Many years ago when I first started blogging, I had no idea what I was doing. I wrote one sentence posts (here, here, and here are just a few examples). I didn’t have a Pinterest page, or a Facebook page, or a Twitter account (OK, I still hate Twitter but that’s besides the point). And I didn’t engage with the food blogging world at all.
The one exception to this lack of interaction was with a food blogger named Monique from Ambitious Kitchen. I had a total girl crush on her. She had killer recipes, intriguing writing, and above all, a weird and witty sense of humor. Apparently she liked me, too, because for years we’d comment on each others’ blogs from afar. Then, when I decided to take Broma full time, I emailed Monique to ask her advice. We struck up a conversation, and a few months later decided to meet in person in Chicago.
We hit it off immediately. She was the peanut butter to my jelly (an appropriate metaphor since her blog is healthy and delicious and mine is sugar). In the following two years, we visited each other nearly monthly, went on trips together, and constantly texted each other cat gifs. And when we Skype, we put our cats up to the screen so they can be friends, too.
We’ve also capitalized on each others’ strengths. Monique is an excellent recipe developer and marketing extraordinaire, and I’m good at photography. So she helps me when I have questions about literally everything and I do some of the photography for her blog. OK so at this point I’m sure you guys are like “wait this post is supposed to be about Healthy Glow Co…”, but this is an important back story.
BECAUSE. Monique recently launched the most amazing healthy lifestyle site with another incredibly talented blogger, Lee, from Fit Foodie Finds. It’s called Healthy Glow Co, and it’s all about healthy, balanced living, from working out to meal planning, to creating a positive relationship with your body.
But Healthy Glow Co is so much more than just a website. It is a community and resource that encourages women to live a healthier, vibrant lifestyle and glow from the inside out. Monique and Lee have worked tirelessly to create an in-depth PDF guide packed with workouts, meal plans, grocery lists and motivation from your favorite healthy food bloggers.
Not only are there meal plans, but full on grocery lists, so you know exactly what amount of everything you’ll need for the week. The workouts are diverse and fun, with both step-by-step photos and videos to keep you motivated. As if that wasn’t enough, there’s even a Facebook group with over 6,300 active members who post photos, ask questions, and share with each other their favorite meals from that week.
It’s truly amazing how in-depth Monique and Lee have gone with this guide. Rather than sticking to just working out, just healthy recipes, or just motivational posts, they tackle all of the above. Because living a healthy and happy lifestyle is not just about one thing; it’s about a holistic, balanced life free from guilt or restriction.
And BONUS: I did the food photography! Lol.
The Healthy Glow Guide is available for sale on their website atwww.healthyglow.co starting at $64. It has 6 weeks worth of meal plans, workouts, and unique, delicious recipes. I can’t recommend it enough, and am so ridiculously proud of these ladies for accomplishing such an amazing feat. YOU GO, GIRLS!
Tips for making avocado pesto zucchini noodles
Right, so I quickly wanted to mention a few things about this zucchini noodles recipe:
Use a ripe avocado — For the creamiest, yummiest avocado basil pesto, you should be using a super ripe avocado. If you use one that’s rock hard, your homemade pesto will taste a little off (plus, the avocado will be tougher to blend up).
Swap out the pine nuts, if needed — Pine nuts can be crazy expensive. If you don’t want to shell out the money for them or don’t have any on hand, feel free to use walnuts or another mild nut for a similar texture.
Store the pesto and zoodles separately — If you think you’ll have leftover zucchini noodles, I recommend storing the avocado pesto and the zoodles in separate containers to avoid making them soggy.
1 tablespoon fresh lemon juice (from 1 small lemon)
3 tablespoons water, plus more if necessary
¼ cup grated parmesan cheese
Kosher salt and freshly ground black pepper, to taste
½ cup sliced grape tomatoes
Use a julienne peeler, mandolin or spiralizer and spiralize the zucchini into noodles. Add noodles to a large bowl.
Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl with the zucchini noodles and toss the noodles until they are well coated. Top with tomatoes. Serve room temperature or chilled.