Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Ahh mid week and battling procrastination as I'm currently dreaming of these tasty bowls my friend and health coach, Gennett Kaplan and I enjoyed last week. There’s nothing like making a homemade meal enjoyed with great company! 😌

One of our favorite things about the changing seasons is, naturally, all the new food we get to sink our teeth into. And as it gets to be more and more lighter outside, the demand on our tummies for light and fresh dishes is only growing stronger. So today I’m sharing with you a fabulous and healthy recipe, Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice. Nutritious food that also leaves us full and satisfied? We can spoon up to that any day.

Zuccini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 2.jpg
Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 4.jpg

Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Recipe Makes 4 Servings

Gluten-Free, Plant Based, Vegan

What You’ll Need


1 ½ cups of water

1 cup jade rice 

a pinch of sea salt

Roasted Veggies

1 medium Sweet Potato, washed, pealed and cubed

1 cup mushrooms, sliced

1 cup pearl onions

1/2 tbsp smoked paprika

1 tbsp dried oregano

1/2 tbsp cumin

1/2 tbsp sea salt

1 tbsp olive oil


4 cups mixed greens (spinach, baby kale, arugula, baby chard, parsley)

1/2 tbsp olive oil

1/2 tbsp apple cider vinegar

1 tbsp hemp seeds

1 radish, thinly sliced

a pinch of sea salt

1 avocado, sliced


1 zucchini, spiralized

1/4 tbsp olive oil

1/4 tbsp apple cider vinegar

1 tbsp hemp seeds

a pinch of sea salt

Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 4.jpg.png

What You’ll Need To Know

Rice: Combine 1 ½ cups of water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes.

Roasted Veggies: Pre-heat oven to 400F. In a medium mixing bowl, add washed, peeled and cubed sweet potatoes, sliced onions, pearl onions, smoked paprika, dried oregano, cumin, sea salt, olive oil and mix together, coating the vegetables evenly. Transfer to a baking sheet and bake for 30 minutes.

Salad: In a medium mixing bowl, combine greens, olive oil, hemp seeds, sea salt, apple cider vinegar, and radish. Plate salad evenly amongst four plates.

Zoodles: In a the mixing used for the salad toss together spiralized zucchini, olive oil. apple cider vinegar, hemp seeds and a pinch of sea salt and add to plate.

Once veggies are roasted and the jade rice is ready, arrange on each plate. Top each plate with 1/4 sliced avocado. Serve and enjoy!

Potato Gnocchi (Gluten-Free + Egg-Free)

Italia! With its sprawling wine country, charming towns like San Pietro, fashion-forward cities like Milan and Rome, and magnetism coursing from each small village to picture-worthy piazza, the country is absolutely spectacular.

And, that's not even talking about the food just yet, because that in its own right is a different topic. I've convinced myself that I was probably Italian in a past life.  

Years back at a Sunset Magazine festival, I got the opportunity to meet and watch a cooking demo from Bravo!'s Top Chef contestant, Fabio Viviani.

The demo? Potato Gnocchi. Since then, I've recreated this recipe a few times, but since I have a gluten intolerance, it can be a challenge and even more so now that I learned about my egg intolerance. 

The other day I decided to take a stab at this recipe, subbing out items. The result? Great tasting gnocchi and you wouldn't have thought twice if it was gluten-free or not.

For best results, select starchy potatoes, like russets or Idaho. Several batches of gnocchi may be prepared at one time and frozen. Doubling the recipe, however, makes it hard to work with the dough. So it's a good idea to make two or more batches of dough individually instead of doubling the recipe.

potato gnocchi gluten free egg free
Potato Gnocchi (Gluten-Free + Egg-Free)6.jpg
Potato Gnocchi (Gluten-Free + Egg-Free)7.jpg

Potato Gnocchi 

(Gluten-Free + Egg-Free)

Serves: 4

What You'll Need

1 cup white rice flour
1/2 cup sweet rice flour
1 tbsp arrowroot flour
1 cup grated parmesan
1 tsp grated nutmeg
1 tsp sea salt
1 tsp black crushed pepper
2 lbs cold, skinless Idaho or Russet Potatoes

What You'll Need To Know

  1. In a stand-up mixer with paddle attachment mix flour with 1 cup of grated parmesan cheese, 1 tsp of grated nutmeg, 1 tsp of salt and 1 tsp of black crushed pepper, mix for few minutes till all the ingredients are combined.

  2. Add in the mixer 2 lbs of cold, cooked skin off, grounded or smashed Idaho or Russet potatoes till the dough is firm and not dry anymore.

  3. If too wet add a bit of flour until it won't stick to your finger anymore, you’ll need to be able to roll, cut, and cook the gnocchi without them being hard or falling apart as you roll them.

  4. Cook them in hot boiling water till they float and serve immediately. Enjoy.


Cashew Cardamom Butter

Woah, guys!! Pure awesomeness happening right here.  Have you ever tried dunked Eating Evolved dark chocolate in cashew butter? It's so good! And this homemade cashew butter is a ridiculously good combo with this chocolate! 

I recently made cashew butter, playing around with different spices and ingredients and this flavor is my favorite thus far! You'll love the hints of cardamom and vanilla and the amazing benefits of the maca powder. 


Cashew Cardamom Butter

(Gluten-Free, Plant-Based, Paleo, Whole30)

What You'll Need

3 cups cashews
1/4 tsp sea salt
1 tsp cardamom
1 tsp vanilla powder
1 tbsp maca powder
8-10 stevia drops (or 2 pitted Medjool dates)*
1/4 cup unsweetened coconut shavings

* omit if on Whole30

What You'll Need To Know

Using a Vitamix or food processor, add all ingredients except for the coconut flakes and secure lid.

Process until smooth, about 3-4 minutes. If using a Vitamix, start slow and gradually increasing from setting 5 to 10. Use the tamper to press the ingredients into the blades.

Add in 1/4 cup unsweetened coconut shavings and process for 30 seconds. 

Use a spatula to pour into a jar or air tight container.


Oat and Rice Bran Granola


This recipe will add the spring into your step every morning. I LOVE eating granola in the morning's but unfortunately, a lot of the store bought ones are full of sugar and additives. The worst thing you can do is load up your body with refined sugar in the morning, as you can suffer from a blood sugar spike and then crash later during the day. Making your own is so easy and much healthier for you.

This is a standard recipe of Oat and Rice Granola but you can always mix it up and add things that you love such as other nuts, spices and some dried fruits like goji berries (just don't go overboard on these).

oats and rice bran granola
oats and rice bran granola

What You'll Need

5 cups gluten free oats
1 cup blanched slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup sesame seeds
1/2 cup hempseeds
1 cup rice bran
2 cups unsweetened shredded coconut
1 cup unsalted sunflower seeds
1 cup extra virgin coconut oil
3/4 cup honey
1 tsp. salt
1 cup raisins
1 cup dried blueberries

What You'll Need To Know

Preheat oven to 325 degrees F

In a large bowl, stir the oats, walnuts, almonds, sesame seeds, rice bran, coconut, and sunflower seeds and salt.

Melt your coconut oil/ and honey and blend. Pour over the oats mixture, stir to coat evenly.

Spread the granola mixture out evenly on a couple of cookie sheets.

Bake for 20 minutes, remove from oven and stir in the dried fruit.

Let it stand until cool, stir it to break up any large clusters.

Stores in airtight containers for 2 weeks.

Recipe makes 8 servings.