Do you ever make a recipe or a meal so many times that you just know it by heart and you don’t even need to write it down? That is what this vegan creamy avocado sauce is to me. I’ve made it so many times with so many variations and it always turns out incredibly delicious, whether you have it on pasta or zoodles, you’re gonna love it. When I made it the last time, I literally sit there the whole time saying, “damnnnnn, why don’t I make this more?” Yeah, it’s strange that I sit and say this to myself, but what can you do. At least I was eating it alone? hah
The first time I came across a similar vegan creamy avocado sauce recipe, I thought it was crazy. There is no way avocado belongs on a pasta dish I thought. But it’s soooo freakin’ good that I don’t really care that it is a little strange or non-traditional. As I was making it this time, I added some broccoli and thought this is taking the crazy to next level. What business do I have adding broccoli to a pasta dish? Coming from an Italian household, I am not sure my grandma would have liked this one bit. Pasta with an avocado sauce and then adding broccoli to it? A little strange to say the least, but IT WORKS!
I had been feeling pretty uninspired lately when it came to food. Actually its been quite a while and I was actually wondering if I should even be calling myself holistic foodie anymore?! I think that it is because I was so immersed in intuitive eating and not letting food have control over me or take center stage. And because of that, I relied a lot on the same things over and over and wasn’t really feeling super fulfilled in the kitchen. I had other things going on, which is amazing, but I also forgot how much I enjoy simple things like spending my days in the kitchen cooking different things like this vegan creamy avocado sauce.
So I am beyond happy that I have found my way again, gotten back into blogging about food and just having fun in the kitchen without restriction or having it mean so much. At the end of the day, its just food. But I sure do love making things and of course eating them.
Can you believe we are already moving into April so soon? I feel like this year has just started and yet, so much has happened!
So, I have some major news that I am pretty freakin’ excited to share with you all. I quit my full time corporate 9-5 job/career!!!!! I handed in my notice last week and will finish up April there, but come May 1- I am a full time entrepreneur. This has been a longggggg time coming and for anyone that knows me well, I am sure you are not surprised as I have been wanting to do this for so long. I have worked in the office world for almost 10 years (it would be officially 10 this summer). But for so long, that passion has been gone and I was not happy going into work. I know what you may be thinking- no one is happy to go into work… but I refuse to believe that. I refuse to believe that I have to be stuck somewhere, chained to a desk doing work that I don’t particularly care about (and I don’t think you have to either by the way).
But for a long time, I doubted my abilities to be an entrepreneur. Even the word itself was something I wouldn’t use to call myself. How could I be an entrepreneur if I wasn’t making six figures? Isn’t that what an entrepreneur is? But it is so much more than just how much money you are making. And HELL YES, I am an entrepreneur. Once I started to get over this label and work on some of the mindset blocks I had, I was really able to push past my level of fear and just go for things in a much bigger way.
This doesn’t mean I am not a little scared, because I am. I work in a very safe and secure government job with benefits and I am leaving that. I have a mortgage and bills to pay but I fully believe in myself and I trust in my abilities and the Universe.
This trust has taken a long time…
My Journey as a Holistic Nutritionist, (so far)…
I graduated in 2015, but for most of 2015, I didn’t do too much. I launched my blog, (check out my first post here, I never did a first intro type post lol) but other than hiding behind my laptop I didn’t do much else. I didn’t push myself, I didn’t create the things I wanted to (rather I did what I thought I had to) and my blog reflected that. I am so happy of the progress I have made on this blog and the content I deliver is now 1000% reflective of who I am as a person and what I believe in. I am no longer trying to fit in this mold of what I think a “holistic nutritionist” should be. I am not perfect with my food (nor do I ever want to be again) and I think that blend between realistic and holistic is what sets me apart and I have learned to embrace it. There is no one way to be a Holistic Nutritionist or an entrepreneur.
Here I am on graduation day, way back in 21015!
Once 2016 started, I knew that I needed help. I had no idea what I was doing in regards to how to run a business. I created my first eBook- Get the Glow in May 2016 and it was the first time I outsourced anything. But, I am so happy that I realized early on, graphic design was not my thing! I registered for Lori Kennedy’s Wellness Business Academy in November 2016 and that was a huge help in terms of learning how to run a business.
Here I am on set of my first televised appearance talking all things glowing skin and beauty foods. You can see the whole video if you want over here!
For much of 2017, I spent a lot of time developing programs and content, creating a Facebook group, offering free content and building more brand awareness. There was a lot of growth that year and I pushed myself harder especially in the latter half of 2017. I knew that come 2018, I was ready to take the leap and leave my job. I also knew that I wanted to create more in-person workshops to give back to this amazing health and wellness community and connect deeper with those that I serve. As much as I love blogging and social media, it is not real life. Nothing can replace the connections we foster in the real world. So I started 2018 off with a bang and co-hosted an amazing three-part workshop series all about self worth, self care, intuitive eating and learning how to incorporate nutrition without restriction.
Creating this workshop series was a huge catalyst that I didn’t know at the time would turn into something so special. It would create new opportunities with brands like lululemon and The Detox Market that I couldn’t have ever dreamed of. Stepping outside my comfort zone and pitching myself to brands and businesses is not something that I am personally comfortable with, but learning how to navigate this was essential for growth.
Where I am today!
So that brings me to today and I am at a place where I know I can do some pretty amazing things and I feel so free. Free to discover new ideas, to develop new content and to have the time I need to devote to something that started out much like a hobby or a “side hustle.” I am also feeling free to create, enjoy and share this vegan creamy avocado sauce with you without feeling the need to hide behind the recipe or nutrition labels or facts like I did before.
And if there is something you want to do, or create but you are scared to start. Just do it. Start somewhere and know that anything is possible, but you have to start. You can’t let fear get in the way, because as I’ve learned from Brene Brown, fear is the most boring thing about you.
And don’t fear this delicious vegan creamy avocado sauce one bit either, OK?
Vegan Creamy Avocado Sauce:
Alright, alright, alright…. now that the cat is outta the bag, lets get to this dreamy vegan creamy avocado sauce. Throw out convention or what you think makes a good pasta dish and try this recipe! You won’t regret it, I promise.
- 1 clove of garlic
- juice from 1/2 lemon (about 2 tbsp)
- 1/4 cup fresh basil + more for garnish
- 1 small-medium avocado
- 2 tbsp. nutritional yeast
- 2 tbsp. raw pumpkin seeds
- 1/4 cup extra virgin olive oil
- pinch of sea salt and pepper to taste
- 1 small head of broccoli, cut into florets
- 2 cups organic spelt/kamut pasta (or use lentil or gluten free)
- Turn the oven on to 400.
- Place the chopped broccoli on a pan and sprinkle with sea salt and pepper and drizzle with avocado oil.
- Bake for 25-30 minutes, or until crispy and slightly charred.
- Cook the pasta.
- Make the sauce by adding all of the ingredients into a food processor or blender, except the extra virgin olive oil.
- Once the sauce is blended, add the extra virgin olive oil slowly to incorporate.
- It will still be thick, you can add water to thin it out, I like to add about 1/4 cup of the pasta water, so don't throw it all out.
- Once the sauce is thinned to your liking, drain the pasta and add it back into your pot.
- Add the broccoli and the sauce and mix well to incorporate.
- Top with fresh lemon zest, fresh basil, sprouts, sea salt and pepper (or chili flakes) and a drizzle of extra virgin olive oil if it needs it.
- Serve, eat and enjoy!