Shrimp Pesto Bake
I love pesto. And shrimp. Put the two of them together, and you get this amazing Shrimp Pesto. I’m on a mission right now to show people how easy it is to sneak greens into everything that you make right now. I would say that is what my current In.Form group is struggling with the most right now: getting in the greens. Each serving of this yummy shrimp pesto has a whole ounce of kale. You’ll have to figure out how to get your other four ounces of greens a day. (Tip: pair this dinner with a small side salad.)
You’ll need cauliflower, which you can chop up into small bite-sized pieces or grate for a “rice”. Keep the cauliflower kind of small so it cooks to a tender-crispness and doesn’t take too long.
It’s fun to vary the colors that you use for this recipe. The kale and pesto adds some nice greenness; chop the kale small so you get some in every bite. I used one color grape tomatoes (orange) and another color sweet pepper (red) for this shrimp pesto recipe. Remember: the more varied your colors, the more nutrients in your food.
Putting it in the oven:
The raw vegetables took up quite a big amount of space. I cooked this in two separate glass casserole pans because of space. There was quite a bit of juice at the bottom when I dished it up. My husband and I scraped this up as we ate (the vegetables reabsorb some of it, too), and our plates were clean when we were done. Don’t let this juice go to waste: it contains lots of nutrients as well as your healthy fats from the pesto. Eat it from a bowl with a spoon if you need to.
288 Calories per serving.
Candida Diet Friendly
- 2 healthy fats
- 1 meal protein
- 1 ounce greens
- 2 vegetables