Pesto Zoodles


Zucchini: The magical pasta.

Have you ever heard of “zoodles” or “zucchini noodles”, well, they do exist. These are noodles made out of zucchini squash or yellow squash.

How to make these? You need a spirilizing tool or, a spirilizer.

Spirilizer on Amazon

It’s super easy and you can make basically anything in a spiral “noodle-like” shape in less than two minutes. This is not just fun to make and eat but HEALTHY and obviously LOW CARB, LOW FAT (or fat free, I guess) and it’s vegan, vegetarian, diabetic, paleo, raw and gluten-free diet-friendly.

One of the many ways you can enjoy zoodles is tossed in a pesto sauce. Let me tell you right now that I will share recipes with pesto quite often because, well, 1. I love pesto 2. It’s healthy (the way I make it) 3. It’s easy.

Pesto is basically basil, any type of nut, garlic, olive oil and cheese, or in our case, vegan cheese. Everything gets blended together and it’s ready to eat. I use some extras in there too sometimes like kale, arugula, parsley in addition to the basil, as well as extra seeds or a combination of nuts just to get some extra vitamins and healthy nutrients in there, plus it also enhances the flavor. The nuts and seeds add the oils and the creaminess to the pesto but no one particular flavor will stand out, so feel free to add as much as you want.

The kitchen is your oyster when you make pesto because you can mix and match what you have to create your own original and nutrient-rich sauce.

So, if you have a way to make your zoodles and you like pesto, keep reading so you can make this delicious recipe ASAP.

For the PESTO you’ll need: (And this is approximate)

~2 cups of fresh Basil (lots of it)

~1/2 cup of Nuts (walnuts, pecans, cashews, almonds, pistachios, pine nuts)

~1/4-1/2 cup of Olive oil

~1/4 cup of Nutritional yeast

~1-2 Garlic cloves

~Salt and pepper

NOTE: optional for pesto, arugula, kale, parsley, pumpkin seeds, sunflower seeds, hemp seeds…

For this recipe you also need:


~Vegan chick’n (I used Gardein grilled chick’n strips)

~Cherry tomatoes



Spirilize as many zucchinis or yellow squash or even Mexican squash (summer squash) as you want. I usually do 1 squash for 2 people or so. Set that aside.

In a power blender or food processor add you pesto ingredients, basil, olive oil, nuts, garlic, nutritional yeast, salt and pepper. Also add any other greens and seeds if you’d like. Here’s the tricky part, I give you approximate amounts in the ingredient list because your preference and your portions will vary; adjust as you see fit, maybe you like it a bit “garlickier”, so add more garlic or you want it to be lighter, not as thick, so add some more oil…you get the idea. But the basic flavor should have plenty of basil and the “cheesiness” will come from the nutritional yeast. This recipe makes abut 4 portions.

Once you have your pesto ready and your zoodles done, toss everything in a pan and cook for a few minutes until the zoodles are coated in the sauce and they get tender.

For your toppings you can really do whatever you want. I made two separate plates because my husband is allergic to mushrooms, so I got the mushroom dish and he got the chick’n.

In a separate pan I added some olive oil and sautéed some minced garlic, mushrooms and the leftover core from the zucchinis after they were spiralized. Once that is tender and cooked through, use it to top your pesto pasta.

For the non-mushroom lovers as well as the ones that want a heartier dish, add some vegan chicken. Cook it in a pan until it’s tender and lightly browned. Serve that and some fresh sliced cherry tomatoes on top of your zoodles.

So there you go, two different dishes out of one recipe, both satisfying, delicious, healthy and meatless.



Calabacitas: La pasta magica.

Alguna vez has oído de “zoodles” o “pasta de zucchini o calabaza”? Pues si existen, son fideos hechos de calabacitas como el zucchini o la calabacita amarilla.

Como se hacen? Con un “spirilizer”, un utensilio de cocina que convierte las calabacitas u otras verduras y frutas en fideos y tiras largas espirales.

Esto es super facil de hacer, en menos de dos minutos conviertes tus frutas o verduras en espirales y ademas de ser deliciosos, son SANOS y obviamente SIN GRASA y son perfectos para dietas veganas, vegetarianas, paleo, para diabeticos y gluten-free o bajas en carbohidratos.

Una de las muchas maneras que se pueden hacer estos espirales es con salsa pesto. Van a ver que voy a poner recetas con pesto mas o menos seguido porque 1. Me encanta 2. Es sano (de la manera que yo lo hago) 3. Es fácil.

El pesto es basicamente albahaca, nueces, ajo, aceite de olivo y queso, o en este caso, queso vegano. Todo esto se muele y listo. Hay veces que me gusta agregarle cosas “verdes” extras a mi pesto como kale (col rizada), arugula, perejil y me gusta mezclar las diferentes nueces y semillas que tengo como hemp, semillas de calabaza, semillas de girasol, etc para tener aun mas nutrientes en mi salsa. Las semillas le agregan aceites buenos para nuestro cuerpo y como todo esta completamente mezclado no puedes identificar uno u otro sabor en especifico, solo te sabe a…pesto.

Basicamente usa tu creatividad y lo que tengas a la mano en tu alacena para que hagas tu version original de pesto.

Entonces si tienes manera de hacer estos espirales y te gusta el pesto, sigue leyendo para que hagas este platillo inmediatamente.

Para el PESTO necesitas: (aproximadamente)

~2 tazas de albahaca fresca

~1/2 taza de nueces (nuez del Brasil, almendras, pistachos, nuez pecana, pinones)

~1/4-1/2 taza de aceite de olivo

~1/4 taza de levadura nutricional

~1-2 dientes de ajo

~Sal y pimienta

NOTA: le puedes agregar kale (col rizada), perejil, arugula, semillas de girasol, calabaza, hemp, etc…

Ademas necesitas:

~Calabacita (zucchini, calabacita, calabacita amarilla)


~Pollo vegano (Yo uso Gardein, puedes usar alguna otra proteína vegetal)



Haz tus calabacitas en espirales, toda la que gustes. Yo normalmente hago una para dos personas.

En tu licuadora o procesador de alimentos agrega todos los ingredietes para el pesto y muele hasta que obtengas una crema completamente incorporada y uniforme. Ajusta los ingredientes cuanto gustes. De esta receta te salen aproximadamente 4 porciones pero si te gusta tu pesto con mas sabor a ajo, agrega mas ajo o si lo quieres menos espeso, agrega mas aceite…etc. El sabor basicamente se lo da la albahaca asi es que de esa usa bastante, el sabor a “parmesano” o “queso” se lo da la levadura nutricional, asi es que agrega cuanta tu desees.

Y que tengas estos dos pasos hechos, en un sartén combina los espirales y el pesto y cocina hasta que estén blandos y completamente cubiertos de salsa.

Puedes agregar lo que gustes a tu pasta. Esta receta tiene dos versiones porque mi esposo es alergico a los hongos asi es que a el le toco un plato de pasta con “pollo”.

En otro sartén sofrie ajo, hongos y lo restante de las calabacitas que hiciste en espiral. Es como el corazon de la calabaza, cortalo en pedazos. Ya que esta mezcla este tiernita, usala para ponersela encima a tu pasta.

En otro sartén cocine los “pollos” veganos hasta que se cocinaron bien por dentro y cambiaron de color. Servi ese pollo sobre la pasta y le agregue tomates frescos rebanados.

Ahí están dos versiones de esta pasta, una un poco mas ligera que la otra pero ambas deliciosas, sanas y sin productos animales.

Buen Provecho!



Grilled Vegetable and Pesto Sandwich…

Yesterday was “baking day” at our house. Basically any day my son wants to wear his apron and asks me to wear mine so we can cook together, we bake. I was craving some rustic style bread but didn’t want to leave the house to buy some so fresh baked bread was the obvious choice.

I made bread once before and it turned out so perfect that I used the same recipe yesterday. It’s this Whole Wheat Artisan Bread from, it’s vegan, only 10 ingredients, all natural, healthy and oh so delicious.

What better thing to make with fresh hearty artisan bread than fancy sandwiches. Fancy doesn’t necessarily mean complicated or expensive, these sandwiches only use a few ingredients but they look and taste fabulous.

Heres what you need:

~Bread loaf of choice, sliced (click link above for artisan bread recipe)

~Tomato slices (2 per sandwich)

~Onion slices

~1 red bell pepper cut in thick slices

~1/2 avocado

~Portobello mushroom caps (1 per sandwich)*

~Tofu block, sliced (optional if you don’t want only veggies or, like in my case, my husband is allergic to mushrooms)

~Vegan pesto spread (I modified a recipe from, check recipe below)

On a pan add oil and grill your veggies until tender and a bit blackened (onion, bell pepper, tomato, portobello). Portobello should feel tender and soft to touch. In another pan add oil and sear the tofu slices until both sides are crispy and golden.

To assemble sandwich spread the pesto on one slice of bread (both slices if you want more flavor), place grilled veggies on top {I used portobello on one sandwich and tofu on another}.


On the other slice add avocado slices and close sandwich.

Done and ready to eat!!

*Recipe for vegan cream cheese pesto butter:

In a blender add basil, spinach and parsley with a splash of olive oil and blend until combined. In a pot melt vegan butter, add minced garlic and cook for a few minutes. Remove pot from the stove, add the basil mix and a couple of spoons of vegan cream cheese. Stir everything together.

Original spread recipe:

Vegan Pull Bread

So you see, sandwiches can be fancy and easy at the same time, and most important, healthy and filled with goodness.

Portobello Sandwich

Seared tofu sandwich