Tag Archives: pesto

Pesto Portobello Pizza

portobello pizza

Let’s be real, here. As much as my dairy-free, gluten-free self hates to admit it, pizza is the best. I’m definitely a New Yorker at heart and I do enjoy some gluten free pizza from time to time. While I’ve been working on a paleo crust for a while now (poor C is my test subject), I still haven’t found the perfect recipe. BUT, I have found the perfect substitute, which is portobello mushroom caps. They make the perfect sturdy base while adding tons of flavor as well.

portobello pizza

portobello pizza

portobello pizzaThis recipe is perfect if you are going low carb or on a sugar detox but still want that delicious, gooey pizza taste. The nutritional yeast gives a perfect cheesiness to the pesto without the addition of dairy, and the pepperoni gives that extra kick of flavor. However, you can customize your pizza however you want, like tomato sauce, cheese (if you aren’t dairy free), ham, pineapple, bacon, olives, onions, green peppers, even more mushooms… I really could go on for a while. The possibilities are endless!

portobello pizza

portobello pizza

portobello pizza
Pesto Portobello Pizza
 
Prep time
Cook time
Total time
 
Serves: 4 individual pizzas
Ingredients
Pesto
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
Pesto Portbello Pizza
  • 4 portobello mushroom caps, stems removed
  • 3 oz grape tomatoes (about ½ cup), halved
  • Pepperoni slices
  • Crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a baking tray with avocado oil, and place the mushroom caps on the tray with the stem side up.
  3. Heat a dry pan on the stove top over medium high heat.
  4. Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  5. Place toasted walnuts and the rest of the pesto ingredients in a food processor and blend until the pesto is completely combined and creamy.
  6. Divide up the pesto among the 4 portobello mushroom caps and pour into each of the caps.
  7. Layer with grape tomatoes, pepperoni slices, and crushed red pepper flakes, if using.
  8. Bake in the preheated oven for 15-20 minutes.
  9. Garnish with extra basil leaves before serving

Paleo Whole30 Pizza Portebello Pizza

Pesto Cauliflower Bites

Pesto Cauliflower Bites

Well, I thought I would go through this winter without getting sick, but no such luck. I finally came down with a cold and a slight fever. I’m not surprised. This Northern Californian weather has been quite fickle lately, switching from rainy cold to sunny 60s sometimes in the same day. I’m actually not hating that I’m sick. I’ve been go go go for the past few weeks and haven’t had a chance to slow down and catch a break (probably why I’m sick in the first place). But now, I have a great excuse to Netflix and chill (literally!), drink a ton of bone broth, and take much needed naps.

Enough about my lame cold. Have you seen my announcement about the RESTART® program I’m launching on February 16th? It’s a 5-week online class where participants can learn about nutrition, and get support from me and fellow classmates while they go through a sugar detox to help them end cravings and boost their energy. If you are interested in improving your health and learning how the food you eat affects your body, then read more about the program and sign up!

Speaking of healthy nutrition, I have a seriously delicious recipe that’s sugar free and filled with nourishing, energizing fats. I’ve recently been eyeing romanesco cauliflower at the farmers market because they are so cool looking and reminds me that nature is amazing, so I picked up a head and made this beautiful side dish. Of course, you can use regular cauliflower, but I love the bight green color of the romensco cauliflower that really stands out at the end when mixed with pesto.

Pesto Cauliflower Bites 

Pesto Cauliflower Bites

Pesto Cauliflower Bites

When I’m not sure what to do with a vegetable, my go-to way to cook it is to roast it with some ghee, salt, and pepper, and it always turns out so good. I followed that same method with the cauliflower, but added pesto to it at the end which kicked the flavor up a notch to another level.

Oh, what good sauce can do to a dish!

pesto cauliflower bitespesto cauliflower bitespesto cauliflower bites

 

Pesto Cauliflower Bites
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 head cauliflower (I used Romanesco but any kind works)
  • 1 tbsp ghee or avocado oil
  • ¼ tsp sea salt
Pesto
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
  • Crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 450 degrees F.
  2. Cut cauliflower into bite sized florets and place on a baking pan.
  3. Toss cauliflower with ghee or avocado oil, and sprinkle with sea salt.
  4. Bake for 15 minutes, shaking the pan half way through.
  5. While the cauliflower is baking, heat a dry pan on the stove top over medium high heat.
  6. Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  7. Remove from heat and place into a food processor or a blender with the rest of the pesto ingredients.
  8. Blend until the pesto is completely combined and creamy.
  9. Once the cauliflower is roasted, place is a large bowl, pour the pesto over it, and mix well.
  10. Sprinkle crush red pepper flakes before serving (optional).

 Pesto Cauliflower Bites - Paleo Gluten Free Whole30

Roasted Carrots with Carrot Top Pesto

roasted carrots with carrot top pesto
Less than a week away from Thanksgiving! For the first time in a long time, we are not doing anything for this one and I’m pretty happy about it. No stress of traveling or cooking for a group. We just came back from a vacation and I could really use a month of going absolutely nowhere and doing absolutely nothing so this is perfect.

I do plan to cook us a delicious meal for 2 though. We’ll just have plenty of leftovers to eat for an entire week, which makes me so happy to think about. When it comes to Thanksgiving, side dishes are my jam. I love them so much more than the turkey. There’s just so much versatility and variety when it comes to the sides, especially in the different vegetables you can eat. And that’s what I thought of when I saw this pretty bunch of carrots!

roasted carrots with carrot top pestoWhen I was buying these at the farmers market, the cashier asked if I wanted her to take the tops off, and I quickly replied, “No, thank you.” I hate throwing out any part of a vegetable, and I figured I could use them for something. Well, that something turned into this easy carrot top pesto recipe, perfect for a Thanksgiving side dish.

roasted carrots with carrot top pestoI love roasted carrots. They are like nature’s candy. And their earthy sweetness go perfectly with the garlicky nuttiness of this pesto. Make it a crowd favorite at your Thanksgiving dinner. This dish will even please your vegan guests!

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto
Roasted Carrots with Carrot Top Pesto
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 lb small carrots with tops attached
  • 1 tbsp avocado oil
  • Salt & pepper, to taste
  • ⅓ cup walnuts
  • ½ cup basil, packed
  • ⅓ cup extra virgin olive oil, plus more for consistency
  • 3 garlic cloves
  • Juice from ½ lemon
  • 3 tbsp nutritional yeast
  • ¾ tsp sea salt
  • ¼ tsp ground black peppers
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash the carrots and cut off the tops, setting them aside.
  3. Place the carrots on a baking dish, drizzle with avocado oil, and generously sprinkle with salt and pepper.
  4. Bake for 40-45 minutes, tossing and flipping them half way through.
  5. While the carrots are roasting, remove the thick stems from the carrot tops and place the tops in a food processor.
  6. Add the rest of the ingredients, and blend until smooth.
  7. If the consistency is too thick, add more olive oil. Taste and add more salt if necessary
  8. Once the carrots are done, serve them with pesto.

Roasted Carrots with Carrot Top Pesto Paleo Dairy Free Whole30