Going Organic! Basil Pesto Recipe & A Week Full of Menu Ideas!

Going along with Isla Magazine and my “How to Go Organic Without Overwhelming Yourself” article for last week. I’ve included a weeks worth of organic menu ideas, a green juice recipe along with a video on how to make your own garden fresh basil and pine nut pesto.

I hope this makes going organic a little easier for a lot of you out there. I know it can be super overwhelming with all the conflicting information out there. But these organic menu ideas should take some of the work and stress out of preparing meals this week. Let me know how your week goes, what recipes you liked the best, any new recipes you invented, and if you have any questions!

***And I forgot to note in the video that pesto can be stored in the freezer for up to a year, just use a teaspoon as you need it and add a little more olive oil to help the paste become more creamy again.***

Organic Menu

Tuesday

Breakfast- Glorious Green Smoothie

Lunch-Smoked Salmon Tea Sandwich- wheat bread, avocado, smoked Salmon, cucumbers, sprouts and tomatoes.

Snack- Edamame

Dinner- Smothered wheat berries with braised chicken breasts, broccoli and tomatoes

Wednesday

Breakfast- Sprouted toast with sunflower butter and local raw honey

Lunch-Kale salad and homemade gazpacho

Snack- Hummus and fresh veggies

Dinner- Farm-Raised Beef with Farro and sautéed greens

Thursday

Breakfast- Plain Greek Yogurt with granola and fresh peaches

Lunch- Tuscan Tuna Salad Pitas

Snack- Seasonal Fruit

Dinner- Whole wheat or sprouted Pasta with homemade Basil Pesto

Friday

Breakfast- Muesli, unsweetened almond milk and fresh mixed berries

Lunch- Collard wraps

Snack- Heirloom tomato salad with lemon vinaigrette

Dinner- Grilled pork chops with herbs, lentils and roasted root vegetables

Saturday

Breakfast- Homemade Protein Shake, with bananas, raw oats, plain Greek yogurt, almond milk, cacao nibs, spices

Lunch- Couscous salad with corn, tomatoes, avocado and fresh parsley

Snack- Trail mix with dried fruits, nuts, and dark chocolate

Dinner- Homemade veggie pizzas- Make your own sauce and load up your pizza with all your favorite, fresh veggies

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

4 thoughts on “Going Organic! Basil Pesto Recipe & A Week Full of Menu Ideas!

  1. My garden is finally giving me enough veggies to really support healthy mealtimes! Our new favorite is make homemade vegetable pizzas and grill them on the barbecue! I’ve been hearing about this technique for years and finally started giving it a try! I’m a little addicted at the moment! 🙂 Your smoothies sound great! I’ve had cocoa nibs, but forgot all about them! Debra

    • Thanks Debra! I have a post coming up on how to do homemade pizzas with the kids- stay home and eat kind of feel but I haven’t tried it on the grill! That’s a great idea! Did you put it on foil? As always thank you for the support and I am so glad you’re garden is starting to come around. Mine is starting to as well so hopefully we’ll both have lots of veggies for the fall!

      • I didn’t need the foil! I just added a light coating of oil to the first side, placed it down on the grill for only a very few minutes then brough it in and added the topping to the grilled side.It seems the bottom side doesn’t need the oil, perhaps because a little coating of oil stays on the grill. I’m not sure. It takes a little getting used to figuring time and you have to watch it, but it’s delicious. And the whole process doesn’t take more than about seven minutes if your coals or grill are hot. My daughter started making them on her gas grill and I watched her and now can’t resist. We do it on the coals and have about the same result. I think the kids would really find this fun! Glad I could share something with you! oxo

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