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Thursday, March 16, 2017

Spinach Pesto Hummus over Spaghetti Squash with Mushrooms and Eggs


After a girls weekend of well deserved decadence, I am trying to reboot my bod and eat "clean" this week.  For me this means eating healthy whole foods (read lots and lots of veggies!) prepared simply and preferably homemade.  

Everyone keeps saying to eat your greens for optimal health, but it's hard for me to get excited about salads in the winter. Luckily there are loads of ways to get spinach into warm meals and to reap all the great health benefits from this hard working green!

The idea for this meal struck while I was driving home from the grocery store: Spinach Pesto Hummus to go with my already cooked and ready to go Spaghetti Squash.  While making the Pesto I threw some mushrooms into a pan to cook along with some eggs.  The result was this colorful, yummy, high protein, high fiber, filling lunch!


Spinach Pesto Hummus Recipe:

Into food processor throw 2 large cloves of Garlic.  Chop completely and let sit for 10 minutes. Then add one bag of baby Spinach and 1 can of drained/ rinsed Chick Peas. While running processor stream in Extra Virgin Olive Oil until it takes on a hummus like texture.  You can add a little cool water in place of using too much oil, 1-2 Tbsp should be enough to make it smooth.  Salt to taste.