nutritionist Chelsea

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Zucchini Pasta with Avocado Sauce

The avocado sauce for this zucchini pasta is dreamily creamy and silky, and the grated parmesan on top adds a nutty and salty bite. If you do not own a spiralizer, you could certainly use a vegetable peeler to make long, thin fettucine-type zucchini noodles. Scrumptious! Serves 2

What (your ingredients): 2 zucchinis 1 ½ tablespoons olive oil 2 avocados 1 teaspoon red pepper flakes Salt and pepper to taste ¼ cup Parmesan cheese

How (your directions):

Spiralize the zucchini according to your spiralizer instructions, or use a vegetable peeler to make long, thin zucchini strips.

Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add zucchini and sauté for 3 minutes, tossing to coat in the oil.

Meanwhile, add avocado, ½ tablespoon olive oil, red pepper flakes, salt, and pepper to a large bowl. Mix until smooth.

Add zucchini to the large bowl, and toss until coated evenly with avocado sauce.

Divide between two bowls, and top with grated Parmesan cheese.


Why (the science):  It’s astonishing to me that a serving of zucchini pasta with avocado sauce has 10 grams of protein, 120% of your daily vitamin C, and almost 50% of your daily fiber recommendation!...So long, white pasta! Don’t be alarmed by the fat content here, because avocado and olive oil are monounsaturated fats, meaning they are heart-healthy  Olive oil even contains antioxidants! Here's your Zucchini Pasta with Avocado Sauce - Nutrition Label

P.S. Thank you, Brewers Organics for providing the zucchini for this dish!

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