Mexican Sweet Potato Noodles

Ingredients:

• 1-2 large sweet potatoes (depending on how many noodles you want to make) OR can buy pre-cut sweet potato noodles.
• 1 cup fresh cilantro leaves
• 1 can organic sweet corn
• 1 can organic black beans
• 2 avocados
• 1 tsp cayenne
• 1 tsp chili powder
• salt, pepper, red pepper flakes
• 1 garlic clove
• 1 fresh lime
• 1 tsp dried onion seasoning
•  1 tbsp olive or coconut oil
• Optional-shredded cheese and hot sauce

Recipe:

1. (If you bought pre-cut noodles, skip this step) Wash sweet potatoes, peel, and cut in half to prepare for spiralizer. Run through spiralizer. May need to cut into smaller chunks if it is not working well. I find that an electronic spiralizer works much easier for harder veggies like sweet potatoes. 
2. Add olive oil to pan with sweet potato noodles and sprinkle with salt and pepper, cover with lid and cook on medium heat for 4-5 minutes, then lower heat and cut for another 4-5 minutes until noodles start to soften and brown, remove from heat so they don't get too sticky.
3. In a separate pan add the black beans and corn and heat on low for a few minutes until they are warm and then remove from heat. If in a hurry, can also microwave in covered bowl for 2-3 minutes. 
4. Cut avocados in half and scoop out the filling to a mixing bowl. Mix with the cayenne, chili powder, 1/2 cup of chopped fresh cilantro, onion, red pepper, and pressed garlic. Squeeze fresh lime juice and continue to mix until consistency is like guacamole. (This will be your topping or sauce)
5. First, add on the bean and corns to the noodles on a plate or in a bowl, then top with the avocado mixture and sprinkle the leftover fresh cilantro to taste. Can also top with cheese and hot sauce, or add extra seasonings to your liking. 

Smoked Mozzarella Pasta

I am not taking credit for this recipe as I got the idea from Whole Foods. I used to love getting some of their Smoked Mozzarella Pasta from the salad bar, but since changing my diet and lifestyle for lyme disease a lot of the ingredients don't mesh with me anymore. I wanted to come up with a healthier version of this pasta, so I got creative in the kitchen, because seriously that's what I do for fun!  

INGREDIENTS:

• 1 box of organic penne (I used the 365 brand)
• 2-3 thick slices of mozzarella or 1/3 of a block of smoked mozzarella 
• 1 red pepper
• 1 cup of chopped spinach
• 3/4 cup of plan-based mayo (I used Earth's Balance)
• 1/4 cup of organic white wine vinegar
• Handful of fresh parsley
• 1 tsp chili powder
• 1 tsp red pepper flakes
• 1 garlic clove
• Olive oil
• Pink salt and pepper

DIRECTIONS:

1. Boil water and cook the penne pasta based on the box instructions. When pasta is done rinse noodles with cool water so they don't stick when refrigerated. 
2. Cut-up red bell pepper into small pieces or strips, chop up spinach. Cut mozzarella into small square pieces and set aside.
3. Add a drizzle of olive oil to pan on medium heat and add the red pepper and spinach, cover with lid. Let cook until tender, can remove the lid for 3-4 minutes and let finish cooking.
4. To make the sauce: in a bowl combine the 1/4 cup white wine vinegar, 3/4 cup plant-based mayo, 1 tsp chili powder, fresh parsley, 1 pressed garlic clove, and 1 tsp red pepper flakes, stir well. Taste and if vinegar is too potent can add a little more of the plant-based mayo or some water to help lower the acidity. Add pink salt and pepper to taste.
5. Combine the sauce, cooked vegetables and the noodles and stir in the mozzarella chunks. Can add additional red pepper flakes for more spice. 
6. Let the pasta salad cool and set in the refrigerator, preferably overnight, but a few hours will do the trick.