Garden Fresh Pesto Shrimp over Spinach Linguini
This is the time of year when you should be using up the leftover garden herbs and veggies. Making a pesto to go with your dish is very easy, and you can change the ingredients depending on what you have. I like to substitute the pine nuts for walnuts, and mix spinach with basil and other fresh herbs to create delicious flavors. Use the olive oil and lemon juice to make it smooth in texture, adding more as needed to get a smooth consistency. The parmesean cheese is used in moderation, and then pepper flakes with sea salt, garlic, and ground pepper for taste. See my pesto recipe here.
This pesto was served over a fresh spinach linguini which I got at PCC (Whole Food should have a good variety of fresh and gluten-free pastas). I cut up fresh garden tomatoes and added some sautéed mushrooms for a depth of flavor.
Tip: If your pesto is too salty or oily, it likely needs more greens. I like to use a mix of basil and spinach to get it less bitter and more brightly colored.
Healthy tip: Basil is actually an adaptogenic herb which can help balance stress and decrease anxiety. It also tastes great!
-1 package of fresh linguini (spinach or lemon garlic tastes great)
-1 serving of garden fresh pesto, recipe here
-1/4 cup of chopped cherry tomatoes
-1 lb of peeled de-vined shrimp
-1/2 squeezed lemon
-1/2 cup of crimini mushrooms
-1 Tbsp parmesean cheese
-olive oil, sea salt, ground pepper, garlic (fresh or garlic powder), paprika
1.) In a medium sized pan, heat olive oil and fresh garlic, and lemon juice. Add the shrimp.
Sprinkle with sea salt, ground pepper, and paprika to coat evenly.
2.) Cook each side on high heat about 1 minute until seared, turn the shrimp and cook on both sides.
Add about 1/4 cup of water to the pan and reduce heat to medium.
3.) Add the mushrooms and continue to stir every minute for a few minutes, until the mushrooms soften. Drain the rest of the water from the pan and set aside.
4.) Make the pesto, set aside. Boil a pot of water, add the linguini and cook until soft. Drain the water and mix in the pesto into the pasta.
5.) Serve the shrimp/mushrooms on top of the pasta, sprinkle the chopped tomatoes and top with cheese. Enjoy!
Grass fed Beef Stir Fry
Time: 20 minutes
This is a great way to get protein and all of your yummy vegetables in one meal. I like using Grass fed beef because research shows it actually has anti-inflammatory fats such as Omega-3's instead of the pro-inflammatory fats that grain fed beef has. This particular stir fry has mushrooms, broccoli, spinach, carrots, and garlic.
Tip: Feel free to experiment with different vegetables. I like to add some Bragg's coconut aminos instead of soy sauce, and some aged balsamic vinegar. Hoison sauce also adds some great flavor. Traditionally this is made in a wok, and takes hardly any time. You can also use a large frying pan. I think stir fry goes great with a side of brown rice and quinoa.
Health Tip: Spinach and dark green vegetables have B-vitamins which give a great boost for energy and mood!
Baked Cod Lettuce "Tacos" with Fresh Slaw
Time: 30 minutes plus 10 minutes prep time
This recipe is a great replacement for traditional fish tacos, using a lettuce leaf instead of a tortilla. I like to bake fish, and if you use a coating of baking powder it gives it a crispy gluten-free coating. The fish I used is Cod, and any white similar fish will taste great such as Rockfish or Tilapia. This particular taco has a topping of homemade guacamole, as well as fresh "coleslaw" made with cabbage and riotta cheese instead of mayonnaise. Use the lettuce leaf like a taco by getting a size large enough to fold up.
Tip: When you are baking the fish, you know it is done when it becomes flaky with a fork. Add a little fresh lime after baking for another fresh zest of citrus.
Health tip: Cold water fish have a high level of Omega-3 that is anti-inflammatory. The only way to get Omega-3 is from cold water fish, walnuts, flax, and chia, the other Omegas are 6 and 9 (commonly found in other nuts and avocado, olive oil).
Fresh Zoodles with Ground Turkey
Time: 15 minutes Prep time: 5 minutes
I love making noodles out of Zucchini, because really the sauce is what makes the dish taste good anyway! In order to make "Zoodles" you need a spiralizer such as The Paderno 3-blade spiralizer by William and Sonoma. Zucchini noodles can also be made from yellow squash. The wider the squash the easier it will be to spiralize. I have also seen pre-made zoodles at the grocery store in the vegetable section. This dish is made with fresh herbs and vegetables, you can also add your favorite pasta sauce into the pan towards the end to give it more of an Italian pasta flavor.
Tip: The trick to make Zoodles that aren't soggy, is to cook them in olive oil and a little bit of water. You don't want to cook them in a pot of water like regular pasta.
Health tip: Squash is a great vegetables and is full of vitamin A which is good for skin, immune system health, and eyes. Carrots are also full of vitamin A.