Toss with the zoodles in a large bowl and adjust seasoning with kosher salt if needed.Season to taste with kosher salt and set aside. To the bowl of the food processor with the beets, add the garlic, pumpkin seeds, olive oil and vinegar and pulse until you have a smooth puree.Roughly chop two of them and transfer to the bowl of a food processor. Add the shrimp to a Ziploc and pour ⅔ of the spicy herb sauce in.Puree on high until smooth and then season to taste with kosher salt. In a blender combine the garlic, jalapeno, cilantro, olive oil and vinegar.I’m making this in a live cooking class over on facebook on Tuesday the 14th at 3pm PT and I really hope you will join me! This GORGEOUS delicious dish!īeet Pesto, (which my girls call unicorn pesto) which I have been making for years is tossed with ZOODLES!!! Then we top all of that super tasty and extremely healthy goodness with spicy herb shrimp. I get so pumped up when you guys are sharing advice, tips and stories over on my Whole30 Diary page and lots of people have been inspired to start their own healthy jump start which is the best thing ever.Īnyway, I will stop babbling and tell you about this dish. I know how many of you are taking some extra care with yourselves and your family along with me as we head into Spring and I love how excited everyone has been lately! I have been in my super healthy mode the last few weeks, and I’m wanting to share every recipe with you that I can. Hello guys! I’m sooooooo excited to share this delicious recipe with you!! NEW VIDEO!!! Whipping it into shape with a fresh start for 2018 with this gorgeous dish!
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