New Recipe (GF, Raw & Vegan) & One Great Birthday Gift!


If you know  me well, then you know that I was beside myself when I opened one of my birthday gifts and it was……….a Spiralizer!  I know, its’s hard to contain the excitement isn’t it?!? Seriously, though, I was so excited to get this because I have wanted to delve into the world of veggie pasta for a long time now.  Last night I finally made a dish using my Spiralizer, and it was super easy!  Cutting the zucchini took a few minutes, tops.  It was fun to make and eat.  There is just something about eating “pasta” that you cannot resist! There are some of you I will never convince to eat zucchini pasta, but for those of you who are interested, here is what I did!  I followed this recipe from Pinch of Yum with some changes; my version is below.

I paired this with a yummy salad and corn on the cob for a delicious, filling meal.  I also made cheesy pasta for my swimmers.  It was their favorite by far.  They ate the entire bowl, saying it was even better than the boxed pasta that I buy from Amy’s!  I have made homemade Mac and Cheese before, following recipes to the ingredient, and I have never had this much raving about it.  I literally cooked some pasta, pulled it off the stove, and mixed in a few Tbsp. of butter and a handful of Mexican cheese!  Seriously, that’s it! LOVED IT!  It will definitely be a staple in my house over the next few weeks.  Without further ado, here is the recipe for zucchini pasta:

Zucchini Spaghetti with Avocado Sauce


  • 2 zucchini, spiralized
  • handful sliced cherry tomatoes
  • handful sliced red, yellow, and orange bell peppers
  • handful sliced carrots

Avacado Sauce:

  • 1 avocado
  • 1/4 Cup olive oil
  • 1/2 tsp. salt
  • 1/2 Cup fresh parsley
  • 3 green onions (only green part), sliced
  • 1 garlic clove, minced
  • juice of 1 lemon
  • pepper to taste

Place all ingredients into a bowl and mix.  Mash avocado, parsley and green onions together in a separate bowl, then whisk in all other sauce ingredients.  Pour sauce over zucchini noodle blend and mix to combine.  Best eaten the same day!  ENJOY!

Recipe: Raspberry Tahini Smoothie


This was one interesting combination of flavors!  It took me a few drinks, but I quickly fell in love with the bursting lemony goodness.  This smoothie is full of fiber and antioxidants, and I used it late morning today when I started feeling low on energy instead of going for another cup of coffee.  It did the trick, and I felt way better than I usually do when I drink coffee.  Win Win!

This one is also from the Whole Food Energy book by Elise Museles.

Pretty in Pink Raspberry Tahini Smoothie


  • 1 cup unsweetened almond milk
  • 1 banana, sliced and frozen
  • 1 cup frozen raspberries
  • 1 Tbsp. tahini
  • 1/2 – 1 tsp. grated lemon zest
  • 1 Tbsp. fresh lemon juice

Add all ingredients to your Vitamix or other high powered blender and mix.  Note:  I used a banana right off the counter top because there were already frozen raspberries included.

Back Into the Mix with Vegan Blueberry Lemon Scones!

Well, it’s been awhile!  Buying a house + moving + summer + 4 kids = BUSY!!!  It will still be awhile until I a back in the swing of things, but I thought I would dive in and share this fantastic recipe with you.  These were so perfect for a breakfast treat.  Dessert like without a ton of sugar, fluffy yet dense at the same time.  Sweet blueberry flavor with a hint of lemon.  Delicious!  This is another recipe from the cookbook, “Vegan Lunch Box” by Jennifer McCann.  The only thing I changed is using a bit less sugar than the recipe called for, only whole wheat pastry flour, and I left off the sugar dusting on the top.

Vegan Blueberry Scones

Vegan Blueberry Lemon Scones

Vegan Blueberry Lemon Scones


  • 2 cups whole wheat pastry flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup soy butter
  • 1/2 cup plain, unsweetened soymilk
  • 3/4 cup frozen blueberries
  • zest of one lemon

Preheat oven to 400 F and spray a baking sheet with nonstick spray.  Mix first 5 ingredients in a large bowl.  Cut in butter.  Add soymilk and mix to combine, using a little extra soymilk if the mixture is too dry.  Fold in blueberries and lemon zest.  ***Divide the dough in half and press each half into a circle about 3/4 inch thick on a floured surface.  Cut like a pizza into 6 pieces each, for a total of 12.  Arrange scones on the baking sheet and cook for approximately 15 minutes, or until the edges are golden brown.

***If you wanted to save time, forget this step and just place 12 dollops onto the baking sheet for round scones.  I have done this before, and they turn out just as delicious!

Vegan Blueberry Lemon Scone

Vegan Blueberry Lemon Scone

Of course, I doubled the recipe for my gang of swimmers!  Enjoy friends and Happy Summer!!!

Oh, and don’t let the children burn themselves as they watch the scones cook in the oven with watering mouths 🙂