The Whole Life Challenge is a game you play against yourself and a team comprised of your co-workers, friend, family, gym etc. Following the rules of the game earn you points so that at the end of each day you have up to 11 points for all your healthy habits. The categories are as Nutrition, Workout, Mobilize (stretch), Supplement, and Lifestyle (meditation, drink water, sleep). To learn more about the challenge rules follow this link. The nutrition is very similar to Paleo eating but you can still have fermented dairy such as yogurt and kefir, and butter.
So, with this challenge in mind, I have been cleaning out my artificially stocked pantry and stocking up on some healthy, delicious recipes.
The first day of the challenge I made pesto which without cheese is WLC compliant and super yummy on everything.
So, you need a blender or food processor. If you want to make half of the pesto with sundried tomato (you should!) then soak 1/2 cup of sun-dried tomatoes in some very hot water while you make the rest.
Ingredients:
3 cups packed basil leaves (2 1/4 oz)
3/4 cup to 1 cup extra virgin olive oil (depending on how saucey you want it)
1/4 cup toasted pine nuts (buy them toasted or toast your own by putting the nuts in a dry skillet and cooking them over medium-low heat, stirring frequently, until slightly golden, about 3 minutes.)
1 clove of garlic (or a Tbsp of pre-crushed garlic)
Salt and Pepper to taste (1/4 tsp salt, 1/8 tsp pepper)
Ingredients:
3 cups packed basil leaves (2 1/4 oz)
3/4 cup to 1 cup extra virgin olive oil (depending on how saucey you want it)
1/4 cup toasted pine nuts (buy them toasted or toast your own by putting the nuts in a dry skillet and cooking them over medium-low heat, stirring frequently, until slightly golden, about 3 minutes.)
1 clove of garlic (or a Tbsp of pre-crushed garlic)
Salt and Pepper to taste (1/4 tsp salt, 1/8 tsp pepper)
On a cutting board, using the side of the knife blade, crush your garlic clove so it is easier to blend (or else throw a tbsp of pre-crushed garlic in). Add it to the blender/food processor with pine nuts, basil, and 1 tablespoon oil. Pulse your ingredients until they are chopped up and then (if you can) slowly add the rest of your olive oil as you run your blender. If you don't have a opening in your blender, just pour your oil in and blend.
If you have decided to soak some sun-dried tomatoes, scoop those out of your water and chop them a little on your cutting board. You can either remove half of your pesto to keep it plain or make it all S-d-t pesto. Toss your sundried tomatoes in the blender. Pulse until you feel like they are incorporated but having some sun-dried tomato pieces can be yummy!
I've been saving my jars and I washed them in the dishwasher. You can use tupperware, too Pour your pesto in and leave a little room so you can cover it in some more olive oil. This helps your pesto from drying out and keeps it fresher. If you store it in the fridge it may harden a bit so you just scoop it out and heat it up! I use it as dip, on eggs, mixed with rice, or pretty much on anything.
Enjoy!
If you have decided to soak some sun-dried tomatoes, scoop those out of your water and chop them a little on your cutting board. You can either remove half of your pesto to keep it plain or make it all S-d-t pesto. Toss your sundried tomatoes in the blender. Pulse until you feel like they are incorporated but having some sun-dried tomato pieces can be yummy!
I've been saving my jars and I washed them in the dishwasher. You can use tupperware, too Pour your pesto in and leave a little room so you can cover it in some more olive oil. This helps your pesto from drying out and keeps it fresher. If you store it in the fridge it may harden a bit so you just scoop it out and heat it up! I use it as dip, on eggs, mixed with rice, or pretty much on anything.
Enjoy!
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