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Spring Zucchini Pasta

Spring Zucchini Pasta

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What's nutritious, delicious, and green all over? This spring zucchini pasta! Zucchini, peas, leeks, nutritional yeast, and ghee make the base for this insanely good (and healthy) spring dinner. Topped with roasted pumpkin seeds and a creamy cauliflower alfredo dressing that will have you in disbelief this is not covered in cream. 

I have been loving the warmer weather in New York the past few days and as I shed my winter coat and step into my sandals, all I want is bright vegetables that mirror the blooming trees outside my apartment. I made this zucchini pasta with a Veggetti, which I'd definitely recommend investing in if you haven't already. Not only does it make zucchini pasta but you can also do carrots, cucumber, and any other somewhat phallic shaped vegetable (but actually) which means it's super diverse for a really inexpensive price. 

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The sauce is made with cauliflower, almond milk, some nutritional yeast and spices. I always thought that people who talked about cauliflower alfredo and how delicious it was had to be lying but, I apologize because WOW. This alfredo was thick, creamy, and tasted almost like the real sauce. It wasn't difficult to make either. I took some frozen Trader Joe's riced cauliflower and put it in the Nutribullet with all the ingredients and then warmed it in a pan. Alfredo sauce in less than five minutes! 

You can top this with anything you want and add in extra vegetables if you'd like. I topped this one with some pumpkin seeds, pink Himalayan salt, and a touch of paprika. 

Check out the recipe below and tag me on Instagram if you make it so I can give it some love! Happy spring! 

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Spring Zucchini Pasta 

Ingredients: 

  • The Pasta: 
    • 1/2 large zucchini or 1 small zucchini
    • Frozen peas
    • 1 leek (only the white part)
    • 2 tablespoons of ghee OR 1/3 cup olive oil OR 3 tablespoons of butter 
    • Nutritional Yeast
    • Salt and Pepper to taste 
  • The Alfredo Sauce: 
    • 1/2-3/4 cup cauliflower rice 
    • 1/2 cup almond milk (or unsweetened milk of your choosing)
    • 1 tablespoon ghee (or olive oil or butter)
    • 1/2 teaspoon garlic 
    • 1/4 teaspoon salt 
    • 1/8 teaspoon pepper 

 

Directions: 

  • The Pasta: 
    • Using the vegetti, rotate zucchini until the vegetti can't turn anymore (use the cap for assistance)
      • Pro Tip: Clean the vegetti using a toothbrush to get into the small edges! 
    • Cut off the green portion of the leek as well as the bottom until only the white remains and rinse thoroughly
    • Cut the leek horizontally in rounds and then cut into fourths
    • Put frozen peas and leeks on hot pan with ghee and cook on medium heat until leeks are translucent (it helps to cover the pan for the peas to thaw) 
    • Once leeks are translucent and peas have thawed, place zucchini pasta into pan and add in spices and nutritional yeast
    • Cook until zucchini  is soft or to your liking (I prefer it softer!) 
  • The Alfredo Sauce: 
    • Combine cauliflower, almond milk, ghee, and spices in a Nutribullet 
    • Blend until well combined, about one minute 
    • Heat in a pan until lightly bubbling and pour over pasta 
    • Serve warm! Will keep for 2-3 days in the fridge
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