Nothing BEETS a hump day pasta bowl…except when you add some BEET GREENS pesto and spicy shrimp! ? Happy Wednesday loves! I feel like I’m running around with my head cut off this week and a never-ending to-do list. I’m someone who gets comfort in checking things off so it’s been a bit unsettling! BUT life is messy sometimes, so I’m going to enjoy this messy bowl of all the goods and breathe for a minute before getting back to my list. Lots of love and light all!⠀
Deets: Spicy shrimp (tossed in a little olive oil, lots of @primalpalate new bae seasoning, cayenne, salt and pepper, then baked on parchment paper for about 10 minutes). Plus, arugula, roasted tomatoes, olives, chickpea pasta and beet greens pesto topped with some of my homemade dairy free ricotta (a couple posts back). Pesto: 4 cups of beet greens (stems removed), 1 tablespoon lemon juice, 1/4 olive oil, pinch of red pepper flakes, 1/4 pine nuts, 1/2 teaspoon lemon zest, 1/2 teaspoon salt, 3 cloves of garlic. Blend or process until smooth!
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