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Avocado Pesto Zucchini Noodles

Avocado Pesto Zoodles

Slightly Modified Yup... It's Vegan | Serves: 2 | Time: ~30 min

So clearly, I gave up on tracking in the last weeks of my trips due to food poisoning then low WIFI, then I was just out of habit. My waistline does not thank me. I'm disappointed in myself. Let's get back on track!


3 medium to large #zucchini cut into noodles with a spiralizer

1 ripe #avocado pitted and peeled

1 heaping cup loosely-packed fresh basil leaves

1 tbsp miso (I used tahini)

1/2 tbsp extra-virgin olive oil

3 tbsp freshly-squeezed lemon juice

1 clove of garlic

1 cup sliced cherry #tomatoes

1 tbsp nutritional yeast (optional, and I went for it)

salt and pepper to taste


A while before you want to eat, take the spiralized zucchini noodles, salt them generously, and place them in a strainer over a bowl. Place in the refrigerator for at least 30 minutes.

Meanwhile, to make the avocado pesto, combine the avocado, basil, miso, olive oil, lemon juice, and garlic in a blender or food processor until smooth. Add (plenty of) salt, pepper, and nutritional yeast (if using) to taste.

Rinse the zoodles, squeeze them very gently to remove excess liquid without breaking them, and pat them with a clean towel to dry the surface.

Fold the avocado pesto into the zucchini noodles. Also fold in the cherry tomatoes if using. Serve cold, as soon as possible. These avocado pesto zucchini noodles really taste best when eaten within 2 hours or so of being prepared, but if necessary, keep leftovers in the refrigerator in a loosely-covered container for up to 24 hours.

Veggies and fruits for the day: tomatoes, onion, bell pepper, avocado, corn, and zucchini.

What I ate and drank today (9/2/2018)

2 cups of coffee

Lots of water

White wine

Blanco huevos rancheros (egg whites, black beans, green pepper, diced tomatoes, red onion, cilantro, cheese)

Chilled corn soup

Bowl of Life cereal with almond milk



~1 mile of walking

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