As you all know, I was just in the south of France enjoying the Mediterranean sea and sky and of course the cuisine. I had the pleasure of sampling many French and Italian specialties as well as Asian and Lebanese delights yet the most memorable food from the entire trip was a simple Thai dish shared among friends.

This Pad Thai was not served in a high end restaurant nor in a quaint Asian bistro but was instead served at a friend of a friends house and that is what made it so special. The dish was put together with the help of all members of the little party. Wine was flowing, carrots were being chopped, limes were being juiced, music played in the background and camaraderie was high. It was a beautiful collaboration that embodied comfort and simplicity that is often hard to find.

The collective joining of each of our elements created one of the most delightful and satisfying dishes of my entire trip. There is something about friends gathered to prepare and enjoy a meal together that warms you from the inside out and that feeling sticks around long after the dishes have been cleaned and you have wandered back home.

This weekend as the warm sun beat down and fall tinged the air, I tried my hardest to recreate that feeling of acceptance, kinship, and love by making pad thai, for that is the dish that holds the fondest memories of this summer past. It is truly amazing how food bonds us to one another; the aroma and taste transporting us to a simple time, a beautiful space, a smile, a laugh, a touch of the hand.

This Pad Thai is slightly different in that instead of rice noodles, it is made with zoodles or zucchini noodles. Traditionally Pad Thai is a stir fry made with noodles, shrimp or tofu, egg and crushed peanuts . This dish relies on vegetables and the potent combination of cilantro and lime with a touch of heat to satisfy the taste buds and to provide as many nutrients and vitamins as possible. The star of the dish is definitely the Cilantro Sauce which can be used in a myriad of ways. I also prefer to use cashews or almonds as opposed to peanuts as peanuts do run the risk of mold based on how they are grown but of course the choice is up to you. I hope that you enjoy!

Vegetarian Pad Thai with Zoodles

Makes 2 servings

Cilantro Sauce

1 bunch of fresh Cilantro

2 clove of Garlic

2 Limes, Juiced

1 Chili pepper

Pulse all ingredients in a blender until loosely combined. Set aside.

Pad Thai

2 Green Peppers, sliced

3 Carrots, sliced

1/2 Napa Cabbage, sliced

2 cloves Garlic, chopped

2 in Ginger, minced

1 tbs Olive oil

1 tsp Sesame Oil

1/2 cup Soy Sauce

1 tbs Thai Chili Sauce

1 tsp Honey

1 large Zucchini, spiralized

1/2 Lime, juiced

Top with Cilantro Sauce, Chopped Peanuts, Almonds, or Cashews, a lime wedge and a sprinkle of cilantro

Heat the tbs of olive oil and tsp of sesame oil in a large saute pan over medium high heat. Add the sliced peppers, carrots, garlic, and ginger. Saute until softened. Add the cabbage, stirring to combine.

In a small bowl, combine the soy sauce, lime juice, honey, and thai chili sauce. Add to the pan and reduce head to medium low , cooking until sauce has thickened and vegetables are tender.

Meanwhile, spiralize the zucchini and divide between 2 plates. Top with the vegetable stir fry, cilantro sauce, fresh cilantro, nuts, and a squeeze of lime. Enjoy and healthy eating!

Just because I like to eat healthy foods doesn't mean that I do not crave comfort food and what better comfort food is there than nachos! Yes, I am talking about those heavenly little bites of gooey cheese, beans, and salsa loaded on tortilla chips topped with guacamole and sour cream. Not the delicate gourmet versions of individual chips with the proper amount of condiments but the loaded ones that require your fingers in order to get all of their deliciousness into your mouth.

Nachos however, are not the healthiest treat out there but for the last few days I have been craving them so I decided to spin a little bit of a healthier version that still packs all the flavor that you desire.

I have also been wanting to try out these amazing Chickpea Tortilla Chip recipe that I saw on this awesome blog, My New Roots. I am absolutely in love with this blog and Sarah's recipes so check it out if you are looking for some additional inspiration for eating better.

Along with those scrumptious chips the other element to this tasty snack is the watermelon salsa. This salsa shares a lot of properties of a salsa fresca, it is light, bright and fresh with a touch of heat that counteracts nicely with the sweetness of the melon. It is a simple recipe that can be tossed together in a few minutes and is great on its own or as a topping for seared tofu, grilled fish or even a veggie burger.

Watermelon Salsa

1 small Onion, chopped

1 clove Garlic, chopped

1/4 -1/2 Jalapeno, minced

2 Plum Tomatoes, chopped

1 cup Watermelon, cubed

1/2 Lime, juiced

1 handful of fresh Mint

1 handful of fresh Cilantro

Pink Himalayan Sea Salt to Taste

Combine all of the Ingredients in a small bowl and but aside. This can be made ahead but is best eaten fresh.

So, back to the nachos! Some of those delicious Chickpea Chips topped with grilled zucchini and sweet potatoes, sprouted lentils, fresh watermelon salsa, lettuce, a little cheese and sliced avocado makes these to die for!

There are quite a few steps for the nachos but the result is delicious and definitely worthy of having some friends over to share.

Enjoy and Healthy Eating!

Grilled Zucchini & Sweet Potato Nachos with Watermelon Salsa and Chickpea Chips

1 batch of Chickpea Tortilla Chips from My New Roots (I halved the recipe, good thing too because I ate them all!)

1 Zucchini, sliced

1 Sweet Potato, sliced

1 tbs Olive Oil

1 tsp Cumin

1 tsp Chili Powder

1/2 tsp Garlic Powder

1 cup Sprouted Lentils (sprouting instructions here)

1/2 cup Sharp Cheddar Cheese, shredded (optional)

Top with Lettuce, Avocado, Watermelon Salsa, cilantro and a squeeze of lime juice

Preheat your grill. In a bowl, combine the zucchini and sweet potato slices with the olive oil, garlic powder, chili powder, cumin, and some a pinch of sea salt. Toss to coat. Place the slices over medium heat on the grill, cooking into browned on all sides.

Turn your broiler on high. On a backing sheet lined with parchment paper, place your tortilla chips in a circle, top with the grilled zucchini and sweet potatoes, sprouted lentils and cheese. Place under the broiler for 2 minutes or so until the cheese has melted.

Top with lettuce, watermelon salsa, avocado, cilantro, and squirt of lime juice and dig in! Enjoy!