Love. Live. Eat.

Guilt Free Pasta

Zoodle Salad


I love how easy this salad is to make. It is perfectly simple but still packs a flavorful bite.

Zoodle Salad



  • 1 medium zucchini, ends trimmed off
  • 1/2 medium avocado, diced
  • 1 red bell pepper, julienned
  • 1/2 c frozen peas
  • Small handful of cilantro, minced


  • 1/2 lemon
  • 1 tbsp olive oil
  • Kosher salt, to taste
  • Fresh black pepper, to taste


  1. Use a spiralizer or a mandolin fitted with a julienne blade and cut the zucchini into thin spaghetti-like strands. Trim the strands into bite size lengths and place them in a large work bowl.
  2. Combine olive oil, lemon juice, salt and pepper in a bowl. Add to zucchini and toss.
  3. Add the remaining veggies to the bowl.
  4. Serve right away and enjoy!

Pasta with Spinach and Feta

Pasta is always made out to be a dieter’s worst enemy but it doesn’t need to be. There are healthy alternatives to the traditional white flour varieties. For some, whole wheat is an excellent choice, for others it wreaks havoc on their digestive tract. If you feel like you’re about to give birth to a wheat baby after eating bread, then you might want to stick with gluten free grains. Regardless, pasta should be consumed as a side. I suggest having 1/2 cup of pasta loaded with tons of veggies and of course some lean protein. Everything in moderation…right?


Makes 6 servings, serving size is 1/2 cup


  • 8 oz. whole wheat, or GF versions like brown rice or quinoa pasta ( I like penne or small elbow shells)
  • 1-3 tbsp. olive oil
  • 1 c. white onion, chopped
  • 1-2 cloves garlic, minced
  • 1 10oz. package of frozen chopped spinach, thawed, squeeze to remove excess moisture or fresh spinach
  • ½ c. crumbled feta
  • 1-3 tsp. dried red chili flakes
  • Optional: ¼ c. chopped sun dried tomatoes, ¼ c. chopped kalamata olives, chicken breast


  1. Cook pasta according to package. Drain and then rinse with cold water.
  2. While pasta is cooking, heat a skillet over medium heat and then add the oil. Add the onions and garlic and sauté 3-5. Add the spinach and sauté another 4 minutes or until tender.
  3. Add the red chili flakes and cooked pasta. Sauté until entire dish is heated through.
  4. Remove from the heat and add the feta (sun-dried tomatoes, olives and chicken as desired) and stir to combine.
  5.  Season with salt and pepper.

Spaghetti Squash– looks like spaghetti but it’s a veggie!

Looks like spaghetti, taste delicious…but it’s a vegetable! That’s right, you read that correctly. Today for dinner I made one of my favorite dishes: spaghetti squash. It is absolutely fantastic! I love this dish because it is easy and healthy. With less than 100 calories per cup, you can eat up without feeling guilty. Just follow the steps below the next time you have a craving for pasta.


  1. Preheat oven to 350° F. Meanwhile, carefully cut the squash lengthwise. I like to use a serrated knife or a bread knife to saw through the tough skin. Remove and discard the seeds and yellowish insides.
  2. Fill a baking sheet with about an inch of water. Then, place both halves face down in the pan.
  3. Bake for 35 minutes.
  4. Remove from the oven, and let halves cool for a couple of minutes. Take a fork and scrape out the insides. You will notice it will come out in stringy pieces, like spaghetti!
  5. Season with sea salt, butter and a little pepper (if desired).

I like to experiment with toppings. Today I used what I had in the fridge and cupboard. Sometimes I even have it plain, it’s that tasty. I made a quick sauce while the squash was baking with canned tomatoes, onions, coconut oil, sliced chicken breast, dried oregano/parsley/basil and red pepper flakes. It was superb!!

I urge you to try spaghetti squash the next time you have a craving for pasta. It isn’t quite the same but it does the trick. This figure friendly food is a great treat to have prior to a workout or directly after.

Nutrition Facts:

1 cup, plain
Calories: 82
Fat: 0 g
Total Carbohydrates: 21.5 g
Total Fiber: 2.1 g
Protein: 1.8 g