Egg Wraps

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A fun and healthy breakfast.

Ingredients

  • 6 eggs
  • ½ cup pesto sauce 
  • 1 tablespoon avocado oil
  • 8 slices prosciutto 

Directions

  1. Preheat oven to 375F (190C).
  2. Whisk the eggs and pesto sauce in a large bowl until well combined.
  3. Heat the avocado oil in a large skillet over medium heat. Pour in the egg mixture.
  4. Stirring regularly, cook fully through. Take off heat and set aside.
  5. Line a sheet tray with parchment paper.
  6. Lay 2 pieces of prosciutto together, slightly overlapping to form a base.
  7. Divide egg mixture evenly between all the prosciutto wraps.
  8. Fold the meat around the eggs and lay seam side down.
  9. Bake for 16-18 minutes, flip over and bake 5 more minutes.
  10. Enjoy!

Garlic Chicken Pesto Sandwich

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A simple and delicious side dish.

Ingredients

Directions

  1. Place the chicken in a bowl and shred completely.
  2. Add avocado oil to a pan over medium-high heat. Add the chicken.
  3. Cook for 5 minutes max, just until it gets some color.
  4. Place the chicken back into the bowl. Add in the pesto sauce.
  5. Mix thoroughly until the chicken is evenly coated.
  6. Divide and place onto each piece of bread.
  7. Garnish with parsley if desired.
  8. Enjoy!

Pesto Meatballs with Zoodles

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a classic Italian favorite.

Ingredients

Meatballs

  • 1 lb minced turkey
  • 1 large egg
  • ½ cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 3 tablespoons pesto sauce
  • 1 tablespoon avocado oil
  • 1 lemon (juiced)

Zoodles

  • 8 cups zucchini noodles
  • 1 teaspoon sea salt
  • 1 tablespoon garlic powder

Directions

  1. Preheat oven to 400F (200C).
  2. In a large bowl combine the turkey with the onions, garlic, egg, herbs, and lemon juice.
  3. Once it is mixed well, shape into round balls.
  4. Place into the oven for 20 minutes and bake until meatballs are fully cooked
  5. When there is about 5 minutes left, start on the zucchini noodles.
  6. Heat avocado oil in a medium pan over high heat.
  7. Use a paper towel to squeeze excess water excess water out of zucchini noodles.
  8. Add zucchini to the pan and toss for 3-5 minutes.
  9. Add the salt and garlic powder while tossing. Add in a 1 tablespoon of pesto sauce.
  10. Place zoodles into a bowl, top with meatballs and the remaining pesto sauce.
  11. Enjoy!

Baked Pesto Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fast and filling all-time favorite dish.

Ingredients

Directions

  1. Preheat oven to 375F (185 C).
  2. Rinse the chicken and pat dry.
  3. In a mixing bowl pour half the pesto sauce.
  4. Add in the chicken pieces and fully coat with the pesto sauce.
  5. Place into a baking dish and make sure the chicken is evenly spread out.
  6. Bake for 30 minutes or until chicken is fully cooked.
  7. Take the dish out of the oven and top with the remaining pesto sauce.
  8. Enjoy!