simple raw zucchini pasta

It looks like we have a heat wave ahead of us!  When the weather is hot and humid who feels like cooking???  Try this light, refreshing “pasta” instead!  No stove required :)


Simple Raw Zucchini Pasta

3 zucchinis

1/2 red onion, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup kalamata olives, chopped

1/2 cup fresh basil, chopped

juice from 1 lemon

1/4 cup olive oil

salt and pepper to taste

3 tablespoons hemp seeds



-Cut zucchini into “pasta” using a mandoline, spiralizer, or julienne peeler

I used a mandoline but my next purchase will be a julienne peeler…easier to clean and less likely to slice off a finger!

-Add zucchini “pasta” to a large bowl with the olives, basil, onion and tomatoes

-Mix together olive oil and lemon juice, pour on top of vegetables.

-Add salt and pepper to taste.


~You could eat it immediately or place it in the refrigerator for an hour to let the flavors combine~

-Top with hemp seeds and enjoy!

What’s your favorite go-to meal when it’s too hot to cook?


mason jar salads

mason jar salads

Yup, the summer is here.  And for most of us who live on the Cape that means a billion hour work weeks and absolutely no time to get anything done!  Especially sit down to a meal!   I struggle to pack nutritious lunches for Shaye to enjoy between jobs.  To solve this dilemma, I jumped on the mason jar meal band wagon!  They are so easy to make and taste so good!  All it takes is a little prep time and some creativity!  They are the perfect thing to grab-and-go when pressed for time.

We also pack them for the beach!

We also pack them for the beach!

This week I made two different variations; Greek Salad and Asian Edamame Salad.  Depending what you put in them, they will stay fresh in the refrigerator for 3-5 days.

Follow these simple directions for creating your own!

1.  To keep vegetables fresh, put the salad dressing in the jar first.

2.  Layer ingredients from the heaviest to the lightest.  For instance; in the greek salad I added the salad dressing first then layered crumbled goat cheese, kalamata olives, chick peas then added my fresh veggies (cucumbers, tomatoes, scallions) and lastly the spring salad greens.  For the Asian Edamame Salad I layered the dressing, shredded red cabbage, chopped sugar peas, shredded carrots, edamame, cucumbers and lastly the greens.

3.  Twist on the top, place in refrigerator and enjoy on the go!

oh yeah, don’t forget to pack a fork and bowl!

Get funky with it!

Add cooked quinoa, nuts, beans, artichokes, hard boiled eggs, dulse flakes, steamed asparagus, sunflower seeds, almonds, strawberries, craisins…the possibilities are endless!

mason jar salads

Here are two salad dressing to try out!

Greek Salad Dressing:

Juice from 1/2 of a lemon

3/4 cup olive oil

2 teaspoons garlic powder (or one clove fresh garlic)

1 cup red wine vinegar

2 teaspoons dijon mustard

2 teaspoons basil

2 teaspoons oregano

1 1/2 teaspoon onion powder

salt and pepper to taste

~Add all ingredients to a blender, mix well~

Asian Ginger Dressing:

3 garlic cloves

2 tablespoons fresh grated ginger

3/4 cup olive oil

1/3 cup rice wine vinegar

3 tablespoons tamari or bragg’s amino acids

2 tablespoons honey or agave

1/4 cup water

~Add all ingredients to a blender, mix well~

mason jar salads

Don’t forget…I’m running a spring special package until June 15th!

 An initial consultation and two follow up visits for only $120!!!

garden greens with chimichurri salad dressing


The warm days, cool nights and spring showers has our garden flourishing!


Last nights dinner consisted of fresh picked greens, locally grown asparagus, roasted peppers, avocado and hemp seeds!  To top it off I made a chimichurri salad dressing with fresh basil and cilantro.


Making salad dressing is SO simple and SO much healthier than store bought alternatives that may contain poor quality oil, preservatives, hidden sugars and food coloring.  You don’t have to get fancy, a simple splash of olive oil and balsamic will do!  But, if you want to experiment, give this salad dressing a try!

Chimichurri Salad Dressing

2/3 cup olive oil

1/3 cup rice wine vinegar

½ cup fresh basil

¼ cup fresh cilantro

¼ cup water

1 garlic clove

1 tablespoon honey or agave

pinch red pepper flakes

Place all ingredients in a food processor, blend and enjoy!