You didn't think I meant we were moving, right? Nope, not moving ... we are settled in our comfy home with little intention to make a change. I mean GET UP and MOVE! Netflix be damned! No more binge-watching for me! Do I need to cancel Netflix or can I control myself? Hmmmm ... time will tell! (UPDATE: Netflix is cancelled.)
The only way I can justify binge- watching is if I'm riding, not just sitting, on my recumbent bike! Yeah, that didn't happen.

So, all the experts say to MOVE, MOVE, MOVE ... so hard when the television beckons with new seasons, fabulous movies and series, and even DIY shows, the History Channel, and the list goes on and on. We have Dish so it records all our shows to watch at our leisure ... hmmm ... workout or watch TV ... too many choices!

I have to trick myself into walking and moving more. I have a television in my kitchen and that is where I often land. I have to say, my kitchen is cleaner and more organized that it's been for a while! I've cleaned out and rearranged my pantry, all my shelves, put down new cabinet liners, scoured the dishwasher edges (YUK!), cleaned out the registers, and cleaned the oven and microwave ... and made all my DIY Young Living cleaning products and all while I watch TV! There was a lot of bending, lifting, straining, groaning, and MOVING! Now, I can't do the kitchen every day, but I also cook. 

Then, once I was tired of all those kitchen chores, I Googled "exercises in your kitchen" and found this wonderful gal. Check out her video below!
#getmoving #cleaningthekitchen #cleanwithYoungLiving #workoutinyourkitchen

Why do American restaurants give you so much food? Granted, there are those restaurants who serve reasonable sizes, but even my husband feels 'cheated' with so little on his plate.

Recently my DOH and I went to dinner at an Italian restaurant. The Italian part really doesn't matter because it happens EVERYWHERE ... well, just about. I ordered a kale - quinoa salad with a lemon vinaigrette and it was amazing ... sadly, more than 1/2 of it was wasted.  This salad was piled high on a large dinner plate. Honestly, it was enough for six. And it was NOT a dinner salad, but one you would order with your entree. Seriously? I was full before I even reached the bottom!

More and more I see restaurants serving way more than our bodies need. From pizza to spaghetti, from steak to hamburgers! Granted, they are likely working hard to get your business to get more for your money. And, they'd be right. We Americans love a bargain and if we get more for the money, so be it, regardless of the toll it takes on our bodies.

What are we to do?

• Someone suggested sharing an entree ... great idea, if you eat the same foods! My husband and I don't. 
  
• Order from the children's menu? Seriously? Grilled cheese? Hot dogs? PB&J? Not.

Recently, we ate our go to pizza place - Mellow Mushroom. We usually order a small salad and one small vegetarian pizza, which we split. Did you know a serving size is 1/3! There are eight pieces ... you do the math. I'll guarantee, it's way less than you'd expect!

Learning and remember what a serving size is for you body and caloric / fat / sodium/ etc. intake and you'll think you're about to starve! 

How about ice cream ... yep, 1/2 cup is a serving in most cases. I'll have to put my serving spoon away and opt for a teaspoon when I eat ice cream! I have no restraint when it comes to ice cream. Better, for me, to forgo ice cream. Period.

How about that sandwich ... one slice or bread or two? ONE is a serving. Bummer.

Many of us are walking around with extra inches around our middle. We really shouldn't be surprised, should we?

​Next up ... moving!

A new docu-series is available ... it's all about brain health. Check it out.

 ... we are not perfect clean eaters. Is anyone, really? If one is honest I think some "not so great" foods would happen. For instance, every week Tom and I go to Waffle House for our usual breakfast before we head to our beloved Publix ... mine is: one poached egg with hash browns, a cup of decaf with 1/2 and 1/2. Tom also has his usual: a small tomato juice, two eggs over easy, white toast, and hash browns. Is it a terrible thing to do? That's is a question only you can answer for yourself. I don't intend to justify our actions at all, and you don't have to either. We all make choices all the time. No one is perfect. And, if you know someone who is ... well ... 

​Lunch today is the Moroheiya Noodles or Healthy Ramen Noodle Salad. It is one of our favorite salads. I was unable to find the GreeNoodles locally ... so here's the link for GreeNoodles Amazon.

This was a surprise for me as my husband, Tom, is not a huge fan of beans. Granted he loves chili, but when it literally replaces meat, it's a challenge. This recipe calls for lentils - a powerhouse little gem - so imagine my surprise when he asked for seconds!

​Ingredients:

• 4 medium sweet potatoes
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 4 1/2 cups prepared lentils
• 2 15 oz cans diced tomatoes
• 2 tablespoons soy sauce
• 1 tablespoon basil + more for garnish
• 1/2 cup chopped spinach
• 2+ tablespoons non-dairy milk
• Sea salt

Directions:

1. ​Before anything else, peel and chop the sweet potatoes into small chunks. Get them in a pot of water and let them boil for at least 15-20 minutes, depending on size.
2. Meanwhile, chop the carrots, onion, and celery (mirepoix) into small chunks.
3. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften.
4. Once the veggies are softened, add the prepared lentils to the pan. Allow these to cook for several minutes with the mirepoix.
5. Preheat the oven to 350º F
6. Open the cans of diced tomatoes (but do not drain them) and add these along with a tablespoon of chopped (or dried) basil leaves, a handful of chopped spinach, and a splash of soy sauce.
7. Let this filling simmer for 10-15 minutes for the flavors to mingle.
8. When the sweet potatoes are soft all the way through, remove them from the heat and drain the water. Mash with a little salt and a splash of non-dairy milk until the consistency is perfect.
9. Add the lentil filling to a 9 x 13 pan and top with a layer of sweet potatoes. Or, like pictured, you can add to individual oven-safe bowls. Bake in the oven for about 20 minutes until the topping becomes slightly browned.
10. Allow cooling before serving. 
11. This recipe yields about 6 servings and makes excellent leftovers the next evening for a 2-for-1 dinner.

Serves 2
Ingredients:

• 1 - 15 ounce can chickpeas, drained and rinsed or use dried chickpeas
  
• 1/4 cup teriyaki sauce
• 1 T. Szechuan sauce or hot sauce, optional
• 1 T. raw sugar, optional
• 2 cups cooked brown rice or cooked greens
• pineapple and/oor mango salsa, to taste
  

Directions:

1. Combine chickpeas, teriyaki sauce, Szechuan sauce, and sugar in a large frying pan. 
2. Let marinate for a few minutes.
3. Cover and cook over medium heat, stirring regularly, until most of the liquid has been absorbed; about 10 minutes.
   
4. Spoon over cooked rice or greens; top with salsa. 

When we first went vegan, this was a go-to dish because it lends itself to so many variations. Here is the basic recipe, see below for options!

• 1 pound red potatoes, cubed or diced
• 2 T. Dijon mustard or yellow mustard, if you prefer
• 1/2 cup mayo
• 1/4 cup dill relish
• pepper, to taste

Directions:

1. Bring a large pot of water to boil.
2. Add potatoes and cook until fork tender.
3. Immediately rinse under cold water and allow to completely cool.
4. Once room temperature, mix all ingredients except pepper and optional dill sprigs, together in a large bowl.
5. Add pepper and chill before serving; garnish with dill sprig.

Options:

• I always use celery, onion, and fresh dill
• use dried dill
• add other vegetables
  • diced onion
  • diced celery
  • diced cucumber
  • chopped carrots
  • hard-cooked eggs
  • vegan bacon bits (or 'real' bacon if you're not vegan/vegetarian

Is there such a thing? Well, no. But there are some meat choices that are better than others. 

My research is showing  less fat = less cholesterol. Plus, there are some meats that are more responsibly grown than others.  Recently, I saw an ad saying buffalo meat is cholesterol-free which prompted this blog. I thought perhaps I was wrong, but my research says I'm not. So, if you're looking for cholesterol-free buffalo ... it doesn't exist.

In the 'numbers world' buffalo or bison is not a whole lot better cholesterol-wise, but it is better in other ways. Before I get to that, here's another thought: is there a difference between bison and buffalo? It turns out there is, but overall the numbers seem to be very similar. What's the difference?

To continue, buffalo is ...

1. taster than beef and richer in flavor
2. healthier than regular cow beef
3. It is lower in saturated fat than regular cow beef

Bison is one of the leanest meats and still has a lot of protein. But, it is the amount of protein you get in bison meat, without the saturated fat that makes this a great alternative to regular beef.

As one who chooses to eat most plant-based foods, we do eat sustainably caught wild salmon, tuna, and sardines. I think it might be time to add some buffalo once in a while.

Burgers, anyone?

Me! I do! I do! I cannot tell a lie! While my hands are, by far, my best tool, there are some tricks of the trade that warrant a gadget. I enjoy a well-stocked kitchen!  In today's world of convenience foods, it's so easy to fall into opening a package, but I still prefer to do it the old-fashioned way ... manual labor. It relaxes me and I enjoy it. If you do, too,  I have linked some of my favorites to Amazon for a picture; some items can be found at dollar stores, WalMart, etc. Here are some of my favorites:

• Strawberry Huller / To simply take a knife and cut off the top can be very wasteful! Plus, to buy them already cut up is expensive! I enjoy cutting, chopping, and slicing fresh fruit and vegetables. If you don't, well, do what you have to do!
• Kale and Herb Stripper / I prefer to purchase fresh whole kale, but I do not like the stems - they're bitter and too chewy for me. I also grow rosemary and when I strip it from the stem, my hands smell like rosemary for a very long time! Rosemary is somewhat oily so when I discovered this stripper both kale and rosemary are a breeze to handle!
• Cheese Grater / picture yourself at Olive Garden when the waiter/waitress offers to grate some fresh cheese on their famous salad. I wanted to do that at home and now I do! It's so much easier than using a standalone grater and better for your knuckles, too!
• Zester /  I'd be lost without my zester! Recipes often call for lemon or lime zest so having one was a given. It's also handy for ginger, garlic, coconut, etc.
• Biscuit Cutters / Aside from the obvious - making biscuits - this little treasures are great to make bullseyes (see picture in slideshow below), little sandwiches for little fingers or old ladies, etc.
• Baby Ninja Blender // OK, I'll admit it ... this is my goto blender. It's small, which makes it quick and easy to use and clean up! It's great for salad dressings, hummus, chopping carrots and onions, etc.
• Spice / Coffee Grinder // This is another tool I use often. I love to grow herbs as organically as possible, in our backyard. Basil, rosemary, lavender, and if you're into grinding your own coffee beans, this would be perfect!
• Citrus Juicers // I have three (3) different ones and use them all depending on what I want the results to be and how much time I have. All three are useful for different reasons and yet, can be interchanged, as needed. Handheld Juicer / Reamer / The Old-Fashioned Way
• Mason Jars // With all the hype about plastics leaking into our foods, I made the switch to Mason jars years ago. Replacing the lids and seals as needed, I still feel the best about food storage in glass. From the very small to the very large, there is a Mason jar for the job!
• Variety of Funnels // From my tiny funnels for essential oil recipes to my wide-mouthed version ... I love my funnels! Regular Funnels / Wide-mouth.
• ​Bamboo Mortar and Pestle // When getting the herb grinder out seems like more trouble than it's worth, this is the way to go. It's quick and easy.

The benefit for us is that I can share the list with my husband. Then, he can add to the shopping list or menus, too. I can't tell you how often I have left my shopping list on the kitchen counter forcing me to go aisle to aisle hoping to not forget anything. Is that successful? What do you think? :(

​Once I arrive at the store, I just pull up the Google Keep app (and, yes, I have bookmarked it to the homepage on my cell phone) and I can check off those items as I add them to my cart.

I even use it to remind me to return an item, if needed. There seem to be few limitations, which I like. I can move stuff around to change the order. It's easy to add notes, too, like "coupon" or "BOGO" to ensure I don't forget to use the discounts.

Check it out if you're looking to simplify your shopping and to-do lists!

Ingredients:

• 1 cup Manitoba Harvest Hemp Hearts
• 1/2 cup diced red onion
• 1 1/2 cups grape tomatoes, quartered
• 1 cucumber, chopped into small bits (about 1 1/3 cup)
• 1 cup fresh mint, chopped
• 1 cup fresh parsley, chopped
• 1 clove garlic, minced
• 1 lemon, juiced
• 2 Tablespoons olive or avocado oil
• 1 teaspoon sea salt
• ​ground pepper, to taste

Directions:

1. Add all ingredients in a large bowl and toss to combine.
2. Taste and add additional lemon juice, olive oil and pepper, if needed.
3. Serve immediately or chill in the fridge until ready to serve.
4. The tabbouleh may collect a little liquid as it sits, just give it a good stir if this happens.

This is great all by itself or you can scoop up the 'salad' with pita chips ... also great!

We have enjoyed the tuna, salmon, sardines, goat cheese, and eggs of late. Nothing extreme, but a couple times a week we add those foods to our salads or whatever we're eating.

I have always loved salmon, but the farmed variety never reaches our plates! Why? Read this and make your own decision.
​
Much like choosing head lettuce or spring greens - both are available, both can be organic, but there is a difference in nutrition. Again, read this and make your own decision. Bottom line regarding lettuce is mix it up! Try new varieties and don't forget spinach and kale!

So many vegetables, so little time! I often find some vegetables in my refrigerator that I had good intentions to use, but failed, leaving them to be fast approaching a science project. Of late, I've gotten better with looking through all our veggies and have had fewer science projects and the results have been some amazing soups!

​One of Tom's favorites soups is vegetable and this recipe is especially healthy!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 large stalks celery, chopped
• 4 cloves garlic, pressed
• 1 medium  red bell pepper, chopped
• 1 cup chopped carrot, or chopped pumpkin
• 1 heaping tablespoon sweet paprika
• 3 teaspoons  turmeric
• 1/2 teaspoon cinnamon
• 1 bay leaf
• 1 tablespoon hot sauce
• 15-ounce can tomatoes, chopped
• 5 cups vegetable stock
• 10 ounces frozen or fresh green beans
• 1 large leaf of chard, spinach, or kale, cut into thin strips

Directions:

1. In a large soup pot, simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion.
2. Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked.
4. Adjust seasonings with salt and pepper as needed.

Note: To ‘beef’ up the broth, I sometimes add Better Than Bouillon beef flavor. My husband loves the extra flavor.

In a previous blog, "Is Eating Vegan Cheaper?" I mentioned the lack of coupons available. Well, I was a little off because after Googling Vegan Coupons I learned how to do it. And, yes, I'm going to tell you how!

​It's a wee bit time consuming and you have to often give up your name, address, and email, but so far it has been working for me.

So, here's what you need to do and for the record, it doesn't always work, but I have had some luck.

​When you return from the grocery store with your treasures, note the companies you use. Driscoll's Berries, Gardein Products, Organic Girl produce, Califia Non-Dairy milks, Silk, SoDelicious, etc. Go to their website and sign up for their mailing list. Then, when you receive their email they often include a coupon plus specials, recipes, new products, etc. It's a win-win!

Bummer, again I forgot to snap a pic before eating! So, I'll have to just wing it.

​Since going vegan, the one thing we bend the rules on is pizza. While we don't load it on our pie, we do stray from being vegan on pizza night.

Ingredients:

• 1 low carb tortilla
• 2 t. pizza sauce
• ​Italian seasoning
• Mozzarella cheese or vegan cheese, if you prefer
• The rest is up to you

Our pizzas are all vegetables and mine usually includes mushrooms, spinach, onion, black olives, diced tomatoes, I also sprinkle on some vegan Parmesan and a little drizzle of olive oil. Tom adds peppers and red pepper flakes to his and skips the olives.

Directions:

1. ​Preheat oven to 225 degrees.
2. ​Pierce the tortillas with a fork and bake for about 10 minutes, turning over halfway. They should be a little crispy.
3. ​Remove from the oven and bump up the temperature to 400 degrees and build your pizza with whatever you like. Remember, this is a VERY thin crust so be careful how high you pile it on or you may have eat it with a fork!

​​NOTE: You can also make the Rosemary Focaccia Bread, omitting the rosemary and adding Italian Seasoning. Once you've baked it, remove from the oven and build your pizza. Unlike the recipe above, this one is NOT low carb!

One of our favorite repeats is a stirfry. First, it’s a great time to clean out the frig - today I had some leftover broccoli - always a great start. One of the Gardein product we have come to love in our stir-fry is the Szechuan Beefless Strips. 

Of course, I forgot to get a picture of the finished product, but the picture shows how it all began.

Ingredients:

• Onion
  
• Garlic
  
• Carrots
  
• Celery
  
• Mushrooms
  
• Water chestnuts
  
• Broccoli
  
• 1 cup water plus​ 1 tsp. Better Than Bouillon
  • Or use 1 cup vegetable broth
    
• Bragg’s Liquid Aminos, to taste
  
• Hoisin sauce, to tasteWhatever other ‘heat’ you want to add
• 5-spice
• Szechuan sauce
• Toasted sesame seeds

​Directions:

1. I usually line up small bowls of vegetables in the order I will use them (longest cooking to shortest, of course). Often stir fries require oil, but I prefer to use the cup of broth. With the burner on high, heat the broth (or oil, if you prefer) and toss in the carrots, celery, onions, garlic, water chestnuts, mushrooms, broccoli (if cooked, otherwise put it in earlier) - one at a time so that the softer veggies don’t get to overdone.
2. Whatever meatless food your using should be cooked ahead and set aside. Once the veggies are crisp-tender, toss in the meatless product, any prepared sauces, adjusting to your own liking. Tom likes it spicier than I so I always give him extra condiments to add as he likes.
3. You can thicken the sauce with cornstarch or arrowroot starch, if you want, but I don’t usually find it necessary.
4. To plate, place some rice on the plate and scoop some stir-fry on top. Sprinkle with toasted sesame seeds, if you like.

​Note:
Get creative … there are tons of other veggies you can use, but be careful … your stir-fry can go from serving two to ten rapidly.

To make fried rice, just dribble some oil (I like to use toasted sesame oil), and saute some onion, celery, garlic, and carrot (finely diced) until almost cooked through. Add the rice and stir. Heat through stirring often and adding Bragg’s Liquid Aminos (or soy sauce).

Not being a Southerner, I was unfamiliar with green tomatoes let alone fried green tomatoes so this was a new one for me. Veggie burgers are fine, but this takes on a fresher approach to a normal burger type sandwich. My husband, Tom, prefers his on the side of the entrée, but I was good with it as a 'burger.'
​
Ingredients:

• 3 small green tomatoes
• 1/2 cup yellow cornmeal
• 1 tsp. Salt
• 1/4 tsp. ground black pepper
• 1 tsp. Cajun seasoning
• 3 Tbsp. olive oil for frying

Directions:

1. Cut each tomato into 3 thick slices.
2. In a medium bowl, combine the cornmeal, salt, pepper, and Cajun seasoning.
3. Dredge both sides of each tomato slice in the cornmeal mixture.
4. Heat the oil in a large sauté pan and fry the tomato slices over medium-high heat until golden brown on both sides.
5. ​Set aside on paper towels to drain.​

Ingredients:

• 1 medium-sized spaghetti squash
• Italian seasoning
• garlic salt and pepper
• 1 Tablespoon extra virgin olive oil, plus extra for brushing
• 1 large shallot or 1/2 small onion, chopped
• 3 cloves garlic, minced
• 2 vine-ripened tomatoes, seeded and chopped
• 2 cups baby spinach, roughly chopped
• 1/2 cup crumbled tofu feta cheese (recipe) or regular feta
• 1/4 cup pitted Kalamata olives, sliced
• 1/4 cup lightly packed fresh basil, chopped

​Directions:

1. Preheat oven to 400 degrees then line a baking sheet with foil, spray with nonstick spray, and then set aside.
2. Pierce squash with a sharp knife four or five times across the center then microwave for 2 minutes.
3. Slice in half lengthwise then scoop out seeds and place cut side up on prepared baking sheet.
4. Mist or brush with extra virgin olive oil then season generously with garlic salt, pepper, and Italian Seasoning.
5. Roast for 30-40 minutes, rotating baking sheet halfway through, until a knife inserted into the thickest part of the squash goes in easily.
6. Let cool for 10 minutes or so then use a fork to shred the meat onto a plate and set aside.
7. Heat extra virgin olive oil in a large skillet over medium heat then add shallots or onions, season with salt and pepper, and then saute until tender, 5-7 minutes.
8. Add garlic then saute for 1 more minute.
9. Add tomatoes then saute until just barely starting to break down, 1-2 minutes.
10. Add baby spinach, season with salt and pepper, then saute until just starting to wilt, 1 minute.
11. Add shredded spaghetti squash, tofu feta cheese, Kalamata olives, and basil to skillet then toss to combine and serve.

INGREDIENTS

• 9.5 ounces firm tofu
• 1/4 cup lemon juice
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1 tbsp oregano

​​Directions:

1. Press the tofu to extract excess water.
2. Cut the tofu into cubes.
3. Mix all the marinade ingredients in a bowl or a container (the lemon juice, water, apple cider vinegar and oregano), add the tofu, cover and refrigerate for at least 2 hours.
4. It will taste better 2 or 3 days later.

Cooking your own beans is not only healthier, but cheaper! Making these chickpeas couldn't be easier.

Ingredients:

• 2 cups dried garbanzo beans
• 6 cups water
• 1 teaspoon salt

Directions:

1. Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
2. Put drained chickpeas into your crock pot. Add water and salt.
3. Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
4. When done, carefully pour into a colander, being careful to use oven mitts to handle the crock – it will be hot. Drain and rinse well.
5. Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
6. To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don’t touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.

First of all, no this does not taste like chicken. But, on the upside, this is way healthier! The consistency is great for sandwiches and I really enjoyed my sandwich. Tom? Well, he ate it, but didn't ask for more. I ate it as a sandwich, on whole grain crackers, mixed with pasta and some Kalamata olives, and I even ate the last bit of it on a spoon. Top it with extra veggies - like a slice of tomato, some nutrient-rich greens, and whatever you like!
Ingredients:

• 1 (15-ounce/425 grams) can chickpeas, drained and rinsed (click to use dried chickpeas)
• ​2 stalks celery, finely chopped
• 3 green onions, thinly sliced
• 1/4 cup finely chopped dill pickle
• 3 tablespoons vegan mayonnaise
• 1 clove garlic, minced
• 1 1/2 teaspoons yellow mustard
• 2 teaspoons minced fresh dill (optional)
• 1 1/2 to 3 teaspoons fresh lemon juice, to taste
• 1/4teaspoon fine sea salt, or to taste
• Freshly ground black pepper

Directions:

1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Stir in the celery, green onions, pickles, vegan mayonnaise, and garlic until combined.
3. Stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
4. ​Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!

Walnut Pesto: (taken, in part, from Simply Nourished Recipes)

• 2 ounces fresh basil (about 1 cups packed leaves)
• ¼ cup raw walnuts
• 1 garlic clove, peeled and smashed
• 1 tsp. lemon juice
• ¼ cup + 2 Tbsp. olive oil, divided
• Sea salt and fresh ground black pepper to taste

Directions:

1. Put the first four ingredients in a food processor bowl plus ¼ cup olive oil, the garlic and the lemon juice.
2. Blend until smooth, and add 1-2 tablespoons of olive oil, if needed
3. Taste then add salt and pepper to taste.
4. Set aside while you make the marinara sauce.

Marinara Sauce:

• 2 cups roughly chopped tomatoes
• 1/2 cup sun-dried tomatoes
• 1/2 cup chopped red bell pepper
• 1/2 cup firmly packed basil leaves
• 2 tablespoons extra-virgin olive oil (I use less)
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped red onion
• 1 teaspoon minced fresh garlic (1 clove)
• 1 date, soaked in filtered water for 15 minutes
• 1/4 teaspoon Celtic sea salt, plus more to taste
• 1/8 teaspoon red pepper flakes
• Pinch of red pepper flakes, plus more to taste

Directions:

1. To make the marinara pasta sauce, place all of the ingredients in your blender and blast on high until well combined. (This sauce will thicken while sitting so blend right before serving.)

Zucchini Noodles or Zoodles, as they’re often called:

• 2 medium zucchinis

Directions:

1. To make the zucchini noodles, use a vegetable spiralizer to make spaghetti-style noodles, or use a vegetable peeler to shave off thick fettuccine-style noodles.​

To serve, stir the marinara sauce through the zucchini noodles, and top with the pesto.
Note: For added flavor you can sprinkle some vegan Parmesan over the top.