Spring has officially sprung! Flowers are blooming and vegetables are ripe. I want to spend this first week of April focusing on Spring time and Easter festive goodies. I saw this cute, simple, easy appetizer arrangement and thought it was so perfect for a Spring time snack or as Easter hors d’oeuvres. And I ain’t April Foolin’ ya!
- large carrots
- Cut the large carrots into round slices. Then using your knife, cut out 3 triangle slices at the top to make your tulip shape.
- Cut the cucumber into round slices. Then cut a large ‘V’ into the slices to make your leaf shapes.
- Attach both the cucumber leaf and the tulip carrot on to the toothpick. Stick the finished flower into a cucumber, apple, or styrofoam block to have the flowers stand up together. Enjoy!
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
Spring has sprung! Time to set your clocks forward and get the move on with your day. What better way to start Spring with a new way of eating! I am very excited to showcase one of the most life changing tools to have in the kitchen called the Spiralizer. With this magical, easy to use appliance, you can instantly transform any carb-packed pasta meal into a delicious low-carb plate by just simply using vegetables. The Spiralizer is one of the most versatile tools that I have every worked with. You can make sandwiches, “pasta,” salads, desserts, noodles, French fries, anything and everything with it… the possibilities are endless!
To start your own spiraling Spiralizer adventure, follow my affiliate link to buy on Amazon.
What a fun way to enter into Spring!
I love making simple desserts that taste fabulous and don’t take a lot of effort to make. Preparing for desserts and meals can become an overwhelming ordeal, especially during the holiday season. So this treat is a no brainer to make this season with yummy results. Day 21 of the Type Happy Holiday Challenge, I am making Double Layer Paleo Almond Butter Cacao Fudge! Get your taste buds ready for something smooth, creamy, rich, chocolatey, and tasty. Just having one of these fudge bites will solve all your sweet tooth cravings.
1 cup raw creamy unsalted almond butter
1/4 cup coconut oil, melted
1 1/2 tablespoons raw honey (or can be subsituted for 10-15 drops of stevia, sweetened to taste)
1/2 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons cacao powder
1/2 cup unsweetened shredded coconut
1 cup dark chocolate chips (I like to use Lily’s Sweets sugar free chocolate chips)
- Mix together your almond butter, coconut oil, unsweetened shredded coconut, chocolate chips, vanilla extract, honey (or stevia), and salt until it is a smooth consistency
- Pour half the mixture into a square baking dish lined with plastic wrap (or candy chocolate molds like I did) and use a spoon to spread out evenly.
- Put this half of the mixture in to the freezer to harden
- Then take the rest of the mixture that you didn’t put into the freezer, and add your cacao powder. Add as much as you want. The more cacao powder used the stronger the cacao taste. You may need to add a little more honey or stevia to sweeten the mixture a little more.
- Once cocoa powder is incorporated in, pour your chocolate fudge on top of your now hardened light almond fudge.
- Sprinkle with chocolate chips, shredded coconut, and place in freezer for 10-15 minutes.
- Cut into chunks.Fudge should be stored in the freezer and eaten chilled, otherwise it will begin to soften if too warm.
I hope you enjoy making these as much as I do!
fudge from candy mold and cut into chunks
coconut toppings on fudge
The best way to spread Christmas cheer is singing loud for all to hear… But ALSO by sharing homemade cookies! Today, on Day 2 of the 25 Days of Holiday Type Happy Challenge, I challenge you to make these yummy paleo gingersnap cookies and share them with friends, family, coworkers, friendly strangers, who ever. In light of Giving Tuesday (a day dedicated for people to celebrate generosity and the power of giving), this is an excellent way to do your part in giving. Ginger acts as a great anti-inflammatory and it also works wonders for Diabetics too! It inhibits enzymes in carbohydrate metabolism, increases insulin sensitivity and release, and it improves protection from further diabetic complications (kidneys, nervous system, liver, & eyes). Spreading the holiday cheer and health is the best combo there is. Happy baking!
- 2 cups of almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon cloves
- 1/3 cup honey or maple syrup
- 4 tablespoons unsalted butter, melted (or coconut oil)
- Preheat oven to 350°F
- Prepare baking sheets with parchment paper or non-stick baking mat
- Blend the dry flour, salt, baking soda, cinnamon, ginger, and cloves together in a mixing bowl
- Add the honey and butter (or coconut oil) to the dry ingredients and blend well until a soft dough forms
- If the dough is too soft to shape into small balls, place it in the freezer for 5 to 10 minutes.
- Roll 1-2 tablespoons of dough into a small ball and place it the baking sheet. Place them about 2 inches apart.
- Press each cookie with the palm of your hand to flatten it out into a disc shape. Optionally, sprinkle some sea salt on top of each cookie.
- Bake for 10 minutes or until the cookies are turning golden brown and dark around the edges. Careful not to burn them because they do so easily.
- Cool for 10 minutes.
Servings: 22; Calories: 95; Fat: 7 g; Carb 6 g ; Fiber 1 g; Protein 2 g; Sugar 5 g; Sodium 42 mg; Cholesterol 6 mg.