Zucchini Noodle Pasta with Pesto

A lighter, GF, healthier blood sugar, lower calorie option to pasta. Zucchini noddles are very versatile and paired with this pesto is a WIN !

Ingredients:

4 medium zucchinis, spiralized ( Zoodles)

1 cup fresh basil leaves

1/4 cup pine nuts ( or toasted sliced almonds )

2 garlic cloves

1/4 cup nutritional yeast

1/4 cup olive oil

Salt and pepper to taste

Cherry tomatoes for garnish

Instructions:

In a food processor, blend basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper until smooth.

Toss the zucchini noodles with the pesto sauce until well coated.

Garnish with halved cherry tomatoes and serve immediately.

Buckwheat Asian Salad with Peanut Sauce

A wheat-free pasta alternative

Ingredients

• 8oz package of 100% buckwheat noodles ( read the ingredients, many that say buckwheat are not GF. You can also use rice noodles )

• 1/2 red pepper julienned

• 1 cup shredded Napa cabbage and purple cabbage

• 1/2 zucchini julienned

• 1 cup chopped romaine hearts

• 1/4 cup sunflower sprouts

• 2 tbsp. of toasted sesame seeds

• 1 scallion

• 1 tbsp of chopped parsley

• 1/4 cup dried seaweed (wakame or hijiki) Soak in HOT tap water (optional)

Peanut Sauce

1/4 cup of peanut butter

3 tbsp of rice vinegar

2 tbsp low sodium soy sauce or GF tamari

1/2 tsp sriracha

1/2 tsp grated ginger

1/4 tsp maple syrup

1-3 tbsp water

Whisk together PB, vinegar, tamari, and maple syrup. Whisk in water slowly to the consistency you would like.

Optional: 1/2 tsp of toasted tsesame oil and/ or 1 garlic clove grated

Instructions

• Cook the noodles according to package. Do not over cook.

• Strain and rinse with cool water.

• Dry seaweed gently on a paper towel and add to noodles.

• Toss noodles, peppers, zucchini, cabbage, and romaine with desired amount of peanut sauce.

• Top with sunflower sprouts and sesame seeds, parsley, and scallions.