Simple might be my current favorite word. Simple means no fuss and no sweat. However, it DOES NOT mean boring. In fact, I think we can all agree that we need more simplicity in our world of crazy social media, endless to-do lists and myriad emojis (thank goodness for the new ones though). Why not start with our food?
I’d like to think that I’m a relatively simple person. I don’t need a fancy car or expensive things. I don’t need 10 jars of nut butter at once (Want, yes. Need, no). I get excited over a ripe avocado or when my dog greets me at the door. I like quiet, low-key nights. I have zero issues just sitting on the couch and not doing anything. As you know, running outdoors is where I find my calmness in life. Oddly enough, another place where I’m starting to feel calm is in the kitchen. Yes, I said me in the kitchen... with food. I eat it too! ;)
Truthfully, one of the reasons I was hesitant to start posting recipes on my blog is because most of the things I cook don’t require "recipes". I gravitate toward minimal ingredients and preparation. I just make them up as I go along and feel silly for publishing them. I see tons of other recipes that are very simple, and you could argue you don’t “need” a recipe, so I figured why not chime in myself. I see so much benefit in sharing ideas and hopefully sparking inspiration for others. That’s the point in the circle of blogging life, right?
Creamy Avocado Zoodles
Have you ever had a zoodle? They are just so fun & versatile…or as fun as vegetables can be. This is one of my go-to zoodle recipes, It’s a lighter, summery dish but filled with all the good stuff (healthy fats and greens).
2 large zucchinis
1/8 cup of chopped dill
2 TBS Roasmary
Fresh ground black pepper - to taste
1 or 1-1/2 avocado(s)
2 tsp of olive oil
Mix avocado, dill, Rosemary, black pepper, lemon juice and olive oil in a food processor until full blended.
Wash, peel and spiralize the zucchinis with your zoodler tool
In a large bowl, thoroughly mix avocado sauce with zoodles.
Serve and enjoy.**
**You can store in the fridge for later, but I suggest storing the sauce and raw zoodles separately and mixing before eating.