Summer is officially here! With the heat and humidity in sunny Florida, I prefer lighter meals. This time of year makes it easier to detox and eat more healthful, since the weather curbs our appetite from heavier foods. Our family is transitioning to a gluten-free lifestyle. Today’s wheat is mostly genetically modified (GMO). Processed wheat contributes to Candida, diabetes, heart disease and other chronic illnesses caused by major inflammation. These are just some of the reasons we have chosen to go gluten-free. My husband’s part Sicilian heritage doesn’t make it easy to shy away from pasta, so I have found a wonderful alternative to wheat! Zucchini pasta! Women rejoice! At only 21 calories a cup, this lovely green veggie has an abundance of nutrition. Vitamin C (antioxidant to help protect your cells), lutein and zeaxanthin (phytonutrients to keep those eyes healthy) and manganese (an essential mineral that helps protect your body from free radicals).
I would love to introduce you to the world of spiralizing! I discovered this amazing food blog called Inspiralized. She has amazing recipes and great video tutorials on how to spiralize. I even purchased the Paderno World Cuisine Spiralizer she recommends and love it! You can buy it here. (Please consider using this link if you decide to purchase one. Alissandra can get compensated through Amazon. I’m just supporting a fellow blogger ladies 🙂
For the record, this recipe is kid tested and approved! My eight year old son cleaned his plate and didn’t bat an eye at the new pasta in his dish.
2 large zucchini
1 lb. of organic free-range chicken, sliced into this strips
8 oz. of baby portabella mushrooms, sliced
2 garlic cloves, minced
1 Tbs. extra virgin olive oil (EVOO)
2 cups fresh basil
2 garlic cloves
1/2 cup pine nuts
1/4 cup extra virgin olive oil (EVOO)
1/2 tsp. Himalaya salt
1/2 tsp. black pepper
Prepare the pesto sauce first. Place all of the pesto sauce ingredients into a food processor or high-speed blender and mix well.
Prepare your zucchini now so some of the water from the veggies is absorbed by paper towels. Cut off the ends of the zucchini and then spiralize them. I place them on paper towels and then cover them with another to absorb water from both sides.
Heat up a large saute pan on medium high heat and add 1 tablespoon of EVOO. Add chicken strips and cook for about five minutes.Add the garlic and mushrooms and let cook for a few more minutes.
Add the zucchini and mix well. Then add the pesto sauce, mix well and le cook for about five minutes. This lets the flavors marry a little and cooks the zucchini juuuust right! (Don’t over cook or you will have mushy “pasta”.
Bon appetite! (And don’t feel guilty!)