So the lovely Meej & Niall had their baby shower over the weekend. I was on the hook to bring some food. I hemmed and hawed over what to bring then my Mother's voice filled my head. "Make it easy for yourself. Don't make a whole bunch of different dishes, just make one really big one." So guess what I made? Ahhh yeah, good 'ol pesto pasta salad but with a healthy twist. Rice pasta instead of reg pasta, Best Pesto Ever, a whack load of yellow & red peppers, fresh sundried tomatoes, and kalamata olives. The beauty of it - you can add whatever you want in whatever quantity you like. This was such a hit and so easy to make that it should be everyone's go-to potluck dish.

photo cred Cat Here's the deal people. I love pesto, especially our version of it.  I love how easy it is to make, I love how nutritionally dense it is and I love, above all, the taste of it. It's heaven. Here's the other thing. I put it on EVERYTHING.  Rice pasta, stir fry, raw veggies, spaghetti squash, spiralized zucchini and fish. And talking about fish, I don't think I've consumed any fish, without the gorgeous green stuff all over it, in years.  So that takes me to the other day.  I found some fab frozen, wild sole (certified sustainable seafood) at the supermarket.  And guess what I did? Yup, I thawed it, pan fried it with some coconut oil, and then once cooked slathered pesto on it. (trick: no need to cook the pesto - that way all the nutrients stay in tact and is way better for you).  It was delish.  That with some brown rice and avocado.  Unreal people, unreal. It was so good I figured why not bung a serving in the blender (add some more water so the consistency is right) and served it to my 10 month old.  Not a surprise there, she ate it all up.

I'm a fan of vegan pasta options so I make zucchini and squash noodles often which are a delicious way to get extra veg into your diet. See my post on how to make veggie noodles here. For those of you that want an even easier option, and I'm talking stupid easy, look no further than kelp. Kelp noodles are amazing, yes they're seaweed but don't even think about that cause you can't tell. Kelp noodles look like glass and are a great diet food since they have little to no calories, fat, carbs or sugar plus they're gluten-free. Wonderfully they do contain calcium, some trace minerals and iodine. You can rinse and use them straight out of the bag, though I prefer the soaking trick below to make them soft and plump like cooked noodles. 1 bag of Sea Tangle Kelp Noodles 1/2 lemon, juiced Rinse kelp, place in large bowl filled with filtered water, squeeze juice from half a lemon and distribute well. Allow to sit at room temperature for 30 minutes or longer before rinsing and serving. Enjoy with your favourite sauce or see our pesto and marinara posts.