Asparagus and Zucchini Noodles with Creamy Spinach Pistachio Pesto

Asparagus and Zucchini Noodles with Spinach Pesto

Asparagus and Zucchini Noodles with Creamy Spinach Pistachio Pesto

June is zoodle mania in our house. There’s something about the start of summer that gets my spiralizer hummin’! This salad is a play on a old favorite of mine: this roasted corn and spiralized zucchini noodle salad with cherry tomatoes. I ate the heck out of that salad in 2014.

I love this recipe because it’s veggie on veggie on veggie. Could it be healthier? I think not. The first level of veggie is the spinach pesto. I threw some baby spinach, parsley, pistachios, miso paste, and a little Parmesan cheese into the food processor. I blended that up to create this beautiful creamy pesto that I tossed with the spiralized zucchini noodles, which are the second level of veggies. Then I tossed the zoodles with sauteed asparagus and chopped cherry tomatoes, the third level of veggies.

Asparagus and Zucchini Noodles with Spinach Pistachio Pesto

This zoodle salad is truly satisfying and super tasty. Why is it so satisfying? Well for one, between the spinach and the veggies, it’s packed with fiber. I also didn’t skimp on the fat. I used pistachios, olive oil and a bit of Parmesan cheese in my pesto. I could have just eaten my spiralized zucchini with some marinara sauce, that would have been quick and easy. But it likely wouldn’t have been as satisfying for the long haul. You have to add some fat and a bit of protein to make a truly satisfying meal.

Asparagus and Zucchini Noodles with Creamy Spinach Pesto

For some people, this is definitely not enough to keep them full. I totally get that! This would be a side dish for my husband (and it was!). He would need a protein and another carb on the side to feel “done.” He grilled up some steak and had a small sweet potato with this salad. I was actually okay with it as is. Keep in mind I had 2.5 times the serving he did. My dinner strategy is to get full off more veggies. It works!

Asparagus and Zucchini Noodles with Spinach Pesto

However you need to make your veggie noodles work for you, I say get it done. Whether as a side dish or a main meal, spiralizing your veggies is a great way to eat more of what does a body good — especially this time of year when we have tasty tomatoes, fresh corn and tons of zucchini to look forward to!

Need a little more inspiration? Below are a few more recipes:

Sauteed Asparagus with Zucchini Noodles & Spinach Pesto

Yield: 2-3 servings

Sauteed Asparagus with Zucchini Noodles & Spinach Pesto

Ingredients

  • 1 bunch asparagus
  • 1 tsp extra virgin olive oil
  • 4 zucchinis, spiralized
  • 1-2 Tbsp veggie broth
  • 1/2 cup cherry tomatoes, halved
  • sea salt
  • For the Pesto:
  • 2 big handfuls baby spinach
  • 1 handful chopped fresh parsley
  • 1 tsp miso paste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shelled pistachios
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Snap the asparagus by the ends and chop into bite sized pieces. Heat a saute pan with 1 tsp olive oil and add asparagus, let saute for 1 minute. Add broth and cook until broth evaporates and asparagus are cooked, but still a bit crunchy (you don't want mushy asparagus).
  2. Spiralize zucchini and set aside. Slice the tomatoes. In a food processor, add all the pesto ingredients, except the oil. Process while slowly adding oil through the top. Keep pulsing until well combined, scraping down sides, if needed.
  3. Toss zoodles with some of the pesto and place in a serving bowl. Top with asparagus and cherry tomatoes. Serve immediately.
http://foodconfidence.com/2016/06/02/spiralized-zucchini-noodles-spinach-pesto/

zoodlesandasparagus

lemony cauliflower soup

Clean Eating Cauliflower Soup

Cauliflower is definitely my favorite brassica. I pretty much love it any way you prepare it. Riced, roasted, steamed, sauteed, and blended, as in this delicious and creamy cauliflower soup.

lemony cauliflower soup

This cauliflower soup is an old favorite. It’s simple to make yet so big on flavor. It’s also a health-supportive powerhouse and so important in your bodies natural detoxification systems. It’s a staple in my Nourish program cookbook, as are many other cauliflower dishes. Cauliflower includes antioxidants that boost Phase 1 detoxification and sulfur-containing nutrients that boost Phase 2 activities. Cauliflower also contains phytonutrients called glucosinolates, which activate detox enzymes and intensify their activity.

Clean eating cauliflower soup

Cauliflower is also a powerful anti-cancer veg! It’s broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells, which helps to prevent some forms of cancer (especially colon, breast and ovarian cancer). You can feel good about eating this cauliflower soup!cauliflower soup with pistachios

The soup is also kid friendly. Norah absolutely loves it! The recipe is a simple blend of sauteed onions and garlic, vegetable broth, and lemon juice blended with cooked cauliflower. I topped mine with pistachios and hemp seeds but you could also add a dollop of harissa, shredded cheese, or pumpkin seeds.

clean eating cauliflower soup

Clean Eating Cauliflower Soup

Ingredients

  • 1 head cauliflower, chopped
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • Sea salt and pepper
  • 3 cups organic vegetable broth
  • 1 cup filtered water
  • 1/2 lemon, juiced
  • pistachios and hemp seed, for garnish

Instructions

  1. Saute onions and garlic in oil until softened. Season with salt and pepper. Add broth, water and cauliflower, bring to a boil, then simmer until cauliflower is softened. Transfer soup to your blender and blend until creamy. Place back in your pot and add lemon. Taste for seasoning. Top with pistachios and hemp seed to serve.
http://foodconfidence.com/2016/02/05/clean-eating-cauliflower-soup/

Clean eating cauliflower soup is a delicious, detoxifying weeknight dinner!

Italian Skillet Potatoes made with veggie broth!

Healthy Italian Skillet Potatoes

These lightened up Italian Skillet Potatoes are a healthy remake of a classic dish!
Italian Skillet Potatoes are a healthy alternative to scalloped potatoes, but just as delicious!

“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes. However, I was not compensated to write this post.”

You may have noticed that bone broth is getting a ton of attention in the press. You may also be wondering, what’s the difference between bone broth and stock? 

Stock is basically water that is simmered with vegetables, herbs, and animal bones. The bones give the stock a ton of flavor and added nutrition. The stock simmers for about 4 to 6 hours and then all of the contents are strained out. The collagen released from the connective tissues of the bones gives the stock a thicker consistency. Stock is mostly used a base for soup or gravy and typically not eaten on its own.

Bone broth is very similar to stock, but might be cooked much longer (like over 24 hours). This allows a rich flavor to develop and release of the collagen and nutrients from the bones. After cooking, it’s then strained and seasoned. Because bone broth is typically made from roasted meats, it may have a more rich flavor than stock, and can be seasoned and eaten on its own, as a soup. Both stock and broth can be made vegetarian, but they will lack the nutrients you get from simmering the bones.

Progresso has launched a new line of premium Cooking Stocks, made by simmering real bones, vegetables and herbs to create a flavor that’s close to homemade. Due to the process Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes (including soups, stews, sauces and gravies). They’re also made without any artificial flavors and have lower sodium levels than your standard broth or stock.

Healthy scalloped potatoes recipe using veggie broth

I used the Progresso Vegetable Stock to make these Italian Skillet Potatoes, which are a healthy remake of scalloped potatoes.

Each creamy layer of potato is sprinkled with Parmesan cheese and slathered in the creamy sauce I made with the Progresso broth. The dish is a little more rustic than your standard scalloped potatoes, but the flavor is rich and delicious!

Healthy scalloped potatoes recipe using veggie broth

I created this recipe for a Recipe Redux contest sponsored by Progresso. In case you don’t know, Recipe Redux challenges us healthy food bloggers to take old favorites and reinvent them in a more healthy way. I think I struck a fair compromise between healthy and delicious with my rendition of the scalloped potato.

IMG_0976

This Italian Skillet Potato is just as creamy, rich, and delicious as its decadent scalloped cousin, but with a quarter of the calories and fat! I hope you’ll try it. We think it’s a keeper.

Italian Skillet Potatoes

Italian Skillet Potatoes

Ingredients

  • 3 Russet white potatoes, sliced very thin
  • 1/2 small onion, diced very small
  • 2 cups Vegetarian Progresso Cooking Stock
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 Tbsp fresh parsley, chopped (plus more for garnish on top)
  • 1 tsp fresh rosemary, chopped
  • Parmesan cheese
  • 1 tsp sea salt and ground pepper

Instructions

  1. Preheat oven to 350. Saute diced onion in a bit of butter until soft. Set aside. Thinly slice potatoes or use a mandolin. In a small sauce pan, melt 2 Tbsp butter. Stir in flour until you make a roux. Once melted, add stock, a little at a time, stirring constantly, until sauce thickens. Cook for about 5 minutes then add herbs, cooked onions, salt and pepper (adjust salt, to taste). In a medium cast-iron skillet, lay out the potatoes evenly, making layers. Pour some sauce and a sprinkle of Parmesan cheese between each layer. Top the final layer with remaining sauce and Parmesan cheese and bake for 20-25 minutes or until potatoes are cooked through and golden brown. Top with chopped parsley before serving.
http://foodconfidence.com/2016/01/14/healthy-scalloped-potatoes/