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Spinach Pesto Zoodles

Makes 1 Serving

Macros: 355 cal, fat 31g, carbs 12g, protein 10g


1 large zucchini spiralized

3 cups raw spinach

2 tbsp nutritional yeast

1 clove garlic

¼ cup extra virgin olive oil

2 tbsp hemp seeds

Juice from 1-2 lemons

½ tsp sea salt

Dash of black pepper


Place spinach, olive oil, lemon juice, garlic, salt and pepper and nutritional yeast into blender. Blend until creamy

To prepare zoodles, place a touch of water onto a pan on low-medium heat. Drop the zoodles into the pan and cover with lid. Allow them to cook for 2 minutes. Remove from heat and drain any extra water. Pour spinach pesto sauce over top of zoodles and combine gently. Top each plate with a tbsp of hemp seeds.

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