Zucchini and Heirloom Carrot ‘Noodles’ with Avocado Alfredo Pasta

This vegan zucchini and heirloom carrot “pasta” with creamy avocado alfredo sauce will fool you everytime!! Tastes just as good as your favorite pasta dish, without all the calories and carbs.

  • 2 large zucchini
  • 2 large heirloom carrots
  • 1 avocado
  • 1.5 tablespoons olive oil
  • juice of 1/4 lemon
  • pinch of salt
  • pinch of cayenne

Spiralize the zucchini and carrots – Bed Bath and Beyond sells the vegetti spiralizer for $15. My favorite way to do this is to use my spiralizer Cuisinart attachment. Set ‘noodles’ aside.

In a food processor (or by hand if needed), mix the avocado, olive oil, lemon, salt and cayenne until smooth and creamy. Depending on the size of your avocado, you may need to add a tiny bit more oil, but don’t go over 2 tablespoons. Set aside.

Lightly spray a non-stick pan (non toxic is best if possible) with olive oil spray. As long as you have a good non-stick pan, only a little bit of spray is needed. If you don’t have an olive oil spray, use a teaspoon of olive oil, just enough to lightly coat the pan. Heat the oil to medium high, and add the zucchini and carrots in the pan. Stir the ‘noodles’ just until heated throughout, but not more than 5 minutes or so. You don’t want them to get too soft. Put into a bowl and add the avocado sauce and stir. Serve warm. I always serve mine with a side of my favorite veggie burger. You can also add tomatoes, onion, cucumbers, etc.

Serves two – enjoy!

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(super healthy) Peanut Butter Cups

You don’t have to wait until cheat day for these sweet treats! They are vegan, raw, organic, gluten free, refined sugar free peanut butter cups! Completely from scratch, but so simple to make! Let me know what you think of them!

PEANUT BUTTER CREAM FILLING:

  • 3 tablespoons peanut BUTTER (raw and unsalted)
  • 2 tablespoons coconut BUTTER (I use Nutiva – can usually be found in the peanut butter aisle at any health food store)
  • 2 tablespoons coconut oil (I use Nutiva – should be room temperature, not liquid)
  • 2 tablespoons raw honey (the creamy spun kind)
  • 2 tablespoons maple syrup
  • 3 soft pitted dates
  • 1/4 teaspoon vanilla powder (ground vanilla bean – also found at any health food store)

Blitz all ingredients in a food processor until completely incorporated. You may need to scrape down the sides of your food processor a few times. Store in refrigerator for at least 30 minutes – the longer they are refrigerated, the easier to handle.

CHOCOLATE:

  • 1/2 cup vegan/refined sugar free chocolate cacao chips (I use allergen fee Pascha – the higher the percentage of cacao, the better)
  • If you are using 70 to 100% cacao, you can sweeten with 1 or 2 tablespoons raw honey until desired sweetness. Semi sweet cacao chips will not need to be sweetened.

Melt the chocolate chips in the microwave in 30 second intervals until melted, or in a stovetop double broiler. Once melted, add in the honey and stir until incorporated.

(If you are following a fully raw diet – you can also mix 1/2 cup of melted coconut oil with 2 tablespoons of cacao powder and 2 tablespoons of honey and stir)

Fill a candy/silicone mold with half of the chocolate mixture (only fill each HALFWAY).

Take the peanut butter cream mixture out of the refrigerator, roll dime sized amounts into balls, then flatten the balls with the palm of your hands. Drop into each half-filled mold. Continue filling each mold with the rest of the melted chocolate until level with the top of the mold. Refrigerate for approx 2 hours or until solidified.

tip: if you added honey to your chocolate chips or use coconut oil and cocao powder, the chocolate will melt pretty quickly and best served right out of the fridge.

 

photo by http://www.kyleespeletaphotography.com/

Strawberry Cream Chocolates (just like See’s!)

These are completely homemade, refined sugar free, raw, vegan and paleo!

STRAWBERRY CREAM FILLING:

  • 2 tablespoons coconut butter (can be found in the peanut butter aisle at any health food store)
  • 2 tablespoons raw honey (the creamy spun kind)
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (room temperature, not liquid)
  • 3 soft pitted dates
  • 3 strawberries
  • 1/4 teaspoon vanilla powder (ground vanilla bean – also found at any health food store)

Blitz all ingredients in a food processor until the strawberries are completely broken down. You may need to scrape down the sides of your food processor to makes sure all ingredients are incorporated. Store in refrigerator for at least 30 minutes – the longer they are refrigerated, the easier to handle.

CHOCOLATE:

  • 1/2 cup vegan/refined sugar free chocolate cacao chips (the higher the percentage of cacao, the better)
  • 2 tablespoons raw honey

Melt the chocolate chips in the microwave in 30 second intervals until melted, or in a stovetop double broiler. Once melted, add in the honey and stir until incorporated.

(If you are following a fully raw diet – you can also mix 1/2 cup of melted coconut oil with 2 tablespoons of cacao powder and 2 tablespoons of honey and stir)

Fill a candy/silicone mold with the chocolate mixture (only fill each HALFWAY).

Take the strawberry cream mixture out of the refrigerator, roll dime sized amounts into balls. Drop a ball into each half-filled mold. Continue filling each mold with chocolate until level with the top of the mold. Refrigerate for approx 2 hours or until solidified.

Drizzle with chocolate and refrigerate again until hardened – this step is optional.

Enjoy!

 

Pumpkin pie bites

I adapted a recipe I found from the My Natural Family blog. Easy and delish!

CRUST:

  • 1 heaping cup pecans, walnuts or cashews (I used cashews for the pictured version)
  • ¼ cup almond flour
  • 8 soft pitted dates
  • ½ teaspoon cinnamon
  • pinch of salt (I used Himalayan pink salt)

Blitz all ingredients in a food processor until it starts clumping together (don’t overmix, you want the nuts to be a bit chunky). Press the mixture into molds. Spray your tin with a cooking spray (I use Trader Joe’s coconut oil spray). I put mine into a mini muffin tin, but you can use a cake tin or brownie pan. Make sure you really press the crust into the pan to make it firm. Place in the fridge.

PUMPKIN PIE FILLING:

  • 1 ½ cup canned pumpkin
  • 10-12 soft pitted dates
  • ½ cup coconut oil
  • ½ cup full fat coconut milk (canned)
  • 1 ½ teaspoon vanilla
  • 1 ½ tablespoon honey

Blitz all ingredients in a food processor until super creamy. Pour on top of the crusts and place in the fridge overnight. These are best cold, straight out of the fridge!!

 

 

Photo as always, by http://www.kyleespeletaphotography.com

Blueberry cake shake

Blueberry cake shake! I added leftover crumbs from yesterday’s coffee cake to the top of this creamy organic blueberry shake this morning. Added super fresh soft dates for sweetness, and a bit of Trader Joe’s very green powder for a dose of greens (you can’t taste the greens with all the blueberry and date goodness!) #vegan #shake #blueberries #dates #cakeshake #organic

RECIPE:

– 1/2 cup of blueberries (organic is best)

– 1 cup of almond milk (my favorite is Califia Farms unsweetened vanilla)

– handfull of ice

– 1 tablespoon of Very Green powder from Trader Joe’s (optinal)

– 3-4 fresh dates (pits removed)

– pinch of cinnamon

Blend all ingredients in a blender. If needed – add more ice to make it slushier, or add more milk to make it creamier. Top with coffee cake crumbs for added flavor and texture. Here’s the link to the #refinedsugarfree #paleo #grainfree coffee cake recipe! https://creamnosugarblog.wordpress.com/2015/09/23/crumbly-coffee-cake/

fudgey crunchy chocolatey tarts (raw, vegan, refined sugar free!)

The perfect mix of fudgey, chocolatey, crunchy, guilt free goodness. This recipe came from @thebarefoothousewife and are big huge crowd pleasers! I changed a few things in the recipe:

CRUST RECIPE:

* 1 cup of medjool dates (approx 6-8)

* 1/2 cup raw almonds


* 1/2 cup activated buckwheat (I subbed with 1/4 cup almond flour + 1/4 cup ground flax)

* 3 tablespoons raw cacao powder

 

FILLING RECIPE:

* 1 cup of washed and drained cashews that have been soaked overnight
* 1 very ripe banana
* 3 medjool dates
* 3 tablespoons room temp or liquid coconut oil
* 2 tablespoons peanut butter (I used crunch all natural almond butter)
* 2 tablespoons raw cacao powder
* pinch of salt (I used Himilayan pink salt)

Pulse the crust ingredients for a few minutes until everything starts sticking together. Coat a few tart tins with a tiny bit of coconut oil. Press the crust into the tins (about a half inch crust for each) and place into the freezer while making the filling.

Pulse the filling ingredients on high until smooth and creamy. Pour into the tart tins and place back in the freezer until firm.

I didn’t have tart tins, so I used mini ramekins which work if you let them sit in the refrigerator for a bit before serving because mine got stuck in the ramekins straight out of the freezer.

Original recipe can be found here: http://www.thebarefoothousewife.com.au/choc-nana-peanut-raw-vegan-tarts