Just incase you forgot, it’s Mother’s day this Sunday.

Spunky husband will be at work on the big day so, for me it will just be business as usual. We will do a little something to celebrate on the saturday instead I’m sure, so don’t you worry your pretty little head about me missing out 😉

I do have a nice morning planned with my own mama. A coffee date at our fave local cafe followed by a nice walk to my mama’s favourite art store.

Do you have anything special planned?

Whatever you have planned, I have you mother’s day lunch (or dinner) sorted.

We are going to have ourselves some all natural, super simple, insanely delicious Zucchini Noodles with Avocado Pesto.

Have you made zucchini noodles before?

I love them!

Zucchini noodles are light yet hearty and I love how you can have a big ol’ bowlful and feel totally satisfied without feeling weighed down.

They are also sturdy enough to carry even a hearty, meaty, bolognese type sauce if that’s what your little heart desires. These zucchini noodles are  so versatile.

You can serve them raw (which is how I prepared them today) or simply toss them in a frypan with a little coconut (or olive oil) and gently stir until heated through, boomshakalocka. Done!

Just look at how pretty they are.

I love how they manage to hold a nice little bite, kinda like al’dente’ pasta.

These zucchini noodles are not only low carb, they also happen to be vegan, gluten free and paleo friendly.

Healthy, hearty zucchini noodles are combined with our smooth, creamy, zesty, cheesy avocado pesto. It’s healthy, (guilt free) comfort food at it’s finest! Then, we throw in some baby tomatoes for a little extra freshness and oh my deliciousness! So good I can’t even tell you. The slightly tart, sweet, acidity of those baby tomatoes just cuts through the rich, creamy, zesty, cheesy avocado pesto with absolute perfection. 

Simple, healthy but oh so flavoursome!

A few months back I picked up this super funky little veggie twister which is so easy to use and makes the prettiest little vegetable ribbons but, if you don’t happen to have one of these babies, or something similar, you can simply use your trusty ol’ veggie peeler to slice those glorious little zucchini’s into pretty little ribbons. Then simply stir through your glorious avocado pesto, a handful of fresh, baby tomatoes and your done!

Lunch is served.

So simple, so healthy, seriously delicious and a little bit special.

The perfect way to spoil your mama this Mothers day. So easy to prepare, even the most inexperienced of “chefs” and the  littlest of hands can get involved.

Oh, if you haven’t picked up a gift for your dear ol’ mama yet, I can make a few suggestions for you. You should totally  make her some of these clean eating, dark chocolate, vanilla cashew cream cups or this Holiday Spiced Latte, Brown Sugar Body Scrub (or any of the scrubs in this incredible little ebook $4 very well spent!).

Or, you could get her The Modern Woman’s Guide to Strength Training . Working out and lifting weights is seriously my fave “me” time activity and this was the perfect early mothers day gift for me. It’s seriously the gift the keeps on giving! Plus it’s an ebook, delivered instantly so the perfect last minute addition #justsayin Best. Gift. Ever!

Now go, make a test batch of these incredibly delicious, super simple creamy, dreamy, not to mention all kinds of healthy Zucchini Noodles with Avocado Pesto. Mama will love, and so will you. Everybody wins 🙂

Make them, Eat them, Love them

Zucchini Noodles with Avocado Pesto
This recipe serves 1-2 simply multiply to feed the masses

Ingredients –

2 Zucchini, rinsed and dried

2-4 Tablespoons of Avocado Pesto (could sub for plain old pesto if you prefer)

1/2 cup of baby tomatoes, halved.

Salt and pepper

Freshly grated parmesan to serve

Method –

1 – Use your veggie twister/spiralizer to turn your zucchini into noodles. If you don’t can one simply use your veggie peeler to create ribbons, stopping when your reach the seeds.

2 – Place your pretty little pile of zucchini noodles into a large bowl, season with salt and pepper, add your pesto and gently stir to combine. If you have trouble string your pesto through because it’s a little thick, simply add a Tablespoon of warm water to the mix. This will help to loosen things up a little and should allow you to stir that glorious pesto through with ease.

3 – Add tomatoes and gently toss to combine. If you want to serve warm, place a little coconut (or olive oil) into a large pot/fry pan and gently stir until heated through.

4 – To serve, transfer directly to your mouth to individual plates/bowls and sprinkle with a little extra, freshly grated parmesan.

Enjoy xoxo

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Question of the day –

What is the best (or worst) gift you ever received?

Best gift – Hmm tough call . . . Spunky husband is a really good gift getter . . . how about I give you my worst instead . . . worst gift I ever received was a new gear shift knob for my car . . . yep, true story?! Your turn . . .