Wednesday, February 26, 2014

Zucchini Noodle Marinara Sauce Pasta

Finally we are getting some much needed rain here in California, which means I wanted to stay inside tonight and create this warm hearty yet healthy pasta. I have been sorely missing pasta in my life as I have stopped eating wheat due to the immediate negative impact it has on my waist line and health. But with my new amazing GEFU Spiralizer I can turn zucchini into linguine like noodles that taste like, and have a similar texture to, regular pasta! It's revolutionary! I can't even explain how much I love this little kitchen gadget! I have been using it almost every night, making up for the years with out pasta. Finally Italian food is back on the menu!!

Zucchini Noodle Marinara Sauce Pasta (serves two)


2 medium zucchini -spiralized

1 cup yellow onion - diced

2 cloves of garlic - minced

3 large tomatoes- diced

3 cups fresh spinach

2 cups mushrooms -sliced and roughly cut

3 tbsp dried tomatoes

2 tbsp olive oil

1tsp basil

1 tsp oregano

2 tbsp tomato paste

Heavy splash of balsamic vinegar

Salt and pepper to taste




1. Chop onions and mince garlic and place them into a medium sauce pan with the olive oil over low-medium heat

2. Chop and then add the mushrooms to the pan after 5 minutes of sautéing the onions and garlic

3. Add in the basil, oregano, and balsamic vinegar to the mushroom, onion and garlic mixture

4. Chop tomatoes and add them to the sauce pan along with the dried tomatoes and tomato paste and allow them to simmer over medium heat for 5-10 minutes

5. Remove the end of the zucchini and place it into the spiralizer and begin to twist the zucchini clockwise to make the zucchini noodles

6. Once the zucchini has been spiralized, add it into the sauce mixture and allow noodles to soften over low heat

7. Add in the fresh spinach and allow it to wilt and become part of the sauce

8. Remove pasta from heat and season it with salt and pepper to taste

9. Enjoy your delicious pasta guilt free, knowing you cooked yourself a healthy meal chock full of veggies!



Friday, February 7, 2014

Butternut Squash & Sweet Potato Soup

Butternut Squash & Sweet Potato Soup

I generally try to venture outside my comfort zone with at least one item each farmers market trip. Which is how I ended up with a butternut squash sitting in my produce bowl for 3 weeks, before I finally got around to actually cooking it. I had previously tried roasting it for a butternut squash risotto, but found removing the skin to be a slow process when hot, and hard to peel before it was cooked (it broke my peeler..), so I was a little wary of this particular squash variety.  But for this savory soup, I decided to just leave the skin on when I blended it, and due to my Vitamix, a high powered blender, it magically disappeared into my soup. This creamy and slightly sweet soup was filling and scrumptious, perfect for a chilly winter evening! Sorry for not posting a picture of the finished soup, my camera died mid way through..


1 Butternut Squash
1 large Sweet Potato
1/2 head of Cauliflower
3 Green Onion Stalks
4 cloves of Garlic
32oz Vegtable Broth
1 can Light Coconut Milk
2 tbsp Coconut oil
Olive oil cooking spray
1 tsp Parsley
1/2 tsp Thyme


A. Pre-heat oven to 450 degrees

1. Wash the butternut squash, before cutting it in half, remove the seeds and then slice into 1/2 inch thick slices.
2. Cut sweet potato into half inch rounds
3. Spray both lightly with olive oil cooking spray and sprinkle salt and pepper before placing into the oven to roast for 30 minutes, flipping halfway through.

4. Chop onion, mince garlic, roughly chop cauliflower add to pan with coconut oil
5. Saute for 10 minutes on medium heat, stiring often
6. Add in the Thyme and Parsley and vegetable broth
7. Simmer for 10 minutes
8. Remove the butternut squash and sweet potato from the over and place into the blender with your broth mixture
9. Puree until smooth
10. Add the thick mixture back into the pan and slowly stir in the coconut milk until you have reached your desired consistancy.
11. Serve when hot and enjoy!

Thursday, February 6, 2014

Green Smoothie -- February 6th

Today's Green Smoothie - February 6th

I never know what to call my smoothies as they are usally just a combination of the healthiest foods I have on hand. I try to make them as green as possible, yet still taste delicious, my secret green smoothie taste sheild is Apple Juice. It has such an overpowering flavor, that it makes you forget about the 2 cups of kale you put in your smoothie this morning. 

Serving size- 2 small smoothies or 1 large smoothie 


1 medium Banana
2 cups Organic Kale 
2 cups Organic Spinach
1 tsp Chia Seeds
1 tbsp Spirulina Powder
1 tsp Moringa Powder
6 ounces Apple Juice
1/2 cup frozen Mango
1/2 cup frozen Pineapple
1 cup Ice

Place all items in the Vitamix in the order listed and blend on high for 2 minutes or until completely blended with no chunks.

Enjoy your healthy smoothie, feeling energized for hours, knowing you are giving your body the nutrition/fuel it needs to function at its best!