I’m going to be honest. I’ve never been one to have a green thumb. But when I saw fresh, organic herbs at my school’s plant sale fundraiser I could not resist. Basil, parsley, and lavender all in my garden whenever I want?! I had to get them. Last spring, my first grade class planted seeds in small cups for our science unit. With limited space in the classroom, I placed the plants on the heater in the back of the classroom. It was May, and I thought “it won’t snow again-right?” I should have known better as a Colorado native. That weekend, the snow fell, the heat cranked up, and I killed twenty first grade students’ plants. Whoops. Teacher of the year.
So now, here I go again. My own herb garden without a heater in sight. I love eating seasonally and feeling in tune to what my body is craving. Now that the warm weather is hopefully here to stay, I’m ready for some light, summer meals like pesto. My pesto is quick, easy, and can liven up any dish. Plus, I use walnuts instead of pine nuts so your bank account will thank you. This week I cooked up my zucchini fettuccine, with pesto and heirloom tomatoes.
Being gluten-free is limiting. Being gluten-free AND autoimmune is even more limiting. My body feels best when I avoid all grains, and I successfully do about 80% of the time. Early in my gluten free days, I longed for bread, pizza, cookies, cinnamon rolls… you name it. Yes, there are plenty of gluten free alternatives out there, but I often avoid them. I find they are either too processed or simply not that tasty! Even after years of being gluten free, I still miss the satisfaction, and the “crunch” of foods from my former life.
And then…I discovered Cappello’s. Fettuccine, pizza, gnocchi, and cookies. All gluten free, grain free, fresh, gourmet….WHAT! This is a product I stand behind and recommend to my clients. It is a gluten free product that is not too good to be true. I can eat it without guilt and say goodbye to the joint pain I feel from eating grains.
My pesto fettuccine is satisfying and packed with veggies. It’s the perfect balance of feeling full but not too full when you enter the clean plate club…which no shame, I always do.
I finished up my nutritious dinner and could not resist dessert. Cappello’s cookies are relatively low in sugar but packed with flavor. Any cookies not pictured are because I ate the dough raw. Which is safe given they do not use eggs in their cookie dough. Any vegans out there-chow down!
Enjoy this summer dish and comment with your thoughts. Pick up some Cappello’s gluten free products at Whole Foods or Natural Grocers. Be sure to follow me on Instagram @wholebodyhealing and stay tuned for a Cappello’s GIVEAWAY I will be doing later this month.
1/2 cup of fresh basil
1/2 cup of arugula (spinach or kale work well too!)
1/4 cup of walnuts
2-3 cloves of peeled garlic
Juice of 1 lemon
2-3 tbsp. of olive oil
1 tsp. of Himalayan salt
1 tsp. of pepper
1/4 cup of parmesan cheese (optional)
*Place all ingredients except olive oil in a high speed blender of food processor
*Omit parmesan cheese if you avoid dairy
*Blend on low while running a slow drizzle of olive oil into the blender
*Mix until all ingredients are well combined
*Yields about 1 cup of pesto (I also used about 1/4 of a cup in this pasta recipe)
Summer Pesto Noodles
1 zucchini, “zoodled”
1 cup of cherry tomatoes, halved
4.5 oz. of Cappello’s Fettuccine (about half the box)
1/4 of a white onion
1 clove of garlic
1 tsp. of salt
1 tsp. of pepper
2 tsp. of olive oil
*Place pot of water on the stovetop and bring to a boil. Add a pinch of salt
*While the water heats, prepare the vegetables:
*Dice the shallot and garlic
*Rinse zucchini and tomatoes
* “Zoodle” the zucchini (you can also use a cheese grater)
*Halve the tomatoes and set aside
*Prepare the Cappello’s Fettuccine as instructed. Careful not to overcook!
*Strain, cover, and set aside in a large pot
*Heat the olive oil on a large skillet. Add in the garlic, shallots, salt and pepper, mixing well for about 30-45 seconds
*Add the zucchini “zoodles” and coat in the oily mixture for 2-3 minutes. The zoodles do not need much time and should remain crunchy.
*Combine the ingredients in skillet with the pasta in the large pot
*Add the pesto and stir until well combined
*Top with tomatoes and freshly grated parmesan cheese