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. 




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!!!! 

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.