Pesto Zoodles


Ingredients (I had a lot of leftover pesto):

  • 2 cups fresh chopped basil
  • 1 tbsp garlic
  • salt and pepper to taste
  • 1/2 cup raw cashews
  • 2 large zucchinis, spiralized
  • 1.5 tbsp coconut oil
  • Applegate chicken sausage, sliced and sauteed

Combine the basil, garlic, 1 tbsp coconut oil, cashews, and s&p into a processor. I used my nutri-bullet for this and it worked great. Process until fully blended and you have a smooth paste-like substance. Heat the other .5 tbsp coconut oil in a pot, and cook the zucchini noodles on medium heat for about 5 minutes, or until as soft as desired. We don’t like them too soft, so 5 minutes was perfect…stirring throughout the time. Then add the sausage and desired amount of pesto to the zoodles and cook for another 5 minutes while stirring every minute or so. Easy enough! Ready to serve.


Cauliflower Buffalo Chicken Pizza


Ingredients (makes 2 pies):

  • 1 large head of cauliflower, cut off stems so you just have florets
  • 1/2 semi-ripe plantain (some yellow but not super soft), peeled and cubed– this was my secret ingredient to keep the dough together
  • 1 lb organic chicken breast, cubed
  • 1 egg, whisked
  • 1/4 cup flax seed meal
  • 1.5 tbsp nutritional yeast
  • .5 tbsp minced garlic
  • 3 tbsp pesto (I made homemade pesto– basil, cashews, and garlic)
  • 1/2 onion, sliced
  • 1/4 cup chopped fresh basil (enough to sprinkle on top the pies)
  • 1/4 cup buffalo wing sauce

Add the cauliflower to a food processor and process until very fine. The next part is tricky…you need to drain the water from the cauliflower. I did this with papertowels wrapped around the cauliflower, gently squeezing the water out. I was able to squeeze about 3/4 cup of liquid out. The drier the better for the dough. Put the cauli back into the food processor, and add the 1/2 plantain. Process this mixture until is completely mixed throughout and you have a smooth thick substance. Add the whisked egg, and stir. Then add the flax meal and nutritional yeast, and stir again. put the dough mixture into the fridge for 15-20 minutes. While the dough cools, cook your cubed chicken in a pan however you prefer, and when it’s fully cooked, add the buffalo sauce and allow the chicken to simmer in it, covered, for 5 minutes on low. Remove the chicken from heat. When the dough is cooled, get a baking pan out with parchment paper, and create two large dough balls. Spread them fairly thin into circles or whatever shape pizza you prefer. Bake the pies at 400 degrees for 30 minutes. Then, spread the garlic and pesto onto the pies first, then add the chicken (you can pour any extra buffalo on top at the end). Then add onions and basil and any additional buffalo sauce if you want. Bake for another 15 minutes or until you see it’s browned and ready to go! So good! 🙂