Years ago, I stopped eating meat due to digestive issues, which is one of the reasons I started this blog… to create and share healthy, flavorful meat-free recipes! Over time, I discovered many great alternatives […]
This Raspberry Lime Rickey cocktail recipe got a photo makeover this weekend! I made a batch of these for a friend's bachelorette party on Saturday and they were the perfect poolside drink. 🙂 Raspberry Lime [...]
I love pretty drinks. Especially if they're blue. Makes me feel like I'm drinking adult Kool-Aid. I have so many cocktail ideas (especially with all the new vodka flavors nowadays - whipped cream... cookie dough...) [...]
If you've read any of my other blog posts, then you know how much I LOVE healthy snacks. Especially if they're vegan. And gluten-free. And contain coconut. I was shopping at Walmart this weekend and [...]
Despite my amount of research on metabolism boosting foods and weight loss, the most helpful discoveries have been found in paying attention to the way my body reacts to certain foods. Some important foods, such as grapefruit, [...]
I just got back from the Wanderlust Yoga Festival in Squaw Valley, CA, and what an amazing weekend! This was my first time at Wanderlust and the energy, people, music and scenery were all incredible. [...]
Since these spicy buffalo cauliflower bites are by far the most popular recipe on my blog, I added a video tutorial that shows you a step-by-step process of how to make buffalo cauliflower. You can also [...]
Here's a video tutorial on how to make your own popsicles at home, with only 4 ingredients! All you need are dates, coconut milk, shredded coconut and raw sweetener (agave, raw honey or pure maple [...]
First, start with the sauce. Pour ¼ cup water into pan over medium heat. Add fresh tomatoes, cover pan, and steam for about 3 minutes until skin has split and a ring has formed around the top of the tomato.
Peel skin, remove seeds and discard. Chop into chunks and set aside.
Pour 1 tsp olive oil into a saucepan over low heat. Add diced onions and saute for 2-3 minutes until onions start to soften.
Add tomatoes, tomato sauce, sea salt, pepper and garlic powder. Simmer on low heat for 5-10 minutes, stirring occasionally, then set aside.
Next, prepare the lasagna. Slice zucchini into thin slices using a mandoline slicer. Lightly salt and set aside for 5 minutes.
Blot with power towel to remove excess moisture.
Place on pan and grill for 1 minute on each side, then blot again with paper towel.
Last, mix ricotta cheese with egg in a medium bowl and stir.
Place a row of zucchini of the bottom of a square pan and layer with sauce.
Layer with spinach leaves and ricotta cheese mixture.
Repeat until ingredients are used up. Lasagna should have 2 rows of spinach and ricotta, and 3 layers of zucchini and sauce.
After third layer of zucchini and sauce, top with mozzarella cheese.
Bake at 375 for 40 minutes.
When the lasagna is finished, there will be some water at the bottom of the pan from the zucchini, so you'll want to drain the water from the pan.