Thursday, March 14, 2013

Healthy and Delicious Dinner from a Wonderful Blogger:)

Below is a recipe from the “Oh She Glows” blog. http://ohsheglows.com/
I am generally too intimidated to even attempt to produce the beautiful and super nutritious food that this blogger produces, but last night, I decided to give it a shot.
I will note that Andrew, my husband, requested some meat with the meal;) So, I bought Chicken and Turkey Pesto sausages from Trader Joes(gluten free and super yummy) and sliced them up…this made for an extra tasty combination
I hope you all are having a Great Week and I hope that you have very exciting plans for the weekend!
(Happy St. Patrick’s Day ! )
-Kelli

Green Powerhouse Pesto Plate
vegan, gluten-free, soy-free, nut-free
Yield: 4 servings

Ingredients:
1 cup uncooked millet (I used Quinoa)
1 cup uncooked green lentils (I had Red Lentils on hand, so that’s what I used)
2 medium zucchini, sliced (or vegetable of choice) (I used 5 instead of 2)
3 handfuls spinach

For the pesto:
1/2 large avocado (about 1/3-1/2 cup flesh) (I used a whole avocado)
2 small or 1 large garlic cloves
3 tbsp extra virgin olive oil
1/4 cup water (I didn’t add this as my basil was still wet from rinsing it off)
fine grain sea salt, to taste
2 tbsp fresh lemon juice (I used the juice of one whole lemon)
1 cup lightly packed basil leaves (one entire 40-gram package) (I used an entire package of Sweet Basil from Trader Joes- just the leaves, no stems…not sure how many grams total)

1. Rinse and drain lentils in a fine mesh sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.
2. At the same time, cook the millet. Rinse and drain in a fine mesh sieve and add to a medium pot. Add 2 cups of water or vegetable broth, bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork. (So, I used Quinoa. One cup Quinoa plus two cups water…super easy…bring it to a boil, then cover it and put it on low for 15 mins.  I buy my quinoa at Costco)
3. Meanwhile, sauté the zucchini in a skillet with a bit of oil (I used Trader Joes Coconut Oil Spray), salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.
4. To prepare the dressing: Add all dressing ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.
5. To assemble: Toss the millet (or quinoa) and lentils together in one pot and season with Herbamare (I didn’t do this… I’m not sure what Herbamare is) and pepper. Portion onto plates followed by the zucchini and spinach mixture. Now spoon on a generous amount of dressing and serve! So Delicious!!!

http://ohsheglows.com/http://ohsheglows.com/2013/03/11/green-powerhouse-pesto-plate/


Okay, so after talking to someone about herbamare...I found out that you can actually make your own! :)
This website will tell you how:
http://premeditatedleftovers.com/how-to-make-a-substitute-for-herbamare-at-home-seasoned-salt-recipe/





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