For May’s Secret Recipe Club, I was paired with Christie of A Kitchen Hoor’s Adventures. She likes to cook healthy and low fat – and has lost ~100 lbs, which is quite the accomplishment! Christie is definitely an example of how healthy recipes don’t have to be bland or boring!
Christie has tons (and I mean tons – I’m so impressed with how regularly she posts!) of delicious looking recipes like her Orange Beef Stir Fry, One Pot Paprika Chicken with Spinach, Poutine for Dessert and her Banana Waffles with PB Syrup (I totally need a waffle maker!) She also makes macarons. So much talent and delicious food! It was so hard to choose!
I ended up choosing her Bean and Basil Pesto Penne and I was definitely pleasantly surprised with the results! I’ve always wanted to try pesto, but it seemed really complicated or full of dairy. Fortunately, Christie’s version is simple (2 steps!), vegan and delicious! Mr Bean liked it so much that he had huge amounts of seconds! I upped the recipe a bit so that I would use the entire 398mL (14 oz) can of beans.
Gluten Free and Vegan Bean and Basil Pesto Penne
1 – 14 oz can of white beans, drained and rinsed (I used navy as I’ve never been able to find Cannellini)
3/4 c. fresh basil
1 oz almonds
1/2+ c. vegetable broth
2 -3 cloves of garlic, chopped
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground pepper
1 box of Catelli gluten free Penne (or whatever kind of pasta you want), cooked to al dente
- Add beans, basil, almonds, broth, garlic, oil, salt and pepper to food processor and process until smooth, adding more broth if required.
- Pour over hot pasta and toss to coat.
Christie, it was a treat looking through your blog! 🙂
Please check out the rest of Group D’s recipes by clicking below!
These are totally late for cinco de Mayo, but they are so good that they can be eaten any day of the year. (Or at least that’s what I’m telling myself to justify posting this recipe so late.)
BUT they really are that good – I commented to Mr Bean that I could eat the mango salsa everyday and be a happy woman, to which he replied “what happened if you ate all the mangoes in the world?” Well, I’d probably be tired of it then, but thankfully there are a lot of mangoes in the world and it should never get to that point!
Needless to say these were very good and pretty simple: cook fish, make salsa, cut avocado, warm tortillas and put together. You can use any kind of fish you want – I used salmon.
Gluten and Dairy Free Fish Tacos with Mango Salsa
1 lb fish fillet (I used salmon)
Tex mex seasoning ( or a blend of oregano, onion powder, chilli powder and salt)
4 corn tortillas
Cucumber or cabbage for garnish, could probably use cilantro as well
- Preheat oven or bbq to 400F. Create a pan out of tin foil by folding the edges in to fit the size of fish.
- Rinse fish off in water, pat dry with paper towels and place on tin foil. Sprinkle with seasonings.
- Cook fish until cooked throughout and flakes easily.
- Meanwhile, heat tortillas in a frying pan until warm and pliable.
- Cut fish into 4 pieces and place on tortillas. Squeeze lime juice over fish.
- Top with slices of avocado, mango salsa and thinly sliced or spiralized cucumber or cabbage.
1 large or 2 small green onions
Handful of cherry tomatoes
Zest of 1/2 a line
- Dice mango into small pieces, slice tomatoes into quarters and slice green onions and place in a bowl.
- Add lime zest, sprinkle with salt and pepper and squeeze lime juice over it.
- Mix until combined.
What’s something that you could eat everyday?