DIRECTIONS​
For the Crust:

1. Preheat the oven to 350 degrees
2. Slice sweet potato with a mandolin to ensure even slices
3. Coat a pie baking dish with cooking spray, oil or butter
4. Layer the slices on the bottom and sides creating a crust
5. Bake 20 minutes @ 350 degrees

For the Filling:

1. Add 1 tsp. oil to a sauté pan
2. Add the onions and cook until soft
3. Add the spinach and cook until wilted
4. Set aside
5. In a bowl or blender add 1/2 cup of milk, spices, eggs and egg whites  and whisk or blend together
6. Layer the spinach onion mixture over the sweet potato crust and pour the whisked eggs over that.
7. Top with feta or goat cheese and bake 35 mins at 375 degrees

Serves 4

This Pesto is fantastic spooned over Zucchini Pasta. It has a mild and savory flavor that also makes it a good dipping sauce for vegetables and bread. In this recipe I lightly saute the garlic to mellow it out before adding it in. You can always stay traditional and add it in raw.

This recipe can be modified in many ways! You can replace the almonds with walnuts, pistachios or traditional pine nuts. You can switch out the basil and replace it with cilantro, parsley or arugula. And, you can always add more garlic.

Ingredients:
1 cup fresh basil leaves
1 large clove garlic, crushed
1/2 cup raw almonds
1/2 cup extra virgin olive oil
4 tablespoons freshly grates Parmesan cheese
salt and freshly ground pepper to taste

1. Place Almonds in food processor and process until finely chopped
2. Add Basil and process until well combined with nuts
3. Lightly saute the crushed Garlic for a couple of minutes in a bit of the olive oil. Do not brown!
4. Add the sauteed Garlic and rest of the oil to the mixture and process
5. Add in the Parmesan Cheese and season with salt and pepper to taste.
6. Store in a lidded jar in the fridge
   

ZUCCHINI PASTA

This is a fantastic, low-cal way to enjoy Zucchini and Yellow Squash. You can even keep this RAW if you are so inclined.

What you will need:

• Zucchini and/or Yellow Squash
• Spiral Slicer, Mandolin or Vegetable Peeler
• Boiling Water
• Sea Salt
• Your Favorite Sauce

Using either a Mandolin or a vegetable peeler, slice the zucchini into linguini or pasta like strips turning the zucchini as you go. Stop when you get to the seeds, they are not used. Place zucchini into boiling water (nice with some salt) for 1-2 minutes. Drain and enjoy with your favorite sauce.

Option 1: You can add in a carrot or two sliced up the same way.
Since carrots take a bit longer, cook the carrot for one minute before adding the zucchini for another minute.

Option 2: For a veggie pasta medley, cut up Broccoli florets into small pieces and cook along with the carrot for one minute before adding Zucchini.

Option3: Cook any or all of the above and mix it together with cooked regular or Gluten Free pasta (Schar brand is one of my favorites). This is another way to cut calories, get your veggies and still enjoy a comfort food favorite!

Let me know some of the ways you have enjoyed this!