Tami Spence

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Lemon-Basil Pesto Pasta

1/2 c walnuts
2/3 c fresh basil
1/2 c fresh parsley
1-2 small cloves garlic
Juice of 1 lemon (about 2 Tbsp)
2 Tbsp olive oil
Salt and pepper to taste
Gluten-free pasta (like quinoa or brown rice)
Handful or two cherry tomatoes, halved
Diced, cooked chicken breast (optional)

Combine walnuts and next 4 ingredients (through lemon juice) in a food processor and pulse until fine. With the motor running, slowly drizzle in olive oil to form pesto. Season with salt and pepper to taste.

Meanwhile, cook pasta according to package directions. Add pesto to cooked pasta and stir in tomatoes and chicken, if using.

Serves 4.

Note: Pesto can be made ahead of time and stored in the refrigerator for 2-3 days. You can also use it on anything you like, such as salads and meats!

Spicy Bean Pasta

1 Tbsp olive oil
3 garlic cloves, crushed
1/2 medium onion, finely diced
1/4 tsp red pepper flakes or more, depending on how spicy you like it!
1 c mushrooms, broken or cut into small pieces
2 c fresh tomatoes, diced, or 1 14oz can diced tomatoes
1 Tbsp tomato paste
1 can reduced sodium white beans (or 1 1/2 c cooked white beans)
1/2 lemon, juiced
Handful fresh basil, torn into pieces
Salt and pepper to taste
8 oz gluten free elbow pasta (rice pasta and quinoa pasta are nice options)

Cook pasta according to directions.

In the meantime, heat oil in a large skillet over medium heat. Add onions, garlic and red pepper flakes and cook for around 3 minutes, or until onions are colored and soft. Add mushrooms and cook for another minute. Add tomatoes, tomato paste, and beans and a dash of salt. Cook for a few more minutes, then remove from heat. Add in lemon juice and basil and season to taste. Combine with cooked pasta and serve.

Serves 4.

Chickpea and Rice Burgers

2 cups cooked and drained chickpeas
1 cup cooked brown rice
1 shallot, roughly chopped
1 garlic clove
2 Tbsp chopped fresh parsley
1 egg, whisked
Salt and pepper to taste
2 Tbsp olive oil

Place chickpeas and rice in a food processor and blend into a thick paste. Add shallot, garlic and parsley and combine. Stir in egg and season to taste. Form into 4 patties. Heat oil in a large skillet over medium high heat. Cook patties until golden brown, about 4 minutes per side. Serve with whole grain mustard, romaine lettuce and other veggies of your choice.

Serves 4.

Pumpkin Spice Muffins

2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp baking soda
1/2 tsp vanilla
3/4 cup natural almond butter
3/4 cup pumpkin puree (preferably organic)
2 eggs
2 Tbsp coconut oil
1/3 cup 100% maple syrup
1/2 tsp salt

Preheat oven to 350 degrees and line muffin tins with paper liners (you can make 24 mini muffins or 12 full-sized muffins). Place all ingredients in a food processor and combine. Pour batter into muffin liners and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool 10 minutes in the pan and then remove and cool completely on a wire rack. Store in an air-tight container.

Note: Possible add-ins include dairy-free chocolate chips, chopped nuts, or peeled, chopped apples.


© 2020 by Tami Spence.