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
Prep time
Cook time
Total time
Makes 2 portions
Recipe type: Main
Cuisine: Vegan
Serves: 2
  • 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
  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!

mango and veggie spring rolls with peanut sauce

  I’m sure I’m not the only one who has been anxiously waiting to say Happy Spring!  However, with a morning outside temperature reading of 28 degrees it hardly feels like spring.  So, what to do?  Make your own spring…Mango and Veggie Spring Rolls with Peanut Sauce!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

These may look difficult to make, but I promise they are not!  Just a little time spent slicing and dicing is all it takes!  Fresh basil, avocado, cucumber, carrot, asparagus and mango wrapped in a spring roll and served with a peanut sauce that delivers just the right amount of heat.

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

Other options for fillings include:

Fresh mint leaves

Rice Noodles



Red onion



Fresh cilantro leaves


Sugar snap peas



You get the idea, options are endless!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

veggie spring rolls with peanut sauce
Makes 12 Spring Rolls
Recipe type: Appetizer
Cuisine: Vegan
Serves: 12
  • 1 avocado, thinly sliced
  • 1 mango, thinly sliced
  • 2 carrots, julienne sliced
  • 1 cucumber, julienne sliced
  • 12 fresh basil leaves
  • 12 stalks asparagus, cut in half and lightly steamed and cooled
  • 12 spring roll wraps
  • For the Peanut Sauce
  • ¼ cup chunky or creamy all-nautral peanut butter
  • ¼ cup hot water
  • 1 tablespoon Bragg's Amino Acids or Tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • ½ tablespoon fresh lime juice
  • ¼ teaspoon chili oil
  • dash crushed red pepper flakes
  1. Have all prepared ingredients lined out in front of you.
  2. Fill a shallow bowl with warm water.
  3. Dip spring roll wraps in warm water until they become pliable, transfer to a clean plate or cutting board.
  4. Arrange small amounts of prepared ingredients in the center of the spring roll wrap. Fold in edges and gently roll up.
  5. To make the Peanut Sauce:
  6. Add all ingredients to a small bowl and whisk until well combine. Let cool to room temperature.
  7. Dip and enjoy!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

Spring Detox Tip:  In the spring our bodies start their own sort of spring cleaning…help it along with adding a lot more fresh vegetables to your diet!  The best foods for spring detoxification are bitter greens such as dandelion greens, mustard greens, arugula and watercress.  Other spring detoxifying vegetables are asparagus, radishes and celery.  Don’t forget to add a little lemon and lime as well!

green goddess balance bowl

One of my most popular posts to this day is the Balance Bowl, a healthy meal made easy.  Here is a spring version, the Green Goddess Balance Bowl!

Green Goddess Balance Bowl ~vegan, gluten free~

In similar fashion to the original Balance Bowl, this bowl contains the following ingredients to make a perfectly healthy, balanced and healing meal:

1.  Grains:  Quinoa is the base of this bowl.  However, you can use brown rice, millet, farro, barley or baked sweet potato rounds instead!  These whole grains are complex carbohydrates, which give your body the fuel to run at its best!  They are also full of fiber to keep your digestive track running smoothly!  Ladies, aim for at least 25 grams of fiber per day and men, aim for 30 grams per day!

2:  Greens:  Greens, especially from the cruciferous vegetable family are powerful detoxifiers.  They have been proven to support both phase I and phase II of the detoxification process needed to eliminate the build up of toxins we are exposed to on a daily basis.  For best results, aim for at least a cup a day!

3.  Protein:  Veggie protein sources include nuts, seeds, beans, tofu, lentils and certain grains such as quinoa, which contains all essential amino acids.  Many veg heads fall short in the protein category and can become protein deficient.  A teacher of mine once said “you have to earn the right to be vegan.”  Meaning that you need to work really hard to maintain adequate protein status.  It is important to vary your veggie sources of protein to obtain all essential amino acids.  This balance bowl brings in protein from hemp seeds, quinoa, kale and walnuts!

4.  Healthy Fat:  Not only will healthy fats keep you full and satisfied, they will make you beautiful inside and out!  Especially the famous Omega 3 fatty acids and Omega 6 fatty acids, which are needed for healthy skin, hair, joints, heart health and brain function.  Some veggie sources are hemp seeds, avocados, walnuts, chia seeds and greens.  Read here for a more depth explanation into why they are needed and how they are converted in the body!

5.  Flavor:  Why bother if it’s not flavorful!?!  The dressing I used on this Green Goddess Balance Bowl is keeping with the green theme…basil, lemon and hempseed pesto!  The recipe makes extra to use on avocado toast, salads, grains or soups!

Green Goddess Quinoa Balance Bowl ~vegan, gluten free~

green goddess balance bowl
Makes 2 large portions
Recipe type: Main
Cuisine: Vegan
Serves: 2
  • 2 cups water
  • 1 cup uncooked quinoa
  • 1 cup brussel sprouts, cleaned and halved
  • 1 packed cup kale, chopped
  • extra virgin olive oil
  • ½ avocado, sliced
  • 2 tablespoons walnuts
  • For the Hempseed Pesto Dressing:
  • 2 cups packed fresh basil
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil
  • ¼ cup hemp seeds
  • sea salt and pepper to taste
  1. Bring water to a boil in a saucepan. Add quinoa, reduce heat to low and cover. Simmer until all liquid has been absorbed, around 15-20 minutes. Fluff with a fork.
  2. Drizzle brussel sprouts with olive oil and add a pinch of sea salt. Roast on 400 until slightly browned and crisp.
  3. Add chopped kale to a small bowl. Drizzle with olive oil and add a pinch of sea salt. Massage until kale is coated with olive oil.
  4. To make Hempseed Pesto Dressing:
  5. Add basil, hemp seeds and lemon juice to a food processor. Blend while slowly adding olive oil, scraping down sides as needed. Flavor with sea salt and pepper.
  6. Arrange bowls with quinoa, brussels sprouts, kale, avocado, walnuts and drizzle with desired amount of pesto dressing.
  7. Enjoy!

 Green Goddess Balance Bowl ~vegan, gluten free~