With temps in the triple digits, cooking is all about limiting the use of my stove and making my meals light, fresh, and flavorful. One of my favorite ways to do that is to cook with zucchini. I love zucchini. I love it raw on sandwiches, in salads, stuffed and baked, and cooked in stews. It’s also great blended in sauces, but one of my favorite ways is spiralized into noodles. I call them zoodles and I serve them with any number of sauces or pestos. This recipe is definitely one of my favorite swaps using zucchini in place of pasta, and it’s perfect with the yummy and refreshing raw homemade Sundried Tomato & Basil Sauce.
As you can tell, in the summer months, I gravitate toward fresh and crunchy raw fruits and veggies made in creative ways. They are perfect because they are easy to pull together, light, and full of nutrition to power my day. One of my favorite raw salads is my Apple, Kale, and Carrot Salad. I love all of the different textures and flavors; it’s a really yummy combination that’s a fantastic substitute for salads filled with “typical” ingredients and coated in heavy salad dressings. I think you too will enjoy this recipe—sweet and savory, a little tart and a little crunchy.
I love whipping up my Mango Mint Chia Pudding for breakfast. You can put chia seeds in smoothies, salads, and even desserts, but for me chia puddings are so easy and delicious, and a great swap for sugary cereals or heavy oatmeal. The fresh mango makes this chia pudding perfectly sweet—and refreshing, with a hint of mint. And if you love coconut milk (like me), then this is breakfast heaven. And to top it off, you can make this recipe right before you go to bed, so you’ll have a delicious and nutritious insta-breakfast in the morning.