See what I did there?
Happy 2015, y'all! Can't believe it's already here. Time seriously just seems to keep flying by, especially the older I get. It has really made me want to slow down, and try to be more present in everything that I do. So that's basically my New Year's resolution. To slow the f down.
That said, I know many of you may be resolving to be a little bit healthier in the new year, which is wonderful since it's a great opportunity to start fresh and set some goals. Ideally your goals for the year are realistic and attainable. And they should probably be something that you actually want and are willing to do. Let's set ourselves up for success, am I right?!
One easy resolution could simply be to add some more green to your diet. That's where I come in with this zucchini noodle (aka zoodle) bowl with basil & spinach pesto, cannelini beans, and broccoli "croutons."
Disclaimer: I am not Italian, so if you are, you and/or your grandma might be pissed at my adulterated pesto recipe, for which I apologize in advance.
Green Noodle Pesto Bowl
For the Broccoli "Croutons"
1 large crown of broccoli, chopped into small florets
1 tbsp coconut oil, melted (or melted ghee, avocado oil, or light olive oil)
Pinch of sea salt & pepper
- Preheat your oven to 400 degrees F.
- Combine broccoli and oil and salt and pepper in a bowl and toss until broccoli is evenly coated.
- Spread on a baking sheet with parchment paper.
- Place in the oven for 20-25 min until broccoli is crispy and brown. Timing may vary depending on your oven.
While you wait for the broccoli, you can get started on the pesto!
Basil & Spinach Pesto
- 2 cups basil (I use a whole container of Gotham Greens)
- 2 large handfuls of baby spinach
- 1/4 cup pine nuts (you can also use walnuts)
- 3 cloves garlic, peeled and smashed
- 1/8 tsp sea salt, add more to taste
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- While your broccoli is roasting, in a food processor or blender, combine all ingredients except the olive oil.
- Start food processor or blender, and pour olive oil through the top of it in a slow stream until a creamy texture is achieved. You can thin with water to reach desired texture.
- Set aside.
Note: This makes about 4-6 servings, and you will only need about 2 servings for the zucchini noodles. You can store the rest in an airtight container for 2-3 days in the fridge.
For the Noodles (Serves 2)
- 2 large zucchinis, spiralized (I use this spiralizer; you can also use a julienne peeler)
- 1 16-oz box of cannelini beans, drained and rinsed (you can also use a can or make them from dried beans)
- 2 heaping tablespoons of pesto
- Broccoli croutons
- Fresh ricotta (optional)
- Spiralize your zucchini.
- Heat a small amount of olive oil at the bottom of a large nonstick skillet. Add the zoodles and cannelini beans and toss briefly on medium high heat for just a couple of minutes. You don't want to cook the zoodles too long or they will become soggy as they begin to lose water.
- Add the pesto and continue to toss until noodles and beans are evenly coated and remove from heat.
- Place the zoodle mixture into two bowls, and top with the broccoli croutons and fresh ricotta if desired.
Note: If you haven't yet invested in a gadget to make vegetable noodles, you can also just use a peeler and slice noodles off the zucchini, which makes thicker "noodles", or you can simply use pasta.
Do you have any new year's resolutions? I would love to hear them!
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