Light Broccoli Salad

I have been meaning to post this recipe for over a month now - and in that time, I've probably made this 10 times and I'm not exaggerating. Will requests this for lunch ALL the time. It's an excellent lunch because half of the recipe is 310 calories. So I make one batch, we split it, and we each have a BIG bowl of this stuff for lunch.

1/4 c finely chopped red onion
1/4 c light mayo
1/4 c plain nonfat Greek yogurt
1 tbsp apple cider vinegar
1 tbsp honey
1/4 tsp salt/pepper, or to taste
4-5 c chopped broccoli florets
1/4 c slivered almonds
1/4 c dried cranberries (or golden raisins)
2 tbsp real bacon bits

In a large bowl, whisk together light mayo, Greek yogurt, apple cider vinegar, honey, and salt + pepper. Add everything else and toss well. You can eat it immediately or put it in the fridge for later. The longer it sits, the better it is. But we usually eat ours right after I make it and it's delicious regardless!

Lentil Salad with Capers and Balsamic-Dijon Dressing

I could eat this for lunch every day! Will and I split this and each had a good size bowl. Very filling and healthy!

1 c dry brown lentils (I used green... not sure if there's a difference besides color)
5 roma tomatoes
2-3 oz baby spinach
1/4 c chives (or shallot or green onion)
2 tbsp capers

Dressing:
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp dijon mustard
1 clove garlic, minced


Cook lentils according to package directions, leaving firm, not mushy. While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk. Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.

When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach. Add the dressing and capers and stir to combine.



Original recipe found here.

Edamame Chickpea Feta Salad with Lemon Tahini Dressing

Whoa! WHOA! I was looking for a dish full of protein that we could eat alongside the Weight Watchers Cabbage Soup. Found it! Full of protein and fiber, and it's delicious!

6.5 oz can of chickpeas, drained and rinsed (1/2 of a 15oz can) (I used the whole can)
1 1/2 c edamame, shelled and cooked
1 bell pepper, chopped
1 english cucumber, seeds removed, chopped (I used a regular cucumber)
3 green onions, chopped
1/4 c fresh parsley, chopped
1/4 c red-fat crumbled feta cheese

For the Lemon Tahini Dressing:1/3 c tahini1 lemon, juiced1 garlic clove1/4 tsp sea salt
4 tbsp water (more or less depending on the texture of the dressing you want)1 teaspoon olive oil

In a large mixing bowl combine the first 7 ingredients (chickpeas through the feta cheese) and mix. Refrigerate for 30 minutes. In a blender blend together the ingredients for the lemon tahini dressing. Pour the dressing over the salad and gently toss to combine and serve.

Original recipe found here.

Chickpea Curry & Coconut Rice

Oh. My. Gosh. I have had this pinned on my Meatless Main Dishes Pinterest board forever now. I finally decided to give it a try this week. I knew it would be tasty, but this was AMAZING! I've never made anything like it before. I just can't get over how delicious this is.

Coconut Rice

1 1/2 c jasmine rice (I used basmati)
1 1/2 c light canned coconut milk
1/2 c coconut water salt, to taste

Coconut Curry
1 tbsp coconut oil (I just used olive oil)
2 leeks, cleaned, trimmed + sliced
1 red pepper, sliced
salt & pepper, to taste
2 garlic cloves, minced
1/2 tsp freshly grated ginger (I use that kind in a tube!)
2 tbsp red curry paste
1/3 c sugar snap peas, cut into thirds
1 (14-oz) can full-fat coconut milk
1 can cooked chickpeas (garbanzo beans)
3 tbsp freshly torn cilantro

Coconut Rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork.

Coconut Curry
While the rice is cooking, heat a large skillet over medium heat and add the oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Serve immediately with the coconut rice!

Original recipe found here.

Mushroom Penne with Walnut Pesto

This is my first new post since JANUARY! Needless to say, being pregnant and having a new baby - I wasn't trying many new recipes. I still cooked quite a bit - but it was recipes already posted on my blog.

My mom is here (Will is out of town) and I thought this dish would be perfect. It was so delicious and the homemade pesto was amazing. I love making my own pesto because I don't have to use as much olive oil as the store bought pesto.

Don't miss these other recipes with homemade pesto!
Kale Pesto Stuffed Portobellos with Tomatoes
Spinach & Avocado Stuffed Portobellos
Asparagus-Spinach Pesto Pasta with Blackened Shrimp

For the Pasta
8 oz penne pasta
2 tbsp butter
16 oz fresh sliced mushrooms
¼ c grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping

For the Walnut Pesto
1 c walnuts
1½ c packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
½ to ¾ c shredded Parmesan cheese
¼ c olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste



Cook the penne pasta according to package directions. Drain and set aside.

Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.

Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.

Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Original recipe found here.

Asian Zucchini Noodle Stir-Fry

First - this is supposed to be made with shrimp! I made this on a night when Will wasn't going to be home, so I just left the shrimp off and went veggie. But it would be delicious with shrimp, or even chicken too! The sauce is the best.

I'm posting the recipe WITH shrimp. Just skip that step if you keep it veggie.

1/2 c chicken or vegetable broth
1/4 c hoisin sauce
1 tbsp low sodium soy sauce
2 tsp cornstarch
3 tbsp olive oil, divided
1 tbsp minced garlic
1 tsp minced fresh ginger

1 lb jumbo shrimp, shelled and de-veined

1 medium bell pepper, sliced

1/2 c shredded carrots
2/3 c sliced red onions
1 c sugar snap peas
2 medium zucchini, cut into noodles (I used 4 smaller)

Toasted sesame seeds, for garnish

In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.

Place a large sauté pan or wok over medium-low heat. Add 2 tbsp olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the remaining 1 tbsp of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. 

Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

Original recipe found here.

Spaghetti Squash with Spicy Thai Peanut Sauce

Omg. I love spaghetti squash. I love peanut sauce. Typically, I don't cook with peanut sauce because, well, peanut butter and oil. However, I've found a delicious new way to make it that is so much lower in calories! I love PB2.

Check out the labels and click on "spaghetti squash" for all my spaghetti squash recipes!

1 medium spaghetti squash
salt, pepper, garlic powder
¼ c chopped parsley
2 tbsp crushed peanuts
green onions (I put green onions on everything)

Peanut Sauce:
1 can (14 ounces) light coconut milk
1/2 c PB2 (don't add the water, just leave it powdered)
¼ c Stevia (or sweetener that measures cup-for-cup like sugar)
2 tbsp soy sauce
2 tbsp white or apple cider vinegar
1 tsp sesame oil
2 tsp red curry paste


Spaghetti Squash: You can cook your spaghetti squash however you'd like. I always make mine like this: Preheat oven to 375 degrees. Place whole spaghetti squash on baking sheet and stab it all over with a fork. Bake for 45 min to 1 hr. I like to rotate my spaghetti squash about every 20 min. Let the squash cool, and slice it lengthwise down the middle. Scoop out the middle part with seeds, Use a fork to shred the spaghetti squash.

Peanut Sauce: Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
Take off heat to cool sauce.

To serve: I used a fork to pull up the noodles, sprinkled some salt, pepper, and garlic powder on them. Then I poured the sauce in and mixed. I actually ended up with a little extra sauce. Sprinkle parsley and crushed peanuts over the top. Enjoy!

Original recipe found here.

Raw Rainbow Pad Thai Salad

This time of year, every time I make something I think - "Can I do this during the school year?" Answer: YEP! Spiralize everything on Sunday, and make individual containers. This could easily be my lunch every day.

Also - this was my first time to try hemp seeds!

Sweet potato noodles were for Cajun Sweet Potato Noodles!

Salad:
1 medium zucchini, spiralized
2 large carrots, julienned (I spiralized)
1 red pepper, thinly sliced
1 c thinly sliced red cabbage (I also spiralized this!)
1/2 c frozen edamame, thawed
3 green onions, thinly sliced
1/2 tbsp hemp seeds
1/2 tbsp sesame seeds

Peanut dressing:
1 tsp minced garlic
1/4 c PB2 (powdered peanut butter, go ahead and mix it with water)
2 tbsp fresh lime juice
2 tbsp low-sodium soy sauce
2 tbsp water
2.5 teaspoons pure maple syrup (or other sweetener) (I used Stevia)
1/2 tbsp toasted sesame oil
1 tsp freshly grated ginger



Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Original recipe found here.

Cajun Sweet Potato Noodles

Last weekend I realized - I have TWO weeks of summer left... TWO weeks to try new recipes, and recipes that might be a little more time consuming! So I planned out 3 new veggie noodle dishes for this week... they ALL turned out delicious.

After I prepped for this, I realized it would be super easy to prep veggie noodles (sweet potato, zucchini, etc.) on Sundays. They keep well, so you could just have them on hand for the week. Check out inspiralized.com - it's a whole site devoted to spiralizing... how-to, meal planning, storage, recipes!

THESE WERE SO TASTY. The ENTIRE recipe is about 500 calories... I ate it all by myself since Will was at a work dinner! I'm glad I got it all to myself!

Sweet Potato Noodles:
2-3 medium-sized sweet potatoes
1 tbsp olive oil
1 tsp Cajun seasoning
½ tsp sea salt

Veggie Noodles:
1 large red bell pepper, cored and thinly sliced
8 oz mushrooms, cleaned and thinly sliced
1 large red onion, peeled and the ends sliced off
1 large zucchini, about 12 ounces, ends sliced off
2 cloves of garlic, minced
1 tbsp olive oil
3 tomatoes, about 12 oz, chopped
Chopped fresh cilantro, about ½ of a small bunch



Preheat the oven to 450ºF.

Start by spiralizing the sweet potatoes, and place them on a parchment lined baking sheet.

Spiralize the red onion and zucchini and set them aside. Clean the spiralizer right away for easy cleanup!

Toss the sweet potato noodles with the olive oil, Cajun seasoning, and sea salt.  Place the sweet potato noodles in the oven to roast, until softened, about 8 minutes.

While the sweet potato noodles are roasting, sauté the prepared bell pepper, mushrooms, onion, zucchini, and garlic in the remaining 1 tbsp of olive oil until the veggies are just tender.

Remove sweet potatoes from the oven and add them to the pan with the sautéed veggies. Add chopped fresh tomatoes, and fresh cilantro. Cook just long enough to heat through and serve immediately!

Original recipe found here.

Sweet Corn Cakes with Roasted Vegetable Salsa

This amazing dish is courtesy of SkinnyMs. I halved the recipe below, because Will is out of town and I didn't think I needed to eat 18 corn cakes. It was SO HARD to not eat the entire recipe - these are amazing, y'all. I mean really, really, really tasty. You can have 3 tasty pancakes with 3/4 c veg salsa for only about 350 cal. Yes.

The recipe calls for goat cheese - I didn't have any, so I used a bit of light sour cream. I guess I like to put a little sour cream on all veg cakes, fritters, etc.

The recipe below will make about 18 (3-4 inch) corn cakes.

Roasted Vegetable Salsa:
1 zucchini, diced
1 small red onion, diced
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp sea salt
1 ttbsp olive oil
1 c halved cherry tomatoes
1/2 c fresh corn kernels
1/4 c chopped fresh cilantro
1 clove garlic, minced
Juice of 1 lime

Corn Cakes:
1 1/2 c corn flour (I used this, but you can also grind corn meal into a flour using your blender)
1 tsp baking powder
1/2 tsp salt
2 tbsp butter, melted
1 c low-fat milk
1 tbsp honey
2 eggs
2 c corn kernels
1 tsp olive oil

For serving:
1/2 c crumbled goat cheese (I used a couple tbsp light sour cream instead)




Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

Toss the zucchini and onion with the seasonings and olive oil and lay on the sheet pan. Roast for 20-25 minutes, until tender.

Combine the tomatoes, corn kernels, cilantro, garlic, and lime juice in a large bowl. When the vegetables are done roasting, toss them with the tomato mixture.

To make the corn cakes, combine the corn flour, baking soda, and salt in a bowl. Add the butter, milk, and honey and stir. Beat the eggs until light yellow and add to the mix. Stir and fold in the corn.

Heat a skillet over medium heat and add the olive oil. Drop the batter onto the pan to form 3-or-4 inch pancakes and cook until bubbly. Flip and cook until browned on both sides.

To serve, top the corn cakes with the salsa and the goat cheese (or sour cream!).

Original recipe found here.

Made them again the next week for Will. :)

Quinoa & Black Bean Protein Wraps

We loved these, and they also made for delicious leftovers for lunch the next day. These wraps get nice and crisp in the oven, they're super tasty, and full of protein! Can't go wrong.

2 c cooked Mexican Style Quinoa (click here for recipe)
1 c black beans, rinsed and drained
1 c (reduced-fat) grated Mexican style cheese
1/2 c salsa
8 (8-inch) whole grain wraps or tortillas (I couldn't find the 60 cal ones I like, so I had to go with some 100 cal whole wheat)

There are two methods to prepare our Quinoa & Bean Burrito Wrap recipe.

Method 1: (This is the Flauta method, crunchy and yummy!) ** This is the way I did it!

Preheat oven to 350 degrees. Add the first 4 ingredients to a mixing bowl, toss to combine. Evenly divide mixture along the edge of each tortilla. Roll snugly and cut each burrito in half. Lightly spray each side with non-stick cooking spray or brush with olive oil. Place seam side down on a parchment lined cookie sheet or non-stick baking sheet. Don't allow wraps to touch so that they get crispy on all sides.

Bake approximately 16 to 20 minutes, or until wraps are lightly golden and crispy. Turn over after 10 minutes of cooking time. If desired, serve with either fat-free Greek yogurt or reduced-fat sour cream, and additional salsa. Serve immediately.

Method 2: (Burrito method)

Preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while quinoa & beans are heating up. In the meantime, combine in a skillet the cooked quinoa, black beans, and salsa. Heat over medium-low heat until hot.

Evenly divide quinoa & bean mixture over the edge of each tortilla. Evenly distribute the cheese over the quinoa mixture. Snugly roll each tortilla then cut in half. If desired, serve with fat-free Greek yogurt or reduced-fat sour cream, and additional salsa.

Original recipe found here.

"Fried" Zoodles and Veggies

Once the prep for this dish was done, I had it cooked in less than 10 minutes! During the school year, it would be easy to prep all the veggies on Sunday, then make the stir-fry Mon. or Tues. This is so low calorie, healthy, and delicious! If you haven't bought a spiralizer yet, you need one!! (I have this one from AmazonPrime!)

4 c zucchini peels (spiralized, mandolin, peeled, etc.) (I had 3 medium zucchini & used my spiralizer)
1/2 c diced white onion
1 1/2 c broccoli florets
1 bell pepper, chopped
6-8 baby bella mushrooms, sliced
1 tsp minced garlic
2-3 tbsp light soy sauce
2 eggs
salt/pepper
olive oil cooking spray


Coat medium sized skillet with cooking spray and under medium heat scramble the eggs and set aside.

Spray a large pan with cooking spray, heat over medium-high heat, and add garlic. Cook for about 30 seconds, and add the onion and broccoli. Stir and continuing cooking for a few minutes. Add bell pepper and mushrooms, cooking 2-3 more minutes. Add in soy sauce, stir all veggies together. Add zucchini noodles, stir. Last, add in the scrambled egg. Give it a big stir, season with salt/pepper, and serve! YUM!!!

Original recipe found here.

Southwestern Quinoa & Black Bean Casserole

Ok, so this is really yummy. I also love to make my One Pot Mexican Quinoa, but this is SO GOOD. It requires more prep time though. I chopped the onion, jalapeno, bell peppers, and green onions on Sunday. I also went ahead and cooked the quinoa. That took away a good amount of time right there. I also don't see why you couldn't put this together the night before, and pop it in the oven the following evening. I cannot even imaging someone not liking this dish.  Must make!

3 large cloves garlic, minced
1 onion, minced
2 jalapenos, seeds and ribs removed, minced
1 tablespoon oil
4½ c cooked black beans, rinsed (I bought the large can)
1¼ c vegetable broth
2 c cooked quinoa
½ tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
4 bell peppers, diced
1¼ c shredded Mexican cheese (I used 2%)
sliced green onions

Black beans: Heat oil in a large skillet over medium-high heat. Add the garlic, onion, and jalapeno, sauteing for 4 minutes and stirring occasionally. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. I like to make them a little more like refried beans while still leaving some of the beans whole. The mixture should be thick, not watery. If you still have a lot of moisture, let it cook out by keeping it on the heat for another few minutes. Taste and season with salt.
Quinoa: In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin, and salt for 1-2 minutes. Taste and season with salt. Set aside.
Peppers: In the same dry nonstick skillet over medium high heat, place the diced peppers and do NOT stir. This allows the peppers to get a brown roasted look on the outside. Wait for 2-3 minutes before stirring, then let them "roast" for another few minutes before removing from the heat.
Assemble: Preheat oven to 375 degrees. Spoon black bean mixture into a glass baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the top layer of cheese was golden and bubbly. Sprinkle with green onions and let cool 10 minutes. Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!

Original recipe found here.

Crispy Mediterranean Veggie Cakes

This recipe comes to you from SkinnyMs. I don't think it's a secret - I love fritters. When I saw these new and different veggie fritters, I knew I'd have to try them. I love the flavors... especially the kalamata olives!

2 tbsp olive oil, divided
1 small onion, chopped
2 cloves garlic, minced
3 c baby spinach
1 medium potato, grated
1 tsp dried oregano
1/4 c chopped sun dried tomatoes
1/4 c chopped Kalamata olives
1/4 c chopped artichoke hearts
1/4 c diced red bell pepper
1/4 c diced yellow bell pepper

1/3 fat-free feta cheese
2 eggs
1/4 c whole wheat flour
salt and pepper, to taste


Heat half the olive oil in a heavy skillet over medium heat. Add the onion and cook until soft. Add the garlic, and cook for one additional minute. Add the spinach and stir until wilted. Turn off heat and transfer to a large bowl.

Add the potato, oregano, tomatoes, olives, artichokes, and peppers to the medium mixing bowl and stir. Add the eggs and flour, and season with salt and pepper.

Form the mixture into patties. Heat the remaining olive oil in a skillet and cook the cakes until crispy and browned on both sides. I topped mine with light sour cream!

Original recipe found here.

Kale Pesto Stuffed Portobellos with Tomatoes

I'm really into making my own pesto these days. I can use a very small amount of oil and save a lot of calories... and I can use things like asparagus and spinach to make the pesto too!

portobello mushroom caps, stems removed/washed
1-2 roma tomatoes, thinly sliced

part-skim mozzarella cheese, shredded

For pesto:

a bunch of kale (half of one of those big bags)
fresh basil
1/3 c shredded Parmesan

1/4 c pine nuts

2 tsp minced garlic

salt/pepper

olive oil

To make pesto: In a food processor, add all ingredients except olive oil. Pulse and stir if necessary until smooth. Add in the olive oil slowly through the top of food processor while it's spinning. Use as much as you like. I try to keep mine to a minimum.

Preheat oven to 400 degrees. Bake mushrooms, cap down, for about 5 minutes. Then, stuff them with the kale pesto, lay the tomato slices on top, then sprinkle some mozzarella cheese. Bake for 15 minutes or until cheese is browned.

Creamy Tomato & Spinach Pasta

Will smoked some chicken, and we added it to the pasta. It was awesome! We were both so full after this. I don't cook like this often, but it was Valentine's Day and we were going with a pasta & wine theme. ;)

1 tbsp olive oil
1 small onion
2 cloves garlic1 
(15 oz.) can diced tomatoes (I also used some cherry tomatoes)
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes
pepper to taste
½ tsp salt
2 tbsp tomato paste
2 oz light cream cheese
¼ c grated Parmesan
½ lb penne pasta
½ (9 oz.) bag fresh spinach

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes). Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce. 

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Original recipe found here.

Zoodles with Creamy Avocado Sauce

We had smoked chicken along with these zoodles, and the avocado sauce was also amazing on the chicken. You might think it would turn brown as leftovers the next day? Nope! Easy, creamy, delicious!

zoodles
1 large avocado, pitted
1-2 tbsp lemon juice 
1-2 cloves garlic, crushed 
2 tbsp extra virgin olive oil
large handful fresh basil, 8-10 leaves (plus extra for garnish) 
salt and pepper, to taste

Pit the avocado and put avocado, lemon juice, garlic, olive oil, and basil in a food processor. Blend until smooth. Add salt and pepper to taste. 

Original recipe found here.

Spiralized Sweet Potato Mac & Cheese

Now I've spiralized a sweet potato! The cheese sauce for this is almost just like the sauce in my Spaghetti Squash Mac & Cheese. So delicious and creamy! When you spiralize the sweet potato, your supposed to cut halfway through it with a knife. That will give you larger half moon shapes. Then you can cut it once more to make it more macaroni-like.

Fun fact about these: I spiralized the sweet potato over the weekend, then froze the "noodles" ... after researching spiralized food in advance and the best way to store it. Great texture!

There is a whole blog about spiralizing - Inspiralized. Super awesome, check it out!

I made this a second time, and used a different blade on my spiralizer. More spaghetti-like!

2 large sweet potatoes, peeled, Blade B
4 tbsp light butter
2 tbsp flour
2/3 c skim milk
1/2 c grated sharp cheddar cheese (2%)
1/2 c grated parmesan cheese

Take your spiralized sweet potato noodles and cut with a scissor, if they are not in half-moon shape. Set aside.

In a large skillet, coat with cooking spray and add in the sweet potato noodles. Cook, tossing frequently, until cooked, for 5-7 minutes. When done, set aside.

In a large saucepan, add in the butter and let melt. Once melted, add in the flour and whisk together until flour absorbs butter and becomes thick. Then, add in the milk and whisk together constantly until mixture thickens.

Once the mixture thickens, add in the sweet potato noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!

Original recipe found here.

Zucchini Noodles with Roasted Tomatoes & Cream

BIG NEWS: I no longer use my mandolin slicer to make zoodles (zucchini noodles). I bought this spiralizer from Amazon that a friend recommended. Amazing!!! So fun to use and so easy! I've searched for all sorts of new spiralized vegetable recipes. (I'm trying a sweet potato mac & cheese soon-stay tuned!). Anyway, totally worth the money. It makes the zoodles much more curly and solid, if that that makes sense.

Ok, so to the actual RECIPE. The sauce is divine (I don't use that word often), and I even substituted fat-free half-n-half for the heavy cream!!! The roasted tomatoes are juicy and delicious, the sauce is creamy and full of flavor, and the zoodles are fresh & yummy.

5-6 zucchini, made into zucchini noodles by using either a Spiralizer or a julienne slicer.
1 pint of yellow cherry tomatoes, cut in half
1 pint of red cherry tomatoes, cut in half
2 tbsp unsalted butter
1 shallot, minced
2 or 3 fresh thyme sprigs
small handful, chopped fresh basil
3/4 c heavy cream (I used fat-free half-n-half)
3/4 c of freshly grated Parmigiano Reggiano cheese
olive oil
salt and pepper to taste

Arrange the cherry tomatoes cut side up on a rimmed baking sheet. Spray all over with olive oil, salt and pepper. Roast at 400 degrees F for 10-15 minutes.

Heat the butter in a saute pan over medium low heat, when the butter is melted and starts to foam add the shallot, cook until softened. Scrape in the tomatoes and any juices that collected on the baking sheet. Add the thyme sprigs and pour in the cream (or half-n-half), I added half of the cheese by sprinkling it around the tomatoes and into the cream. Heat gently on low until it simmers. Turn off the heat and stir in basil.

In a larger saute pan, drizzle with olive oil and place your zucchini noodles on top, gently cooking and carefully tossing until just slightly wilted and still al dente, just a few minutes. Place zucchini noodles onto a serving platter and spoon the sauce right over the top, adding more parmesan cheese.

Original recipe found here.