- 1 large bunch flat-leaf parsley
- 1 large bunch mint
- 1 quart cherry tomatoes
- 1 small shallot, finely chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.
- Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.
Zucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand
- To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
- When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
- Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
- I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! :)
I’m not going to lie to you, this smoothie is absolutely hideous, yet oh-so-delicious. It will also give you that energy boost you need sans coffee! I am doing a detox with Nick this week – so I plan on adding more smoothie recipes to the collection. Enjoy!!
Rise and Shine Detox Smoothie (V)(GF)
- 1 cup water
- 1 tbsp flax seed, ground
- 1 cup raspberries
- 1 banana
- 1/4 cup spinach
- 1 tbsp almond butter/peanut butter (I used peanut butter in Nick’s since he has an almond allergy)
- 2 tsp lemon juice
Blend. Sip. Repeat.
I had a request to post vegan dinner recipes more frequently – a request that I was more than happy to accommodate. I love it when readers reach out and give you suggestions on what to post so keep the requests coming y’all!
This is my vegan and gluten-free take on Pasta Florentine:
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Heat a skillet over medium heat. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Serve immediately.