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Sakara Life 10-Day Reset | Zucchini Linguini | Sakara Life Discount Code

I’m going to let you in on a little secret – something that has been my secret weapon for gently detoxing and resetting my body whether after an indulgent vacation, busy travel or work week or during the hectic holiday season. Whenever I feel like I need to recalibrate, cook at home more and flood my system with more nutrient-dense plant-based foods, I look to the Sakara Life 10-Day Reset. I’ve written about my experience on the Sakara Life 10-Day Reset before, but today I want to share a Sakara Life discount code for 15% off your first order (REF_marissav15) and one of my favorite recipes from the reset – the Zucchini Linguini with Walnut Oil Vinaigrette.

This recipe from the Sakara Life 10-Day Reset is one of many that I come back to again and again even when I’m not actively on the reset -it’s that good! It’s low carb, full of flavor, plant-based and completely gluten-free. All the wins! And, that’s the beauty of the reset – you have an arsenal of recipes to use whenever you’d like which is what makes Sakara Life a lifestyle – not a crash diet. 

Now, on to the most important part of this post – the recipe! Get excited because Sakara Life never shares recipes publicly, however they made a one-time exception for more readers!

Try the recipe for yourself and if you love it, there are 20+ more just like it the Sakara Life 10-Day Reset!  Use my code, REF_marissav15 for 15% off your first order at www.Sakara.com or click here and the discount will automatically apply. 


Print Recipe
Sakara Life 10-Day Reset Zucchini Linguini with Walnut Oil Vinaigrette
Prep Time 40 minutes
Servings
serving
Ingredients
For the vinaigrette:
  • 1 Tbsp. lemon juice
  • 1/2 Tbsp. shallot finely minced
  • 1/2 tsp. Dijon mustard
  • 1/2 Tbsp. capers
  • 1/4 tsp. raw honey
  • 1/8 c. walnut oil or sub olive oil
  • 1/8 tsp. Himalayan salt
For the linguini:
  • 1 zucchini spiralized
  • 1 tsp. olive oil
  • 1 garlic clove minced
  • 1/8 c. red onion chopped
  • 3 Tbsp. water
  • 1/3 c. red bell pepper chopped
  • 1/3 c. kale de-stemmed and chopped
  • 2 sun-dried tomatoes sliced (optional)
  • 3 shiitake mushrooms sliced (optional)
  • Pink Himalayan salt to taste
  • Freshly ground black pepper to taste
  • 1-2 basil leaves torn
  • 1 tsp. hemp seeds
Prep Time 40 minutes
Servings
serving
Ingredients
For the vinaigrette:
  • 1 Tbsp. lemon juice
  • 1/2 Tbsp. shallot finely minced
  • 1/2 tsp. Dijon mustard
  • 1/2 Tbsp. capers
  • 1/4 tsp. raw honey
  • 1/8 c. walnut oil or sub olive oil
  • 1/8 tsp. Himalayan salt
For the linguini:
  • 1 zucchini spiralized
  • 1 tsp. olive oil
  • 1 garlic clove minced
  • 1/8 c. red onion chopped
  • 3 Tbsp. water
  • 1/3 c. red bell pepper chopped
  • 1/3 c. kale de-stemmed and chopped
  • 2 sun-dried tomatoes sliced (optional)
  • 3 shiitake mushrooms sliced (optional)
  • Pink Himalayan salt to taste
  • Freshly ground black pepper to taste
  • 1-2 basil leaves torn
  • 1 tsp. hemp seeds
Instructions
  1. 1. Combine all ingredients for vinaigrette in small bowl. Mix well and set aside.
  2. 2. Spiralize the zucchini. If you don't have a spiralizer, use a mandoline or veggie peeler to cut into sheets. Note: I buy pre-spiralized zucchini to save time.
  3. 3. Add olive oil to a pan over medium heat and sautee garlic and onion for about 2 minutes
  4. 4. Add water, bell pepper and kale (mushrooms and sun-dried tomatoes if using). Cover and cook until soft, about 5 minutes.
  5. Add zucchini and prepared vinaigrette and stir. Cook for 2 minutes or until zucchini is "al dente." Salt and pepper to taste.
  6. Plate in a large bowl and garnish with the basil and hemp seeds.
Recipe Notes

Sakara Life 10-Day Reset Zucchini Linguini

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