Zucchini Pesto

When I planted squash this year I NEVER imagined how much I would get!!! Wow! I planted 4 varieties and my garden runith over!  I was up last night Racking my brain for ideas and here is my favorite recipe so far! 

Zucchini Pesto 

6 cups zucchini, rough chopped

6 cups fresh basil

12 garlic cloves

1 cup slivered almonds

1 cup avocado oil

1/2 cup nutritional yeast 

1 teaspoon sea salt 

1 teaspoon ground pepper 

– Blend ingredients in food processor ! 

– Store in refrigerator for up to a week or freeze in small portions. 

Zucchini Pesto

Cilantro Garlic Cauliflower Rice 

Honestly I have never been a huge fan of cauliflower rice … But because I knew it was a healthier alternative I ate it like a good girl… Until… Trader Joes came out with their frozen Riced Cauliflower… SERIOUSLY! Better than the cookie butter… Ok well maybe not but close enough! 
1 bag Trader Joe’s Cauliflower Rice

5 garlic cloves, minced or I prefer grating them on microplane

3 green onions, whites and greens chopped 

2 tablespoons cilantro, chopped

Pinch of salt and peppa 

2 tablespoons avocado oil 

  • Heat oil and add the green onions and cauliflower. 
  • Cook on super high heat until the cauliflower starts to brown a bit, add the garlic, salt and peppa.  
  • Add the cilantro and cook for 1 more minute and STOP! Hurry go! Eat it!!!! Eat it all cause it’s freakin cauliflower!!!! 

Cilantro Garlic Cauliflower Rice 

Garlic Herb Cauliflower 

Having two vegan daughters now has actually been a bit of a blessing in the sense that everyone is eating more vegetables.  I usually cook 1-2 vegan side dishes for all of us to enjoy with our favorite form of protein.  This side dish is easy to make and taste so darn good !

8 cups cauliflower florets

1/2 cup vegan mayonnaise (can use regular)

1/2 cup vegan butter (can use regular)

1 tablespoon parsley (fresh or dry)

6-8 garlic cloves, chopped

1/2 teaspoon sea salt

1/2 teaspoon ground pepper

  • Melt the butter.
  • Place in bowl with mayo, parsley, garlic, sea salt and pepper…whisk until smooth.
  • Add the cauliflower and coat completely.
  • Bake 400 degrees for 30 minutes. 

Garlic Herb Cauliflower 

Cauliflower Buns/Pizza Crust 

I am always hunting and searching for delicious “vehicles” if you must, for burgers, sandwiches, pizza etc.  Well I may have done it! Woo Hoo…. So incredibly excited at the possibilities! 

1 cauliflower head, riced in food processor

1 cup shredded Gruyere cheese 

1/4 cup shredded Parmesan 

2 heaping tablespoons arrowroot powder 

1 egg

Pinch of salt & pepper 


  • Spread the riced cauliflower in pan, I like using my roasting pan. 
  • Bake at 400 for 12 minutes. 
  • Stir and spread, bake an additional 12 minutes. 
  • Remove and allow to cool. 
  • In a large bowl combine the ingredients and mash all together ! Use your hands !!!! 
  • Divide the mixture into 8 balls. 
  • Cover a baking sheet with parchment paper and give it a little spray with olive oil spray. 
  • Shape and flatten with small spatula. 
  • Bake for 20 minutes at 350 degrees 
  • Take out, let sit 5 minutes, flip carefully with spatula and bake an additional 5 minutes. 
  • Allow to cool and enjoy!!!!! 
  • If you are making pizza crust spread entire mixture and shape into large circle.  Bake only 15 minutes, take out and spread your sauce, cheese and pizza toppings and bake until everything is melted and delicious 


Cauliflower Buns/Pizza Crust 

Bacon Kale Burgers 

How awesome is this! Super tasty and a ton of kale! Juicy and tender … Full of flavor! 

2 lbs ground pork 

1/2 pound bacon or bacon bits 

4 green onions 

2 whole kale bunches 

4 garlic cloves 

1 egg 

1 tablespoon seasoning (Flavorgod Pizza is what I used) 

1 teaspoon sea salt 

1/2 teaspoon ground pepper 

  • Mince bacon, garlic and green onions in food processor. 
  • Mince both kale bunches stems and all in food processor. 
  • Combine all and form patties.  
  • I like using a large cookie scoop to make parties uniform.
  • Indoor or outdoor grill until golden brown and serve with all your favorites! 



Bacon Kale Burgers 

Bacon Covered Pork Meatloaf 

 Talk about piggy overload! This meatloaf is super moist and tender! It will become a family favorite …. I promise ! 

2 pounds ground pork 

2 cups shredded carrots 

2 celery stalks, diced small 

3 green onions, chopped 

1/3 cup paleo or gluten free bread crumbs 

2 eggs 

2 teaspoons sea salt 

2 teaspoons salt free herb seasoning mix 

1/2 teaspoon ground pepper 

6-8 slices of nitrate free bacon 

1/4 cup organic ketchup 

3 tablespoons maple syrup 

2 tablespoons whole grain mustard

  • Combine the ground pork, carrots, celery, green onions, bread crumbs, eggs, salt, pepper, herbs and spices. Mix until well incorporated. 
  • Place in loaf pan. 
  • Latrice the bacon over the top. 
  • Bake at 350 for 45 min. 
  • Remove loaf from oven. 
  • Mix the ketchup, maple and whole grain mustard. 
  • Carefully pour out excess fat. 
  • Pour the mixture over the top. 
  • Raise heat to 375 
  • Bake an additional 15 minutes 
  • Allow to sit for at least 30 minutes before touching ! 


Bacon Covered Pork Meatloaf 

Sweet Onion Dressing 

Have you guys tried those Kale and Brussels Salad kits with the cranberries and pepita seeds? Well my husband and son are addicted! Then one of my clients asked for a yummy dressing to go with her meals so I made a much healthier version of this dressing! 

Sweet Onion Dressing

1/2 red onion

3 green onions, whites & greens 

1/2 cup olive or avocado oil 

8 tablespoons maple syrup 

6 tablespoons apple cider vinegar 

3 tablespoons Dijon mustard 

1 teaspoon mustard powder 

1/2 teaspoon sea salt 

1/4 teaspoon ground pepper 

1 tablespoon poppy seeds 

  • Put everything but the poppyseeds in vitamix or blendtec. 
  • Blend until smooth. 
  • Place dressing in mason jar, add the poppyseeds and cover with lid. 
  • Shake well and refrigerate. 
  • Use in salads, dip veggies in it or smoother on sandwiches. 


Sweet Onion Dressing