Spriralized zuchinni noodles

Veggie Pasta with Pesto Sauce *Gluten Free*

We all love pasta, especially us Italians!  Pasta is one of my favorite foods in the world.  Most people haven’t tried their pasta with pesto which means their missing out on an amazing flavorful experience. This healthy recipe is a great runner up to a traditional pasta pesto dish.

I decided to make this strictly vegetarian. When I saw the already spiralized noodles at Whole Foods Market staring at me in all it’s colorful grandeur, I knew I had to do something yummy with them. I mean the vibrant orange of the butternut squash, and the green of the zucchini and the orange of the carrots, were calling my name. I knew my pesto pasta was the best way to decorate these vegetables. I hope you love this recipe as much as I do. All the work is done already for you, it’s a matter of assembling these ingredients.

Ingredients:

2 cups of spiralized vegetables
(Spiralized zucchini, carrot and butternut squash  *Whole Foods*)

6 cups water

2 Tbsp. olive oil (divided)

1 tsp. Pistachio Oil or other nut Oil

2 cloves fresh garlic

½ tsp. red crushed pepper flakes

4 Tbsp. pesto sauce (*Whole Foods*)

2 Tbsp. Pignoli nuts

½ cup of organic vegetable broth

1 tsp. salt

1 Tbsp. garlic powder

½ cup shredded Parmesan cheese

½ cup hemp seeds

mixed spiralized vegetables

Directions:

Combine 6 cups of water in a sauce pan with a drop of olive oil and a pinch of salt. When water reaches a rapid boil, add spiralized vegetables for 5 minutes ONLY (just long enough to blanch, be carful not to over cook). Remove, drain and set aside.

pignoli nut recipe

In a large sauté pan add: chopped garlic, red crushed pepper, pignoil nuts & salt, stirring constantly over medium heat for approx. 2 minutes. Make sure the garlic only slightly toasts. Add cooked spiralized vegetable. Toss for 2 minutes to blend all the oil flavors with the vegetable “pasta”.  Add pistachio oil. Stir for 1 minute longer then add the pesto sauce along with the vegetable broth and let it cook for 4 minutes longer. Stir in the Parmesan cheese and finish it off with a topping of hemp seeds. These add a nice texture.

healthy veggie pasta with pesto sauce

ENJOY!

Paleonola Muffins

Paleonola Morning Muffins *Gluten Free*

These gluten free, Paleo muffins make a great breakfast on the go. They are moist and delicious with no sugar added, making them low carb. and glycemic index friendly.

Ingredients:

1 bag paleonola maple pancake granola -10 oz.
Approx 3 cups
1 cup pecans – chopped for topping
1 Tbps. honey

1 Tbps. Ghee melted
1 egg
½ tsp. baking soda
1 tsp. baking powder
½ tsp. vanilla
½ tsp. cinnamon
2 tsp. coconut oil*
? cup coconut milk
¼ cup hemp milk
1 Tbps. honey
2 Tbps. Almond Butter
2 Tbps. Coconut Flour
½ tsp. sea salt
1 Tbps. Maple cream preferably (may substitute maple syrup)
1 cup pecans chopped well topping

Paleonola, Pecans, Maple Cream Paleonola

Topping Ingredients:

½ cup pecans chopped well (substitute walnuts)
1 Tbsp. honey

Makes 6 to 8 muffins.

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, over medium-low heat melt ghee. In a food processor add all the ingredients starting with the Paleonola and including only 1 Tbsp. of the melted ghee. Using a paper towel, rub the inside of the muffin pan with the rest of the ghee from the saucepan. Spoon the muffin mixture into muffin pan ¾ way to top.  After filling the muffin pan, sprinkle the pecans on the top with a touch of honey or maple cream on top. Bake in oven for 20 minutes. After 20 minutes turn off oven and leave muffins in for 10 minutes longer.

Paleonola Muffins Gluten Sugar Free

My favorite new breakfast item. Totally gluten free. Doesn’t taste healthy but it is! In fact these muffins are very low in sugar and carbs, no one will know you did not use flour or sugar. Sweet and flavorful. Paleonola is a fantastic new item that is a great snack on it’s own.

One stop Paleo shop resource >> Purchase Paleonola
Paleonola Nutritional Facts

Roxbury Pure Maple Cream >> Purchase

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