After Christmas, I starting to feel like I had really over done it this holiday season. With all the parties and dinners I was really starting to feel unhealthy. I knew I was in need of making some serious changes to my diet. Both my mom and my boyfriend have been eating KETO for awhile and both of them would sing me praises about their new KETO lifestyle. Both said that eating KETO for them has provided them with great energy, they don't ever feel hungry, and both have experience weight loss. My mom who suffers from bad inflammation not only had lots of energy and lost weight, but she also started to feel better and was able to move around more without feeling as much pain. Fast forward to now - I have been on KETO for a month and I have lost 5 lbs! I get to eat full fats like avocado, butter, and olive oil, and never feel drained of energy.
When I started on the diet I was looking for some recipes and realized there aren't that many out there there were actually healthy and KETO. So here is a delicious recipe that I altered and made my own to help you get started. It can also easily be transitioned to a Vegan recipe by removing the cheese. ENJOY!
Good for 6 People
4 Zucchini Large - (1 zucchini can usually feed 1.5 people regular portion sizes)
1 TBSP of Olive Oil
1.5 Large Avocados
1 Cup of Fresh Basil Leaves (Washed and left on paper towel to dry)
2 Cloves of Garlic
1/3-1/4 Cup of Pine Nuts (depends on your palette)
2 TBSP of Lemon Juice
1 Cup of Grated Parmesan Cheese
3 TBSP of Olive Oil
Large Pinch of Sea Salt
YOU WILL ALSO NEED:
-A food processor
Spiralize your zucchini and set aside on a piece of paper towel so that all the excess water/juice is absorbed.
In the food processor add in your avocado, basil, garlic, pine nuts, lemon juice and grated Parmesan. Pulse until basil is finely chopped and you have a creamy consistency. While the motor is still running add in your 3 TBSP of olive oil. When finished add a large pinch of salt and pepper to taste and mix in until well incorporated.
In a skillet add 1 TBSP of olive oil and let it heat up on medium heat. When ready add in your spiralized zucchini and let cook until soft (around 2-3 minutes).
Once ready, move cooked zuchinni to a bowl and toss n the avocado pesto (there will be pesto left over don't feel like you have to use all of it). Garnish with Parmesan cheese and serve!
*This recipe can easily become vegan if you remove the cheese!
If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!