghurt. You can change this depending on how much yoghurt you want to make)
- 1 heaped tablespoon fresh yogurt, (check the label to make sure it has live, active culture — most yoghurt at the store does.
- 2 large pots (one has to be bigger than the other to make a type of double boiler. The larger pot should have a lid)
- I plastic or metal spoon
- A candy thermometer
– Make a double boiler by putting the smaller pot into the larger on and add water half way up the bigger pot
– Put the milk into the smaller pot and put the thermometer at the rim of the pot. Boil the milk to 1850 but if you do not have one, your milk will have reached the desired when it forms a film at the top and begins to froth like a late. Stir frequently
– Cool the milk down to 1100 . You can let it cool at room temperature or put the put in a sink of water
– Once it gets to 110, add your 3-4 tbsp. spoons of the yoghurt. Stir well to ensure the live yoghurt is well mixed and place in a warm are. You can use a heating pad. Or I just place mine in a warm oven switched OFF and leave it for about 6-7 hrs.
– After 7 hrs. Stir your yoghurt well. Note- there will be a cheesy smell and a greenish liquid on top. Have no fear.
– Portion out your yoghurt into containers with lids. Cover them and chill overnight. Refrigerating will thicken the yoghurt and this can keep for up to 10 days.
Is it worth going through all the trouble. absolutely. This is great for breakfast or a snack.
I am travelling tomorrow to go back to school after spending the holidays with my mum and so I decided to throw together everything I had left in the pantry to make something delicious.
I had a can of coconut milk and a head of cauliflower and decided to use that s my base. I then rummaged the fridge for left over veggies I had and decided to make a stew. I wasn’t really in the mood for a soup.
Coconut cauliflower stew
I medium zucchini
1 cup chopped French beans
2 chopped tomatoes
I purple onion
I can coconut milk
– Heat up oil in a pan and sauté onions and garlic until softened. Add mixed spice, curry powder and cayenne pepper and continue to sauté for about a minute
– Add chopped tomatoes and zucchini and stew for a minute
– And the coconut milk and a half cup of water with the cauliflower and French beans
add coconut milk and a half cup of water or broth
add the cauliflower
– Reduce heat to medium-low and let it simmer partially covered for 15 minutes.
let it simmer until the cauliflower is soft. 15 mins
– Remove form heat and you have the option of adding in chopped cilantro.
Calories: 214, carbs net- 12,fat 16, protein 4g, sodium 39, fiber 5g