healthy eating

Zucchini and Carrot Burger Patty

I had some spiralized zucchini and carrots in my fridge and was thinking about making some Pad Thai when I realized I had no soy sauce, or peanuts, or really anything else I need. Ops! So this was an on the fly recipe( like most of the stuff I make) and I loved, loved, loved it!

INGREDIENTS

1/2 cup chopped up spiralized carrots and zucchini( You can use just zucchini)

2 eggs beaten

1/2 onion chopped

1 tbs crushed/chopped garlic

2/3 cup whole wheat flour

1/2 tsp pepper

1/2 tsp salt (More to taste)

1 tbs olive oil

DIRECTIONS

1) Heat olive oil in a pan.

2) Beat eggs in a medium sized bowl. Then add the rest of the ingredients. Mix well.

3) Make patties with you hands. I usually get 5-6.

4) Fry on medium heat for 7-10 minutes on each side.

Enjoy!

Vegan Basil Pesto

Hi Guys,

So I want to start of by saying I’m not vegan. I used to be once upon a time but not anymore. I did however recently find out I am lactose intolerant. This is a first time I attempted making pesto without any parmesan. I was a little hesitant at first but I’ve got to say this tasted awesome, didn’t really miss the parmesan at all! I ended up making it twice in the same week! (:

Hope you enjoy, and tag me in any pictures! @nessa_seymour

INGREDIENTS

2 cups fresh basil

2 tablespoons crushed garlic ( can add more or less to taste. I like my garlic!)

Juice from half a large lemon

1/3 cup pine nuts

2 tablespoon olive oil

1/4 cup water

salt and pepper to taste

DIRECTIONS

1) Add all ingredients to a blender or food processor and blend until you get the consistency you desire.

I sautéed some mushrooms then added the pasta and pesto in and mixed it all together. Finally topped it off with some avocado, chili flakes and a squeeze of lemon.

You can also store the pesto in the fridge in an air tight container for a couple of days!