Farfalle with Mint Walnut Pesto

Tonight I tried another clean eating recipe and this one was really yummy! It’s another Clean Eating Magazine recipe. It was absolutely delicious! Mike added in some sautéed mushrooms and love it as well! I even liked the wheat pasta, which to date I have hated. Enjoy!

Farfalle with Mint Walnut Pesto
Farfalle with Mint Walnut Pesto


1/2 packed cup fresh basil (with stems)

1/2 packed cup fresh mint (with stems)

1/4 cup toasted unsalted walnuts

3 tablespoons grated Parmesan cheese

1/4 teaspoons fresh ground black pepper, plus additional to taste

1 1/2 tablespoons extra-virgin olive oil

1 tablespoons fresh lemon juice

8 ounces whole-wheat farfalle

2 cups grape tomatoes, halved

9 ounces frozen artichoke hearts, thawed and quartered

Sea salt, to taste


Bring a large pot of water to a boil. Meanwhile, prepare pesto: To a food processor, add basil, mint, walnuts, Parmesan and 1/4 tsp pepper. Pulse until roughly chopped, five to seven times, scraping down bowl as needed. Add oil and lemon juice and process for 10 to 15 seconds or until a thick, slightly chunky pesto forms. (NOTE: Try to not process to a smooth paste, keep it slightly chunky.)

To boiling water, add pasta and cook al dente according to package directions. Before draining pasta, ladle about 1/2 cup cooking water into a heat-proof measuring cup and set aside. Return drained pasta to pot and add tomatoes, artichokes and pesto. Place on low heat and stir to combine. If more moisture is desired, add reserved pasta cooking water 1 tbsp at a time to achieve desired texture. Heat until vegetables are heated through, about 2 minutes. Season with salt and additional pepper.

Orange Chicken Stir Fry with Crispy Garlic Dressing

I’ve decided to give clean eating a try… I’ve heard a lot of people talking about it lately and one of my friends has posted pictures of some of the most beautiful food I’ve ever seen in my life. I’m not going all clean (after all, I had In-N-Out for lunch today and there’s no way in hell I could give up pasta), but am going to try to incorporate it into three or four dinners a week. I like the general idea – consuming food in as close to its natural state as possible. Here’s the general guidelines to clean eating – I like it because it’s not a diet plan, you can still treat yourself (seriously, I’m not giving up pasta), and it makes you think about what you’re putting into your body:

Eat the foods made by nature, not man.
Plan to eat five or six meals and snacks throughout the day.
Avoid processed foods (in other words, anything in a box with a label).
Use healthy cooking methods.
Eat before you become super hungry.
Stop eating when you’re satisfied, not stuffed.
Don’t count your calories, fat grams, or points.
Enjoy and appreciate its flavor.

That said, I made a trip to my local Whole Foods and got lots of yummy stuff to cook “clean” dinners over the next few nights. The first up was Orange Chicken Stir Fry, from Clean Eating Magazine’s online recipe bank. The one thing that I did not include was the chickpeas – I bought them dry, not realizing that they needed to be rehydrated and that process takes like twelve hours. So we’re having chickpeas in our salad tomorrow night. This whole healthy cooking thing is harder than it looks!

Mike and I both really liked this meal – brown rice and all. I normally don’t like it because it tastes chewy, but I barely undercooked it and it was delicious! This is definitely going into my recipe book! Enjoy!

Orange Chicken Stir Fry with Crispy Garlic Dressing
Orange Chicken Stir Fry with Crispy Garlic Dressing


2/3 cup brown rice

1 tablespoon olive oil

7 1/2 oz BPA-free canned chickpeas, drained, rinsed and dried

1/4 tsp sea salt

Pinch ground cayenne pepper

1 bunch broccoli, trimmed

4 cloves garlic, thinly sliced

1 tbsp rice wine or apple cider vinegar

16 oz boneless, skinless chicken breasts, cut into 1-inch cubes

1 zucchini, thinly sliced lengthwise

1 tbsp reduced-sodium soy sauce or tamari

1 tsp ground ginger

1 orange, peeled, segmented and cut into 1/2-inch cubes

2 green onions, sliced


Cook rice according to package directions.

In a large skillet, heat 1 tsp oil on medium. Add chickpeas and cook, shaking pan occasionally, until golden, about 15 minutes. Season with salt and cayenne. Transfer to a bowl and cover to keep warm.

Meanwhile, in a steamer basket set over a pot of gently simmering water, cook broccoli until tender-crisp, 3 to 5 minutes.

Meanwhile, prepare dressing: In a small saucepan, heat 1 tsp oil on medium. Add garlic and sauté, stirring occasionally, until fragrant, crisp and golden, 3 to 4 minutes. Transfer to a small bowl and add vinegar. Set aside.

In a clean skillet, heat remaining 1 tsp oil on medium. Add chicken and sauté for 5 minutes. Reduce heat to medium-low and add zucchini, soy sauce and ginger. Sauté until chicken is cooked through and zucchini is tender, 5 to 7 more minutes. Stir in broccoli, orange, onions and dressing and heat through. Serve over rice and top with chickpeas.