Pesto Recipe by Well Vegan, winged the rest | Serves: 2 healthy servings, with some pesto leftover | Time: ~25 min
1/2 bunch #kale, discard stems and chop
1/2 cup chopped #walnuts
2 cloves garlic
1/4 cup nutritional yeast
1/2 to 1 tbsp lemon juice
1/4 cup + 1 tbsp EVO, divided
salt and pepper
Handful of cherry #tomatoes, halved
Spiralize your zucchini. I usually go for a thinner blade to get a spaghetti feel. Today, I went with a thicker blade to simulate pappardelle. Add zoodles to a colander. Sprinkle with a little bit of salt. Let sit until you need the colander for the kale.
Bring a large pot of water to a boil. Add a teaspoon of salt and the kale. Cook for 5 minutes and transfer the kale to a colander, using a slotted spoon.
Combine the kale, walnuts, garlic, nutritional yeast, 1/4 cup olive oil, and lemon juice in a food processor. Process until smooth. Add salt and pepper and more lemon to taste.
Heat a tbsp of EVO in a large skillet or wok over medium heat. Add zoodles and saute for one minute. Then add pesto and toss thoroughly. Finally, add tomatoes and toss some more. Remove once everything is warmed through. Eat immediately.
If you have a meat eater in the house, top everything with some chicken.
What I ate and drank today
72 oz of water
1 glass of diet ginger ale
1 glass of diet coke
Breakfast sandwich with egg whites, thin slice of swiss, mayo, sriracha and greens
1 cup of Greek yogurt with some lemon juice
My foot is back to killing me, and my stomach hurts. I'd be shocked if I make it to 2,000 steps, and Fitbit says a sedentary lifestyle is 2,000-5,000 steps. Can't win every day.