Zucchini & Cucumber RAW Pasta Salad
Great for Vegetarians,Vegans & Gluten free eaters!

For the past 6 months or more I have been turning my diet into more of a Gluten free one due to my stomach reacting to pretty much anything with flour in it. While I've never been a big pasta fan, the few times I would have it my stomach would really put up a fight. So while changing my diet over to more fresh veggies and fruits I started noticing pictures on Pinterest of people making Zucchini or Cucumber "pasta". While on the phone one day with my mom I mentioned it to her and she told me she had seen this cool little contraption called the "Vegetti". 

She ended up picking one up for me and since then I've been LOVING the combination of veggies that I come up with along with using different types of dressings or "sauce". In fact the Vegetti comes with a little booklet filled with various recipes and sauce recipes. I've recently seen the Vegetti at my local CVS and Walgreens but you can also get it on Amazon here 
And at Bed Bath and Beyond here .
I also came across a blog and YouTube channel called Fablunch. A girl by the name of Olga has amazing recipes that range from vegan, to vegetarian, gluten free etc. She has amazing recipes for dressing so make sure you check it out.  Now onto the recipe!

Ingredients used:

  • 1 Cucumber
  • 1 Zucchini
  • 1 Orange Bell Pepper
  • Handful of chopped Baby Bella Mushrooms
  • Handful of Cherry Tomatoes
  • 1 Avacado
  • Lemon to taste
  • Extra Virgin Olive Oil
  • Rice Vinegar
  • Sea Salt
  • Pepper

Watch my Youtube video here to learn how I made it :)

Make sure you leave a comment here or on my Youtube video if you have tried this or if you have another great recipe! 

~ DIY Recipe ~
Spicy Roasted Chick pea Snacks

Lately I have been somewhat obsessed with chick peas (garbanzo beans). Not sure why other than it's something that my body is in need of. All that to say, I hopped on Pinterest to find some recipes with chick peas and came across the idea of roasting them. I thought this was a great idea because in those times of just wanting a few handful of salty chips or things that aren't so good for you, you can instead reach for these little guys. 
Another option is putting them in your salad. I typically love chick peas in my salad so having them a bit jazzed up is going to be even better.
You can make them salty, spicy, sweet, or all of the above. Go wild with the options!
Here is the recipe I used, and I suggest doubling or tripling it since one batch won't be enough!

  • 1 can of organic Garbanzo Beans
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Cayenne Pepper

  • Baking Sheet
  • Aluminum foil
  • Measuring spoons

Toss the beans with all of the above ingredients and then spread evenly on foil covered baking sheet.
Bake at 450 degrees for 15 minutes, then toss around and bake for another 15 minutes or until sufficiently crunchy :)
Here's what my first batch looked like.

So tasty and so good! 

If you have tried these or have other variations please comment below or hashtag a pic on Instagram with #aimtocreate 

~ DIY Fall Recipe ~
Pumpkin Scones

Last week when I was planning my DIY for this week, I decided I wanted to do a gluten free recipe for the fall and I wanted it to have pumpkin in it.  While texting my mom about it one day, she suggested a recipe she had been using that was not only gluten free, but also dairy and sugar free.
It was also time to go see my parents for a visit, and an idea occurred to me. I should film the recipe with my mom! 
For over the past year or more, my mom has totally changed her eating lifestyle and is more than qualified to help me with choosing the right foods to use for a gluten free diet. 
In the near future, my goal is to maybe sit down with her one day and do a video on her experience/journey. I think a lot of people would be able to relate and just might be encouraged. 
Anyway, onto the filming! We had such a blast, laughing and goofing around. Of course me flubbing my "lines" and mixing up my words.  We had such a good time that I actually forgot to take stills of the actual ingredients and process.
So instead here are a few funny candid photos from the shoot.

I even gave my dad a job.. Lighting stand in!

Watch my Youtube tutorial here

And now onto the recipe!

Gluten, dairy, and sugar free Pumpkin scones

  • 2 cups Rice Flour
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. Pumpkin Pie spice
  • 1//4 tsp. Himalayan salt
  • 1/2 c. cold Coconut Oil
  • 2 drops of Stevia
  • 3 tbsp. Unsweetened Apple Sauce
  • 1/2 c. Organic canned Pumpkin
  • 2 tbsp. Almond or Coconut Milk (we used unsweetened vanilla Almond Milk)
  • 1/3 c. dried cranberries (optional)

~In a large bowl mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
~In a seperate small bowl mix canned pumpkin, Stevia, applesauce and Almond milk.
~Cut in the cold coconut oil into the dry mixture with knives until it resembles small crumbs.
~Fold the wet ingredients into the dry mixture and add cranberries.                                                   ~Mix until it pulls away from the sides of the bowl.
~Drop by tablespoonfulls onto ungreased cookie sheet. 
~Bake for 23-25 minutes @ 425 degrees.

Makes 12-14 scones

A close up of the delicious Pumpkin Scones

Healthy & Easy Berry Smoothie Recipe/Tutorial

I love fruit smoothies, and the one I make the most is a mixed berry medley of Strawberries, Blueberries, and Raspberries. You can of course use whatever fruit you want, but I have found that frozen usually work best. You can also thr ow in some nuts, wheat germ or oats to give it some added fiber.

Here is the list of ingredients I use in mine that usually fills a little over two large glasses.

~ Roughly 2 cups of  Orange Juice ( I like to use the kind with added Vitamins and Calcium)
~ Two yogurts  ( any brand, I just don't like fat free or low fat due to them containing more sugar and being too watery)
~ 2 cups of Frozen berries
~ Cup of ice


Watch my video here for step by step instructions.

 If you have any favorite smoothie combos or recipes leave me a comment on the video! 


Avgolemeno Soup ( Greek Egg Lemon Soup)
If I had to pick one kind of food to eat it would be Greek food. Greek food has the best ingredients and never makes me feel heavy after eating it. I was introduced to it back when I was around 15 years old by my Greek/Russian ballet teacher. Ever since then I have been hooked. This is one of my absolute favorite soups and it is possibly the easiest to make. 
Avgolemeno Soup
3 32oz. Containers of Chicken Broth (or 6 14oz. cans)
1/2 Cup of Orzo Pasta ( rice shaped)
6 small lemons ( or 4 Large)
3 eggs
Black Pepper
Sea Salt

Boil broth and add 1/2 cup of Orzo. Add a few dashes of Oregano. Cook about 18-20 minutes or until al dente. Once cooked turn to low heat. Squeeze lemons and drain seeds. Add eggs and whisk. Once Orzo is cooked, slowly spoon a few ladles of broth into the egg and lemon mixture while whisking continuously. Then add egg and lemon mixture to pot while whisking continuously again. Add a salt and pepper to taste and let cook for maybe another 10 minutes. 

~Pink Elephant~
Thai-Japanese Food

This is a great little place to get some good thai-japanese fusion food. Located on the North side of Sherman Way, East of Topanga Canyon Blvd, it sits in the middle of a strip of places that look almost shut down. The pink sign is what stands out and draws you in. I happened upon it about 8 months ago and it is my go to place for fresh, tasty thai food.
I have tried quite a few of their dishes which are all equally amazing, but typically tend to order their veggie spring rolls and Chicken Panang.

I highly recommend trying it out! The menu is just the right amount of variety to choose from

Pink Elephant
22039 Sherman Way, Canoga Park, CA
         (818)883-0422 (818)883-0412


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