Clean Eating. Gluten-Free. Paleo. Grain-Free. ER4YT (eat right 4 your type). Vegan. Vegetarian. Pescatarian.
Too often I find myself trying to reinvent my eating lifestyle. Since deciding to start this blog, it has become that thing that is constantly on my mind. Am I ER4YT or just Gluten-Free? Can I be Paleo-ish? Why do we feel like we need to define our eating styles?
In 2007 I started eating based on my blood type and felt the best I ever have in my entire adult life. A few weeks ago, I was considering Paleo. That only lasted a few hours because there was no way I was giving up ALL grains, which led me back to Gluten-Free/ER4YT-ish eating. Why? Not because I have celiac disease or have been professionally diagnosed with a gluten sensitivity. I learned to listen to my body.
It has a voice–and so does yours.
In fact, last week my body told me, “do not eat any more of those chamomile and honey infused white chocolates.” I soon regretted overindulging in that delicious decision. My stomach was angry and my body was saying, “Didn’t I tell you not to send any more of those delicious chocolates down here?!”
As far as ER4YT, there are lots of things on the “AVOID” list like coconut, blackberries, corn, cauliflower, and vinegar (except ACV) that I was okay with giving up because I am O blood type. However, there is no way I’m giving up black pepper, avocados and cucumbers. That’s just ridiculous.
In this recipe, I used the standard pesto ingredients, but with avocados, walnuts, and spices. If you’ve never had avocado pesto, I dare you to try it.
Remove the seeds from the avocados and scrape the meat out. Peel the skin off the garlic and put all the ingredients except the lemon in the food processor. Add the lemon juice in last.
Put the lid on the food processor and turn it on. Drizzle the olive oil in slowly through the food chute. I also kept some water nearby to get the pesto to the consistency I wanted. You can add whatever spices you like as you scrape down the sides periodically. There will be a lot of test-tasting going on at this point, so be patient!
Here’s the finished product.
Toss a generous amount of the pesto with rice noodles (or noodle of your choice) and top with turkey meatballs and parmesan cheese.
Avocado Pesto Pasto with Turkey Meatballs
2 large ripe avocados
1 cup basil leaves, packed
Juice of 1 lemon
3 cloves of garlic
1/2 cup walnuts (you can substitute with pine nuts or almonds or a mix of nuts)
1/3 cup extra virgin olive oil
garlic salt, to taste
tuscan blend spice, to taste
water, optional (to thin out pesto)
Add the avocados, basil leaves, garlic, nuts and lemon juice to the food processor.
Drizzle in the extra virgin olive oil while the food processor is running. If you like a thicker pesto, don’t add the water. If you want it thinner, you can add more water and more oil.