Zucchini Noodle + Pesto Chicken Bowl Recipe

I'm a few days behind on this recipe.. you've gotta forgive my foggy brain, please!

This recipe was actually whipped up mainly by the HUBS, so I can't take full credit.

Thanks, boo!

It was EASY, flavorful & healthy.

PLUS, you can definitely tweak it to your tasty or modify the ingredients depending on what you have at home.

Ingredients:

Zucchini (spiralized)

Chicken Breast (cooked & shredded)

Pesto Sauce

Mushrooms (sautéed)

Sun Dried Tomatoes

Garlic (minced)

Himalayan Salt + Fresh Pepper

First of all, we spiralized 2 large zucchinis.

Which fed both of us 3 times each.

You could definitely do a quick sauté & season on these, but we decided to go raw with ours & let the topping warm the "noodles!"

We also used two (large) boiled then shredded chicken breasts, which was the perfect amount for two zucchinis.

Sorry this is how I measure.. or don't measure.

It's mostly guesstimating!

In a pan, we sautéed sliced mushrooms with the minced garlic & then added in sun dried tomatoes. The sun dried tomatoes we had were stored in olive oil so we squeezed them out a bit so they weren't saturated!

Then, we tossed in the shredded chicken & coated everything in pesto sauce!

Top off with some red pepper flakes if you like a little SPICE!

This was awesome night one.. & even better as leftovers!

Give it a try & if you make any tweaks, let me know.

I bet some artichoke hearts or sautéed spinach would be AWESOME in here too!

Go crazy.

Fudgy Flourless Black Bean Brownie Bites

Photo & Recipe Courtesy Of: Health Home & Happiness Blog (Author: Cara Comini)

Found this recipe via good ole PINTEREST today & decided they were definitely share worthy!

"No joke, these brownie bites taste as good as they look. I'm forever trying to find recipes like this; recipes that taste great, are simple to make, pack easily in lunchboxes, can be served to guests because they don't taste weird, and that are grain and refined-sugar free."

Ingredients

• 1-3/4 cups cooked black beans, drained
• ⅓ cup coconut oil or butter, melted
• ¾ cup cocoa powder
• ½ teaspoon sea salt, ⅛ if your beans were salted
• ½ cup honey
• 2 teaspoons vanilla extract
• 3 eggs
• ½ cup crispy pecans {optional}

Directions

Preheat oven to 350* F.

In a food processor, blend beans, melted coconut oil or butter, and honey until beans are smooth.

Add in cocoa powder, sea salt, and vanilla, and puree until mixed in.

Add eggs and pulse to mix.

Finally, add in crispy pecans and pulse to chop and mix in.

Line a 8x8 or 8x10-inch pan with parchment paper and pour in batter.

Bake for 30-35 minutes, or until top starts to crack and brownies are set and not runny when you push down gently in the center.

Allow to cool, then cut into bite-sized pieces. Serve with sliced strawberries.

Store in the fridge, these are best at room temperature or chilled, making them ideal to pack in lunch boxes!

Yield: 16 bites