Holy Guacamole Cream Pasta + Crackers

I’ve been a busy bee these last 6 weeks! I’ve been going through rounds of blood and allergy testing in an attempt to try and figure out what’s happening with my body.

To explain [in short]: my blood sugar is regularly low, I have a fuzzy brain a lot of the time, the repair time after my workouts is abnormally long, I have hunger pains all the time no matter what I eat, I’ve developed bad skin over the past 6 months, and my energy levels aren’t where they should be. The list goes on, but you get the idea.

I shouldn’t be having all of these symptoms when I’m treating myself with whole foods, exercise, plenty of water, sleep, and love.

So, when we welcomed 2011, I decided my year was going to be dedicated to unraveling my health and building it up nice and tight.

If I’m going to go through an intense health journey this year, I’m going take you all with me!

As of yesterday, I’m confident that the decisions I’m making will lead me to achieving the best health I’ve ever been in.

The plan is finally starting to come together.

I will share more details and updates in a blog post over the weekend. We’ll chat about what it was like eating gluten for 2 weeks in February, my test results, fears, challenges, and next steps.

I’m happy to say that every ingredient in this bowl of deliciously creamy spaghetti is safe for me to eat, phewf! But the same cannot be said for the breakfast I’m planning tomorrow. I just need bananas one more time before I say bye for awhile.

Holy Guacamole Cream Pasta

Vegan, Gluten free, Dairy free, Sugar free


  • 1 16oz pack of brown rice spaghetti – I used Rizopia
  • 1 avocado
  • 2 garlic clove
  • 4-6 tablespoon almond milk [I used 5 tablespoon but could have been good with 6 as well. It depends on how thick you want the sauce]
  • 2 tablespoon cashews, soaked overnight in water. Drained and rinsed.
  • 4 teaspoon lime juice
  • 2 tablespoon fresh cilantro
  • 1 tablespoon jalapenos
  • 1 tablespoon hemp oil – I used Manitoba Harvest
  • 1/2 teaspoon herbamare
  • 1 plum tomato, chopped
  • 4 green onions + more for garnish


  1. Cook pasta according to package directions.
  2. Meanwhile, in a food processor, combine avocado, garlic, milk, cashews, lime juice, cilantro, hemp oil, and herbamare. Pulse until smooth.
  3. Add tomato and 2 green onions and pulse for 2-5 seconds until just combined.
  4. Mix guacamole sauce in with pasta and serve with green onions sprinkled over top and herb and garlic socca crackers to the side.

Herb and Garlic Socca Crackers

Vegan, Gluten free, Dairy free, Sugar free


  • 1/3 cup buckwheat flour
  • 1/3 cup chickpea flour
  • 1/4 cup flax seed
  • 1 tablespoon sesame seed
  • 1 clove garlic, minced
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon Himalayan rock salt
  • pinch dried parsley
  • 3/4 cups water


  1. Preheat oven to 375F and line a cookie sheet with parchment paper.
  2. Whisk dry ingredients in a medium sized bowl.
  3. Add the water and garlic to the flour mixture and stir until all the lumps are gone.
  4. Pour mixture into prepared pan, pushing the mixture to the sides so that it’s evenly spread across the pan.
  5. Bake for 20 minutes or until dough begins to crack and corners brown.
  6. Remove from the oven and slide the dough to a cutting board. Cut dough into desired cracker size.
  7. Place cut crackers on a cookie sheet [I used a pizza pan and it worked perfectly!] and place back in the oven.
  8. Bake for 4-6 minutes, flip and bake for another 4-6 minutes. Watch them closely so they don’t burn!
  9. Remove from oven and allow to cool completely.

Makes 35-40 crackers.

Do you suffer from allergies or food sensitivities?

If so, how did you adjust to the changes to your diet?

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