Vegan Pesto Zoodles with Fresh Tomatoes

Zoodles are oodles of fun, especially during tomato season! Upgrade any pasta dish with veggie noodles for a healthier meal that’s low in carbs, calories, and high in fiber. This one just happens to be meatless, vegetarian, vegan, and you won’t even miss the meat or cheese one bit! I used the inspiralizer to make noodles out of zucchini and summer squash before adding fresh tomatoes and a vegan pesto that is out of this world. Ready to be inspiralized?

FullSizeRender_3

Ingredients: (makes two servings)

  • 1 zucchini
  • 1 summer squash
  • 1 large tomato
  • 1/2 cup arugula
  • 1/2 cup fresh basil leaves
  • 1 tablespoon pine nuts
  • 1/3 avocado
  • 2 tablespoons olive oil
  • 1 teaspoon nutritional yeast (optional)
  • 1 lemon
  • 1 teaspoon sea salt

Instructions:

Use Inspiralizer (or your tool of choice) to make noodles out of the zucchini and squash. Put noodles aside on a plate, sprinkle sea salt over noodles, and let sit to drain some of the liquid. For pesto, in a Vitamix, blender, or food processor, combine arugula, basil, nuts, avocado, 1 tablespoon olive oil, nutritional  yeast, and the lemon (remove seeds, optional to use juice or peel as well like we do.) Add a few spoonfuls of water if needed, so that mixture blends together.

Put zoodles in a pan on the stove over low heat and add remaining olive oil. Once they start to cook and soften, add pesto and cubed tomato. (For added protein and creaminess, you can also add one egg to the pan at this time.)

FullSizeRender

Mix over heat a few more minutes until noodles are all covered in pesto and tomatoes have softened. Remove from heat and serve in pasta bowl, garnish with basil leaves. Bon appetit!

One Healthy Breakdown: There’s nothin’ wrong with a little healthy Italian.

Watermelon Basil Summer Salad

What says summer better than salad watermelon?! This salad will instantly become a summer staple. Soon, any salad without watermelon will seem…incomplete? It’s true. You’ll get it once you try it. Luckily, this one is super simple (like five minutes simple) and the color palette is sure to impress even the most critical BBQ guest. Enjoy!

watermelonsalad

Ingredients:

  • dark leafy greens
  • watermelon (cut into cubes)
  • feta cheese
  • fresh basil leaves
  • balsamic vinegar

Simply make a bed of dark leafy greens (we used arugula here, but as long as they’re fresh, any type of greens will do the trick.) Add basil leaves, watermelon cubes, and feta and lightly cover with balsamic vinegar. Sprinkle sea salt, black pepper, and toasted hazelnuts if you want to get really fancy. This salad is so fresh, light, and summery that you’ll make it all season long.

One Healthy Breakdown: the salad that screams summer is oh so simple!

Green Cream of Cauli Soup

The simple veggie soup happens to be tasty, hearty, and oh so comforting! Forget mashed potatoes, I give you Green Cream of Cauli Soup, the dish that bridges the gap between comfort food and superfood. Adapted from OHH’s Super Spring Cleanse, it’s like a green juice in a soup. For more detox-friendly recipes and tips, get your cleanse copy now!

IMG_3457(1)

Ingredients:

  • 1 head cauliflower cut into pieces
  • 1.5 cups bone broth, chicken broth or veggie broth
  • 1 handful fresh basil leaves
  • 1 clove garlic
  • 1 large handful organic arugula
  • 1/3 avocado
  • 1 teaspoon hemp seeds, nuts of choice, or 1/4 cup Greek yogurt for protein
  • 1 teaspoon olive oil
  • 1 tablespoon nutritional yeast

Here’s what I did:

  • Boil cauliflower in bone broth
  • Add garlic and basil and continue to cook on medium
  • Once cauliflower is soft, transfer entire mixture to your Vitamix or high-powered blender (you may have to wait until it cools depending on what you have)
  • Add remaining ingredients
  • Serve warm, garnish with basil leaf

One Healthy Breakdown: the cleanse-worthy cream of!

Meatless Monday in a SNAP!

This one came out of nowhere, but was a huge hit in the flavor department! All you’ll need is a few simple ingredients and 10 minutes time, and your one-pan, warm and tasty, nutritious and delicious dish is served! Did I mention that it happens to be vegetarian, vegan, dairy, soy, and gluten free? Just sayin’…in case you care about that sorta thing. Best of all, it’s ready in a snap!

FullSizeRender(50)

Ingredients:

  • 1 cup cooked chickpeas (could also use 1/2 cup cooked quinoa)
  • 1 cup snap peas
  • 1 teaspoon sesame oil (coconut oil would work as well)
  • 1 tablespoon hemp seeds
  • 1 tablespoon coconut aminos (soy-free soy sauce alternative)
  • 1 teaspoon tumeric powder
  • 1 teaspoon curry powder

Directions:

Turn stove on medium and heat pan with sesame oil, chickpeas, and snap peas. After a few minutes, stir and add hemp seeds, coconut aminos, tumeric, and curry powder. Continue to cook until peas and beans begin to brown slightly (or until desired.) Turn off heat and serve…easy as that!

One Healthy Breakdown: Nothin’ but lean, green, plant protEIN!

The Freshest Shrimp Tacos

Inspired by fresh local produce at the farmer’s market, Deirdre created a light, colorful summer recipe for one of her very favorites: tacos! These shrimp tacos pack tons of flavor and freshness!

IMG_5708Ingredients: (makes 4 tacos)

  • 8 oz. shredded red or green cabbage (or mix)
  • 1 lb. raw shrimp, washed, peeled, and deveined
  • 16 cherry tomatoes, halved
  • 1 orange
  • 3 Limes
  • 1-2 avocados, diced
  • 1 jalapeño, seeded and diced
  • 2 ears of corn, raw cut right off the cob
  • 2 heaping table spoons of Greek yogurt (or sour cream)
  • A handful of resh cilantro, chopped
  • Cayenne pepper, kosher salt & fresh ground pepper, and hot sauce to taste

For the cabbage corn slaw, combine the following in a large bowl and whisk together until smooth:

  • Juice of 2 limes
  • Juice of 1 orange
  • Greek yogurt/sour cream
  • Diced jalapeño to taste
  • Few splashes of hot sauce
  • 2 tablespoons chopped cilantro
  • A dash of cayenne, salt, and pepper
  • Shredded cabbage
  • Corn

Mix and set aside.

For the shrimp, combine:

  • Shrimp
  • Juice of 1 lime
  • A pinch of cayenne, salt, and pepper
  • Few dashes of hot sauce

Heat a non-stick pan on med-high. Add a splash of olive oil and sauté shrimp until opaque. Build your tacos on warm tortillas of your choice or top a bed of greens for a taco salad! Add avocado, chopped cilantro and hot sauce (optional.) Enjoy!

One Healthy Breakdown: fresh enough for taco Tuesday or taco any day!