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.

Photo Cred Cat Let's take a salad, smoothie break and make some pasta for dinner. This recipe is so delicious and easy it's a bit of a joke. Veggie Noodles 2 med zucchini OR squash OR jiciama 1 tsp Himalayan pink salt Use a spiralizer or a peeler to noodle the zucchini (peel skin first to trick the kiddies), sprinkle with salt and set aside to allow it to weep out excess water while you make your sauce. My favourite sauce for these noodles is Best Pesto Ever, mixed with some chopped peppers and tomatoes to make a delicious, satisfying and vibrant dish.