Hello ,

Thanks so much for all your replies.

I got requests for both cauliflower and Zucchini recipes.

I have included the instructions below to get access to all 10 recipes.

Ingredients:

• 4 medium zucchinis (about 1.5 lbs total), spiralized into noodles (Spiralizer I use )
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• Salt and pepper to taste

Directions:

• Make the Pesto: In a food processor, blend basil, pine nuts, Parmesan, and garlic until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper.
• Prep Zoodles: Spiralize the zucchinis (or use a julienne peeler). Pat dry with paper towels to remove excess moisture.
• Cook: Heat a large skillet over medium heat with 1 tbsp of the pesto. Add zoodles and sauté for 2-3 minutes until just tender (don’t overcook, or they’ll get mushy).
• Combine: Toss zoodles with the remaining pesto in a bowl. Divide into 4 servings.

Nutrition (per serving, approximate):

• Calories: 280 kcal
• Fat: 26g
• Protein: 6g
• Total Carbs: 7g (Net Carbs: 5g, Fiber: 2g)
• Sugar: 4g

Serves 4

Love this zucchini recipe? It’s a perfect example of how simple ingredients can become something delicious and good for you.

Speaking of eating well, I’ve got something exciting coming up—a 5-Day Mindful Eating Challenge starting Monday, May 5th. It’s all about enjoying food with intention, boosting energy, and finding balance in a way that actually works for your life.

Want in? I’m opening a waitlist so you can be the first to snag a spot (and maybe even get a little something extra! - that is 10 recipes are waiting for you inside as a bonus - available for those who sign up before May 1st.).

Join the waitlist here: https://courses.centsibleketo.com/products/courses/view/292

just a heads-up so you don’t miss out. More details coming soon!

To your health and well-being,

Jessy.