Zucchini Noodle Pasta with Pesto

A lighter, GF, healthier blood sugar, lower calorie option to pasta. Zucchini noddles are very versatile and paired with this pesto is a WIN !

Ingredients:

4 medium zucchinis, spiralized ( Zoodles)

1 cup fresh basil leaves

1/4 cup pine nuts ( or toasted sliced almonds )

2 garlic cloves

1/4 cup nutritional yeast

1/4 cup olive oil

Salt and pepper to taste

Cherry tomatoes for garnish

Instructions:

In a food processor, blend basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper until smooth.

Toss the zucchini noodles with the pesto sauce until well coated.

Garnish with halved cherry tomatoes and serve immediately.

Green Tea Smoothie

A quick “pick me up” with a daily dose of antioxidants !

Ingredients:

2 cups of room temperature brewed green tea

2 Tablespoons of honey ( optional) or 1/2 frozen banana

2 teaspoons of grated fresh ginger root

1 tablespoon hemp hearts

4 cups of frozen or fresh mango peeled and chopped

1 handful of baby spinach

2 cups of ice cubes ( or crushed)

Instructions:

Place your ingredients as listed in order into a blender ( like a Vitamix).

Turn blender on medium until ingredients are started to incorporate.

Slowly turn blender to high and blend for 30-45 seconds.

Pour into a chilled glass for a more refreshing experience!

Spring Clean Reset Salad

INGREDIENTS:

• 1 head Russian red kale, leaves or other mixed greens of choice, chopped

• ½ red bell pepper, cut into matchsticks

• 6 small radishes, thinly sliced

• 1 medium carrot, peeled and grated

• ½ small cucumber, peeled and thinly sliced

• 1 large ripe avocado, peeled and diced

• 1/2 can of garbanzo beans, rinsed and drained

• 1 large golden beet, roasted and chopped

• ½ raw walnut halves, chopped

Lemon-Parsley Dressing:

• ¼ cup + 1 tablespoon avocado oil or olive oil

• ¼ cup fresh lemon juice (1 large lemon)

• 1 clove garlic, minced

• ¼ cup packed fresh parsley leaves

• 2 teaspoons pure maple syrup

• 2 teaspoons stone ground mustard

• A pinch of salt

Prepare the Lemon-Parsley Dressing:

In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.

NOTE: Pour the olive oil in slowly as the last ingredient while whisking.

Directions:

1. Wash the kale leaves ( remove stalks) or mixed greens under cold water and pat dry with a paper towel or use a salad spinner. Finely chop or tear the leaves and place in a large serving bowl.

2. Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.