This is a great dish to have when you are craving a fresh healthy meal, but don’t feel like actually cooking something up. The creamy avocado-basil sauce is really fantastic and light. It doesn’t end up leaving you have that full bloated feeling that you would normally get with thick heavy creamy sauces. The noodle dish itself is not only super good, but also is just beautifully vibrant with the colorful fresh veggie ingredients.
- 2 zucchinis
- 1 cup cherry tomatoes
- ½ cup fresh basil leaves
Ingredients for the Avocado Basil Sauce
- 1 avocado
- 1 T basil seasoning
- ½ T garlic
- ½ cup olive oil
- 1 T lemon juice
- ½ tsp salt
- Prepare the sauce by mixing all the ingredients thoroughly until smooth. Add more olive oil if the consistency is too thick. Taste test and adjust as necessary. You can also use a Food Processor if you have one. I just mixed them thoroughly by hand.
- With a Spiralizer spiralize zucchinis with Blade C (the small noodle tray option) and place into a bowl. Add in cherry tomatoes cut in half, basil leaves, salt and pepper. Then toss with ½ of the Avocado Basil Sauce and taste test to add more sauce.
- Ready to be served and devoured!
You can even buy your own Spiralizer on my Amazon affiliate link here! Yay!
Check out my recipe featured on Further Food along with nutritionalist commentary: Zucchini Noodles With Creamy Avocado Basil Sauce
Check out my recipe featured on Beyond Type1: Zucchini Noodles with Creamy Avocado Basil Sauce
Valentine’s Day. It’s here. The day where we mostly indulge ourselves in some delicious chocolatey goodness! I consider myself a chocoholic. Whether I have a Valentine or not, chocolate is always my Valentine! My favorite festive Valentine’s Day obsession is chocolate covered strawberries! Every year I make my own chocolate covered strawberries because I love them so much. Dipping them in dark chocolate with a percentage at least 70% cacao is actually good for you! However, I decided to create another super simple healthy way to make my own chocolate for them too! This way is gluten free, vegan, paleo, raw, and low in sugar (the only sugar is from the strawberry). I got this idea from my previous chocolate truffle post. All you need is cacao power, coconut oil, and stevia to make the chocolate.
A few quick facts about the wonderful benefits of cacao (not to be confused with cocoa):
- lowers insulin resistance
- protects your nervous system
- reduces risk of cardiovascular disease
- reduces risk of stroke
- shields nerve cells from damage
- reduces blood pressure
- guards against toxins
- boosts your mood
- rich in minerals
Chocolate Covered Strawberries
Mix a few tablespoons of cacao power, melted coconut oil, and add a few drops of stevia to taste (I used the liquid kind) together until it’s a smooth liquid consistency. Then dip your cold refrigerated strawberries into the mixture. The chocolate will quickly harden on the cool strawberries. Set them on a plate, do as many as you would like! So quick, so simple, they are ready to eat!
I added a little more pizzazz to my strawberries by rolling them in unsweetened coconut shreds and cacao nibs. The toppings stick to the chocolate before it hardens so you can dip them in any other toppings that you would like! Let your imagination run wild.
Happy Valentine’s Day everyone!
To continue my theme of all things pumpkin and excitement for the upcoming holidays, I woke up craving pumpkin pancakes! Skipping down the hallway to my kitchen, I gathered my ingredients to make a paleo, grain free, gluten free, low carb, sugar free festive fall breakfast.
- 1/4 cup pumpkin puree
- 2 T almond milk
- 2 eggs
- 1 t maple syrup (I use Walden Farms sugar free syrup)
- 1 T vanilla extract
- 2 T coconut flour
- 1/2 t baking soda
- 1/4 t salt
- 1/2 cup almond flour
- 1/2 t cinnamon, or to taste
- 1/2 t pumpkin pie spice
- coconut oil or olive oil for cooking pancakes
- Cacao nibs (optional, if you want a chocolate chip flavor)
Pumpkin Pancake Mixture
- Mix pumpkin puree, almond milk, eggs, syrup, and vanilla extract together in a bowl until smooth.
- Whisk coconut flour, baking soda, salt, almond flour, cinnamon, pumpkin spice, and cacao nibs (optional) together in a separate bowl.
- Stir pumpkin mixture and flour mixture together until well incorporated. *Add more almond milk or water to the batter if the mixture it is too thick.
- Heat coconut oil in a skillet over low heat. Pour circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.
Tonight’s dinner consists of a fresh grilled salmon with a kale salad and the side of a cauliflower pizza! That’s right, cauliflower pizza! I discovered the way of having a delicious pizza without all the carbohydrates. This veggie-powered pizza is a great way to cut back on those grains and gluten. The crusty cauliflower gives the pizza a great base for slamming on any kind of toppings that you want.
Cauliflower Pizza Crust
- 2 1/2 cups cauliflower, grated (about 1/2 a large head)
- 1 large egg, lightly beaten
- 1 1/4 cups shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- Salt and pepper
- 1/4 cup tomato sauce
- 1 cup grape tomatoes, sliced in half
- 2 cloves garlic, sliced
- 1/4 teaspoon crushed red pepper flakes
- Fresh basil leaves, optional
- Line a baking sheet with parchment paper, and preheat oven to 425ºF.
- Grate the cauliflower until you have two cups of cauliflower crumbles.
- Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
- Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper.
- Once combined, pat into a 10-inch round on the prepared baking sheet.
- Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
Ever having a major chocolate craving?! I have found a fast simple way to make your own cacao chocolates and truffles! And it’s all sugar free and super low carb! I know, I didn’t think it was possible either! Cacao is an amazing raw superfood that naturally raises energy, provides antioxidants, essential vitamins and minerals, enhances weightloss, and improves mood. (Don’t get confused with Cocoa, that’s the already processed sugary kind of chocolate, you don’t want that) This snack also works as a post workout recovery snack too because it has a great source of protein, potassium, and magnesium! Enjoy fellow chocoholics! And just a little simple reminder of the difference between Cacao vs. Cocoa as you are grocery shopping and cooking:
cacao vs cocoa chart
Put a few spoonfuls of coconut butter into a bowl, and add about 2 spoonfuls of cacao powder to the mix (depending on how chocolatey you want it). Then add sugar free honey and stevia to it to give it that sweeter taste. Add however much sweetness you want to flavor it to your taste. Then roll the chocolate paste into a couple marble sized balls. Then just stick them into the freezer for a few minutes and BAM! You got yourself some instant yummy chocolates to eat. I sprinkled mine with cinnamon to give it another flavor. But you can add what ever you want into it to give it a different taste! Try mixing in coconut flakes, or almonds, or a little bit of raspberry, or cacao nibs, or perhaps add some cayenne pepper to give it a little spice. Be creative and have fun!