After the way I ate last week and this weekend I needed some reduced calorie recipes to get back on track scale wise. I’ve been wanting to try out a low-calorie pesto recipe from Hungry Girl for a while but since it involves a lot of parmesan cheese I’ve been leery to try. Last night I decided to go for it, making a few recipe swaps to make a vegan low-fat kale and basil pesto. Well, actually I was just going to use basil but… my grocery store only had small packs of basil that were expensive. So to the rescue comes cheap kale! The tofu works as a perfect swap for cheese and adds moisture to make up for the low volume of olive oil. I haven’t done a lot of cooking with kale but it works and tastes fantastic in this recipe! I was one happy camper last night chowing on a big bowl of this pesto with steamed veggies and a bag of angel hair Shirataki noodles.
Vegan Low-Fat Kale and Basil Pesto: Serves 2
1 Cup Kale Leaves (cup off the veins)
1 oz Basil Fresh Leaves
1 Teaspoon Olive Oil
1/4 Cup Light Firm Tofu
1 Teaspoon Chopped Garlic
2 Tablespoons Pine Nuts
1/4 Teaspoon Salt, or more to taste
1/4 tsp. black pepper
Add all of your ingredients to a food processor and process until you get a pesto like consistency. I had to stop a few times and push down the sides so that everything was chopped evenly. Yes it’s that easy! Enjoy! This makes two servings but you can double or triple the recipe and freeze some of the leftovers.
After dinner last night I made a new overnight breakfast recipe using buckwheat groats. I combined a 1/4 cup of raw buckwheat groats with 1/4 cup ground raw buckwheat groats, a bit of flax seed meal and a few things for flavoring like cinnamon and honey. This morning I tested it out just to make sure I liked it… IT WAS HORRIBLE! I read a lot of recipes and blogs about how great overnight buckwheat groats taste, maybe my taste-tester is just off but I’m not going to post the recipe. So glad I took a bite before I lugged it to work! Speaking of work, I’m off to work! Have a great day