Summer Squash Pasta with Pesto

Zucchini Pasta with Pesto


If you’re going grain free or just want to add more veggies to your diet, this is the way to go.  All you need is a julienne attachment for your mandoline slicer.  If you don’t have a mandoline slicer, go get one!  Mine is a cheap slicer from Aldi, but it works wonders.

The Pesto can be used on pasta, corn on the cob, as a dressing for caprese salad, or even as an accompaniment to fish and meat.  The possibilities are endless!


For Summer Squash Pasta:

Summer Squash, washed and dried


For Pesto:

2 c. packed fresh Basil leaves, washed and dried

4 cloves Garlic, peeled

1/2 tsp. Salt

1/4 c. Pine Nuts

1/4 c. freshly grated Parmesan Cheese

1/4 – 1/2 c. Extra Virgin Olive Oil


For Summer Squash Pasta:

Slice both ends off of each Squash.

Using the julienne attachment on the mandoline slicer, slice Squash until you get to the center where the seeds are.  Discard the center.

Place julienned Squash in a colander and sprinkle generously with salt.

Soaked Squash

Set in the sink and let rest for 20 minutes.

Rinse with cold water, and squeeze out as much water as possible.

For Pesto:

Place Basil in a food processor or blender.

Pulse until well chopped.

Add Garlic, Salt, Pine Nuts, and Parmesan and blend until mixed.

With the motor running, slowly add Olive Oil until a thick paste is formed.

To prepare Summer Squash Pasta with Pesto:

Preheat a non-stick skillet over medium high heat.

Add desired amount of Pesto to pan, stirring until fragrant (approximately 30 seconds).

Add Summer Squash Pasta and briefly sauté until warmed through and well coated with Pesto (keep the sauté time short, in order to retain a bit of “crunch” to the Squash).

Serve warm.

The Pesto can be kept refrigerated for several days, or frozen for up to 3 months.  I usually make a large batch in the Summer and freeze it to keep me going through the winter.

Low Carb / Sugar Free / Grain Free / Cheesecake Brownies

I am in love with these brownies.  They taste divine, and are good for you too!  All of the ingredients are incredibly easy to find…none of those weird sugar substitutes that you see in most low carbohydrate recipes!  The texture is more like that of cheesecake, so be sure to let them cool completely before you try to remove them from the pan.

Epic Brownie Tower
Epic Brownie Tower


Cheesecake Filling:

8 oz. Cream Cheese, softened

1 Egg

1/2 tsp. Vanilla

2 tsp. Powdered Stevia

Brownie Batter:

1 c. Almond Meal

5 Tb. Cocoa Powder

2 1/2 T. Powdered Stevia

6 Tb. Butter, melted

2 tsp. Vanilla

1/2 c. Greek Yogurt or Sour Cream

2 Eggs, beaten


Preheat oven to 350 degrees.

Butter and dust an 8 x 8 baking dish with cocoa powder.

Dusting with cocoa powder keeps the recipe grain-free!
Dusting with cocoa powder keeps the recipe grain-free!

Melt the butter over low heat.

Mix the cheesecake ingredients in a glass bowl with a hand mixer until smooth.  Set aside.

In a large bowl, mix the Almond Meal, Cocoa, and Powdered Stevia.  Use a fork or whisk to break up any lumps.

Mix in the melted Butter.

Mix in the Vanilla, Yogurt/Sour Cream, and eggs.

Pour brownie batter into the prepared pan.

Pour the cheesecake filling on top, and mix the two batters with a butter knife to form “swirls.”  Be sure to mix them together well.

Bake for 30-35 minutes, until center is set and a toothpick inserted comes out clean.

Cool for at least fifteen minutes before serving.

Store any leftovers in the refrigerator for up to one week.

Updated 9-27-13.

Grain Free, Low Carb Salmon Patties

Low Carb Salmon Patties

Salmon Patties are one of my favorite, quick meals.  I always have the ingredients on hand, and it can be made ahead of time (just don’t add the salt until ready to cook, or you’ll be stuck with a lot of liquid in the bowl).  I substitute almond meal for bread crumbs in the recipe, although you may wish to use bread crumbs if you like.  The almond meal gives it an amazing crunch and slight sweetness, which I find incredible!


1 (14.75 oz.) can Wild Alaskan Salmon, drained

2 Tb. Butter

1 medium Onion, chopped

1 2/3 c. Almond Meal

2 Eggs, beaten

1/4 c. Fresh Parsley, chopped

1 tsp. Dry Mustard

Salt, to taste

Butter and Olive Oil, for cooking


Scoop salmon out of can after draining and squeeze any excess liquid out by hand before placing it in a large bowl.  Flake the meat with a fork.

Melt 2 Tb. Butter in a saucepan, and add Onion.  Cook until tender and translucent.

Add the Onion, 2/3 c. Almond Meal, Eggs, Parsley, and Dry Mustard to the Salmon.  Season with Salt (if preparing ahead of time, do not add salt until ready to cook).  Mix until well blended and shape into patties.

Add 1 c. Almond Meal and 1 tsp. Salt (optional) to a shallow plate or bowl.  Coat patties in mixture.

Melt the Butter and Olive Oil in a large skillet over medium heat.  Cook patties until browned and crisp (if using almond meal, this will take longer), being careful to keep them from falling apart.  Wipe the oil from the skillet between batches, and add fresh oil.

You may pre-form the patties and freeze up to three months.  Thaw in the refrigerator, add Salt, and cook as directed.

Updated 4/14/14.

Low Carb Almond Cookies

I pressed the cookies with a chocolate-dipping spatula for the swirl effect
I pressed the cookies with a chocolate-dipping spatula for the swirl effect

These cookies are Sugar Free, Grain Free, and Low Carbohydrate.  Is it okay to call them cookies?  Yes.  It is.  Go pour a cup of coffee and enjoy!

For approximately 12 large cookies:


2 c. Almond Meal

3 T. Powdered Stevia

2 Eggs, beaten

2 tsp. Vanilla Extract

1/4 tsp. Almond Extract (optional)

1 T. Cinnamon

1 Stick Butter, melted

1/4 c. Chopped Pecans

1/4 c. Dried Coconut


Preheat oven to 400 degrees.

In a large bowl, mix almond meal, stevia, cinnamon, pecans, and coconut.

Mix in the eggs and extracts.

Add the melted butter and mix once more.

Drop dough on cookie sheet and flatten with hand to a thickness of about 1/2 inch.

Bake for 12-14 minutes, until golden on top.