Zucchini Noodles with Avocado Pesto & Shrimp

Ingredients: ¾ teaspoon salt, divided 5-6 medium zucchini (2¼-2½ pounds total), trimmed 1 ripe avocado 1 cup packed fresh basil leaves ¼ cup unsalted shelled pistachios 2 tablespoons lemon juice ¼ teaspoon ground pepper ¼ cup extra-virgin olive oil plus 2 tablespoons, divided 3 cloves garlic, minced 1 pound raw shrimp (21-25 count), peeled and […]

No bake: Chocolate coated red velvet cake pops (vegan, gluten free)

INGREDIENTS 1 small roasted beet (or cut a large one in half) 1/4 cup coconut flour 1/4 cup almond flour 1/4 cup unsweetened shredded coconut 4 soft pitted Medjool dates 1 tablespoon full-fat coconut milk, or other non-dairy milk 1 teaspoon vanilla extract 2 tablespoons vegan homemade mini chocolate chips 1/2 85% dark chocolate bar, […]