SPICY SHRIMP and SMOKEY DILL TAHINI KALE PESTO! Happy Thanksgiving week loves! I…
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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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