Healthy Alternatives for National Nutrition Month

Ashley whipped up two of her favorites on Mass Appeal today. Tune in to learn more about Spring Green Pesto on healthy pasta alternatives and a healthy donut swap!

Spring Greens Pesto ©

• 5 oz of a combination of arugula, spinach or baby kale
• 1 bunch fresh basil
• 1/4 – 1/2 cup grated Pecorino Romano or Parmesan cheese
• Zest and juice of one lemon
• 1/2 cup olive oil
• Salt and pepper to taste

In a food processor add the arugula, spinach, baby kale, and fresh basil process slightly until it is chopped up a little. Add in the lemon, lemon zest, salt, pepper and cheese of choice, turn on the food processor and gently stream in the olive oil until the pesto comes together and becomes smooth. Check for taste before serving.

*Note: Save a ¼ cup of pasta water to loosen the pesto and toss with pasta of choice. It helps it stick to the pasta.

Baked Blueberry Donuts ©

• 1/4 cup milk of choice
• 1 tsp. lemon juice an zest of lemon
• 1/2 tsp. pure vanilla extract
• 1/3 cup pure maple syrup
• 3 to 4 tbs. oil – depending on the type of flour you are using
• 3/4 cup gluten-free flour
• 1/4 coconut flour, almond flour, or oat flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1/4 tsp. cinnamon
• 1/2 cup fresh blueberries

Combine all the wet ingredients in a small bowl and whisk to incorporated. Grease a donut pan and preheat the oven to 350°, set aside. In a large bowl stir together remaining ingredients except blueberries, once combined pour in wet ingredients. Once batter is fully combined gently fold in the blueberries being careful not to break them. Portion the batter into the greased donut pan, filling them about ¾ of the way up. Bake for 10-12 minutes or until puffed slightly. Let sit in pan for 5-10 minutes before removing from the pan.