Spinach Mushroom Meatballs with Spinach Walnut Pesto
This recipe is a result of my trying to pack as much nutrition and good fats into one meal as possible and still have it taste great. Walnuts contain antioxidant and anti inflammatory phytonutrients which are found in almost no other commonly eaten food. Spinach is a fantastic source of iron, magnesium, and vitamins A, K C and E, and it also has anti inflammatory properties. Nutritional yeast is an excellent source of the B vitamins. Put these powerhouses together with healthy fats and you’ve got a nutritionally dense meal.
Fats have gotten a bad rap since the 1980’s low fat craze, and even with all of scientific studies we have today debunking much of the misinformation, the idea that fats are bad still persists. Fats are essential for optimal health, they provide a host of necessary functions, such as making vitamins and minerals more bioavailable and supporting healthy immune function. For those with autoimmune disorders, fats high in Omega-3 fatty acids are particularly beneficial as they help prevent inflammation. Olive oil is a great source of monounsaturated fat, which reduces oxidation and inflammation and lowers blood pressure. Ghee is a rich source of Conjugated linoleic acid (CLA) which has been shown to improve glucose tolerance and insulin sensitivity, reduce the risk of cancer and reduce body fat. It’s not difficult to incorporate healthy fats into our diets, they’re delicious.
Summer Squash Noodles
I resisted the Spiralizer, thinking the last thing I needed was one more gadget in my kitchen. I finally succumbed to the temptations of the OXO brand…so glad I did, I find it ridiculously fun, I look for things to spiralize now. Just spiralize a couple of summer squash or zucchini, remove extra moisture with paper towels, and saute a few minutes in olive oil over medium-low heat.