Creamy, Low Carb Pesto Pasta!

Low carb recipes

What an amazing low carb, deceivingly healthy, weight loss supporting meal this is!

It's one of those "have your cake and eat it too" kind of meals that I love. In fact, most of the meals I cook are like this.

Who else loves to eat comfort foods with zero guilt?! 

This is...

  • Paleo (unless you add parmesan)

  • Low carb

  • Keto friendly

  • Gluten free

  • Low calorie

  • Vegan

  • Extremely nutrient dense!

Low carb recipes

The pesto sauce can also be kept in the fridge and used in salads, with eggs for breakfast, on toast or drizzled over veggies. It's so versatile! And the avocado makes it so nice and creamy. 

So here it is...

Serves: 3

Total cooking time: 10 minutes

Calories / serve: 285 kcal (without parmesan or vegan cheese).

Ingredients:

  • 1 medium - large avocado

  • 1 cup of kale leaves or baby spinach

  • 2 cloves of garlic

  • Juice of juice of half a lemon

  • 1 big bunch of fresh basil (about 30-40g)

  • 3 tbsp pine nuts

  • 2 tbsp water

  • 1 tbsp olive oil

  • 1/2 pack slendier konjac noodles

  • 1 large zucchini

Method:

  1. Heat a small frypan on medium, then throw in the pine nuts and toast them, stirring constantly until lightly browned. Set aside.

  2. Place 2 tbsp of the toasted pine nuts along with everything else in a food processor and blend until smooth. Taste, and then season with a generous amount of salt and pepper until you like it.

  3. If using the sauce to make a low carb pesto pasta... rinse the slim noodles and make your zucchini noodles (with a machine or a regular hand held potato peeler).

  4. Heat a pan over medium heat. Once hot, add a little more olive oil (about 1 tsp) and then throw in noodles and 1/3 of the pesto sauce. Toss until all combined and heated through! Also stir through 1 tbsp parmesan cheese if your dietary requirements allow for it! Use 1 tbsp of almond, macadamia or cashew cheese if you're vegan!

  5. Plate up and top with extra salt, pepper, parmesan cheese, remaining pine nuts and a few leaves of fresh basil!

Voila!

* You don't have to have the slim pasta if you dont like it. Feel free to just have more zucchini! Zucchini is also super low in calories and carbs. So replace the slim noodles with another 1/2 of a zucchini if you like!

Low carb recipes

Give it a try and please leave a comment if you do and tell me how it turns out. 

Stuck for other quick, guilt free weight loss supporting meals? You can get 3 weeks worth of them along with shopping lists and a whole lot more in my 3 Week Body Reset Plan - Check it out if you haven’t already! The results have been so amazing.

Bec xx

 

Creamy Zucchini Soup

Weight loss meal plan Australia

 

The weather has suddenly become cold and rainy which makes it the perfect time to start eating soup! There's nothing better than rugging up with a bowl of hot yummy soup in the winter months!

 

Homemade soup is always the best kind to consume as you know exactly what you are putting in it and you can use the freshest ingredients with no additives or preservatives.

 

This soup is EXTREMELY SIMPLE to prepare and cook and is packed full of taste; so much so that it actually feels like you are eating something naughty! However this could not be further from the truth, it is INCREDIBLY HEALTHY!

 

It is...

  • Low calorie

  • Low carb

  • Gluten free

  • High in dietary fibre

  • Extremely high in potassium (more than a banana!)

  • Rich in antioxidants

  • Rich in vitamin C, B-complex vitamins, folate, B6, B1, B2, B3, and choline, as well as minerals like zinc and magnesium, which are all valuable in ensuring healthy blood sugar regulation

 

So you can eat this soup knowing that it will DEFINITELY benefit your health and weight loss efforts!

 

Ingredients:

- 1 tbls olive oil or nob of butter

- 2 large zucchinis

- 1 brown onion

- 1 large garlic clove (or 2 small)

- 1 1/2 chicken stock cubes

- Parmesan cheese, salt and pepper to season

 

Method:
1. Dice the onion and chop the zucchinis into rough medium sized chunks (about 2 cm).

2. Heat olive oil in a large saucepan over medium heat.

3. Sautee onions for 2 minutes, then add zucchini and crushed garlic and cook for a further 2 minutes or until lightly browned.

4. Pour boiling water and stock over the zucchini and onions until JUST covered and season with salt and pepper.

5. Turn the heat to low and simmer for approximately 20 minutes.

6. Allow to cool for half an hour and then blend using hand-held blender stick (straight into the saucepan).

7. Serve with generous amounts of parmesan cheese and extra salt and pepper for taste.

 

* Makes two very large serves or 3 medium serves!

 

Enjoy! Honestly you will be surprised by how good this soup is!