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
1.5 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.
Lunch today was AMAZING applesauce pulled pork from @gimmesomeoven atop super filling and almost too healthy zucchini ramen “zoodles” with a side of avocado sauce. There is a full zucchini in this photo! Super simple, give it a try!
* 3-4 lb Pork Loin (I always use the fresh pork loin from TJ’s)
* 1 white onion sliced
* 1 cup of unsweetened all natural applesauce (the recipe calls for apple cider if you prefer)
* 1/4 cup of apple cider vinegar
* 1/4 cup of raw honey (the recipe calls for brown sugar, but honey works just as great without the refined sugar!)
* 2 teaspoons of salt (I used Pink Himalayan salt)
* 2 teaspoons of cinnamon
* 1 teaspoon of pepper (I left this out because I’m not a pepper fan)
* 1 bay leaf (I left this out because I’m a bad Italian and don’t like bay leaf)
Chop the raw pork into 4 pieces and lay on top of half of the sliced onion in the crock pot. Place the rest of the onions on top of the pork. In a bowl, mix the rest of the ingredients and then pour on top of the onion and pork. Cook on low for 6-8 hours until the pork easily shreds with two forks.
The only thing you need is a whole raw zucchini and the incredible amazing VEGETTI. This thing spiralizes zucchini, carrots, beats, etc in under 5 mins. It’s only $15. Get one. Spiralize your zoodles and heat up for 5 mins on medium heat in a little olive oil and salt, and they are ready to eat. I would only cook them for a few minutes because they are tastier when they are not overcooked.
In the food processor – half an avocado, 1 tablespoons of olive oil, a dash of salt, 2 slices of tomato. Blend until creamy!
Breakfast for lunch – zucchini sweet potato hash!!
-1 medium sized zucchini
-1 medium sized sweet potato
-1/2 white onion
-1 clove of garlic
-1/4 cup of almond flour
-1 tablespoon of sliced jalapeno
-1/2 teaspoon of cayenne
-1/2 teaspoon of turmeric
-1 teaspoon of pink Himalayan salt
-1 tablespoon of ghee
Shred the zucchini and sweet potato (leave both unpeeled). Try to get as much liquid out of the zucchini and potato as you can. I press the shreds in a clean dry dish towel which works great.
Blend the onion, garlic and jalepeno in a food processor to chop it quickly. In a large bowl, mix with the grated zucchini and sweet potato, and add the rest of the ingredients until fully incorporated.
Roll the mixture into balls with your hands, squeezing out any excess liquid. I used about 1/4 cup per hash ball.
In a pan lightly coated with ghee already at medium/hot temp, press and cook the hash balls for about 4-5 minutes on each side until crispy brown. Using a fork to keep the hash together when flipping helps to keep them from falling apart.
Serve hot, with a fried egg and balsamic greens on top. This also taste great with a dap of greek yogurt on top as well.