Creamy Yogurt Pesto

yogurt pesto on crusty multi-grain 

This is an untraditional pesto. The only things similar are the basil leaves and garlic. I like this pesto because it is creamy and a bit tangy. It’s just as versatile, but gives you a slightly different taste. You can use this recipe as a spread or dressing and it also makes an amazing pesto pasta.

Ingredients:

• ~3 loose cups of basil leaves
• ~3/4 cup of walnuts*
• ~1/4 cup of pecans*
• 2 cloves of garlic
• 3 tbsp of olive oil
• ~1 cup of greek yogurt (I used Fage Total 0%)
• 1/2- 1 tsp of chili flakes (depends on your tolerance)
• salt and pepper to taste

*I wanted to use my extra walnuts and pecans; hence the weird ratio. Feel free to play with the ratio or use different nuts.

Step 1: add your walnuts, pecans and garlic

Step 2: add your basil leaves

Step 3: add everything else

Step 4: blend (I’m using the Ninja)

creamy yogurt pesto (she’s not photogenic)

To Serve:

Step 1: dice some cherry tomatoes

Step 2: toast some bread

photo taken from Healthy Bread in Five Minutes (PBS)

Step 3: serve with some cracked black pepper

I used the whole grain loaf from La Brea Bakery.

serve it alone

with some hummus (learn to make hummus)

or serve it together!

Enjoy!

Southwest Jalapeno Burger

This was my first time making veggie patties and they tasted delicious! I adapted this recipe from multiple sources. It works in a sandwich, an afternoon snack or even as new addition to breakfast.

I love sandwiches, but they can be so plain. I always eat mine with a little something extra to give it that flavor boost or an element of surprise. This patty is great alone, but why not dress it up?

I wanted to go with the southwest theme, but give it a twist. I’ve had tons of sandwiches with avocado, but never an avocado spread. Below, I made a chunky avocado spread with baby heirlooms, parsley, cilantro and a touch of honey.

This spread goes great in sandwiches, on crackers and salads.

Let’s start with the patty.

Southwest Jalapeno Patty

Serving Size: 1 patty/person; ~4-5 depending on how you shape

Ingredients

• 1 can of black beans- preferably salt-free
• 1 jalapeno
• 3 cloves of garlic
• 1/2 bell pepper (any color)
• 1 small onion or 1/2 an onion
• 4 mushrooms (optional)
• 1/2 cup of oats
• 2 eggs
• 1/2 tbsp of cumin
• 2 tbsp of bragg’s liquid amino
• 1 tsp brown sugar
• pepper to taste
• 1 tsp cornstarch mixed with 1 tbsp of water

Step 1

Preheat oven to 375 degrees

Step 2

Drain canned beans and pour in a large mixing bowl

Step 3

In a food processor, add oats and pulse till coarse to fine. Consistency should be similar to kosher salt. Set aside.

Step 4

In food processor, add jalapeno, bell pepper, mushrooms, garlic and onion. Pulse till ingredients look coarsely chopped. Add to mixing bowl with beans.

Step 5

Mash all ingredients together with fork. Most beans should be smashed.

Step 6

In a bowl add eggs, bragg’s, sugar and pepper. Beat!

Step 7

Add the oats to the bean mixture then pour in the egg mixture. Mix! Then add cornstarch mixture. Mix!

Step 8

Shape patties and place on lined baking sheet. Bake for 20 minutes total. 10 minutes on each side.

Should be lightly browned on both side

Step 9

Serve and enjoy! Be sure to check out the Chunky Avocado Spread. Great on the burger, sandwiches and salads!