Primal Zucchini Pasta Noodles with Creamy Avocado Sauce

How to make zucchini noodles, paleo zucchini noodles, zucchini pastaPasta is something I used to know. And while I know why I don’t eat it, that doesn’t mean I can’t also appreciate how wonderful it once tasted. Why do you think every Paleo “diet-er” tries to come up with ways to make eating vegetables feel more like eating grains? Duh. Because they taste good and we miss them.

This is another one of those recipes, and of the “wanna be pasta” recipes I’ve made, this one is in my top five. The creaminess of the avocado is delicious and gives it an “Alfredo” likeness while also making it super filling for a veggie dish. I like to use a ton of garlic in the sauce, but you can cut back to 4 or 5 cloves if you prefer. For the noodles, I use a veggie peeler to make thicker, linguine-like noodles, and it works great, but you’re real fancy and have access to a spiralizer, they work great, as well. I’ve also made raw veggie noodles with cheese graters, but have never been satisfied with the result, so I wouldn’t recommend it. Enjoy!

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Spicy Sauteed Eggplant and Zucchini Recipe

Sauteed Eggplant and Zucchini recipe, eggplant and squash recipeFarm shares are awesome. Not only do they ensure you are buying certified organic produce from local businesses, but they also force you to cook things you may not buy on your own.

Eggplants always throw me for a loop.

I threw this together based on my trepidation around the eggplant and the other veg I got in my farm share that day, and it turned out great. This could be served on its own, over some spaghetti squash or with some crackers as an appetizer if you haven’t jumped on the grain-free train.

Feel free to switch out the zucchini and summer squash with the veggies of your choice; most likely whatever you have kicking around in your fridge will work.

Enjoy!

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