CLEAN EATING SPINACH "PESTO"

Wednesday, November 09, 2016



Whew! It has been a busy week! I've been trying to get blog posts up several times a week but this week in particular it was next to impossible. We were out of town again last weekend and when we came home, Arlo's teeth all decided they wanted to make an appearance. He has about 3 or 4 that are just about to come thru, so needless to say, HE IS NOT A HAPPY CAMPER. I mean screaming and crying all day, everyday. I feel so bad for him! Even if I haven't been busy getting stuff done, I have been super busy just trying to keep him happy. Its weeks like this when I need a quick and simple dinner (that's also healthy) that I can have on the table in less than 30. This is definitely one of those recipes. My favorite way to have it is with spaghetti squash and grilled chicken, but you could have it with whatever protein you like. I call it a pesto but it is really nothing like a pesto in the traditional sense. It is obviously a spinach based sauce loaded with garlic and basil... so its like pesto's healthier cousin. Pesto is one of my favorite things on the planet and I was craving it so much for a while. That's where this recipe was born and its now one of my favorites!
Ps: Am I the only one who is completely thrown off by the daylight savings time change? I know it's only an hour difference but it feels like at least 3 to me. I mean its not even 5:00 and it's almost dark! Ugh. 




INGREDIENTS:
- 1 BAG OF FROZEN CHOPPED SPINACH (THAWED AND DRAINED)
- BUNCH OF BASIL OR 20 CUBES OF FROZEN BASIL (THAWED)
- 2 TBSP CHOPPED GARLIC
- 1 1/2 C. WATER OR STOCK
- SALT AND PEPPER TO TASTE
- CRUSHED RED PEPPER TO TASTE
-COCONUT OIL FOR PAN

 DIRECTIONS:
PLACE ALL INGREDIENTS (EXCEPT COCONUT OIL) IN BLENDER. BLEND ON HIGH UNTIL COMBINED AND SMOOTH. POUR INTO PAN OVER MEDIUM HEAT. LET SIMMER FOR ABOUT 5-10 MINUTES.

 NOTE: YOU COULD SUBSTITUTE THE STOCK/WATER FOR OLIVE OIL. IF YOU DO THIS, THERE IS NO NEED FOR THE COCONUT OIL IN THE PAN.

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