Zucchini Pasta with Pesto Chicken

Recently I have seen pasta recipes that use ZUCCHINI in place of the noodles.

But you need this fancy tool called a "spiralizer"

which makes your zucchini turn into pretty noodles like this!

 

 that tool is currently in my amazon cart and will be my new best friend :)

But in the meantime, this is how I made my...

 

Ingredients:

* 1 small zucchini cut into long thin slices

* 1/2 c. marinara sauce (Trader Joes sells a no sugar added kind)

* 2 organic chicken tenders

* 2-3 T. pesto (found at Trader Joes)

Directions:

1. Season both sides of the chicken tenders with salt & pepper and place in a glass baking dish.

2. Top tenders w/ desired amount of pesto

3. Bake at 350 degrees for 12-15 or until inside temp. is around 180 degrees

4. While chicken is baking, boil zucchini noodles for 5-7 minutes until softened but not mushy.

5. Top noodles with marinara sauce and sliced chicken. Enjoy!

Tilapia Fillet w/ Smoked Sea Salt & Lemon

 

 

Ingredients:

- Trader Joe's Frozen Tilapia Fillet

- Trader Joes's Naturally Smoked Sea Salt

- Black Pepper

- Any Gluten Free Flour (I used Sorghum)

- Fresh Lemon Juice

 

Directions:

On a paper plate, mix 1/4 c. gluten free flour and a few shakes of salt and pepper.  Mix to incorporate and then pat the tilapia in the mixture until all sides are covered.

Heat coconut oil in skillet on medium heat and cook fillet for 3-4 minutes on each side.

After removing from the skillet, add fresh squeezed lemon on top... DIVINE.

Eat w/ steamed veggies or a side salad.

 



 



Vegan Ranch Dressing

This really is the BEST homemade dairy free ranch I have every tasted.  The fresh spices make SO much healthier than the MSG and SODIUM packed ranch packets from the store.

 

 

recipe VIA adventuresofaglutenfreemom

 

Ingredients:

• 1 cup Mayo (I used Vegenaise which can be found at Sprouts or Frys)
• 1/4 cup Dairy-Free "Buttermilk" (see recipe below)
• 1/2 tsp. dried Parsley (or 1 tsp. fresh)
• 1/2 tsp dried Chives (or 1 tsp. fresh)
• 1/2 tsp. dried Dill (or 1 tsp. fresh)
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/8 tsp. Sea Salt
• 1/8 tsp. Black Pepper

Directions

1. Combine all ingredients except for the dairy-free buttermilk in a medium bowl.
2. Slowly whisk in the "buttermilk."
3. Store in an airtight container in the refrigerator for up to a week.
 
Dairy-Free Buttermilk:
4. Add 1 and 1/2 tsp. Fresh Lemon Juice to a liquid measuring cup.
5. Add enough Dairy-Free Milk to bring the total amount of liquid to 1/4 cup (I used Trader Joes Unsweetened Coconut Milk since it is very neutral tasting.)
6. Stir and allow to sit for 10 minutes, then it's ready to use!