Avocado Arugula Pesto with Roasted Cauliflower

We got to indulge in all the yummy treats for the holidays then continued on with the overload of chocolate for Valentine’s day. Now it’s time to get serious about our beach bodies and get ourselves ready for bikini season. That does not mean deprivation! It is a plan that involves whole nutritious food that is not only great for our waistlines but also tastes delicious. Whenever I want to get lean quickly, I always cut back on carbs and increase my veggies, protein and healthy fats. I also use this strategy for my clients. It is a healthy, wholesome way to get lean without feeling starved and miserable. In fact, quite the opposite. You will feel energized and light. 


I find the best way to stay on this plan is to make smart substitutions. If you just simply cut out the carbs without anything in its place, you will be deprived and may even end up breaking down and eating a whole basket of fries (I have definitely been there). Fortunately, there are so many great foods to eat in place of the bread, pasta and processed junk. Here are my go-to’s- http://www.noratobin.com/5-food-substitutions-slim-strong-stomach/

In addition to these simple swaps, I also love to experiment with recipes and enjoy a variety of food that is still on my slim down plan. I love this avocado pesto roasted cauliflower recipe because it’s packed with beauty boosting nutrients and tastes amazing. It also makes me completely forget about pasta because the roasted cauliflower is so filling and delicious. I hope you enjoy it as much as I do!



  • 2 avocados
  • 1/2 cup olive oil
  • 2 bunches of basil
  • 2 handfulls arugula
  • 1/2 cup walnuts or pine nuts
  • 3 cloves garlic
  • 1 lemon
  • 2 head cauliflower
  • sea salt and pepper



  1. Slice the avocado and scoop out the entire filling. Place in a powerful blender or Vitamix. Add the walnuts, olive oil, arugula, basil and garlic.
  2. Blend until smooth.
  3. Add as much lemon and salt and pepper as you’d like (I use the entire lemon).
  4. Meanwhile, slice the cauliflower until florets and bake on 35o degrees for 25 minutes.
  5. Combine the cauliflower and pesto into a bowl, add salt/pepper and enjoy!

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