Zucchini Noodles + Sundried Tomato Pesto

zucchini noodles sundried tomato pesto

Every time I pull it out I feel like I’ve fallen victim to an infomercial. From the design right down to the packaging, a spiralizer screams cheesy infomercial to me.


You too?


Aesthetics aside, it’s a tool I use often in the kitchen, especially during summer when it’s much to hot to be using a stove. From beets to sweet potatoes to zucchini, the spiralizer comes in handy, and the best part? It saves me time. A lot of time.


Zucchini makes an excellent pasta-like alternative. The flavour is mild and complements pretty much any topping or sauce you put with it. Whether it’s creamy or zesty, I’ve yet to find a topping that hasn’t worked for me.


What I like about this recipe is how quickly and easily it is to put together. And it’s so good for you, yet you don’t feel like it’s something you’re eating because it’s ‘healthy’. With that said, here’s the healthful reasons why you want to make this dish a staple in your diet.


I love zucchini because it’s rich in antioxidants. Most of which are in the skin, so if your using organic, leave the skin on. The skin has a high amount of carotenoids (a form of antioxidants) which we need for great eye health. 


Walnuts are like brain food. They’re one of the best sources (next to flaxseeds) of plant-based Omega-3 fatty acids. Omega-3s are essential, meaning it’s something our bodies can’t make so it must come from our food choices. Omega-3 is necessary for good brain health and mental function. It's also key in reducing inflammation in the body. Walnuts are really helpful for skin health and keeping our moods happy and stable due to their concentration of biotin, vitamin B6 and folic acid. 


This recipe is also a great way to sneak some raw veggies into your day. It’s super easy to get cooked food into your day. Raw food goodness can be more of a challenge. This recipe takes care of that. The health-promoting enzymes in raw food are needed for good digestion along with the many chemical reactions that go on in the body.


Reactions that happen not just in our digestive system but in all our systems - circulatory, nervous, lymphatic, etc.  Many enzymes are heat sensitive and can get destroyed by high temperatures of roasting, baking, etc. Adding raw foods to balance out your meal is always gonna be beneficial.


I hope you enjoy this recipe, and I hope it inspires you to create many pasta-like dishes. I’d love to hear how this turned out for you in the comments below.


Zucchini Noodles + Sundried Tomato Pesto

serves 2


2 medium sized zucchinis, spiralized* and set aside

1/3 cup walnuts, soaked overnight (or for a few hours minimum), rinsed and drained

1/3 cup sundried tomatoes**

1/2 Tbsp balsamic vinegar

1/2 tsp fresh squeezed lemon juice

2 large garlic cloves, roughly chopped

1/4 tsp. ground Himalayan rock salt

1/2 tsp. freshly ground black pepper

1/3 cup olive oil


Optional toppings:

fresh tomato, sliced

avocado, sliced



fresh herbs (parsley and basil are really good with this dish)


How to:

  • Using a food processor, pulse walnuts, sundried tomatoes, balsamic vinegar, lemon juice, garlic, salt and pepper until all ingredients have broken down nicely. 
  • With the processor on low speed, add olive oil in a steady stream. Place speed on high and continue to process for about 1 minute, until well blended.
  • Add pesto to zucchini and toss. Stir in chickpeas if desired. 
  • Top with fresh tomatoes, avocado or fresh herbs and serve. 



* If you don’t have a spiralizer, use a julienne peeler. Some brands are better than others. The brand I have I do not recommend. I’ve heard the Zyliss julienne peeler works as it should. :) 

** If you’re using oil packed sundried tomatoes, drain out the oil before using in the recipe.

*** I prefer freshly dressed zucchini, so if using this recipe as lunches to take to work, I’d store the pesto and zucchini separately and then toss together as needed. 

Baked Stuffed Sweet Potato + Herbed Sour Cream

baked stuffed sweet potato.jpg

I love everything about fall. The colors, the need to start wearing layers, and that crispness that hangs in the air. It also means warmer, more comforting dishes as we start to use our ovens a bit more. 

This is how I came about creating this recipe. It was last year when that fall crispness was in full force and I was craving good comforting food.

Sweet potatoes are one of my favourite veggies. They’re like dinner and dessert all in one. If that isn’t reason enough to include them in your diet, they’re really good for our bods too. Loaded with fibre – helping to regulate blood sugar levels and slow down digestion. This fibre also keeps you feeling full longer  - bonus.

Annd, they’re an excellent dose of vitamin A + beta-carotene – super important for our eyes, skin and immune health. An excellent fall staple for sure.

I ended up re-shooting this dish for today’s blog post. Bites might have been enjoyed before the shoot was finished, as I forgot how good this recipe was. ;)

I hope you enjoy. This dish is meant to come together pretty quickly. Most of the steps can be done in advance - herbed sour cream, cleaning and chopping of veggies. Potatoes and garlic can even share oven space. Awesome right?

I want to know how you enjoyed the recipe. So tell me in the comments below. 

herbed sour cream.jpg


Baked Stuffed Sweet Potato

Serves 4 

4 medium sized sweet potatoes, cleaned

1 Tbsp. olive oil

1 cup chopped leeks

1 large garlic clove, minced

1 tsp. coriander seeds, ground

1 small celery root, cleaned, peeled and diced into 1 inch cubes

¾ cup vegetable broth or water

½ cup sundried tomatoes (if using oil packed, drain off excess oil)

½ cup walnuts

½ tsp. Himalayan or sea salt

salt and pepper to taste


How to:

·      Preheat oven to 400F.

·      Pierce potatoes several times with fork or knife. Place on a shallow baking sheet in oven.   Bake for approx. 45-60 minutes or until soft when pressed.

·      Heat olive oil in a saucepan over medium heat.

·      Once oil is warm, add in minced garlic and chopped leeks. Cook for about 5 minutes until leeks start to soften, stirring occasionally.

·      Add in ground coriander and celery root. Cook for another 5 minutes to flavor celery root. You can add in a bit more oil to keep this from sticking.

·      Add in vegetable broth or water. Increase temperature to medium-high heat, bringing to a soft boil.

·      Reduce heat to simmer, add in ½ tsp. of salt + a few generous grindings of pepper. Cover for about 10 minutes or until the celery root has softened but is not mushy.

·      In the meantime, add sundried tomatoes and walnuts to food processor. Pulse a few times to break them down slightly. Add in the celery root mixture. Pulse until everything is well combined but still keeping a bit of a chunky texture.

·      Taste to see if more salt and pepper is needed. Season to taste.

·      Pull open cooked potatoes lengthwise down the centre, exposing cooked interior. Pile in the celery root mixture. 

·      Serve warm. Garnish with Herbed Sour Cream (recipe is below).


Herbed Sour Cream

Makes approx. 1 cup 

2/3 cup unsalted cashews, soaked (ideally for 2-6 hours)

1/3 cup water

1 ½ Tbsp. lemon juice, fresh

1 ½ tsp. apple cider vinegar

¼ tsp. Himalayan salt

2 cloves roasted garlic*

½ Tbsp. fresh thyme, chopped

 How to:

·      Drain and rinse cashews.

·      Blend first 6 ingredients together in a high-powered blender.

·      Stir in fresh thyme.

·   Store in an airtight container in the fridge. Will keep for up to 5 days.

* Roasting garlic is super easy. Preheat oven to 400F. Make a few slits on the outer skins. Place garlic in a custard cup. Drizzle with a bit of olive oil. Cover the cup loosely with foil. Place covered cup on a shallow baking sheet. Bake for about 40 minutes or until soft when pressed. This will keep in the fridge for 3-4 days.