This delicious Guacamole recipe is quick and easy to make, naturally plant-based, keto & paleo, and always the winning dip at a party! Additionally, this healthy green mash can be used to top salads, burgers and even eggs!
DID YOU KNOW? One avocado contains between 11–17 grams of fiber, which is more than almost any other fruit and most servings of vegetables, grains and beans too!
High-fiber foods are important if you experience digestive issue since fiber helps to increase healthy bacteria in your gut while decreasing bad bacteria that may be the cause of digestive disorders.
In addition, fiber adds bulk to your poop, supports regular bowl movements, and helps remove waste and toxins from your body.
This delicious Guacamole recipe is quick and easy to make, naturally plant-based, keto & paleo, and always the winning dip at a party! Additionally, this healthy green mash can be used to top salads, burgers and even eggs!
This easy Dairy Free Pesto is the perfect complement to so many dishes! It’s quick to make and adds a ton of flavour to vegetables, meat, fish & even eggs! Plant-based, paleo, low-carb & keto. AIP version provided (see recipe notes).
Is your herb garden bursting with the amazing aroma of fresh basil? Or maybe you’re like me and just adore the smell and taste of this beautiful herb?
Summer is the perfect time to create fresh and flavourful pesto sauce since you can easily find fresh basil in the grocery stores, at farmer’s markets and in your own backyard if you’re the green thumb type!
From time to time I make a batch of pesto and store it in a small mason jar in my fridge. This makes it super easy to add fresh flavour to almost all my dishes throughout the week. You can also store your pesto in the freezer for longer (ice cubes trays are great for this).
Pesto goes great with a variety of whole foods including:
DID YOU KNOW? Traditionally, basil has been used to help reduce bloating and water retention, stomach cramps, acid reflux, and even to kill stomach worms or parasites. In addition, basil can help restore the body’s proper pH by balancing acid levels. Healthy bacteria can flourish in the gut when acid levels are balanced which leads to better digestion and a stronger immune system.
This easy Dairy Free Pesto is the perfect complement to so many dishes! It's quick to make and adds a ton of flavour to vegetables, meat, fish & even eggs! Plant-based, paleo, low-carb & keto. See AIP version in recipe notes.
Pulse basil, pine nuts and garlic in food processor. Scrape sides if needed.
Slowly stream in olive oil as the food processor is running on low. Scrape sides occasionally.
Stir in sea salt and black pepper after processing.
Use right away or store in an air-tight jar in the fridge. Use within a week or store in the freezer for up to a month (ice cube trays are great for this).
Notes
For AIP version, omit pine nuts and black pepper and add 1 tbsp nutritional yeast.
This Cilantro & Dill Chimichurri is great way to quickly add flavour to fish and seafood. It’s not only packed with amazing flavour, but detoxifying herbs and ingredients as well. AIP, plant-based, paleo, low-carb & keto.
This Cilantro & Dill Chimichurri is great way to quickly add flavour to fish and seafood. It's not only packed with amazing flavour, but detoxifying herbs and ingredients as well. AIP, plant-based, paleo, low-carb & keto.
“Spaghetti” with Classic Tomato Sauce is bursting with simple and beautiful Italian flavours! This guilt-free & healthy dish will be your new go-to on pasta night…guaranteed!
Do you feel bloated or ‘heavy’ after eating a bowl of pasta?
What if you could enjoy the flavours of a classic and heart warming Italian dish without having to worry about the negative impact it might have on your body?
What if you could find a replacement that is naturally rich in nutrients, low in carbohydrates and even looks like the spaghetti noodle?
Might you be convinced to try it?
Drum roll please ….
… I present to you, The Spaghetti Squash!
Before you shake your head and say – “I’ll never give up my favourite pasta dish for sauce on squash” – hear me out…
I’m sure most Italians would agree that the magic in a bowl of pasta comes from the sauce. Nonna’s sauce tastes amazing on just about anything!
So my theory is, if you have the perfect sauce, the noodle just doesn’t matter as much.
We’ve all tasted a not so good tomato sauce at one point or another. Bottom line is, if the sauce ain’t good, the pasta ain’t good, no matter how perfect the noddle.
That doesn’t mean we should put less attention on the noodle, but it does mean we have a little room for play instead.
So now that I have you half convinced, let’s move forward to cooking the perfect spaghetti squash. The trick here is simple – don’t overcook it! This will ensure that you maintain the traditional ‘al dente’ texture of the noodle. See my instructions on cooking spaghetti squash below.
Now for the magic. I love to keep my tomato sauce simple and classic – as the smell fills my home with memories of my grandparent’s kitchen growing up.
What you need for “Spaghetti” with Classic Tomato Sauce
Spaghetti squash
Pureed tomatoes
Garlic
Basil
Extra virgin olive oil
Want more guilt-free spaghetti recipes? You’ve got to try these …
"Spaghetti" with Classic Tomato Sauce is bursting with simple and beautiful Italian flavours! This guilt-free dish will be your new go-to on pasta night. Gluten free, plant-based, paleo & low-carb.
1600-700 ml can or jarpureed tomatoes, (tomato passata)
2garlic cloves, crushed
2-3fresh basil leaves, or 1/2 tsp dried basil
1tbspextra virgin olive oil
Sea salt and black pepper , to taste
Instructions
Spaghetti Squash
Cut spaghetti squash lengthwise and remove seeds with spoon.
Bake at 400F for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. See notes below.
Use a fork to scrape out the strands of squash.
Classic Tomato Sauce
In a sauce pan, sauté garlic and basil in olive oil over medium heat until garlic becomes fragrant. If you are using fresh basil, add basil leaves in after step 2.
Add tomatoes and bring to a light boil for 5 min. Add salt and pepper to taste.
Bring to medium-low heat and let simmer for 45 min.
Add tomato sauce on top of cooked squash noodles and enjoy!
Notes
Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
Time your spaghetti squash so that it’s done cooking around the same time as your sauce, so your noodles don’t cool.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
