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The first time I heard of a zoodle, I legitimately thought it was the dorkiest name for a food ever. Like one of those names your mom comes up with to sound cool, and you just roll your eyes like “OK mom, whatever, I get it, you’re trying to make vegetables cool.” Turns out, zoodles are pretty damn delicious (and also pretty cool). For those who don’t know, zoodles = zucchini noodles. Or more like an actual zucchini cut into noodle shapes. As a health-conscience pasta lover, these have completely changed the game for me.

So how do you make them and what do you do with them? My favorite way to make these is simply by swapping out regular spaghetti for the zoodles in your recipe. But if you need to ease your way into full-blown veggie mode, try mixing half pasta with half zoodles – you will still feel like you’re eating all pasta, but you’ll be getting in your greens – double win!

Equipment

Let’s talk equipment. I have this awesome spiralizer from OXO ($40 on Amazon) that easily helps you turn your zucchini into noodle shapes with the quick turn of a handle. The great thing about this tool is that it comes with different blades, so you can cut your veggies into different shapes for whatever recipe you want to make! You can also use it to spiralize carrots for a yummy salad – the list goes on. Don’t get me too excited right now!

Cooking Zoodles

Once you’ve zoodled your zucchini, it’s time to cook. The trick to cooking these is to not over-cook them (easier said than done!). You don’t want your zoodles to turn into mush, so my approach is to cook them in a skillet with olive oil and minced garlic for about 3-4 minutes, or until soft but still slightly crunchy. Top with some salt & pepper to taste, and there you go! One thing to note: these bad boys totally shrink once they’re cooked, so get yourself a lot of zucchini! I would say maybe 3-4 zucchini per person.

Some ways you can serve the finished zoodles:

  • Top with some turkey meat sauce
  • Cook with some shrimp, lemon juice, and white wine for a scampi sauce
  • Serve on top of some brown rice with a piece of teriyaki salmon
  • Replace any pasta (or half of your pasta) with zoodles for a splash of veggies

There are so many possibilities! I love to top these with a good homemade turkey meat sauce for a super low-calorie, delicious, lean protein meal!

How do you zoodle? Leave me a comment below!

February 7, 2017
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It’s the most important meal of the day, and it’s even better for lunch! This week for meal prep we switched it up the regular lunch meal prep with some scrambled eggs, mixed vegetables, baked sweet potato rounds, and at my man’s request, some oh-so-delicious thick cut slices of bacon. Mmmmmm bacon. 

I might be an early riser during the week (I’m usually out and about by 6:15 am), but I’m not a big fan of eating actual breakfast thing in the morning. I usually opt for a protein shake on my way out the door, then enjoy a heartier lunch closer to noon. Maybe that’s why brunch is so dear to my heart. Well, maybe that and the fact that it’s acceptable to day drink (see: bottomless mimosas).

The real reason why this meal prep is so delicious is the lean protein from the eggs, loads of nutrients from this hearty mix of vegetables, and the creamy carb goodness from the sweet potato. Oh, and the bacon of course. (Sorry, no mimosas!) If you aren’t a big fan of bacon or are trying to cut back on your fat intake, go ahead and swap it in for some turkey bacon or chicken sausage. Or skip the meat all together. Either way, you’re bound to enjoy this meal, whether you have it for breakfast, lunch or dinner!

January 24, 2017
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