Zoodles with Arugula Pesto and Cherry Tomatoes

Zoodles with Arugula Pesto and Cherry Tomatoes

  • Zoodles with Arugula Pesto and Cherry Tomatoes

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4

Ingredients

  • 2 large zucchinis
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes
  • Sea salt and pepper, to taste

 

Arugula Pesto:

  • 2 cups arugula
  • ½ cup basil leaves
  • 2 cloves garlic, peeled
  • 1 teaspoon lemon juice
  • ½ cup toasted walnuts
  • ½ cup extra virgin olive oil, more as needed

 

Instructions

To make the pesto, place all the ingredients in a food processor except the oil. With the food processor running, slowly pour in the oil until a thick paste has formed.

Using a spiralizer or hand peeler, make zucchini noodles. If you are using a hand peeler, hold the zucchini vertically and make long strokes with the peeler to create a noodle shape.

Heat the oil in a sauté pan over medium high heat. Add the cherry tomatoes and cook for 1-2 minutes to soften. Season with salt and pepper. Add the zucchini noodles and cook 2-3 minutes to slightly soften. Take the pan off the heat and stir in some of the arugula pesto, adding more to your desired likeness. Mix to combine the tomatoes and pesto with the noodles. This dish is great served with a touch of parmesan cheese on top. Enjoy!

Notes

**Please choose all organic ingredients if possible.**

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Want to have glowing skin? Lemons are vitamin C rich citrus fruits that enhance your beauty, by rejuvenating skin from within, bringing a glow to your face. Click here to read the 16 health benefits of drinking warm lemon water: http://www.foodmatters.com/article/cheers-to-drinking-warm-lemon-water

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  • Genetics Role in Snacking Patterns

People in general are eating more snacks now than in the past, and a study is showing that up to one third of diets are made up of snacks. Looking at how genetics can be related to snacking behavior is important to get a better understanding of the growing obesity epidemic. https://www.worldhealth.net/news/genetics-play-role-snacking-patterns/

Cauliflower Pizza Crust

  • Cauliflower Pizza Crust

Have you been curious about cauliflower pizza crusts? Now’s your chance to take a bite into the cauliflower craze!

INGREDIENTS:

1½ pounds organic cauliflower
1 organic egg
½ cup grated Zamorano cheese
1 tablespoon arrowroot starch
1 teaspoon garlic powder
pinch of salt

DIRECTIONS:

Heat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper.

Chop the cauliflower into medium pieces and place on the baking sheet. Bake the cauliflower for 25–30 minutes, until it’s golden brown.

Remove the cauliflower and move to a cooling rack, then place in the refrigerator to cool completely.

Once the cauliflower has cooled, process it into rice-sized pieces in a food processor or high-powered blender.

In a medium mixing bowl, whisk the egg well. Add the riced cauliflower, cheese, starch, garlic powder and salt and mix well.

Line the baking sheet with a new piece of parchment paper. Pour the mixture onto the baking sheet and spread it into an oval or rectangle shape so that the crust is about 1/2–3/4 of an inch thick.

Bake at 400 for 35–40 minutes, until golden brown. Add your favorite toppings and return to the oven for 5–10 minutes.

Allow the pizza to cool before serving. Enjoy!

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Lemon Rosemary Chicken and Root Vegetables

  • Lemon rosemary chicken

Some say that when you cook, you can taste if it was made with love. This February, share the love with your friends and family with this delicious Lemon Rosemary Chicken and Root Vegetables dish.

 

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

 

Serves: 4

 

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 teaspoon rosemary leaves
  • 1 teaspoon oregano
  • ¼ teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • 2 lemons, cut in half
  • ½ yellow onion, diced
  • 3 cups diced root vegetables (Ex. turnips, sweet potatoes, parsnips, etc)
  • 4 chicken thighs
  • Sea salt and pepper
  • 2 sprigs fresh rosemary
  • ½ cup chicken stock

 

Instructions

Preheat the oven to 400 degrees.

Place the rosemary leaves, oregano, red pepper flakes, garlic, juice of 1 lemon and 1 tablespoon olive oil in a bowl. Mix to combine.

Season the chicken with salt and pepper. Add the chicken to the bowl with the spice mix and rub to coat evenly. Set aside.

Heat the remaining tablespoon of oil in an oven safe skillet or cast-iron pan over medium heat. Add the onion and root vegetables. Cook for 5-7 minutes. Remove from the pan.

Place the chicken thighs in the pan and brown on each side, 2-3 minutes. Add the root vegetable mix back into the pan with the chicken along with the rosemary sprigs, chicken stock and cut lemons. Place in the oven and cook for 20-25 minutes or until the chicken is cooked through and vegetables are tender. Enjoy!

 

Notes

Please use all organic ingredients if possible.

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  • Women and Wine

Did you know that alcohol impacts women differently than it does men? Wine Spectator explores the unique health benefits and risks for women drinking wine, including recent research and input from experts in the field. From metabolism to estrogen, there are a lot of factors that alcohol can affect. Ladies, this one’s for you. Read more here: http://www.winespectator.com/webfeature/show/id/How-Alcohol-Affects-Female-Health

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