Almond Pesto Zucchini Noodles

Posted on October 26, 2019 by Linda Spiker

If you are trying to keep it low carb, honestly, zoodles are a life saver. But plain zoodles can be…well…plain. These Almond Pesto Zucchini Noodles on the other hand are anything but plain. In fact they are loaded with flavor as well is protein and healthy fats!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

The Wholesome Yum Easy Keto Cookbook!

This recipe is generously shared with us today by my friend and fellow food blogger Maya, who just published The Wholesome Yum Easy Keto Cookbook. For some, the idea of embarking on the Ketogenic diet can seem daunting but Maya makes it seem effortless, sustainable, and incredibly delicious! Her book contains over 100 simple (less than 10 ingredients!) low carb recipes that are so yummy you will find it hard to believe they are Keto. Even if you aren’t living a low carb lifestyle, this book is a must have….just saying you might want to use it as a stocking stuffer this year 😉

The Recipe: Low Carb, Keto and Vegetarian!

Before ‘going low carb’ Maya often enjoyed a bowl of pasta with pesto sauce. She found this version to be a great substitute and I completely agree! This vegetarian side dish can be served alone or as a side dish to fish, roasted chicken or a nice steak.

The Almond Pesto:

This recipe calls for a homemade pesto that uses almonds instead of pine nuts. Almonds are less expensive and easier to find so it’s a win/win! These zoodles have an excellent fat to protein ratio for a low carb/keto lifestyle and makes this meal filling enough to be a complete vegetarian meal!

HOW To Make Zucchini Noodles:

If you are lucky you can find pre-spiralized zoodles in your local grocery store. But if you want or need to make your own, no worries, it’s easy! You can use a hand crank spiralizer, which works very well for soft zucchini and also very budget friendly.

Or, if you want an even easier method, or if you plan on spiralizing harder veggies like sweet potatoes, you may want to invest in the attachment for the Kitchen Aid mixer, it’s a dream tool! You can just walk away and let the machine do the work!

The Recipe: Almond Pesto Zucchini Noodles

Tips and what you need: either a hand crank spiralizer or the attachment for the Kitchen Aid mixer. For more delicious recipes you can order The Wholesome Yum Easy Keto Cookbook here.

5 from 9 votes

Almond Pesto Zucchini Noodles

A delicious, easy vegetarian meal or side dish, this recipe from The Wholesome Yum Easy Keto Cookbook is sure to be a low carb favorite!

Servings: 4 cups

Author: Maya Krampf

Ingredients

4 medium zucchini, (1 1/4 pound total) spiralized
3/4 teaspoon sea salt, divided 1/4 and 1/2 teaspoon
1/3 cup raw almonds (1.7 ounces)
2 cups fresh basil, packed (4 ounces)
1/3 cup freshly grated parmesan cheese (1.3 ounces)
2/3 cup extra virgin olive oil
2 cloves garlic, peeled and cut into a few pieces
1/8 teaspoon black pepper
1 tablespoon avocado oil

Instructions

In a colander set in the sink, toss zucchini noodles with 1/4 teaspoon sea salt. Let sit for 30 minutes to drain. Then squeeze to release more water. You don't have to get every last drop out, just most of it. Pat dry.
Preheat oven to 400 degrees
Arrange almonds in a single layer on a baking sheet. Toast in oven for 6-8 minutes, until golden and fragrant. Watch them carefully so they don't burn.
Transfer almonds to a food processor. Pulse a few times until the almonds are broken up into course pieces -don't overmix.
Add the basil, Parmesan, olive oil, garlic, pepper and remaining 1/2 teaspoon salt. Pulse off and on, scraping sides occasionally, until you get a pesto consistency. Adjust sea salt and pepper to taste- it should be a little on the salty side, as this will be diluted when you add the zucchini noodles.
In a large sauté pan, heat the avocado oil over medium-high heat. Add the zucchini noodles and stir-fry for 3-4 minutes, until al dente.
Add the pesto and toss to coat. Cook for one more minute until hot. Serve immediately.

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Italian Egg Drop Soup (Stracciatella)

Posted on October 19, 2019 by Linda Spiker

Meals don’t have to fancy or expensive to be delicious and nutritious.Take this Italian Egg Drop Soup (Stracciatella) for instance. It’s simple and lovely and makes the perfect easy lunch, side dish, or light main course for two!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

So Simple…

Usually egg drop soup is a simple bone broth with an whisked egg dropped in. Bone broth is mineral rich and naturally raised eggs are high in protein and healthy fats. You can use your own homemade chicken broth, BUT if you would prefer to use store bought I recommend using Kettle & Fire Chicken Bone Broth because it is made with top notch ingredients and has incredible flavor.

Italians… I Love Them!

Leave it to the Italians take this simple two ingredient soup up a notch by adding rich flavorful Parmesan cheese. I love Italians. And quick meals. This thick, rich, filling soup takes about five minutes to make!

Variations:

If you wish to make this light soup a little more substantial you could add rotisserie chicken, cooked pasta or croutons. We like to garnish ours with chives from the garden and toasted pine nuts. If you would like to see more variations of egg drop soup, click here.

The Recipe: Italian Egg Drop Soup for Two!

What you need: a good quality pot and sea salt.

Italian Egg Drop Soup ( Stracciatella)

Prep Time

1 min

Cook Time

4 mins

A simple, quick, and budget-friendly meal

Course: dinner, lunch

Cuisine: Italian

Keyword: easy dinner recipe, egg drop soup, soup, vegetarian

Servings: 2 servings

Author: Linda Spiker

Ingredients

3 cups chicken broth
2 eggs
1/2 cup finely shredded parmesan cheese
For garnish: chopped chives and toasted pine nuts if desired

Instructions

In a small pot bring chicken broth to a boil, add whisked eggs and stir. Allow to simmer for 1 minute
Take off heat and pour into two bowls, add half the cheese to each bowl and stir
Garnish with chives and pine nuts if desired

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Roasted Carrot and Brown Rice Salad!

Posted on October 10, 2019 by Linda Spiker

There’s a new salad in town, and I’ve been making it a lot. Like ‘three times a week a lot.’ It’s downright swoon-worthy for so many reasons, not the least of which is how beautiful it is! Feast your eyes on the Roasted Carrot and Brown Rice Salad with White Balsamic Vinaigrette and Spicy Pepitas!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Gourmet But So Easy!

This salad has it all. If you’ve read my “How to Make an Amazing Salad” post you’ll notice I followed my own ‘salad making tips’ by giving this salad texture, color, flavor and warmth! I use tender baby greens, warm roasted carrots and brown rice, then add some spicy pepitas for a little kick!

The Pepitas: Make Them Yourself or Buy Them!

It’s fall y’all. I just had to toss some pumpkin seeds in this recipe! These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices then roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)

The Dressing:

This stunning salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference by ramping up the flavor of each ingredient. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Put It All Together:

Savory, sweet, and spicy with a blend of textures, this salad is a must make! It’s perfect for every occasion or no occasion at all. Add rotisserie chicken to make it a complete meal or serve alongside my Citrus and Herb Roast Chicken or Steak Au Poivre.

The Recipe: Roasted Carrot and Brown Rice Salad!

What you need: a good knife, a great sea salt, and parchment paper (to cover cookie sheet). You will also need white balsamic vinegar. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic.

5 from 15 votes

Roasted Carrot and Brown Rice Salad!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

This salad has texture, flavor, and is visually stunning. A favorite salad any time of year!

Course: Salad, Salad Dressing

Cuisine: American

Keyword: cilantro lime rice, roasted carrots, salad, side salads

Servings: 6 servings

Author: Linda Spiker

Ingredients

Spicy Pepitas

1 cup raw pepitas (pumpkin seeds)
¼ teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile or chili powder
1/2 teaspoon sea salt
1/2 Tablespoon fresh squeezed lime juice

For Salad:

1/2 cup brown basmati rice cooked to package instructions
8 medium carrots, peeled and thinly sliced on the diagonal (1/8" thick)
1-2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4 cups baby greens
handful spicy pepitas (store bought or recipe included here)
2 teaspoons chopped chives (optional as garnish)

Salad Dressing:

1/3 cup extra virgin olive oil
3 tablespoons white balsamic
2 teaspoons honey
pinch sea salt and a few turns freshly ground pepper

Instructions

Make Pepitas:

Preheat oven to 375 degrees and place oven rack in center position
Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes
Remove from oven and turn heat up to 400 degrees and move oven rack to the upper third position. Set pumpkin seeds aside to cool

For Salad:

Start cooking rice to package instructions
After slicing carrots, place on a parchment covered cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper, toss
Place carrots in oven and roast until carrots are soft and edges are browned. (usually between 30-40 minutes. While carrots and rice cook, make salad dressing.

Salad Dressing Prep:

Whisk all ingredients together and set aside

Put it all together:

When rice and carrots are cooked allow a little time for them to cool. They can be warm, but not hot.
Place greens on platter, drizzle with desired amount of salad dressing and toss. Top with rice, carrots and pepitas, toss again. Sprinkle with additional sea salt and pepper if desired. Garnish with chives (if using) Serve
Save extra pepitas in a sealed container and use as desired

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Copycat True Food Kitchen Ancient Grains Bowl!

Posted on October 4, 2019 by Linda Spiker

We love True Food Kitchen. It’s one of our favorite places to eat. I always order the Ancient Grains Bowl. Sometimes I leave it vegetarian, other times I add shrimp or chicken, but one thing is for sure…I ALWAYS eat every last bite! I love it so much I wanted to enjoy this healthy meal at home, so I came up with a Copycat True Food Kitchen Ancient Grains Bowl of my own!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Grains:

I am sure True Food Kitchen makes their own combination of ancient grains but fortunately for us there are several ancient grain mixes to choose from in markets and online. For this bowl I used a quinoa, rice and chickpea blend I picked up at Whole Foods Market. They also carry a 7 grain lentil blend and Organic Super Grain Blend. Trader Joe’s has an ancient grain blend as well. Any and all work well, so pick your favorite! Just note that the cooking time for each ancient grain mix is different, so plan accordingly.

The Veggies:

This beautiful bowl is abundant with vegetables: sweet potatoes, red onion, snow peas, and mushrooms, all capped off with a gorgeous ripe avocado. So much good in one pretty little bowl.

The Sauce:

The original recipe uses a miso glaze on the veggies. I skip the soy in my ‘copycat’ version and use a simple mixture of Sambal Oelek (a Thai chili paste), dijon mustard and honey. Just whisk together and you have an amazing sweet and spicy sauce that works well with so many dishes…like my Spicy Shrimp and Cauliflower Rice Bowl. After assembling your bowl, generously drizzle over the veggies and your meal is complete.

Put It All Together:

Voila! The Ancient Grain bowl in all it’s healthful glory! Colorful, nutritious, easy to make and best of all, delicious!

Optional Ingredients:

True Food Kitchen serves this recipe with a dallop of fresh pesto! I love this addition but it’s not mandatory. If you choose to add it, you can use store bought pesto or make my vegetarian pesto recipe. If you’d like to add protein, add some sliced rotisserie chicken or shrimp sautéed in olive oil.

The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!

Tips and what you need: ancient grains…my favorites are 7 grain lentil blend and Organic Super Grain Blend or Trader Joe’s ancient grain blend. A Thai Chili Paste called Sambal Oelek (<—Amazon link) provides the heat. You can also find Sambal Oelek in the Asian section of most markets. As always, you need a good knife and a great sea salt!

5 from 14 votes

Copycat True Foods Kitchen Ancient Grains Bowl

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

I love the Ancient Grains Bowl at True Food Kitchen so much that when I am not in California I have to make my own version! I love this one as is, but also sometimes add rotisserie chicken or sautéed shrimp.

Course: dinner, lunch

Cuisine: Asian

Keyword: gluten free, grain bowl, roasted sweet potatoes, vegetarian

Servings: 2 servings

Ingredients

2 sweet potatoes, peeled and diced 1/2"
1 small red onion, peeled and sliced
1-2 tablespoons extra virgin olive oil
sea salt and pepper to taste
2 servings ancient grains of your choice, cooked to package instructions (see notes above in blog post) You can also use straight up quinoa
1 1/2 tablespoons honey
1 tablespoon Sambal Oelek (add more or less depending on how you like the heat!
1 tablespoon dijon mustard
1/2 cup snow peas
3/4 cup mushrooms, sliced
1 ripe avocado, sliced
1 tablespoon chives for garnish

Optional ingredients:

sliced rotisserie chicken or shrimp sautéed in olive oil, if you want to add protein
pesto, the TFK version contains a dallop of pesto. I love it, but it's not a game changer, so with or without is fine. Use store bought or my recipe link in blog post above

Instructions

Preheat oven to 425 degrees, place oven rack in upper third position in oven. Cover a rimmed cookie sheet with parchment paper, set aside
Prepare potatoes and onion, place on parchment covered cookie sheet, drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, toss. Be sure all veggies are glistening with oil
Place in oven and set the timer for 35 minutes
After potatoes and onions have been in the oven for 15 minutes or so, start cooking grains. The time it takes for the grains to cook will depend on which grains you buy, so be sure to check timing. Also, I find that many instructions on these grains are not spot on. My grains are almost always done before all the water is absorbed. If this happens to you, just drain the extra water using the pot lid rather than continuing to cook.
While grains cook, slice mushrooms and chives. Whisk together honey, sambal oelek and dijon mustard, set aside
When timer goes off, check potatoes. If they are almost done (crispy browned edges) add mushrooms and snow peas to pan and set timer for 5 more minutes. (If potatoes need a little more time, be patient, ovens vary, just add veggies when potatoes are almost done)
Remove veggies from oven, divide cooked grains into two bowls, top with veggies, drizzle generously with sauce, leaving some in a small bowl to use as needed. Add avocado, chives and a dallop of pesto if using. Serve!

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Peach Cherry Smoothie Bowl

Posted on August 24, 2019 by Linda Spiker

Summer is almost over but thanks to frozen fruit, we can make it last a whole lot longer! Here’s your quick, easy, healthy breakfast ‘go to’ for summer and beyond: The Peach Cherry Smoothie Bowl! So much pretty in one little bowl.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

That Color!

You will be so distracted by the soft pink color of this smoothie bowl that you’ll almost forget it’s packed with protein, antioxidants, omega 3’s and fiber. If you’d like to add even more brain boosting healthy fats, adding a quality MCT oil is a great idea.

The Flavor!

That soft color is matched by a very soft flavor. Slightly sweet, with a little cherry tang and of course some texture provided by that shredded coconut, black chia and crunchy granola. If berry smoothies are more your jam, click!

The Toppings:

Sprinkle with Black chia seeds, shredded coconut and your favorite granola for a smoothie that holds you over until lunch! Of course you can add whatever you have ob hand as well, that’s the beauty of the smoothie bowl.

The Recipe: Peach Cherry Smoothie Bowl

What you need: a good quality blender. I love my Blentec! And if you’d like, add quality MCT oil to this recipe (tasteless, odorless and incredibly good for you) Can’t find black chia seeds? <—Click!

Peach Cherry Smoothie Bowl

Prep Time

5 mins

A delicious, healthy, light breakfast!

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipe, smoothie bowl

Servings: 2 servings

Author: Linda Spiker

Ingredients

2 cups your favorite milk (almond, coconut, cashew or whole cow's milk, all work great!)
2 cups frozen peaches
1 cup frozen cherries

Toppings:

Shredded coconut
2/3 granola of your choice (I use gluten free)
1 tablespoon black chia seeds
3-4 fresh ripe cherries, cut in half and pits removed

Instructions

Place your choice of milk, fruit, and dates in blender and blend until smooth
Pour into bowls and sprinkle with toppings. Enjoy!

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The Organic Kitchen Blog and Tutorials

Supplement to The Organic Kitchen Menus Cookbook

Category Archives: vegetarian

Almond Pesto Zucchini Noodles

The Wholesome Yum Easy Keto Cookbook!

The Recipe: Low Carb, Keto and Vegetarian!

The Almond Pesto:

HOW To Make Zucchini Noodles:

The Recipe: Almond Pesto Zucchini Noodles

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Italian Egg Drop Soup (Stracciatella)

So Simple…

Italians… I Love Them!

Variations:

The Recipe: Italian Egg Drop Soup for Two!

MAY I PLEASE ASK A FAVOR?

Roasted Carrot and Brown Rice Salad!

Gourmet But So Easy!

The Pepitas: Make Them Yourself or Buy Them!

The Dressing:

Put It All Together:

The Recipe: Roasted Carrot and Brown Rice Salad!

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Copycat True Food Kitchen Ancient Grains Bowl!

The Grains:

The Veggies:

The Sauce:

Put It All Together:

Optional Ingredients:

The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!

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Peach Cherry Smoothie Bowl

That Color!

The Flavor!

The Toppings:

The Recipe: Peach Cherry Smoothie Bowl

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