I have to admit I was a happy girl when I saw the Today Show showcase allergen-free, low glycemic foods on their segment today. Too often, national TV shows feature allergen-laden foods that many of us can’t tolerate, so it’s encouraging to see an allergen-aware author have a moment to showcase her healthy recipes on national TV.
In her cookbook and nutrition guide “Must Have Been Something I Ate,” Peggy Kotsopoulos (a registered Holistic Nutritionist) shares mouthwatering recipes that help boost energy and satisfy cravings. Here, she shows how to transform zucchini into noodles, hide quinoa in chocolate chip cookies and sneak pumpkin into chocolate mousse. Peggy says there is a connection between what you eat and how you look. – no kidding! She offers healthy alternatives to pasta, cookies and chocolate cake, and spotlights some lesser-known ingredients that have healthy benefits, such as Savi seeds, kelp and sunflower seeds.
Below are her recipes and you can watch her video clip from the Today Show here. Let’s hope they keep up the good work on showcasing healthy and allergen-free friendly foods!
This pasta dish looks like pasta and satisfies your pasta craving, but without all the refined carbs! A kitchen-gadget spirooli slicer transforms your regular summer squash into zucchini noodles!
And since the zucchini is served raw, the vital nutrients are maintained.
Ingredients
- 2 medium zucchini or yellow summer squash
- For the toppings:
- 1/2 pint cherry or grape tomatoes
- 1/2 cup black Kalamata olives
- 1/2 cup sundried tomatoes, chopped
- 1/4 cup Savi seeds
- 1 teaspoon kelp granules
- Sunflower sprouts
- For the pesto:
- 1/2 cup Savi seeds (plain/sea salt)
- 2 tablespoons hemp seeds
- 2 cups fresh basil
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- Squeeze 1/4 lemon
- 1 teaspoon sea salt
Instructions
- To prepare the noodles:
- Add zucchini to spirooli and turn until noodles are formed.
- Add noodles to a bowl, add sunflower sprouts and toss with pesto (recipe below).
- Then top with the following: cherry tomatoes, sundried tomatoes, olives, Savi seeds and kelp granules.
- To make the pesto:
- Add all ingredients to food processor and process until well combined.
- Add 2 tablespoons of pesto to 1 cup of zucchini linguini and mix until well combined.
- Top with fresh cherry tomatoes, Kalamata olives and sundried tomatoes.