The past two weeks have been a bit of a whirlwind.

I haven’t felt quite like myself because I’ve been stretching myself too thin.

All of the¬†projects I’ve been working on¬†have been amazing opportunities, but¬†when I said, “yes” to them separately about 2-3 months ago, I didn’t realize they would¬†ALL end up happening¬†within the same week in November.

I have SO much I want to write about and a ton of new recipes to share, but a few wise friends and family members have suggested that I s-l-o-w d-o-w-n a bit and take a moment to breathe amidst this craziness.

That’s why you may notice¬†fewer blog posts until things calm down and my schedule gets back to normal in¬†the next 2 weeks or so.

One of the things I’m¬†working on is¬†a series of posts about “My Favorite Things,” where I’ll share my favorite gadgets, stocking stuffers and cookbooks, just in time for holiday shopping ūüôā

I’m also working with a web designer to do some pretty cool things to this blog over the next few months, and I’m really excited to see what happens with that!

I can’t write this post without mentioning¬†that my husband has been nothing short of a saint¬†over the past few weeks in particular, and I’m so incredibly grateful for his support, encouragement and patience. I am very, very blessed.


Although I’ve felt stretched and stressed lately,¬†I’ve gotten to do some really fun and exciting things…many of which were milestones that I couldn’t have imagined happening a year ago!

  • I trained the staff of a local restaurant to understand the differences among some current dietary trends and types (like paleo, vegetarian, gluten-free, vegan)
  • I facilitated a documentary movie night at my church where a group of about 20 of us watched Food, Inc. and enjoyed some healthy snacks, including my favorite caramel apple dip and this kickin’ buffalo hummus
  • I taught my FIRST full cooking class¬†in my friend’s kitchen for a party at her house. I showed the group how to make my favorite kale salad, caulifredo zucchini noodles (recipe below!) and hazelnut truffles.


The process of planning out and prepping for a cooking demo is intense, and I have a new appreciation for anyone who has their own cooking show and what goes into making that happen.

Phew! It’s definitely a lot of work…but I LOVED having the opportunity to teach the group through hands on cooking.

The most rewarding part of the whole experience was hearing people say things like, “Oh my gosh, this is amazing!” and “I’m shocked by how good that tastes.”¬†

It’s so fun to see people get excited about eating nourishing food!

We got to play with my NEW favorite kitchen toy¬†(a Paderno Spiralizer) during the demo as we made our own zucchini noodles in seconds. I’ve included a video below for how to use it.

Zucchini noodles are a great alternative to pasta because they don’t spike our blood sugar or contain gluten like most pasta. You’ll be AMAZED at how similar the texture is to pasta…you can still twirl it on your fork, too! The spiralizer¬†is¬†something you’ll want to add to your wish list.

We topped the zucchini noodles with this creamy cauliflower alfredo¬†sauce. It’s a variation of a recipe I shared earlier this year, but I made some tweaks to improve it! I think you’ll love it.





  • 4 zucchini, spiralized using this awesome gadget! (You could also sub in your favorite gluten-free pasta of choice – we like the Tinkyada brown rice pasta)
  • 2 teaspoons coconut oil

Caulifredo Sauce

  • 3¬†cloves garlic, minced
  • 1 tablespoon coconut oil, ghee/clarified butter or grass-fed butter
  • 1 head cauliflower, chopped into florets (here’s how to break apart a head of cauliflower in seconds!)
  • 1 cup water
  • 1 teaspoon sea salt
  • ¬Ĺ teaspoon onion powder
  • 1 generous pinch of pepper, to taste
  • juice from 1/2 lemon (about 1.5 tablespoons)


  1. Sauté the minced garlic in coconut oil or butter in a medium saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant but not browned.
  2. Add the 1 cup of water to the saucepan, along with the cauliflower florets, and bring the water to a boil. (The water will not cover the cauliflower, but that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 12-15 minutes or until the cauliflower is fork-tender and very soft.
  3. Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Add in lemon juice and onion powder. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids‚Äď the steam pressure can blow the lid off your blender!).
  4. Season with additional salt and pepper, if desired, and serve hot. If it seems thick, add more water. If it seems dry, add a liberal drizzle of olive oil.
  5. Place spiralized zucchini in a medium-sized frying pan greased with coconut oil, and stir for 3-4 minutes or until zucchini takes on a cooked pasta texture, sort of wilted and soft. Be careful not to overcook.
  6. Transfer zucchini noodles (AKA “zoodles”) to a plate or bowl and pour sauce on top.¬†Sprinkle this 3-ingredient¬†paleo parmesan cheeze on top and start eating!