Green 'n' Creamy Pasta

1 ripe avocado
1/2 lemon, juiced
lemon zest
3 cloves garlic
½ tsp salt
fresh basil
2 Tbsp extra virgin olive oil
6 oz of spinach or gluten-free pasta
fresh cracked black pepper

Fill medium pot with water 3/4 full, bring to boil. Add pasta, and cook to package specifications, or al dente
Pit avocado and scoop out the soft flesh from the skin. Add avocado, lemon juice, garlic, salt and a hand full of basil leaves to food processor and pulse until smooth
Place cooked pasta in a large bowl, add the avocado mixture and toss until pasta is evenly coated
Garnish with lemon zest and black pepper

Raw Veggies I

raw veggie dip

3 raw Brussels sprouts

3 green onions

1/2 avocado

2 garlic cloves

1 Tbsp extra virgin olive oil

1 Tbsp grape seed oil

1/2 Tbsp apple cider vinegar

salt

steak seasoning



put all ingredients into food processor

[to prep avocado: slice in half around pit, twist the two halves, use spoon to remove flesh from skin]

season to taste

eat with naan, rice crackers, or celery

or leave corsely processed and serve as a slaw

Preparing Veggies I

simple salads: dark leaf base, 2+ tasty veggies, protein / starch, acid, and oil

here:
baby spinach
1/2 bell pepper-julienne
1/2 onion- sliced
toss with 1/2 Tbsp apple cider vinegar and 1Tbsp extra virgin olive oil, pinch sea salt/cracked pepper
topped with roasted red potato and white cheddar wafer

to make cheddar wafers: heat small non-stick pan to low-med, lay single layer of shredded white cheddar. allow to melt, use paper towel to soak up extra oil. once it can be moved with a spatchula, flip for 10 seconds, remove from pan to paper towel, and shape quickly while warm