Rogue Kitchen-The pesto incident

So yesterday I decided I wanted to have some pesto on my spaghetti squash.  For many of you who don't know, I've gone rouge and am cleaning up my diet as well as losing some weight...8 lbs down :)

I figure that since the mid-life crisis was born, it's time to lose all that baby weight so that I can actually enjoy all of the things on our mid-life crisis list that we WILL tackle this year!!!  Hint hint, soon to come, Julie and I will be dabbling with some MOLTEN GLASS!!!!

Anyway, I was reading the ingredients on all of the pestos in the store, even the "natural" healthy ones, and they all had like 400mg of sodium PER SERVING!!  WHY IS THIS!?  I pictured myself blowing up like a balloon and blimping all around the house after eating that gunk!  I also learned that there are a ton of kinds of pesto with WALNUTS IN THEM!!!  not good for this pesky little walnut/pecan allergy I have.

So, I bought a Basil plant that donated half of it's self to my lunch, but don't worry, it will grow back ;)

I made it with organic coconut oil and garlic and mixed it into my spaghetti squash and YUMMO!  I'm in heaven.  I also learned that I need to half the amount of garlic...SO I'm eating an apple now...which I just learned (thank you Google) combats garlic breath better than just about anything (In case you're ever in a pickle without a toothbrush...in which case, watch out, because I love pickles and might eat you).  Funny things we learn along the way, right?



So, as part of the mid-life crisis get healthy initiative, here's my SODIUM FREE clean eating ROGUE KITCHEN pesto yummo recipe:

What you'll need:

• Spaghetti squash
• 2 cups of basil leaves
• 1 clove of garlic
• 2 heaping tablespoons of organic coconut oil (or avocado oil)

What you'll do:

1. Cut the spaghetti squash in half with a big knife 
2. Clean out the seeds
3. Place cut side down on a microwave safe plate
4. Nuke ten minutes
5. Take out-LET COOL!!!!!  TRUST ME!!!
6. Do the same for the other side.
7. In a food processor (I used a blender) place basil, garlic, and oil.  If your oil is in a solid state, heat up just enough that it barely melts.
8. PUSH THE BUTTON AND TAKE A WHIFF as your pesto forms. 
9. When it's the consistency that you want, stop pushing the button.  
10. When your squash is cooled, scrape the "pasta" out with a fork.  You'll see what I mean.  Scrape it all into a bowl.
11. Take a serving of spaghetti squash and the amount of pesto you want on it, place it in a microwave dish or a nonstick frying pan and heat that stuff up.  
12. PUT IT IN YOUR MOUTH!.....the food, not the pan.
    

You can add a little chicken breast, or my favorite, Quorn fake chicken patty to it for some protein and chompa-chompa, delicious pesto pasta that is not pasta and has NO freaking sodium in it.  WOOT FOR CLEAN EATING!

I might just get the hang of this stuff yet!  Give it a shot! Go Rogue

-Sunshine