Entrees Sides Uncategorized

Zoodles with Avocado Pesto


  • 4 large zucchini, spiralized
  • 1 Tbsp olive oil
For the Sauce:
  • 2 ripe avocados
  • 1 cup kale (basil or other greens of choice work as well)
  • 3 cloves garlic
  • ¼ cup pine nuts
  • 2 Tbsp lemon juice
  • ½ tsp. sea salt
  • 3 Tbsp olive oil
  • Cracked black pepper, to taste


  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, kale, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto.
  5. Enjoy!

I served mine with some baked salmon (seasoned with olive oil, garlic, salt, & pepper)

Recipe adapted from:


Entrees Uncategorized

Cajun Salmon Salad


  • Large salmon filet
  • Olive oil
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • Roasted cauliflower
  • Spinach (or greens of choice)
  • Blueberries


  1. Preheat oven to 400°F.
  2. Prepare  baking sheet with foil and coat with olive oil.
  3. In a small bowl, mix paprika, cayenne, garlic powder, onion powder, salt, and pepper.
  4. Brush oil on salmon and evenly coat with seasoning mixture.
  5. Bake in oven for approximately 20 minutes or until salmon is flaky. Let cool.
  6. Prepare bowl with spinach, roasted cauliflower, flaked salmon, and top with fresh blueberries.
  7. Drizzle and oil and vinegar dressing overtop and enjoy!