First and foremost, happy Friday friends! It has been a long week at the office and prepping for the release of Paleo in 28 next week, so I am looking forward to a little downtime to unwind and relax!
But first, I am thrilled to introduce to you to a lovely blogger friend of mine, Madde Heising from The Collegiate Vegan! Madde is a fellow Northeastern Alum who has a passion for cooking healthy food and enjoys a good cup of coffee.
Madde began found her passion for cooking when she got her first kitchen during my sophomore year of college and started The Collegiate Vegan soon after to share her vegan diet experience with a college perspective. All of Madde’s recipes can be made in a hurry and on a dime.
Although many people view eating vegan and Paleo at opposite side of the spectrum, the truth is both diets focus on eating fresh, local, whole foods. In fact many of Madde’s recipes are Paleo friendly or can easily be made Paleo by swapping out grains or legumes.
Today I am sharing Madde’s delicious recipe for Avocado Alfredo Sauce from her debut e-cookbook FIVE: 50+ Plant-Based Recipes, Five Ingredients or Less. FIVE was designed for college students looking to save time and money while eating healthy. The e-cookbook includes time and money tips, a “how-to” meal planning guide, 53 recipes using five ingredients or less and much more!
In addition to her Avocado Alfredo Sauce (which is delicious, creamy and best served over a pile of zoodles), the Butternut Curry Soup, Lemony Green Beans, Mango Salsa, and Cranberry Walnut Sprouts recipes in her e-cookbook are all Paleo friendly!
Not only has Madde been generous enough to let me share this delicious and Paleo friendly recipe from her cookbook, she is also giving away a free digital copy to five lucky readers! Enter below, using the rafflecopter, for your chance to win!
And don’t forget to follow Madde’s cooking adventures on Instagram, her shots are truly beautiful!
- 1 avocado
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 cup loosely packed fresh basil
- In a food processor, blend avocado, lemon juice, garlic and basil until smooth
- Alternatively, you can shred the basil, mash the avocado and whip the sauce together by hand with
- a fork
- Drain pasta and toss with the avocado sauce, the warm (zucchini) pasta will heat the avocado sauce and create a thinner consistency