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Pasta with Creamy Avocado Sauce

May 25, 2015

Today I’m sharing with you a simple recipe you can whip together in less than 20 minutes. This raw avocado sauce is so creamy, rich and satisfying. It also makes for the perfect dish to bring along to impress your friends at any Summer gatherings.

Hope you’re all having a wonderful holiday! My long weekend has consisted of exploring navy ships for Fleet Week in NYC, lounging in the park and lots of rooftop hangs.

Pasta with Creamy Avocado Sauce

Serves 2


  • whole wheat or gluten-free pasta, enough for two (I used quinoa and spinach gluten-free linguine)
  • 1 whole ripe avocado, pitted and peeled
  • 1 small lemon, juice and zest
  • 2 cloves of garlic
  • 2 Tbsp extra virgin olive oil
  • sea salt & pepper
  • red pepper flakes (optional)


  1. Bring a large pot of water to a boil. Add in the pasta and cook according to it’s directions.
  2. While you are waiting for the pasta to cook, make the avocado sauce.  Place the avocado, lemon juice, garlic, olive oil and salt into a blender and process until smooth and creamy.
  3. When the pasta is done, strain and place into a large bowl. Pour the avocado sauce over and toss it until it is combined. Garnish with lemon zest, freshly ground black pepper and red pepper flakes.
  4. It is best served immediately, but it’s also great cold. Place any leftovers in an airtight container and refrigerate.

Photo credit: my sister, Jenny.

PS – Happy Memorial Day! I want to thank all of our service men and women and their families. Sending you much love. xx

Fourth of July: Recipe Roundup

July 2, 2014

Here are some ideas for healthy dishes to help you stay on track this holiday. I hope these simple, irresistible recipes make your patriotic potluck a breeze! 


Melon Salad


Simple Quinoa Salad


White Sangria Sparkler


Peach Tostada

tomato gazpacho

Farmers’ Market Gazpacho


Raw Hummus


Lemon Quinoa Chickpea Salad


Gourmet Popsicles


Baked Pistachio and Herb Falafel


Pasta Alla Checca


Spicy Kidney Bean Chili 

I’m excited to have a long, full weekend of friends, food and fun in the city. Wishing you a very happy and safe holiday!

Spicy Kidney Bean Chili

February 11, 2014

Perfect for coming home to after a chilly winter day, this is the type of dish where you cook a huge batch and enjoy the spoils for days on end, OR, dish it up in appropriate serving sizes and toss in the freezer. This is my version of ‘fast food’ – for those nights when you really don’t feel like cooking, simply defrost and enjoy. This dish is purely vegetarian but it’s hearty enough that even the most die-hard meat eater in your life won’t complain.

Spicy Kidney Bean Chili

Serves 3-4


  • 1 Tbsp coconut oil
  • 1 onion, chopped
  • 1  clove of garlic
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 Tbsp unsweetened cocoa powder
  • 1 can of chopped tomatoes
  • 2+ cups water
  • 1 medium sweet potato, chopped into 1″ cubes
  • 1 can kidney beans (or black beans)
  • 1 handful fresh cilantro, chopped
  • Serve with your choice of grain


  1. Heat coconut oil in a large pot and add the onion, garlic, and spices and let fry for a couple of minutes. Stirring occasionally until the spices smell fragrant.
  2. Add tomatoes, water, sweet potato, and cocoa powder and cook for 15 minutes or so. Stir frequently.
  3. After sweet potatoes have softened, add the kidney beans and cook for 5 minutes further until well combined and hot. Stir in fresh cilantro. Serve with your choice of rice, millet or quinoa and top with avocado slices.

Harvest Stuffed Acorn Squash

November 20, 2013

Phew! It has been a wild couple of months over here and I am just coming up for breath. Highlights include: a couple of trips out of town (and out of the country), starting a new job, working hard on some new projects and some of fall’s finest bounty. It is shaping up to be a great year for fresh produce. I had an apple picking adventure a few weeks back, which means you should keep your eyes peeled for lots and lots of apple recipes around these parts. In the meantime, feast your eyes on this simple and healthy creation.

Harvest Stuffed Acorn Squash 

Vegan & Gluten-free

Serves 2


  • 1 small acorn squash, halved and seeds removed
  • 1 Tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1/2 cup quinoa (I used red)
  • 1/4 cup sliced or chopped apple
  • 1/4 cup chopped fresh kale
  • 2 Tbsp raisins or dried cranberries
  • 1/4 cup slivered almonds
  • Pinch red-pepper flakes
  • drizzle of maple syrup (optional)


  1. Preheat oven to 400°F (204°C). Slice squash in half, scrape out seeds and strings. Brush squash with 1/2 tablespoon oil and season with salt and pepper. Roast cut side down on a baking sheet until tender – 15 to 20 minutes.
  2. Meanwhile, bring quinoa and 1 cup water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
  3. In a large bowl combine quinoa, apple, kale, raisins, almonds, remaining 1/2 tablespoon oil and mix. Season with salt and red-pepper flakes. Divide filling among squash. If your heart so desires, drizzle a little maple syrup over the top.