avocado and edamame zucchini noodles

Avocado and Edamame Zucchini Noodles, a light and refreshing meal in under 10 minutes!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

We made a variation of this meal a few weeks back for dinner, which sparked the idea for this recipe.  The original recipe included spiraled zucchini and garlic lightly cooked in olive oil.  However, we served it over cooked pasta.  It tasted great, but was heavy on carbs.  Instead, this version uses zucchini as the pasta and includes edamame and avocado to make it a well rounded meal.

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

I’ve said before that I’m not a huge fan of zucchini, but something about the fun spiralized shape makes it taste different!  I’m also in a stage of pregnancy where I can’t get enough raw vegetables!  A meal that serves up a whole bowl of fresh veggies is ok with me!  Strange how these pregnancy cravings work, one day it’s muffins and the next it’s lemons and zucchini!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

avocado and edamame zucchini noodles
 
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Makes 2 portions
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchinis, spiral cut
  • 2-3 tablespoons lemon juice
  • 1 cup edamame, steamed
  • ½ avocado, cubed
  • 5-6 fresh basil leaves, chopped
  • 1 tablespoon hemp seeds
  • sea salt and pepper to taste
Instructions
  1. In a small sauce pan over low heat add olive oil and garlic, sauté until fragrant.
  2. In a large bowl add zucchini noodles, lemon juice, edamame, avocado and basil leaves. Add olive oil and garlic, sea salt and pepper and toss to coat. Top with hemp seeds and enjoy!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

Perfect for a Meatless Monday meal!

shredded brussels sprouts with butternut squash

I love the flavors of the holidays!  Try this shredded brussels sprouts with butternut squash recipe next week, it’s perfect for Thanksgiving!  

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We talk about the dangers of plastic all the time.  But, let’s face it…it’s everywhere!  We’re exposed to phthalates (a dangerous compound in plastic) on a daily basis.  Sadly, it’s in the lotions we use, water we drink and the air we breathe.  What’s equally important as educating on how to avoid plastic, is how to detoxify from it!   According to the Institute of Functional Medicine, consuming 2+ servings of cruciferous vegetables a day will speed up the detoxification process of dangerous phthalates in the body.  Vegetables in the cruciferous family include cabbage, broccoli, kale, collard greens and brussels sprouts to name a few!  One serving equals 1/2 cup of cooked vegetables.  This dish will make it super easy for you to do that, it’s so hard to stop eating this delicious mix of brussels sprouts, butternuts squash, pecans and dried cranberries!

For more on this topic and other ways to detoxify, check out this article.

shredded brussels sprouts and butternut squash
 
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Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 1 butternut squash, peeled and cubed (around 5 cups)
  • 2 pounds of brussels sprouts, trimmed and shredded (around 5 cups)
  • ¼ cup extra virgin olive oil
  • juice from 2 lemons
  • ¼ cup pecans
  • ¼ cup dried cranberries
  • sea salt to taste
Instructions
  1. Drizzle butternut squash with olive oil, toss to coat and roast on a baking sheet at 400 degrees for 20 minutes or until tender.
  2. Meanwhile, add olive oil to a large skillet over medium heat. Add shredded brussels sprouts and sauté for 10-15 minutes, stirring occasionally. Add lemon juice and sauté until brussels sprouts are wilted and slightly golden on the edges.
  3. Mix in roasted butternut squash, pecans and dried cranberries. Season with sea salt and enjoy!

 Shredded Brussels Sprouts with Butternut Squash, Pecans and Dried Cranberries ~vegan, gluten free~ The perfect Thanksgiving side dish!

collard greens and beans ~vegan, gluten free~

There isn’t much I can say that will make this dish seem extraordinary, but sometimes the best meals are the most simple to make!

Collard Greens and Beans ~vegan, gluten free~

Pretty soon gardens and farmers’ markets will be brimming with collard greens.    I have high hopes for our garden this year, last year was somewhat of a flop!  I don’t have much of a green thumb however, collard greens I can grow!

You can use collard greens a number of ways.  Use raw in place of a wrap for a sandwich, mix into a green salad or sauté with shallots, garlic, lemon and dijon mustard as I did with this recipe.  This dish would make a great side or you can serve over brown rice for a complete and healthy meal!

Collard Greens and Beans ~vegan, gluten free~

collard greens and beans
 
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Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • a few gluggs of extra virgin olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 head collard greens, destemmed, chopped and rinsed (don't pat dry, you want the leaves to have a little moisture on them)
  • 1 lemon, juiced
  • 2 teaspoons dijon mustard
  • 1 can cannellini beans, rinsed and drained
  • sea salt and pepper to taste
Instructions
  1. In a large skillet over medium heat add a few gluggs of extra virgin olive oil.
  2. Add shallots and sauté until translucent, stirring occasionally.
  3. Add garlic and sauté until fragrant, around 2 minutes.
  4. Next, add chopped collard greens and sauté until wilted, around 5 minutes.
  5. In a small bowl, whisk together lemon juice and dijon mustard. Pour over collard greens and stir to combine.
  6. Add cannellini beans and cook until heated through.
  7. Season with sea salt and pepper.
  8. Serve alone or over warm brown rice.
  9. Enjoy!