SPICY SHRIMP and SMOKEY DILL TAHINI KALE PESTO! Happy Thanksgiving week loves! I…
SPICY SHRIMP and SMOKEY DILL TAHINI KALE PESTO! Happy Thanksgiving week loves! I’m going to be cutting UP a lot of carbs this week (potatoes, etc) but you won’t see me cutting down just because it’s Thanksgiving! ? To be honest, in years past I did, and I don’t judge anyone for doing what they want to do…but just a friendly reminder that life is for the living. You can still be balanced and healthy and indulge all at the same time ❤️ Deets for food below! Also watch my stories this week if you want to see what I’ll be making for the Holiday! What is on your menu?
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Deets: Deets: @explorecuisine mung bean pasta topped with homemade pesto and hemp seeds. Shrimp seasoned with @primalpalate new bae seasoning and sautéed in a small amount of coconut oil and bone broth, roasted tomatoes and Castelvetrano olives from @wholefoods olive bar ? Pesto recipe: one container of baby kale, 1/4 cup fresh dill, 2 tablespoons tahini, 1/2 cup olive oil, 1/2 teaspoon cumin, 2 cloves garlic, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, juice of half lemon, 1/2 tablespoon coconut aminos. Process in food processor until smooth.
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