Is it Monday already?! And the first of December!! Wowzas. Has anyone started their Christmas shopping and decorating?! We’re in full force over here. I like to put everything up by the end of November. Don’t judge, it’s a lot of work and I want to enjoy it for a good long month!
Here’s a pic of our living room that just oozes Christmas – I love it! Christmas lights make everything beautiful don’t they?!OK, onto my Meatless Monday recipe for you all. Avocados are known as nature’s butter. While I love them straight up on their own, they also make fabulous creamy sauces. This dinner is easy to whip up and makes the perfect MM meal. It’s dairy-free, gluten-free and completely vegan. It’s also a great keto meal with only 5g of net carbs per serving and lots of glorious fats!
1 medium zucchini, spiralized
2 cups spinach, chopped
1 medium ripe avocado (about 150g)
1/4 cup raw cashews
2 Tbsp nutritional yeast
1 Tbsp olive oil + more for cooking
1 clove of garlic
1/4 cup fresh basil
1/4 cup water
Squeeze of lemon juice
Spiralize your zucchini to create “zoodles” (zucchini noodles). Add a drizzle of olive oil to a large frying pan. Add zoodles to the frying pan and cook over medium heat for about 5-7 minutes.Meanwhile, prepare your pesto sauce. Add avocado, cashews, nutritional yeast, olive oil, garlic, basil, water, lemon juice and S&P to a blender. Blend on high until smooth and creamy. Depending on your preference, you may want to add a bit more water to thin it out. Add sauce to the frying pan with the zoodles and add spinach. Stir until combined and spinach is wilted. Dish up and enjoy!
Nutritional info per serving
327 Calories, 16g Carbs, 9g Fibre, 28g Fat, 7g Protein, 5g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.