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[reciperealm]

Keto Zucchini Noodles with Pesto and Grilled Chicken

Nutritional Profile:

Low-Carb Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Protein Egg-Free Gluten-Free Low- Calorie

Ingredients:

For the Pesto:

2 cups fresh packed basil leaves

1/2 cup grated Parmesan cheese

1/2 cup pine nuts toasted (or walnuts for a twist)

1 large clove garlic, quartered

2 tablespoons lemon juice

1/2 cup extra virgin olive oil

Salt and pepper to taste

For the Chicken:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon Italian seasoning (or dried basil, oregano, and thyme)

For the Zucchini Noodles:

4 medium-sized zucchinis, spiralized into noodles

2 tablespoons olive oil Salt and pepper to taste

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Directions:

Step 1: Make the Pesto:

In a food processor, combine the basil, Parmesan cheese, lemon juice, pine nuts (or walnuts), and garlic.

Pulse until coarsely chopped.

With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. Set aside.

Step 2: Grill the Chicken:

Preheat your grill to medium-high heat.

Brush the chicken breasts with olive oil and season with salt, pepper, and Italian seasoning.

Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).

Remove the chicken from the grill and let it rest for a few minutes. Then, slice it into thin strips.

Step 3: Prepare the Zucchini Noodles:

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the zucchini noodles and sauté for 2-3 minutes, or until they're just tender but not mushy.

Season with salt and pepper.

Step 4: Assemble the Dish:

Toss the zucchini noodles with half of the pesto sauce until well coated.

Plate the zucchini noodles and top with the grilled chicken strips.

Drizzle the remaining pesto sauce over the chicken.

Optionally, garnish with extra Parmesan cheese and fresh basil leaves.

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[reciperealm]

Steamed orange pudding

Ingredients:

185g butter, softened

3/4 cup caster sugar

2 tsp finely grated orange rind

3 eggs

1 1/2 cups self-raising flour

1/2 cup milk

pure cream, to serve

Source:

1/4 cup orange juice

1/2 cup caster sugar

2 oranges, peeled, segmented

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Directions

Step 1: Grease an 8 cup-capacity metal pudding steamer. Line base with baking paper.

Step 2: Using an electric mixer beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating to combine. Sift flour over mixture. Add milk. Fold until just combined.

Step 3: Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. Carefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes, topping up with boiling water when necessary.

Step 4: Meanwhile, make syrup Combine orange juice and sugar in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves (do not boil). Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thick and syrupy. Remove from heat. Add orange segments.

Step 5: Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Spoon over syrup. Serve

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