Lemon Pepita Pesto & London Broil

A few weeks ago, my fingernails started peeling. I’d wake up in the morning with crazy bizzaro aches in the middle places of my bones. Something was strangely wrong and I started asking questions, hitting the inevitable Google message boards, and searching to figure out what was wrong and how I could fix these physical warning signs. Guided by new friend, and nutritional guru, Thor, I started reading Weston A. Prices book Nutrition and Physical Degeneration and listened to  several podcasts with Lierre Keith, while also delving into some experiments with food, trying to see how my body would react to a few tweaks in my diet. Namely, I started adding in grass-fed beef, and dramatically eliminating soy.

Sure enough, within a couple of days, I could see a difference. I had more energy,  fewer cravings for naughty snacks (Oreo’s are vegan, yo, but that doesn’t make them good for you), and my recovery between workouts and morning runs was significantly quicker than it had been before. The fingernails came back strong and unpeely, joint and bone pain gone-o. I’m still in the process of asking questions and finding the right answers for my own body, but for now, veganism is on hold and London Broil photos have taken their place on this here blog, just after the jump.

I thought it was fair to warn you. London broil can be so in your face if you don’t know to expect it. Attention hog.


I called Amy yesterday at 4p.m. and said, “girrrrrl. What’re you having for dinner because I have a London Broil in my fridge but not a single idea for it.”

She said she was making pesto.

I said that sounded good. But I felt lemony.

She said add lemon.

I did.

I licked the bowl clean after spreading it on our seared meat by dragging my finger over and over around the glass jar. You simply don’t want to waste an ounce of this stuff. The lemon IN the pesto?

This is why I have brilliant friends.

I called Amy and told her as much.

She’d added lemon to storebought pesto and said the fam raved through mouthfuls of the stuff.

We decided to make it again for the party we be throwing in one week. Because it’s too good to have just once.

Twice probably won’t be enough either. But, we’re taking our new food crush one day at a time.


Lemon Pepita Pesto & London Broil


2 cups fresh basil
2 cloves fresh garlic
1/2 cup roasted pepitas or pine nuts
2 tablespoon-sized chunk good quality parmesan cheese
3/4 teaspoon salt
juice and zest of 1 lemon
1/3 cup coconut oil, melted


Place all ingredients into a food processor or industrial-sized blender (like the VitaMix). Blend until pureed.

Serve over London Broil with oven baked new potatoes.

10 Responses to “Lemon Pepita Pesto & London Broil”

  1. I’m glad you’re doing better. :) yummy recipes too!

    I also bought some coconut oil. Need to use it!

  2. Hi! I just found your blog (which, is just lovely, btw). I have 4 kids too (who are also picky). I’ve actually been vegan for 6+ years now & love it. Hope you can figure out what tweeks you need to make in your diet so you can feel you’re best.

    (that pepito pesto looks amazing!)

  3. Grace Choi says:

    Made this last night and was a hit. Thank you. Nice to see you come back to meat again! My sister in law was vegan for quite some time and experienced several health challenges as well. She now is more balanced in her diet and feels amazing. Looking forward to more delicious posts!

  4. anna says:

    ooo this looks so tasty! i love pesto, but i’ve never had it over meat! yum! and with lemon? yes please!

  5. Heather Morrison says:

    Moderation in all things, including our food choices. Glad see some beef on your page, I was seriously missing it.

  6. Leah says:

    I hope you’ll still play around with plant-based foods. I eat a lot of vegan foods but enjoy fish 2-3 times a week and beef/bison maybe 1-2 times a week. I need to stay dairy free, though, which is why I liked checking out your blog. I take a bunch of supplements, too, which you might look into for nutrition. Nothing wrong with popping a bunch of pills if they’re good for you. ;) The big thing is getting away from dairy & meat for every meal. Otherwise, yeah – moderation in everything.

  7. Rachel says:

    Thank you for at least being upfront and honest about the change in diet/recipes, and warning your vegan readers (like me) to scroll quickly down past the meat photos. Too many of my favorite bloggers that have gone back to eating dairy and/or meat have done so without so much as a word about it, and so I show up at their page excited for some vegan goodness and instead find cheese all over everything (ahem, Peas and Thank You). I hope you’ll continue to investigate veganism… as another commenter mentioned, there are many supplements that can help avoid any nutritional deficiencies… I have found that a good multi with iron, as well as a B-complex, have really helped me avoid any problems transistioning from vegetarianism to veganism.

    Best of luck!

  8. Ashley says:

    Peas and Thank You has never been strictly vegan. I think we should respect everyone’s choices, even if they are not announced to us.

  9. Erin says:

    I’ve never tried to be vegan but, after having bariatric surgery, I had some similar issues. Mine turned out to have much to do with iron and magnesium deficiencies but I remember the feeling of confusion when it all happened. Regardless of what you eat, the photos made me hungry. I look forward to trying this recipe.

    Erin – ekcantcook.blogspot.com

  10. I’m on a pumpkin seed kick right now and was so happy to not only discover this recipe, but to also discover your beautiful blog! Looking forward to following many more of your culinary adventures.

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