Zucchini Noodles

A few weeks ago the hubs and I road tripped it out to the beautiful Central Coast with open hearts and open minds. Friends if you have never been to the Central Coast you need to seriously start packing now! Its a beautiful area that we absolutely love!  We stayed in Shell Beach and spent a few days visiting Morro Bay, Montana de Oro, Pismo Beach, and Downtown San Luis Obispo. We headed out there to visit our dear friends Aaron and Sarah, they are serving with YWAM Pismo Beach and we were lucky enough to spend a few days with them in their new home. Unlike most of our trips we actually did a lot home cooking in this one and it was a welcome changed. Sarah and I made a delicious bowl of zucchini noodles with roasted veggies and tomato sauce. I was lucky enough to have my husband document the process while I was completely unaware, the joys of being married to a photographer. I have been living on variations of this recipe since starting the 21 Day Detox. It really is delicious and makes perfect use of the abundance of zucchini that’s in my garden!









1 – medium Zucchini
1 – Yellow Squash
Assortment of veggies
Organic Marinara Sauce
Olive Oil
1 tbsp  fresh herbs


Run a vegetable julienne peeler down the length of  the zucchini and squash , creating long strips (“noodles”). Add salt, pepper, herbs, and drizzle with Olive Oil. Steam or microwave for 2 minutes.

In a sheet pan place your favorite veggies, add salt and pepper and roast at 400 degrees for 15 minutes. If you vegatables require more time leave them in the oven a little longer.

Toss the veggies and noodles with your favorite pasta sauce.


No Oat “Oatmeal”

Any other subject matter at this time, seems small next to what took and is taking place on the East Coast. My thoughts and prayers are with the families and business’ who are hurting right now, I can’t even begin to imagine the devastation. I am moved by the images that I have seen on the news and social media. People from all over the world and from all walks of life coming together to bring community, support, and bring the best out of things that are beyond our control.

More than ever I am grateful for all that God is doing in my life. Today I wanted to complain about the 94 degree weather that we are experiencing in Southern California, but then I was reminded of the blessing that sunny skies is, I’m praying for the millions of Americans that still don’t have energy and are facing freezing temperatures.

Today I bring to you a simple and delicious breakfast option for anyone who is living gluten-free, paleo, Whole30, or simply wants to try something new for breakfast. Sweet and fragrant with a nutty crunch that is lovely against the creamy oatmeal. Yet loaded with protein (no-oat-oats) and topped with juicy berries whose natural sugars condense and caramelize in the hot oven.

1/4 cup almonds
1/4 cup pecans
2 tbsp ground flax-seed
1/2 – 1 tsp Pumpkin Spice Mix
1 tbsp of good vanilla extract
1 tbsp almond butter
1 banana mashed
3 organic eggs
1/4 cup of almond milk (unsweetened)
Top with fruit of your choice


In a food processor mix the nuts, flax seed and spices to a medium grain, do not pulse to the point of having powder. Set the mixture aside, place the banana and almond butter in the food processor and blend until smooth, set aside as well. In a bowl whisk the eggs, almond milk, and vanilla until you have a loose custard. Place the egg mixture in a medium saucepan and lightly stir until the mixture thickens. Add the nut mixture and fold it into the egg mixture. Remove from the heat and top with the fruit of your choice. I topped it with frozen berries and place the ramekins in the broiler for a few minutes. This brings out the sweetness in the berries.

The inspiration for this recipe came from the Holistic Nutritionist at my Chiropractors office.