Curb cravings with zucchini ‘pasta,’ quinoa cookies

In her cookbook and nutrition guide "Must Have Been Something I Ate," Peggy Kotsopoulos shares mouthwatering recipes that help boost energy and satisfy cravings. Here, she shows how to transform squash into noodles, hide quinoa in chocolate chip cookies and sneak pumpkin into chocolate mousse.

Zucchini linguini with omega-rich pesto

Ingredients

  • For the "pasta":

    • 2 medium zucchini or yellow summer squash
  • For the toppings:

    • 1/2 pint cherry or grape tomatoes
    • 1/2 cup black Kalamata olives
    • 1/2 cup sundried tomatoes, chopped
    • 1/4 cup Savi seeds
    • 1 teaspoon kelp granules
    • Sunflower sprouts
  • For the pesto:

    • 1/2 cup Savi seeds (plain/sea salt)
    • 2 tablespoons hemp seeds
    • 2 cups fresh basil
    • 3 cloves garlic
    • 1/2 cup extra virgin olive oil
    • Squeeze 1/4 lemon
    • 1 teaspoon sea salt

Preparation

Baking Directions:

Chocolate chip quinoa cookies
Servings:

Makes about 25 cookies that look more like muffin-tops and are chewy.

Ingredients

    • 1 cup cooked quinoa
    • 1 cup uncooked quinoa flakes (or oatmeal flakes)
    • 1 cup unsweetened, shredded coconut
    • 2 tablespoons almond butter
    • 4 large VERY RIPE bananas
    • 1/2 cup coconut sugar
    • 1 teaspoon vanilla
    • 1/2 cup chocolate chips
    • Pinch sea salt

Preparation

Baking Directions:

Chocolate mousse

Ingredients

    • 2 cups cooked, pureed pumpkin
    • 1/3 cup unsweetened cocoa powder
    • 1/3 cup maple syrup
    • 1/2 cup coconut butter (make sure it's heated to point of being liquid)
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon vanilla

Preparation

Baking Directions:

Serving Directions:

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