healthyfitnessmeals Pesto Shrimp Pasta
2 tablespoons coconut oil
1 (yellow) onion, diced
4 cloves garlic, minced
1 lb of shrimp
1 tablespoon Italian herbs
Salt/Pepper to taste
1/2 box (whole grain) pasta
1/4 cup pesto
3 cups spinach, roughly chopped
2 tomatoes, diced
1 zucchini, diced
Coconut milk or water, to thin pesto
Bring water to a furious boil, let pasta cook al dente. (6 minutes for whole grain spaghetti) Meanwhile, prep shrimp by rinsing (with lime or vinegar and a little water), drain and season with salt and pepper. Sautée herbs (first), garlic, zucchini and onion in hot coconut oil. Let cook until fragrant and onion is translucent – push to the edges of pan and sauté shrimp for 2 to 3 minutes max – do not overcook. Turn heat off and add pesto, mixing in liquid of choice to thin and let coat. Drain pasta and add to your sauté pan. If sauce is too thick, add pasta water 1 teaspoon at a time, plus chopped spinach and diced tomatoes. Serve immediately.
Serves 4 people.
Baked Salmon Meatballs with Creamy Avocado Sauce
1 lb. skinless salmon, cut into chunks
½ medium onion, grated
¼ cup + 2 tbsp whole wheat panko breadcrumbs (see note)
3 tbsp minced cilantro
1 egg white
2 garlic cloves, minced
¾ tsp salt
½ tsp ground pepper
½ tsp paprika
½ tsp ground oregano
¾ California avocado, skin & seed removed
3 tbsp fat-free plain Greek yogurt
1 clove garlic, minced
½ lime, juiced
5 tbsp water
2 tbsp minced cilantro
¼ – ½ tsp chipotle chile powder (see note)
¼ tsp salt, or to taste
¼ tsp ground pepper
Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
Serve the meatballs with the avocado sauce.
In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.