Chicken Pesto “Spaghetti” is not only delicious, but it’s also a quick meal to whip up during the busy work week.
This dish is a great way to put fresh basil (or that batch of pesto you have sitting in your freezer) to use.
If you’re looking for a healthy pesto recipe, I definitely recommend my homemade dairy free pesto. I usually make a large batch of it at a time, freeze what I don’t use (ice cube trays are great for this), and defrost the pesto for dishes like this one. The end result is easy and delicious weekday dinners.
In addition to being delicious and easy, this dish uses spaghetti squash, making it perfect for those living a gluten/grain free, paleo, low-carb or keto lifestyle.
Spaghetti squash is great whole food alternative to processed spaghetti
Nutrition facts: spaghetti squash vs. processed spaghetti …
Spaghetti squash – 10 grams of carbs/cup & 42 calories/cup + mother nature’s nutrients
Processed spaghetti – 43 grams of carbs/cup & 220 calories/cup + a carb crash after consumption
I recommend replacing processed spaghetti with spaghetti squash if you;
want to lose weight (lower carbs & calories + more nutrients = weight loss)
have IBS or gut issues (since gluten and grains can aggravate symptoms)
have diabetes (lower carb foods = better blood sugar levels)
follow a paleo, keto or low-carb diet
3 simple ingredients for Chicken Pesto “Spaghetti”
Chicken Pesto "Spaghetti" is not only delicious, but it's also a quick meal to whip up during the busy work week. It's the perfect spaghetti recipe for those living a gluten/grain free, paleo, low-carb or keto lifestyle.
Cut spaghetti squash lengthwise and remove seeds with spoon. Sprinkle flesh with sea salt.
Bake at 400 for 30-40 min (first 10-min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. See notes for cooking spaghetti squash below.
Use a fork to scrape out the strands of squash.
For the chicken pesto
Using a stovetop pan, cook chicken over medium to medium-high heat. Use a spatula to break a part meat. Season with sea salt.
Once chicken is fully cooked, reduce heat and add pesto. Combine chicken and pesto until fragrant.
Place spaghetti squash noodles at the bottom of a bowl or plate then top with chicken pesto. Enjoy!
Notes
Notes on cooking spaghetti squash
Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
Time your spaghetti squash so that it’s done cooking around the same time as your chicken pesto, so your noodles don’t cool.
Caprese Salad with creamy avocado is delicious and so easy to make! This salad is the ultimate way to enjoy fresh, ripe summer tomatoes & basil!
A classic caprese salad is made with very few ingredients–mozzarella, tomatoes, basil and olive oil. I decided to put a spin on this classic dish by removing the dairy (a common food allergen) and replacing it with creamy & nutrient-rich avocado.
Now this fresh Italian salad can be enjoyed by those following a dairy free, paleo or plant-based diet!
How to make a caprese salad
It’s real simple… start by slicing the tomatoes. Feel free to use tomatoes that are different shapes, sizes and colours.
Then slice the avocados, keeping them similar in thickness to the tomatoes. Arrange one slice of tomato then overlap with one slice of avocado around the outside of a plate (or however you choose).
You can incorporate whole fresh basil leaves into the layers or scatter freshly torn basil on top.
Lastly, finish this dish with a good drizzle of high-quality olive oil and sea salt or add even more flavour with a homemade dairy free pesto.
Important tips for making a caprese salad
Find the freshest, ripe locally grown tomatoes
Use a high-quality extra virgin olive oil
Use fresh basil
Find ripe avocados for more creaminess
Pair this salad with one of my dairy & gluten free Italian main dishes …
Caprese Salad with creamy avocado is delicious and so easy to make. This salad is the ultimate way to enjoy fresh, ripe summer tomatoes & basil! I decided to put a spin on this classic dish by removing the dairy (a common food allergen) and replacing it with creamy & nutrient-rich avocado. Now this fresh Italian salad can be enjoyed by those following a dairy free, paleo or plant-based diet!
Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms!
Mushrooms don’t just add awesome flavour to this dish, but they’re also a great food to boost immune function.
To simplify, mushrooms can enhance almost every system in the body and protect you from numerous conditions and diseases since they’re associated with lowered inflammation. Sustaining high levels of inflammation long term has been shown to contribute to chronic conditions, such as heart & autoimmune disease, diabetes and cancer.
Note: Buy and eat organic grown mushrooms whenever possible since they’re very porous and have the tendency to easily absorb chemicals from the soil that they’re grown in.
Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms!
1 12ozbag frozen riced cauliflower, I get mine from Costco
1pack sliced mushrooms
1small yellow onion, finely sliced
2tbspfresh parsley, finely chopped
1and 1/4 cup organic chicken stock
2tbspavocado oil
Sea salt & black pepper , to taste
Instructions
Saute mushrooms in 1 tbsp avocado oil for 2-minutes over medium heat. Season with salt and pepper. Add 1/4 cup chicken stock, cover and let cook for 5-minutes. Remove lid and allow remaining liquid to cook off. Set mushrooms aside in a bowl.
Using the same pan, add 1 tbsp avocado oil and saute onion until fragrant over medium heat.
Add frozen riced cauliflower and combine until slightly heated. Season with salt.
Add 1/4 cup of chicken stock to the pan at a time. Let liquid evaporate before adding more stock. Do this until you get through 1 cup of stock. Continue to stir ingredients as you do this.
Add mushrooms and parsley to the pan, combine everything together and let cook for another minute. Remove from heat and serve.
Collagen smoothies are a great way to add more collagen to your diet. They are quick and easy to make–and serve as a great breakfast or lunch option.
My Collagen Power Smoothie is smooth, creamy and well balanced. I use banana as a natural sweetener, plus almond butter to give this delicious smoothie some nuttiness. To make this collagen smoothie even more rich and creamy, I recommend using some full fat coconut milk (see my notes below).
Feel free to boost this collagen smoothie with ceylon cinnamon or maca–or not. Either way the result will be delicious!
You might be wondering what the benefits are to adding collagen to your smoothies …
Well it all starts at about age 35, when collagen production naturally begins to slow, which can have all sorts of negative effects on your body. By age 40, collagen begins to deplete faster than your body can reproduce it, and by age 60, over ½ of your body’s collagen has been depleted.
In addition to aging, many other factors impact collagen levels. These include genetics, smoking, pollution, excessive sun exposure, and nutritional deficiencies, among others.
Collagen is the “glue” that holds your body together.
It’s the fibrous protein found throughout your body, in organs, muscles, skin, hair, nails, teeth, bones, blood vessels, tendons, joints, cartilage, and your digestive system.
As we age and our collagen production decreases, these areas of our body begin to weaken. Adding a collagen supplement to your daily routine can help to strengthen your body for optimal health and functioning.
Here are some other ways you can easily add collagen to your diet …
Mix into a glass of water. For best results, add powder prior to adding water.
Mix into hot beverages like coffee and tea.
Add to soups, stews, sauces, yogurt, homemade desserts and more.
Collagen smoothies are a great way to add more collagen to your diet. They are quick and easy to make--and serve as a great breakfast or lunch option. This Collagen Power Smoothie is smooth, creamy and well balanced. I use banana as a natural sweetener, plus almond butter to give this delicious smoothie some nuttiness. Feel free to boost this collagen smoothie with ceylon cinnamon or maca--or not. Either way the result will be delicious!
Blend all ingredients using a high-powered blender.
Pour into your favourite smoothie cup and enjoy!
Notes
* For a rich and creamy smoothie, use canned full fat coconut milk. I add 1/2 cup full fat coconut milk + 1/2 cup water.
Join my free smoothie Challenge
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Don’t you hate it when you forget to take frozen meat out of the freezer the night before your planned dinner?
Or maybe you decide on a recipe (like this one) last minute, but your ground chicken is frozen solid?
These scenarios are not uncommon in my world. There’s been numerous times where I forget to take meat out of the freezer with enough time to thaw out in the fridge OR I decide on a recipe last minute with only frozen meat on hand.
I’m assuming I’m not alone with my frozen meat problems, so I decided to give you some quick tips for thawing out frozen ground meat safely!
The first method is best, BUT the second method comes in handy for those who forget to thaw out their meat using the first method or are last minute planners.
THE LONG THAW METHOD: If you have 12 to 24 hours…
If you know ahead of time that you want to use your ground meat, thawing it in the refrigerator is the safest way to do so. It takes about 24 hours to fully thaw one pound of ground beef in the refrigerator.
THE QUICK THAW METHOD: If you have 30-minutes to 1 hour…
With less than an hour to go before dinner and a pound of frozen ground meat in your hands, you can defrost it in a bowl of cold water. Make sure the frozen meat is in a sealed package, then submerge it in a bowl of cold tap water. Important note: DO NOT use warm or hot water since this will heat the outer layer of meat too quickly, risking the growth of bacteria. For this reason, you should also change the water to keep it from getting too warm. One pound of meat will take about one hour to defrost in a bowl of water, then it should be cooked right away.
Now that we’ve solved your frozen meat problems, it’s time to try this super delicious Chicken Green Goddess Plate!
This is one of my favourite go-to dishes during the busy work week. It’s super quick and easy to prepare and it’s packed with so much great flavour!
I used cabbage as a base for this recipe since I always have it on hand–it lasts long in the fridge and is super versatile. If you’re not a fan of cabbage feel free to substitute it with riced cauliflower, spaghetti squash, salad or another base of choice.
Green Goddess Chicken Plate
INGREDIENTS: (serves 2-3)
1 lb ground pastured chicken
1 small green cabbage or half large, thinly sliced
2 tbsp avocado oil
1 tbsp extra virgin olive oil
Sea salt & black pepper to taste
GREEN GODDESS DRESSING:
1/3 cup almond or coconut milk, unsweetened
1/4 cup tahini
1/4 cup fresh parsley, basil or cilantro
1/4 cup chives or green onions
1/2 lemon, juiced
1/2 tsp apple cider vinegar
INSTRUCTIONS:
1. For cabbage: Using a deep stove-top pan heat 2 tbsp avocado oil, add cabbage and season with sea salt. Cook at medium heat, mixing occasionally, until cabbage is tender and begins to brown slightly. Remove from heat and mix in olive oil.
2. For chicken: While cabbage is cooking, cook chicken in another stove-top pan. Break meat apart, season with salt and pepper and cook until meat browns slightly.
3. For dressing: Add all ingredients into a blender or food processor and blend/process until smooth.
4. Place sauteed cabbage on plate, add chicken on top then drizzle with dressing. Enjoy!
DID YOU KNOW? Tiger nuts are not actually nuts, but rather tubers, like sweet potato, though much smaller in size. They get their name from the stripes on the tubers’ exterior.
These marble-sized tubers are chewy and taste like a cross between an almond and pecan with a hint of honey–making them a great nut replacement.
They are naturally gluten, grain and dairy free, so they’re perfect for those following a plant-based or paleo diet.
Tigernuts can be consumed in a number of ways. You can eat them raw, roasted, soaked or boiled. You can also find tiger nuts in a variety of forms; tiger nut flour, tiger nut oil, tiger nut butter and tiger nut milk!
Lately, I’ve been experimenting with different tiger nut recipes. Not only do I get more variety in my diet with these small tubers, but they are packed with antioxidants, resistant starch fiber & vitamin E.
So, if you’re curious about tiger nuts or maybe you’re looking for nut free paleo recipes, I recommend trying some of my tiger nut creations below …
INSTRUCTIONS:
1. Put tiger nuts in a jar, fill with water and let soak in fridge for 12+ hours. Drain well.
2. Using a food processor, process drained tiger nuts until they break down a bit. Then add pitted dates, cacao/cocoa powder & sea salt. Continue to process until a consistent mixture forms.
3. Roll the mixture into small balls. Place in airtight container and store in the fridge.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
