Erin Stanczyk |


Raw Vegan Spaghetti With Savory Tomato Basil Sauce

Eat, Food + Nutrition, RecipesErin Stanczyk2 Comments

That's Amore!

A couple of weekends ago marked the last hurrah at the local farmer's market. I walked away with as many fruits and veggies as I could cram into my re-usable tote bags with the forty dollars cash I had on me. On the drive to the supermarket to fill in the gaps and get anything else I needed, I reached into my last local batch of cherry tomatoes and started to munch. I savored the sweet, juicy, burst of flavor that I knew could simply never be matched by any store-bought variety. It was a bittersweet delight, to say the least. 

When In Rome

I got to the store and grabbed all of my usual fruits and veggies, and went over to peak at the potted plants, in hopes that I could adopt an adorable new succulent, as I often do. A familiar aroma captured my immediate attention and delivered me to another place and time--they say that scent is the sense most closely tied to memory, and I believe it! In an instant I was back in Rome, seated outside a quaint, little Italian restaurant, marveling at the Spanish steps with my hubby, in newlywed bliss. My first meal abroad was most definitely going to be a classic angel hair pasta with fresh tomato basil sauce.

 No succulents today; a bright, leafy green basil plant had won me over, instead.

I like to think of all of my living plants as my friends, even whispering sweet nothings to them from time to time. As silly as it sounds, I think it does a world of good for the both of us! I was determined to get my new plant home and whip up a super-fresh--raw-vegan-fresh--classic spaghetti sauce with my farmer's market heirloom tomatoes, and top it off with my last helping of cherry tomatoes. 

Rawsta Pasta 

Whether or not wheat noodles or gluten are good or bad for you is of little importance to me, because either way, I prefer freshly spiralized zoodles! Zucchini noodles are highly versatile because of their mild flavor, and can be topped with almost any kind of sauce or dressing--plus, they're fun to make! If you don't already have one, I highly recommend picking up a spiralizer!

Zucchini is low in calories and loaded with vitamin C, so enjoy it to your heart's content!

But What About The Parmesan?!

When I was transitioning to a whole food, plant-based diet, the toughest thing for me to give up was cheese. I had gotten so accustomed to eating veggie subs with provolone and topping literally every soup, stew, and pasta with parmesan. Enter: nutritional yeast, aka "nooch" in the vegan world--I like to think of it as the plant-eater's best kept secret, and weapon of mass nutrition! 

Nutritional yeast is a deactivated form of yeast and is a fantastic source of complete protein and B-complex vitamins, including B12. Most people, vegan or not, don't get enough vitamin B12, and nutritional yeast is a great cholesterol-free food source. Nooch can be sprinkled on top of virtually anything; it comes in a plastic container similar to parmesan and has a mild, nutty, cheesy flavor that works well in many vegan dishes that would otherwise call for cheese. If there's one thing you can do for your health--cut the dairy--it's acidifying and causes inflammation, and we simply don't need the empty calories and unhealthy fats!


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Raw Vegan Spaghetti With Savory Tomato Basil Sauce

If you're looking for a healthy dose of Italy, you're going to to love this gluten-free, totally raw version of spaghetti. Juicy, vine-ripened tomatoes, fresh basil, and garlic blend together to create a colorful and effortless twist on a classic tomato sauce, and "zoodles" make for a more nutritious and hydrating, rawsta. Now that's amore! 

Raw, vegan, gluten-free, oil-free, refined-sugar-free, savory and classic

serves: 1 // time: 10 minutes


  • 2-3 medium tomatoes
  • 1 stalk celery
  • 1 small and 1 large zucchini, skinned
  • 12-15 sun-dried tomato pieces
  • 1 date, pitted
  • 1 clove garlic
  • handful fresh basil
  • handful spinach
  • 1 tablespoon sunflower or pumpkin seeds
  • handful cherry or grape tomatoes
  • 1 tablespoon nutritional yeast


  1. Place tomatoes, celery, 1 skinned zucchini, sun-dried tomatoes, pitted date, garlic, and fresh basil in a high-speed blender or small food processor and blend until smooth, thick consistency is achieved.
  2. Use a spiralizer or julienne peeler to make zucchini noodles, or zoodles. Place spinach in bowl and put zoodles on top.
  3. Pour spaghetti sauce on top of zoodles and top with sunflower or pumpkin seeds, cherry or grape tomatoes, nutritional yeast, and a sprig of fresh basil. Grab a fork, and dig in!


  • Try adding other veggies on top, like freshly diced bell peppers.
  • For maximum benefit, try to get sun-dried tomatoes that are oil-free and sodium-free. Tomatoes should be the only ingredient!
  • When your sauce is blended and you go to pour it on, it may look like a lot, but trust me, you can eat it all! This entire recipe only has 350-400 calories, which is the perfect light meal that should keep you feeling full but not sluggish and bloated.
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Cherry On Top

You can also check this recipe out on the EatMoveRest YouTube channel!

Be sure to Subscribe, give it a Thumbs Up, leave a Comment, and Share it with friends and family!

Designed For Your Lifestyle,


Erin Stanczyk

Go Green With Mint Chip Banana "Nice" Cream

Eat, Food + Nutrition, RecipesErin StanczykComment

Grow Your Garden Within

It's St. Patty's Day (or the day after if you're reading this in my morning email), take a minute and make sure everyone in the room is wearing green, and pinch them for me if they're not! It's fun to get festive and celebrate St. Patrick's Day, but it isn't just a day to fill up on green beer. I like to think of it as a celebration of new life, growth, and going green with your health--both with the foods you eat and the thoughts you cultivate!

Erin Stanczyk | Lifestyle Design | | GO GREEN WITH MINT CHIP BANANA "NICE" CREAM
The grass isn’t greener on the other side, it’s green where you water it!

Rather than comparing yourself to someone else or wishing you could be somewhere else, focus inward on personal growth and contentment! If you want to become a better version of yourself, you've got to put in the work! Sow the seeds of success by treating your body right and making healthy choices, practicing gratitude, going the extra mile to help someone else, speaking kind words, and thinking positive thoughts! Your garden will begin to grow green and tall! Focus on blooming where you are planted. Take advantage of opportunities right at your fingertips, no matter what your circumstances are. Wishing won't get you there, but action, dedication, and the right mindset will!

Erin Stanczyk | Lifestyle Design | | GO GREEN WITH MINT CHIP BANANA "NICE" CREAM

The End of the Rainbow

Since I went plant-based--from eating less meat, to no meat, to no animal products at all, dessert options became more and more limited. It was a struggle for real. Enter, "nice" cream! One of the best things about going plant-based (besides having an endless stream of energy, great digestion, solid sleep, and clear skin) is getting creative in the kitchen and finding new ways to make the same foods I was eating before, only clean, nourishing, whole food versions!

Erin Stanczyk | Lifestyle Design | | GO GREEN WITH MINT CHIP BANANA "NICE" CREAM

Go Bananas!

I think it's safe to say that we all love ice cream. Some of us are vanilla people, some of us are chocolate people, and then there are the best-of-both-worlds, I-want-it-all, "chocolate-vanilla-swirl" people. No matter what type is your favorite, most ice creams are loaded with refined sugar, unhealthy fats, preservatives, and other artificial ingredients that can be less than friendly to our insides...and our outsides. The good news is, you can make your own ice cream right at home, without an ice cream maker, and only one simple ingredient--bananas! 

Simply let your bananas ripen until they are leopard-spotted, peel and chop, and place them on parchment paper and pop them in the freezer, as pictured below! After they are frozen, I like to store them in a mason jar in the freezer. (If you store them like this before they are frozen they will just clump and stick together.) Whenever you go to make nice cream or a smoothie, grab out however many banana chunks you want and store the rest!

Check out my blog post on the benefits of Fruit vs. Refined Sugar, and scroll to the bottom to see why bananas are best for digestion and fuel when spotted and ripe!

Erin Stanczyk | Lifestyle Design | | GO GREEN WITH MINT CHIP BANANA "NICE" CREAM
Erin Stanczyk | Lifestyle Design | | GO GREEN WITH MINT CHIP BANANA "NICE" CREAM
Erin Stanczyk | Lifestyle Design | | GO GREEN WITH MINT CHIP BANANA "NICE" CREAM

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Mint Chip Banana "Nice" Cream

raw, vegan, dairy-free, refined-sugar-free, gluten-free, oil-free, heavenly

I like to think I've got a bit of Irish in me, considering my name is Erin, and it's your lucky day, because I've got a pot of green deliciousness for you at the end of this rainbow! For St. Patty's Day, I decided to put a twist on the classic banana nice cream recipe by adding a healthy dose of green! Spirulina is a nutrient-packed superfood that also happens to make a fantastic food dye. Sprinkle in one of my other superfood favorites--cacao nibs--add a dash of mint, and you've got yourself a completely guilt-free, mouth-watering treat. 


Erin Stanczyk | Lifestyle Design | | GO GREEN WITH MINT CHIP BANANA "NICE" CREAM


serves 4-6

  • 6 ripe, frozen bananas
  • 1 tsp spirulina powder
  • fresh mint leaves
    • or one drop food-grade peppermint essential oil
    • or peppermint extract to taste
  • 1/8-1/4 cup raw cacao nibs



  1. Before you even begin, make sure that you let your bananas ripen until they are leopard spotted.
  2. Peel bananas and slice into chunks so that they will be easier to blend, and place on parchment paper in the freezer overnight or for a few hours.
  3. Place frozen bananas in food processor or high speed blender. *Important: Allow to thaw for a few minutes before blending so that appliance will not overheat or blades become dull.
  4. Once blended smooth, add in spirulina powder until desired hue of green is achieved.
  5. Add in mint leaves or peppermint extract to taste, or one drop of food-grade peppermint essential oil. *Important: A little bit goes a long way with essential oils. Be very careful not to add more than one drop!
  6. Once your nice cream is a uniform green color, sprinkle in however much cacao you want and pulse until mixed in.
  7. Pour into dish and top with a bit of extra cacao and enjoy this refreshing, soft serve as is, or pop in the freezer for a future sweet treat!


  • For the full scoop and to check out other fun variations of this simple recipe, check out my classic Banana "Nice" Cream blog post! 
  • Also check out my Top 10 Superfoods to read up on spirulina and cacao, and for other nutrient-dense mix-ins and toppings for your nice cream!
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Erin Stanczyk | Lifestyle Design | | GO GREEN WITH MINT CHIP BANANA "NICE" CREAM

Spring Has Sprung

We've Marched right into spring with a wave of warmer weather than usual this year--birds are chirping, flowers are blooming, the days are finally longer--and there's no better time to turn over a new leaf and Go Green! Pun intended. Do yourself a favor and whip up a healthy and equally delicious dessert that'll do your body good! Cheers, and may the Luck O' The Irish be with you!

Designed For Your Lifestyle,


Erin Stanczyk | Lifestyle Design |