Kale walnut pesto noodles with shrimp and oyster mushrooms, how much more gourmet can it get? A recipe that inspired me to write a blog post after such a long time. Recently bought a Spiralizer, if you still don’t have it and wish to eat more fibre, this is something you must add to your tools. It’s my recent obsession, I spiral all possible veggies, even tried it with an onion. In case you are interested in knowing, it doesn’t work.
After an attempt to steal a pesto pasta from a friends lunch at office, I had to go home and make something with pesto.
Spiralizer, craving for pesto and need to eat healthy is what made this recipe happen.
For Zoodle Pasta:
Fresh Basil leaves 1 cup
Kale 1 cup
Garlic 4 cloves
Oil 2 tbsp
Thai chile 1 (absolutely optional)
Parmesan cheese 3 tbsp (2 for pesto, 1 for decor. Optional again!)
Tasted chopped walnuts 3 tbsp (2 for pesto, 1 for decore)
Salt 1/2 tsp
Some additions if you want:
Chopped oyster mushrooms 1 cup
Shelled, cleaned, deveined shrimps 1 cup
Halved cherry tomatoes 1 cup
- Spriralize the zoodles. make zoodles
- Put all the ingredients for the pesto in a food processor and chop roughly. Don’t forget to save some walnuts and cheese for the decor.
- In a pan saute oyster mushrooms and shrimps, season them with salt and pepper
- Mix everything together and it’s ready! The best and healthiest pesto pasta ever.
- Next day you can throw the left overs on a tortilla and have a great shrimp pesto taco for breakfast. Like this one!
Love making versions of fried chicken. Especially the Paleo ones. This one is yummier than you can imagine and fragrance of herbs will remind you of thanksgiving meal.
- Chicken tenders: 7-8 (You can also use boneless chicken breast, cut it into strips. Want to make it even better, put it in a ziplock bag and flatten it with a rolling pin.)
- Almond flour: 1 cup (I used blanched)
- Dry rosemary: 2 tsp
- Dry oregano: 1 tsp
- Dry sage: 1 tsp
- Dry thyme: 1tsp
- Freshly crushed black pepper: 1 tsp
- Lemon/lime: 1/2
- Egg: 1
- Oil: 2 tbsp.
- Salt: 1/2 tsp
- Beat an egg and lemon juice in a fowl with a fork. Soak the chicken stripes in the mix of egg and lemon.
- While it soaks, in a plate mix rest of the ingredients except for oil and salt.
- Heat oil in a thick bottom pan, once the oil is hot turn the heat lot medium.
- Take one chicken tender out of the lemon+egg mix, and press it in the almond meal mix, on both sides. Then place the tender in the pan. Put them only in one layer, with some distance between two tenders. If needed fry them in two or three batches, depending on size of your pan.
- Fry till crust turns brown on each side. should take about 7-8 minutes, based on heat settings of your stove.
- Once all tenders are done, sprinkle with some salt, let them cool for a minute and serve immediately with a side of veggies and a lemon wedge.
- Let me know how it turns out!
It’s been 3 months since we have been eating Paleo. Yes, a step ahead of gluten free. Now we are grain free, dairy free, and yes sugar free. And it’s been 3 months since I posted anything here, was buy experimenting with Paleo. Trying to make them simpler and faster. This is one of them. 4 ingredients crab cakes, 6 patties will be ready in 20 minutes.
1 1/2 cups crabmeat
1 cup crushed baked potato chips
1 tbsp oil
In a bowl, beat an egg for 30 seconds. Add crabmeat and crushed potato chips. Mush it well. Make 6 patties and pan fry them on medium heat, each side for 5-6 minutes and then flip. None of the ingredients need very long time to cook.
This one goes well with lamb and chicken dishes. You can save it for a week and use it in sandwiches also. Just a simple slice of bread with butter and this chutney tastes so wonderful. One of the things I miss after being gluten free.
- 2 cups mint leaves
- 2 green chili peppers
- 1/4 tsp salt
- 1/2 lemon juice
- 6-7 garlic cloves, peeled
Just put everything in a blender and grind to a smooth paste. Cover it if you arent serving it immediately, it looses it’s flavors if left open.