Hello ,
Thanks so much for all your replies.
I got requests for both cauliflower and Zucchini recipes.
I have included the instructions below to get access to all 10 recipes.
Ingredients:
- 4 medium zucchinis (about 1.5 lbs total), spiralized into noodles (Spiralizer I use )
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/3 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
Directions:
- Make the Pesto: In a food processor, blend basil, pine nuts, Parmesan, and garlic until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper.
- Prep Zoodles: Spiralize the zucchinis (or use a julienne peeler). Pat dry with paper towels to remove excess moisture.
- Cook: Heat a large skillet over medium heat with 1 tbsp of the pesto. Add zoodles and sauté for 2-3 minutes until just tender (don’t overcook, or they’ll get mushy).
- Combine: Toss zoodles with the remaining pesto in a bowl. Divide into 4 servings.
Nutrition (per serving, approximate):
- Calories: 280 kcal
- Fat: 26g
- Protein: 6g
- Total Carbs: 7g (Net Carbs: 5g, Fiber: 2g)
- Sugar: 4g
Serves 4
Love this zucchini recipe? It’s a perfect example of how simple ingredients can become something delicious and good for you.
Speaking of eating well, I’ve got something exciting coming up—a 5-Day Mindful Eating Challenge starting Monday, May 5th. It’s all about enjoying food with intention, boosting energy, and finding balance in a way that actually works for your life.
Want in? I’m opening a waitlist so you can be the first to snag a spot (and maybe even get a little something extra! - that is 10 recipes are waiting for you inside as a bonus - available for those who sign up before May 1st.).
Join the waitlist here: https://courses.centsibleketo.com/products/courses/view/292
just a heads-up so you don’t miss out. More details coming soon!
To your health and well-being,
Jessy.
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