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  • Katie Chaplin

Homemade Pesto


So its week two of the plain chicken and brocolli that tastes of cardboard, and you're thinking to yourself, is this ALL I am allowed to have in order to get the body I want?..


In a word, NO! At some point during a diet phase , YES things can get tough; most things in life worth having don’t come to us super easy, but there are certain things we can do to minimise the aggravations , and, ensuring we are eating foods we enjoy is a very basic and important aspect.





Take pesto; many will think of Pesto Pasta and think “Oh I definitely can’t have that , I am on a diet” , but the key here is moderating; have a bit of what you fancy and it can actually HELP you reach your goals. But it is time to get creative. I added pesto to my Honey Butter Salmon (photo below and recipe here ), but also think about adding it to a chicken breast , some mozzarella, courgetti etc .. if you want any further ideas, contact me :)


Pesto is high in fat; but as mentioned in my blog on fat, it is actually a very useful tool. They keep your blood sugar levels steady, add variety to your diet ( so you don’t get bored or feel deprived), and are highly satisfying , which often means you’ll need and eat less. Plus the ingredients do mean it is pretty strong tasting, so you don’t actually need much to make the food interesting.



You can of course buy pesto; my personal preference is to make my own but this always comes down to choice, and there is certainly nothing wrong with store bought.


The recipe for mine is below, and can be stored in the fridge for two weeks. It is super quick, so give it a go!



Honey Butter Salmon with Pesto


Ingredients

50g Parmesan, finely sliced

50g Pine nuts

8 TBSP Olive Oil (plus another 2 TBSP added throughout the two weeks, if storing)

2 Cloves of garlic

30g bag of basil ( available in most supermarkets)


Directions

1. Toasting the pinenuts- In my experience toasted or untoasted doesn’t make much difference to the flavour, but if you want to give this a go, put these in a pan, on a low heat, tossing occasionally until a light golden brown.

2. Chuck the parmesan , oil, garlic, pinenuts and basil in a food processor, and process until it looks like pesto ( simple as that!)



Macros (Per TBSP)

Kcals 105

Protein 2g

Fat 11g

Carbs 0g





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