Pesto Zoodles with Mini Chicken Bacon Meatballs

I was up in the mountains this past weekend with no internet access and loads and loads of snow. While it was magical and peaceful, it had me dreaming of these pesto zoodles and warmer weather. I’m really looking forward to spring and summer. There’s always such an abundance of fresh herbs and all the fruits and veggies we’ve been waiting to see at the market all year long! I especially love when fresh basil can be found everywhere because pesto is one of my favorite sauces to make, and this is one of my favorite dishes to use it in!

If you’ve never tried zoodles before, this recipe is a great one to start with. Zoodles are basically just long strands of zucchini that resemble noodles, but are loaded with tons of good for you vitamins. You can make them quickly by using a spiralizer or a julienne peeler. I have the paderno spiralizer and it has worked great for me the past few years. After I spiralize the zucchini I like to salt mine liberally to help draw out some of the moisture. This can help the zoodles be less mushy when you heat them up, but you can eat them raw if you like them that way. If I use a sauce that is already warm, sometimes I don’t even heat up the noodles. I will just mix them with the sauce.

This is a recipe I created when doing a whole30 recipes takeover on instagram. It has been well loved on there and I’m finally getting it added on here so you can Pin it or bookmark it for later. It just makes things so much simpler to not have to scroll 150 times on Instagram to find it, and saves you from carpel tunnel, ha ha! I love the mini chicken bacon meat balls mixed in, they really give it an extra depth of flavor, along with the toasted pine nuts! It’s also a fun recipe to make for St. Patrick’s day as it’s very green and festive! Let me know if you try it! You can send me an email or shoot me a DM on Instagram, I always love hearing from you guys!

Pesto Zoodles with Mini Chicken Bacon Meatballs

Ingredients

    For Pesto:
  • 2 cups basil leaves, packed
  • 3/4 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 2 cloves of garlic, peeled
  • 2 tbsp lemon juice
  • Pinch of lemon zest
  • Salt and pepper to taste
    For Meatballs:
  • 1 lb. uncooked boneless, skinless chicken thighs
  • 1/2 cup bell pepper, chopped
  • 7-8 slices of compliant bacon, cooked & crumbled
  • 2 tbsp Italian seasoning
  • Salt & pepper to taste

Instructions

  1. First preheat oven to 400° and line a baking sheet with foil.
  2. Then place your zoodles onto a towel & liberally salt them. This will help release moisture. Set aside for about 15-20 mins while you prepare the other ingredients.
  3. Add all ingredients for the pesto to a food processor (except oil) & blend until it's a smooth thick mixture. Scrape sides of bowl. Return processor to on position & slowly drizzle in your oil. Keep blending until well combined and emulsified. Set aside.
  4. Clean out your food processor & add in chopped bell pepper, chicken thighs, bacon crumbles, Italian seasoning and salt & pepper. Blend until mixed well & resembles a thick oatmeal texture. Take about one rounded teaspoon full & shape into meatballs. Place on foil lined baking pan & cook for 18-20 minutes. You can also broil on high for a few mins. to brown the tops.
  5. While your meatballs are cooking take your zoodles & squeeze out the extra moisture with the towel.
  6. Place some oil in a pan & heat zoodles up until warm, then add your pesto & mix together.
  7. Plate pesto zoodles & top with meatballs & pine nuts. You can also toast your pinenuts at 375° for 5 -10 minutes for an even better flavor.
http://www.paleopaparazzi.com/2017/03/pesto-zoodles-mini-chicken-bacon-meatballs/

Easy Homemade Paleo Mayonnaise

Paleo Mayonnaise

When I first started cutting out as much processed junk as I could, mayo became one thing that was kinda hard for me to part with. I grew up on Best Foods mayo and it was kind of my thing. Like, I’m almost positive I was born with a jar of it in my hand. I grew up making potato salad and tuna salad at least once a week, so you can see why processed mayo was seriously my best friend, It was cheap, easy and creamy! But, I knew I had to give it up because it has processed oils, especially soy, something I HAD to cut out for sure because of my problems with endometriosis. Not to mention it contains preservatives, um, no thank you! My recipe for mayo is packed full of good healthy fats and protein minus the nasty additives. Say hello to easy homemade Paleo Mayonnaise!

When I began making it on my own, I only had a basic counter top blender and I used the slow drizzle method. Now don’t get me wrong, this method works perfectly fine (you can even do it by hand, hello arm cramp) and many people make it this way. But once I realized it was SO much easier to make it with an immersion stick blender, those days became a thing of the past. It takes literally seconds instead of minuets to make, and this method makes it much harder to mess up.  Watch the video to see just how simple it really is! Now go get your mayo on, and slather that creamy goodness all over everythang! Because fat is the new black, oh yeah! P.S. this mayo is also Whole30 friendly and will save your life when doing one because you can use it as the base for many sauces!

Homemade Paleo Mayonnaise

Ingredients

  • 1 egg, room temperature (preferably organic & pasture raised)
  • 1 cup avocado oil or light tasting olive oil
  • 1/8 teaspoon dry ground mustard
  • 1/2 tablespoon Lemon juice or apple cider vinegar

Instructions

  1. Crack egg into a tall narrow container, like a mason jar.
  2. Next add your dry mustard, vinegar and oil.
  3. Let all ingredients settle for a few seconds.
  4. Put your immersion/stick blender into the jar just over the yolk. Make sure blender is touching the bottom of your container.
  5. Start your blender and wait about 15-20 seconds until you begin to see the bottom portion start to emulsify.
  6. Slowly begin lifting your blender upward and continue to move up and down to make sure all the oil gets blended in.
  7. If using as a base to make flavored mayo or sauces I usually leave out the salt, but if you're just using as plain mayo, add salt & blend until desired taste is reached.

Notes

*To make chipotle mayo/aioli add salt, pepper and chipotle powder to taste.

http://www.paleopaparazzi.com/2016/05/easy-homemade-paleo-mayonnaise/

 

 

 

Red Pepper Almond Sauce

 

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I wanted to give a big thank you to everyone who came out to the Paleo Party at Whole Foods Market Berkeley this weekend. I had such a fun time meeting all of you and doing a recipe demo for my Red Pepper Almond Sauce. You guys are so AWESOME and are the reason I love doing what I do. The paleo community is incredible!

So, on to the good stuff! This sauce is seriously AMAZING on so many things and I wanted to share it not only with my local friends, but everyone who wants to take their meals to that NEXT LEVEL! This sauce is so versatile and can be used on so many things. You can serve it as a dip with fresh cut veggies or plantain chips. I like to use it as a salad dressing, on top of tacos, eggs, sausage and burgers for a little extra yum factor!

If you miss dairy or legumes, this recipe is for you my friend! It takes me back to my dairy loving hummus hoarding days. I am also working on a few other variations of this recipe, so check back soon for the other yummy flavors! I promise you will love this and want to keep it on tap, haha! You may even want to hide it in the fridge so you can have it all to yourself 😉

Red Pepper Almond Sauce

Ingredients

  • -1 c. of filtered water
  • -1- 8 oz. package of slivered blanched almonds (Soaked in water overnight)
  • -1 large red bell pepper diced
  • -1/4 c. fresh lemon juice
  • -3 tbsp. avocado oil
  • -2 tbsp. coconut aminos
  • -2 tbsp. nutritional yeast (optional)
  • -1 tbsp. smoked Paprika
  • -1 tbsp. garlic powder
  • -1 tbsp. onion powder
  • -1 tsp. ground cumin
  • -1 tsp. ground cayenne pepper
  • -1 tsp. ground corriander
  • -Salt & pepper to taste

Instructions

  1. Place wet ingredients first in a high-powdered blender (such as a VitaMix) and then add the remaining dry ingredients. Slowly blend for one minute. Turn the dial up to high and continue to blend for 1-2 minutes, or until smooth and creamy.
  2. Store in the refrigerator. Sauce may separate, stir to reincorporate ingredients before serving.

Notes

• Serve with fresh cut veggies or plantain chips. Use as a salad dressing, on top of tacos and burgers for a little kick.

•Nutritional yeast is optional, but it gives the sauce a nice cheesy flavor.

•Although I haven’t tried it, a food processor might also work to make this sauce.

http://www.paleopaparazzi.com/2015/02/red-pepper-almond-sauce/