raw zucchini "noodle" salad

Summer is here. School is out. Sun is shining.

Thank goodness.

Even though I am not in school, there's something about the summer. In LA it means outdoor movies, pier concerts, and long lazy Saturdays at the beach with friends. Oh, and cookouts - or BBQs - depending on what you like to call them.

This raw zucchini "noodle" salad is the perfect summer side dish to bring to a cookout - whether it's on a rooftop, a ranch, or a roadtrip. (Well, I guess that last one's not technically a cookout, but let's be honest - I needed one more "r" word.)

It's quick, easy, healthy, and the perfect compliment to a hot, juicy burger.

raw zucchini "noodle" salad

 using potato peeler, shave thin layers off zucchini

 rotate zucchini as you peel

 mix in any combination of your favorite dressings, herbs and spices

 I love Tessemae's all natural dressing, apple cider vinegar and lime juice with dried oregano, basil, dill!

toss, chill, and serve!

I like to garnish with fresh cilantro. And I especially love the potential to diversify this dish. Every time I make it I add something different - avocado, cherry tomatoes, nuts, you name it! Feel free to add your favorite toppings and make it your own! Happy summer!

roasted acorn squash

Is there anything better than something that looks like a heart to warm your heart? Sorry, couldn't help myself.

In all seriousness (yes this is a very serious matter), roasted acorn squash is one of my favorite go-to veggies. It's a great snack or side dish, it's easy to make and super healthy!

All you need is:

LOVE. Sorry, couldn't help myself again.

All you really need is:

- acorn squash

- olive oil (or coconut oil)
- salt, pepper

- garlic powder

All you do is:

slice the acorn squash in half using a large butcher knife.

scoops out the seeds & stringy stuff with a large spoon.

score with knife like a checkerboard.

spray with olive oil (or spread thin layer of coconut oil.)

sprinkle with salt, pepper, and garlic powder.

 place on baking pan with edges. pour 1/4 inch water into pan.
(yes, the acorn squash sits right on the water!)

 bake at 400 degrees for one hour until golden brown.

and enjoy!

If you wanna get real fancy, you can top with a little Artisana Raw Coconut Butter. But be careful, you can't just have a little of that stuff!

Also, if you prefer a sweeter alternative, you can skip the pepper and instead top with any combination of the following:

- cinnamon

- honey

- agave nectar

- coconut sugar

- and, of course, coconut butter!

Wintery goodness. A hassle-free dish for your (hopefully not) harried holiday season!

cauliflower mashed "potatoes"

It's fall. Comfort food is a must. Compromising your health is not.

I love taking traditional comfort food favorites and putting my own healthy spin on them! These mashed "potatoes" are all the deliciousness of regular mashed potatoes and none of the digestive disaster - especially for all you fellow gluten-free, dairy-free, soy-free peeps out there. 

I know I joke about my diet being "fun free" as well, but really - with simple substitutions - it doesn't have to be. You can have your cake and eat it, too! Or should I say your potatoes :)

Without further ado, I present to you:

cauliflower mashed "potatoes"

what you need:

- 1 head cauliflower

- 1 onion

- few cloves garlic

- chicken broth (or veggie broth)

- coconut oil (or olive oil)

- salt, pepper, dried (or fresh) herbs

what to do:

- rinse cauliflower

- chop (can be messy/doesn't have to look pretty)

- place cauliflower into pan

- add some broth

- cover with lid

- simmer on medium-low heat until cauliflower is soft

- meanwhile, chop onion and garlic

 - add to pan with coconut oil, salt and pepper

- sautee until golden brown

(You will probably use about half of these with your cauliflower. I usually serve the other half with another part of the meal - on top of a burger, etc.)

- place cauliflower & sauteed onion/garlic (about half) into your Vitamix (or blender/food processor)

- add a splash more broth (you can eyeball this. adding more as needed - depending on how thick you like them)

- season to your liking with salt, pepper, and herbs of your choice (I like a little oregano, thyme, and even some rosemary)

- blend

- serve

- let this warm, wintery goodness warm your heart and soul

Happy fall y'all! - M