Basil Pesto with Zucchini Noodles and Pork Chops

I simply can not believe it has been May since I last posted. Well, okay maybe I can. My baby girl has required all of my attention which has in turn put many other things on the back burner. Exercising included! She is finally on a good nap schedule which allows me time in the kitchen. 

I recently got a spiralizer and this thing is awesome! Why have I not purchased one of these before? It is so incredibly easy to use for a quick healthy meal. I opted to go with zucchini noodles for tonights meal. Guess what.. Hubs actually liked it!! I had a back up plan for him, fully expecting him to hate the zucchini noodles. Must say, I am proud of him for giving them a try. 

Here is the spiralizer I use: Paderno Spiralizer 

Printable Recipe Here!

Basil Pesto with Zucchini Noodles and Pork Chops

gluten free

Ingredients:

2 Zucchini
1/4 t salt

1/4 t pepper

1 1/2 T balsamic vinegar 

1 cup sliced grape tomatoes

1/2 cup prepared pesto

2 bone in center cut pork chops

1 1/2 T olive oil

What to do:

First things first we have to get those noodles ready. Use the larger noodle attachment of your spiralizer to make the noodles.

Zucchini holds a lot of water, so place your noodles in a colander to drain while you get the rest of dinner ready.

Rinse and slice your tomatoes and set aside.

Rinse and pat the pork chops dry.

Sprinkle the chops with salt and pepper and season with balsamic vinegar. Allow the chops to sit for about 10 minutes so the vinegar will season them well. 

Preheat oven to 325°.

In an oven proof skillet, preferably cast iron, sear the pork chops for 2 minutes per side.

Place the hot skillet into your preheated oven to finish cooking for 8-10 minutes, depending on the thickness of the pork chops.

While your pork chops are finishing up in the oven, place your zucchini noodles between paper towels.

Gently press down to remove any excess water from the noodles. I like to roll the paper towel up to get as much of the water out of the noodles as I can.

Heat your olive oil over medium heat in a medium skillet.

Sauté your zucchini noodles and tomatoes  for 2-3 minutes or until slightly tender. Be careful not to over cook the noodles! Sprinkle with a little salt and pepper.

Turn off the heat and add in your prepared pesto. I make my own, you can find the recipe here. However, store bought is fine. 

Remove the pork chops from the oven and serve over your zucchini noodles.

Thanks Y'all!

-Wise Wife 

Sweet Potato Soup

I have a stuffy nose and cough that I just can't seem to shake, so of course I have been eating lots of soup. I was tired of the chicken noodle, tomato soups that are the go to's when you don't feel well. I absolutely love sweet potatoes so I decided to whip up some of my sweet potato soup. 

It was an easy decision because it is simple and makes enough for leftovers for lunch the next day. I love when I don't have to think about what lunch will be. I often just grab things around the house to put together a "meal."I eat a lot of fruit and hummus.

If you can enjoy dairy, you can substitute the coconut milk for whipping cream and it will make the soup a little creamier.

Sweet Potato Soup

naturally GF/DF

Ingredients:

2 1/2 - 3 pounds sweet potatoes (about 4 medium to large potatoes)

1 can white cannellini beans

3 cloves garlic

4 cups low sodium vegetable broth (1, 32 oz box)

1/2 cup coconut milk

juice of 1 lemon

1 t salt

1/4 t cayenne (you can adjust as you wish)

1/4 t garlic salt

What to do:

Bring a large pot of water to a rolling boil.

While you are waiting for your water to boil, thoroughly wash, peel, and cube your potatoes.

Add your potatoes into the boiling water and allow to cook for 12-15 minutes or until they are fork tender. 

Drain and rinse your white beans.

Mince your garlic.

Once your potatoes are tender, drain and add into blender or food processor. I opted for the blender but either will work. 

Add 2 cups vegetable broth, beans, and garlic into the blender.

Process until smooth.

Add the sweet potato mixture back into the large pot you boiled your potatoes in. 

Shake the can of coconut milk well.  Add in the remaining 2 cups broth and coconut milk. 

Over medium low heat, stir and bring the mixture to a simmer. 

Add in the lemon juice, salt, cayenne, and garlic salt.

Allow the mixture to summer for about 5 minutes so all the flavors come together a bit. 

Top with toasted almond slivers and dig in!

Thanks Y'all!

-Wise Wife