Healthy Pumpkin Seed Pesto Pasta

Earlier this week I shared my Healthy Guilt Free Greek Pasta Salad  that was a HUGE hit in the house. So much so that they asked that I make it again. It kept great overnight in the fridge so it is a new favorite for picnics and lunches to our outdoor events, and for my husbands lunch at work. I use meal prep containers. You can make a double batch ahead of time when company comes. This would also be great to bring to potlucks or tailgates. Balance the fun out with some healthy yummy options.

Since the Penne Cauliflower Pasta was so great...I wanted to work more with this brand. As a reminder Veggiecraft Cauliflower pasta only has 3 ingredients:

Cauliflower - Which is full of fiber, plant-based protein, and vitamins including vitamin C, vitamin K, potassium, and omega-3s, but it is low in carbs, sodium, and sugar as well.

Lentils - Packed with energy-sustaining plant-based proteins, lentils are a great source of folate and magnesium, which contribute to heart health and lower cholesterol. They are also full of dietary fiber, which helps with digestion and stabilizes blood sugar, in addition to being low in calories and fat.

Peas - A great source of vitamin A which aids in eye health. They contain high levels of iron, fiber, and plant-based protein in addition to being low carb. Peas are also rich in antioxidants and maintain a low glycemic index, which controls blood sugar levels.

That is it. That's ALL that is in this pasta. 

It is

High Protein

Gluten-Free

Non-GMO

Dairy Free

Vegan ( although this recipe has cheese you can easily sub for nut cheese)

So yeah... since it was amazing I wanted more. Tonight I decided to work with the Spaghetti Cauliflower Pasta tonight. I have been craving Pesto. It is one way I LOVE to get in my greens. Tastes so good I never realize its full of veggies. You can use Pine nuts, or walnuts in place of pumpkin seeds if you wish. I have a sensitivity to some pine nuts so I just steer clear of them when I can. I love Pumpkin seeds and they are so good for you so that is why I chose them.

Healthy Pumpkin Seed Pesto Pasta

For the Pesto:

3/4 cup pumpkin seeds (shelled, roasted)
2 tablespoons grated Parmesan
2 cloves garlic
3/4 cup fresh basil leaves
3/4 cup fresh spinach

1/4 cup fresh parsley
2 tablespoons fresh lemon juice
1/2 cup olive oil
Pink Himalayan Salt to taste

Add 1/2 cup of the pumpkin seeds (reserve the other 1/4 cup for topping) along with the rest of the ingredients to a blender or food processor and process until fully incorporated. It will look like green wet sand when done. Set aside. This can be put in a jar in the fridge if you want to use at a future date.

1 lb chicken sausage (optional)

1 8 oz package of Pasta

Cook pasta according to directions.

Cook sausage. I made mini meatballs with mine by rolling before cooking. I didn't eat mine with meat, I ate it with just the pine nuts. Husband LOVES his meat so I cooked it up for him. You can add whatever protein you like, or if using the HIGH PROTEIN Pasta You can leave it as is. Since it has 23 grams of protein already!

Add Pesto you made to the pasta and stir until the pasta is fully coated. 

Add protein if you desire. Top with toasted Pumpkin Seeds and serve. 

It is good hot or cold.

Honey Ginger Glaze Ono and Pineapple Salsa

I made this healthy fish dish last night and it was DIVINE! 100% clean and healthy, but tastes sinful. Super simple too! 

Honey Ginger Glaze Ono and Pineapple Salsa
Serves: 4-6


Ingredients
1½ lbs Fresh Ono cut into 4-6 pieces ( or any white fish )
⅓ C coconut aminos
⅓ C honey
3 TBSP ginger root
2 garlic cloves
1 TBSP olive oil
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Pineapple Ginger Salsa
½ pineapple, pealed, cored, small diced ( about 3 cups)
1 jalapeño- seeds removed, very finely diced
¼ C finely diced red onion
1 tsp finely minced or grated ginger root
½ Cup chopped cilantro
⅛ tsp kosher salt


Instructions
Make marinade for the fish. Super easy... put all in a blender:
soy sauce, honey, sliced ginger, garlic and olive oil and blend until smooth.
Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.


While fish is marinating, make pineapple salsa.
Slice and dice half a pineapple into ½ inch cubes and place in a medium bowl. You should have about 3 cups.Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño.


Preheat oven to broil.
Prepare Fish. Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and then place in the broiler for 8 minutes to cook through. If you like a rare fish, you can skip the broil. For medium rare, a quick 2-3 minute sear on each side is all you need.


Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Spoon this over the fish, along with a generous amount of pineapple salsa before serving. I served on top of spinach and romaine for a nice salad, but it is great on rice or quinoa too.
ENJOY!