Dessert Pesto

Smart Food

Dessert Pesto

You may be wondering, Why is Savvy Julie eating pesto on a graham cracker? Has she gone nuts?’

If this was traditional pesto, however, I would not be experiencing this delicious, refreshing taste as I eat said pesto + graham cracker. Why? Because it is dessert pesto, silly!

This all came about when I was talking to Dan about my dessert hummus. A slip of the tongue later, the words “dessert pesto” came out of my mouth instead. I laughed it off, but then started thinking… I might actually be onto something!

Dessert Pesto

I was so busy dreaming up this pesto that I missed my turn on yesterday’s bike ride. But it was totally worth it.

Dessert Pesto

Ingredients

  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup white chocolate chips
  • 3 tablespoons cashew pieces
  • 1 teaspoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup canola oil

Instructions

  1. Mix the first 5 ingredients in a food processor or blender until completely mixed. Add the oil, and blend. Serve and enjoy!
http://www.savvyeat.com/have-i-gone-nuts/

Let’s look at how this compares to regular pesto, shall we?

Traditional Pesto –> Dessert Pesto

Basil –> Mint

Garlic –> Chocolate

Pine Nuts –> Cashews

Cheese –> Cinnamon + Honey

Olive Oil –> Canola Oil

SO. ADDICTING. Looooove the cool minty aftertaste!

Dessert Pesto

Smart Fitness

The winner of the Iron Girl giveaway is…Heather from Side of Sneakers!

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Heather, please send me your mailing information, and I’ll get your prize right out to you!

Smart Life

I’m so excited that Dan has a 3-day weekend for the holiday. We don’t know yet how we are going to celebrate the 4th, but the extra time off will be nice!

What are your plans for July 4?

Thai Peanut Stir-Fry

This meal is a stand-by in our apartment. We always have the noodles and sauce ingredients in our pantry or fridge. It has a great balance of protein, veggies, and healthy fat. Enjoy!

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Thai Peanut Stir-Fry

Thai Peanut Stir-Fry

Ingredients

  • 2 quarts water
  • 8 ounces rice noodles
  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons agave nectar
  • 1/2 cup peanut butter
  • 1 tablespoons canola oil
  • 2 cups chopped broccoli
  • 1 cup chopped carrots (about 2-3 medium carrots)
  • 1/2 medium yellow onion, chopped
  • 2 tablespoons diced garlic
  • 1 medium bell pepper, chopped
  • 1 package of extra-firm tofu, pressed and cubed
  • Cilantro, chopped (optional)
  • Peanuts, chopped (optional)

Instructions

  1. Bring 2 qt of water to a boil. Remove from heat and add noodles. Allow to cook for 6-8 minutes, or until soft. Drain and rinse in cold water. Set aside.
  2. In a small bowl, mix soy sauce, lemon juice, agave nectar and peanut butter. Whisk until fully blended. Set aside.
  3. Heat 1 T. canola oil in a large skillet or stock pot. Add broccoli and carrots, and cook 5 minutes.
  4. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent. This will take about 3 minutes.
  5. Add tofu and cook until heated through.
  6. Add noodles and sauce. Stir so that everything is coated with peanut sauce.
  7. Serve and top with cilantro and peanuts.
http://www.savvyeat.com/thai-peanut-stir-fry/

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