Fresh Basil Pesto

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With the heat index hitting OZ at 110 degrees I am actually felling very relaxed and comfortable as I sit outside on the patio enjoying some good company. I think to be comfortable in 110 degree weather you need to be with good company or else lets face it, it would be pretty darn miserable outside!! Lol! 🙂 Have you ever noticed how good company can help you forget how miserably hot it is? Or have you ever had a bad meal that you didn’t realize was bad because you were having so much fun with the person you are with? To me its a good reminder to always be someone elses good company 😉

The silky voices of Ambrosia are seeping in the air as they sing You’re the Only Woman. This song would make any girl feel special! Take notes!! I’m sipping on a glass of Joel Gott Cabernet getting read to enjoy an Opus as I look out at my garden amazed at how my basil has taken off! Just like my zucchini, I have way to much. What am I going to do with it?? PESTO!!!

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I know pesto can be fattening buuut, it’s made with a heart healthy olive oil and in moderation, it’s sooooo good for you. That’s another reason it’s good to pay attention to your diet, so you can enjoy a serving of fresh pasta with pesto on occasion 😉 so jump in your car to hit the store and I will tell you..

What You Will Need:

2 Cups fresh Basil (Basil is so easy to grow I encourage you to grow some in a small pot)

1 Shallot, rough chop

6 Cloves Fresh Garlic, rough chop

1 Cup Raw Pine Nuts (You can use walnuts if you prefer)

1/2 Cup Olive Oil (Save 1 tsp to rub on your face, Seriously! That’s all I use for skin care and its cheaper than any lotion in the store.)

I know, get on with it EDEN

1 tsp Salt

Time to put on a song that make you feel chill and

Prep your Mis en Place Love 😉

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With your shallots, and garlic, do a rough chop to help out your worn out blender.

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Toss the shallots, garlic, basil, pine nuts, and salt into your blender.

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Start to blend slowly and add in the olive oil.

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Look at you getting so fancy making your own sauce!! I find it very satisfying 🙂

So since you normally eat waistline friendly, add in some fresh made pasta.

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There is a huge difference between fresh pasta and store-bought pasta. If you can I encourage you to do so.

Makes 4 Servings (without pasta)

188 cals, 20.3 G fat (HEALTHY) 1.5 G carb, .6 G fiber, 1.5 G pro, .4 G sugar

Extra: Instead of using pasta, be kinder to your tummy and use fresh zucchini noodles. Simply use a shredder to creat the noodle effect. If you go to my tip page you will see the tool I’m talking about.

EXTRA EXTRA! You will need to brush your teeth after eating this meal lol! But hey that’s healthy too! 😉

Cheers to another Waistline Friendly Meal!!

KISSES!

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Hummus with Radish and Fresh Basil

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What You Will Need:

2 Cups of cooked Chick peas (for more flavor, cook your chickpeas in a homemade vegetable stock or chicken stock) as always using canned is fine, just rinse the chickpeas well and read the ingredients.

1 Bunch of Fresh Radishes, diced

2 Lemons, juiced

Zest of 1 Lemon

2 Cloves of fresh Garlic, sliced

1 Small Bunch of Fresh Basil

1 Tbsp of olive oil

Salt to taste

*Directions

Prep your Mis en Place! (Please don’t get tired of me saying that, I love it!)

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In a blender add the chickpeas, garlic, lemon zest, lemon juice, basil, and salt.

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Blend until smooth, then transfer mixture to a glass bowl.

Fold in the chopped radish.

Add salt to taste.

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Makes 8 servings:

118 cals, 21. G fat, 18.4 G carbs, 6.3 G fiber, 5.4 G pro, 1.5 G sugar

Extra: I love this recipe because you replace most of the olive oil with lemon juice to save on calories. You can play with the ingredients by adding roasted red peppers instead of radish, or you can make it with roasted garlic and pine nuts! Ok I’m hungry now!

 

 

 

Fresh Peach Caprese with Honey Balsamic

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What You Will Need:

2 Large Ripe Peaches, sliced

4 Ounces mozzarella (small balls if possible.) Sliced in half

1/3 C Fresh Sweet Basil, chopped

2 Tbsp Honey (Buy your local honey it will help with any allergies you might have.)

1/2 Tbsp Balsamic Vinegar

*Directions

My favorite part! Mis en Place

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On the stove in a sauce pan set to medium heat, add the honey and balsamic vinegar. Once the honey and vinegar start to simmer, remove from heat.

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Assemble your peach caprese: sliced peach, mozzarella, a drizzle of the honey balsamic, topped with fresh basil.

Serves 4: 136.25 cals, 5.2 G fat, 16.8 G carb, 1.35 G fiber 6.825 G pro, 15.8 G sugar

Extras: You can also use plums and pears as well! Just swap out the fruit.

If you would like to use this as an Hors d’ oeuvre, cut the fruit into small chunks and assemble them on a skewer. You would assemble them peach, basil leaf, mozzarella, repeat. Drizzle the honey balsamic over them on the plate they lay in.

Mis en Place for plum caprese:

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Same directions as the peach caprese

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Serves 4: 118.25 cals, 5.1 G fat, 12.45 G carb .5 G fiber, 6.3 G pro, 11.92 G sugar

Heirloom Tomato Bruschetta

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What You Will Need:

5 Heirloom Tomatoes, diced

1 Bunch Fresh Basil, chopped

1 Whole Garlic, roasted

1 Loaf of Fresh Ciabatta Bread, sliced (Ciabatta bread is also called Slipper bread)

2 Tbsp Olive Oil

2 Tbsp Balsamic Vinegar

1 tsp Sea Salt

1 tsp Cracked Black Pepper

* I was very LUCKY to have been given a gift of Black and White Truffles, so I used a white one that I shaved on top of the bruschetta. It was Delicious, but Not at all necessary.

*Directions

Prep your Mis en place

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Heat your oven to 400.

Cut the top of the whole garlic off and drizzle with 1 Tbsp olive oil, wrap in foil and roast for 20 minutes or until soft. (The smell of the roasted garlic is amazing!)

Place the sliced Ciabatta bread on a cookie sheet and bake at 400 for 10 minutes. You want it to be crisp like a crouton.

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After the bread is toasted, with a paper towel squeeze the garlic till it starts to ooze out then rub it on the toasted bread.

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In a glass bowl add the heirloom tomatoes, basil, salt, and pepper. Mix well

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Assemble your Bruschetta:

Ciabatta bread, smeared garlic, tomato basil mixture, drizzle of olive oil, and balsamic vinegar. (Truffle shavings if you have them)

3 slices is a serving:

184.9 cals, 3.4 G fat, 32.2 G carbs, 2.2 G fiber, 6 G pro, 3.5 G sugar

* Interesting information:

Bruschetta means “to roast over coals”. In Italy, olive growers would roast the Ciabatta to use for testing out their olive oil.