Homemade Kale Pesto

Pesto | The Casual Classic

I am ALWAYS snapchatting about this or putting it on my Insta-stories, but I have yet to post the recipe, and I feel like I've been cheating you guys. It's such a simple recipe, and it's a delicious addition to pretty much any meal. My favorite way to eat it is mixed with quinoa and a little bit of parmesan cheese. Top it with an egg to make a "quinoa bowl", and you're set to go. I'm not sure why that's the best route, but it's just SO DARN delicious prepared that way. Pesto is also great mixed in with pasta, on top of toast or in sandwiches, and scrambled in eggs. Another one of my favorite ways to eat it is in a sandwich with egg, bacon, and avocado. Talk about a yummy breakfast. 

This recipe can be vegan if you'd like, as I usually make it without the cheese and use nutritional yeast instead. You can use either - it pretty much tastes the same. Also, the recipe below, like usual, is just my guesstimations - I'm one to just throw things in a food processor and continually taste and add to it until it tastes good. You may need a bit more olive oil, or may need extra cheese/nutritional yeast, depending on how strong you like your pesto to be. Don't be afraid to play around with this a bit - it's pretty hard to screw up (unless you add too much salt, so be careful with that one). 

Ingredients:

  • 1 bunch kale, stems removed (I have used 3 different types of kale and they all work!)
  • 1 bunch basil leaves
  • 2 garlic cloves
  • 1/3 cup pine nuts
  • 3/4-1 cup olive oil (or more)
  • 1/4 cup nutritional yeast for vegan, or 1/4 cup parmesan cheese
  • Juice from 1 lemon
  • Salt & pepper to taste

Directions:

  1. Throw all ingredients into a food processor and process until completely mixed/chopped up. Start with the smaller amount of olive oil, and continue to add it while the processor is running until the pesto is a smooth consistency, without being too runny. 
  2. Like I said above, you can add more of any of the ingredients, like cheese/nutritional yeast, salt, lemon juice, etc. depending on what you like and how you want your pesto to taste. Make it what you want!

A few of my favorite pesto recipes:

The Secret to my Famous Avocado Toast!

Avocado toast recipe

This is my all time favorite meal, whether it be breakfast, lunch or dinner. I'll happily make breakfast for dinner too, which we do frequently in our household. Avocado toast is nothing new, nor is it complicated, but there are some small tweaks that I do to mine to make it exceptionally good. 

avocado toast recipe

The most important part is the egg on top. The way you cook the egg is what makes the toast! My favorite way is the crispy fried egg, or soft boiled, neither of which are shown here unfortunately. The crispy fried egg gives it a little extra crunch that is oh so satisfying.

To do so, heat oil (I use coconut oil or olive oil) in a pan over medium heat until almost smoking. Crack the egg in the pan and turn the heat down to low immediately. The egg will sizzle and cook pretty quickly because of how hot the pan was when you first dropped the egg in. Cook until the yolk is cooked to your liking - do not flip. 

For the soft boiled egg, bring a small pot of water to a boil (the water level should be just enough to cover the egg or eggs). Drop the whole egg in (inside shell - do not crack open) while the water is boiling, and cook for exactly 7 minutes on high. Remove the egg promptly, and rinse with cold water. Peel and cut in half or in pieces and put on top of avocado toast!

avocado toast recipe

The toast and avocado mash is the easiest part! I always go for gluten free bread, because Nick can't have gluten, and it usually tastes just as good if you buy the right kind. A couple of my favorite brands are this and this. I toast the bread in a toaster or in the oven for extra crispiness, and then slather it with coconut oil. Next, you add the avocado and mash it with a fork (or you can mash it before you add it to the toast, depending on how soft your avocado is). Top with whichever egg you chose to cook!

As for additives, I love sprinkling some hemp seeds on top, as you can see from the photos. Gives the toast a little extra superfood kick as well as extra protein. I always season with Himalayan salt and pepper too. 

So that's it! That's how I make my favorite meal. The coconut oil on the bread, hemp seeds, Himalayan salt, and way you cook the egg is what takes the toast up a notch. Let me know how yours turned out - Tag me on Instagram or comment on this post!

Perfect Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Raise your hand if you're in favor of chewy cookies vs. crunchy cookies! Good. Because I found the recipe for the PERFECTLY chewy, delicious, sweet yet salty, paleo chocolate chip cookie. And I'm even going to claim that these are better than the original flour, butter, crisco, filled chocolate chip cookies that your grandma made. Yea, they're THAT good.

Paleo Chocolate Chip Cookies

My pictures aren't all that great because I made these at night and took the photos immediately since I was so excited, but trust me, they taste 100 times better than they look. Plus, I have to add of course, that they're grain free, refined sugar free, gluten free, paleo, and all that jazz. I just cannot get over how good they tasted either - blew me away!

Paleo Chocolate Chip Cookies

As you can see, it's been a while since I've baked cookies, and I forgot the whole "make sure you leave space between each blob you place on the tray", but even though I pretty much baked one large cookie, they still tasted just as delicious.

Paleo Chocolate Chip Cookies

And guys, these are simple to make. I promise. You will need to have a good amount of almond butter, paleo flours (I ALWAYS have coconut and almond flours in my pantry) and of course chocolate chips on hand, but those are things you should be keeping in your pantry anyway! I mean, who can live without almond butter and chocolate chips!? I chose this dark chocolate option from my favorite Thrive Market, but you can grab any brand you'd like. I actually get ALL my baking ingredients from Thrive, but I provided some other great alternatives from Amazon below too, especially if you've got that Amazon prime membership like I do.

Paleo Chocolate Chip Cookies

Ingredients:

Directions:

  1. Preheat the over to 350 degrees, and line a baking sheet with parchment paper.
  2. Stir all the dry ingredients (almond flour, coconut flour, baking soda & salt) together in a medium bowl.
  3. Using an electric hand mixer in a larger bowl, beat together the coconut oil and coconut sugar for about 1 minute. If you don't have an electric mixer, you could use your hands, but it needs to be mixed very well.
  4. Add the almond butter and vanilla extract to the wet ingredients, and mix until well combined. Add the egg and beat for about 1 minute.
  5. Stir in the flour mixture until everything is mixed well and forms a dough like texture. Fold in the chocolate chips.
  6. Roll the dough into small balls and place on the baking sheet. Press down slightly with your hand. You can also add more chocolate chips to the tops of the balls.
  7. Bake for about 12-14 minutes or until the cookies are nicely browned and the surface no longer appears wet.
  8. Let cool completely before storing!