Tomorrow I am leaving for Mexico to celebrate the wedding of 2 wonderful people, I love destination weddings - it means that I get to go to a destination! Mexico is definitely one of those places where you expect to be in a bikini the whole time and that means a quick round up on your bikini body food consumption.

Bikini bodies are toned and lean but still soft in all the right womanly places. Mid winter is not really bikini body season so what is a girl to do but eliminate dairy and up her veggie content. I love my veggies but in all honesty by this time of year I am sick of the limited variety. In the summer it is so easy to eat delicious, healthy, fresh foods but around this time I am anxiously awaiting an asparagus stalk to rise from the frozen grounds so that I do not have to eat one more root vegetable. Now don't get me wrong, I adore sweet potatoes, squashes, and beets but I want some arugula, peas, and peaches already!

My spirits lifted this past week when I received an email from my CSA that it was time for sign ups - veggies are not far away! If anyone is looking for a great CSA, try Royal Acres Farms out of Pine Bush, NY. John is awesome and uniquely you get to choose your own vegetables! He is pretty much my favorite person all summer long, he is always a laugh, has great products, and is knowledgeable, what more could you ask of from your CSA?!

In preparation for my bikini body trip I have been eating a lot of fresh melon, salads, and spiralized noodles, I really can not get enough of my Kitchenaid spiralizer, if you have been debating buying one, do it, it is so worth it. These sweet potato noodles were think and velvety, sauteed with garlic, onions, and tomatoes and then topped with hummus, tahini, lemon, and parsley. Delicious! I hope you enjoy.

Sweet Potato Noodles with Hummus, Tahini and Parsley

1 serving

1 Large Sweet Potato, Spiralized

2 Cloves Garlic, chopped

1/2 Onion, chopped

1 Tomato, chopped

2 tbs Olive Oil

1 tbs Hummus (store bought or homemade)

1 tsp Tahini

Parsley, a Lemon Wedge, and Avocado for Garnish

Heat the oil over medium high heat in a saute pan. Add the onion and cook until softened. Add the garlic and spiralized sweet potato, sauteing until the sweet potato has turned bright orange and is cooked to your desired tenderness. Add the tomatoes, cooking for another minute. Transfer to a plate.

Top with a dollop of hummus, a drizzle of tahini, a squeeze of lemon and a smattering of parsley. Enjoy and healthy eating!