LOW-FAT BROCCOLI PESTO WITH COCONUT FLATBREAD

Healthy breakfast

I want to share another amazing breakfast recipe. This is for people who love a savory breakfast. Actually you can use it as dinner also. You can use this pesto as an appetizer, topping, deep or a souse for your pizza. Also you can use the flatbread in other combinations. There are so many possibilities for this recipe. Just use your creativity!

For me, one of the biggest problems with pesto has always been the fat content. While I know certain fats are good for you, I have a difficult time digesting them, so I wanted to make this recipe as low in fat as possible without sacrificing taste in the process.

I always use hemp seeds and a hearty vegetables. It changes the consistency of your pesto. It becomes firmer, you can bite to it and it can even be a side dish.

I’ve created coconut flour ‘flatbread’ to spread it on, and it makes for a delicious vegetable-centric, grain-free meal!

Healthy Food Recipes

SPICY LOW-FAT BROCCOLI PESTO WITH HERB COCONUT FLATBREAD (PALEO):

Serves: 2 portions

INGREDIENTS

BROCCOLI PESTO:
• 6 oz broccoli florets (about 2 cups), chopped
• ¼ c. hemp seeds or pumpkin seeds
• 1 garlic clove
• ¼ t. red pepper flakes
• ½ t. sea salt
• ¼ c. fresh basil
• 4 t. lemon juice
• 1 T. olive oil
• 1 T. water
• 1 T. grated parmesan or nutritional yeast

HERB COCONUT FLATBREAD:
• 1 egg
• 1 T. coconut flour
• ¼ t. basil
• ¼ t. oregano
• ⅛ t. sea salt
• ¼ t. garlic powder
• 2 T. milk of choice
• 1 T. grated parmesan or nutritional yeast
• oil, for frying (I used about one tablespoon of coconut oil)

 

INSTRUCTIONS

BROCCOLI PESTO:

1. Steam the broccoli for about 5-6 minutes, just until slightly tender and bright green.
2. Add the garlic clove and hemp seeds to a food processor and pulse until they are both broken up a bit.
3. Add the remaining ingredients and process until well combined.

HERB COCONUT FLATBREAD:

4. Mix all of the ingredients.
5. Let the batter sit for 5-10 minutes.
6. Heat the oil in a non-stick skillet.
7. Make two small pancake-sized circles and fry both sides until cooked through.

This is a really delicious (and pretty quick) breakfast. I pre-make the pesto so that it’s in my fridge ready to go, and I just make the flatbread right before I’m ready to eat. Sometimes, I take two flatbread pieces and make a sandwich filled with the pesto, cherry tomatoes, and alfalfa sprouts. Yum!

Back to