Quick and Easy Basil Pasta Lunch

I work from home so I do have the luxury of making pretty much anything for lunch. The only thing is, I only have so many hours that the kids are at school so I am always looking for something quick and easy that allows me to work more while they are out of the house.

Here is my lunch from today:

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Quick and Easy Basil Pasta Lunch


  • Total Time: 16 minutes
  • Yield: 1 serving 1x

Ingredients

Units Scale
  • about 1 cup of pasta
  • 1/4 of frozen peas
  • 2 tablespoons of Wildtree Basil Pesto Grapeseed Oil
  • fresh Basil
  • pinch of pepper
  • Goat Cheese crumbles

Instructions

  1. Cook the pasta and toss in the peas during the last 3 mins. Drain.
  2. Place in a bowl and toss with the Basil Pesto Grapeseed oil.
  3. top with fresh basil, goat cheese and a touch of pepper.
  • Prep Time: 15 minutes

 

This can also be turned into a quick and easy dinner 🙂

I’m always looking for new ideas, what is your quick and easy lunch?

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

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Vanilla Peach Muffins


  • Total Time: 35 minutes

Ingredients

Units Scale
  • 1 medium peach (chopped)

Dry Ingredients:

  • 1 1/2 cups 140g ground almonds
  • 2 1/2 tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Wet ingredients:

  • 2 eggs ( beaten)
  • 4 tbsp. honey
  • 2 tbsp. coconut oil (melted)
  • 2 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
  2. In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
  3. Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
  4. Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
  5. Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Fat: 10
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 4
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2 Comments

  1. bsymommonologues on May 20, 2014 at 3:56 pm

    Recipe add it to my Pinterest Board 🙂

    Hello I found your blog through bloggy moms, and I would like to extend you an invitation to Blog of the Month Busy Mom Monologues. This is a great way to get your blog out there. Here is the link if you are interested: http://bit.ly/1sL2UV0

    • jen on May 21, 2014 at 10:24 am

      Thanks for the comment. I’m checking out the site now 🙂

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