recipe

How to Make Delicous Zoodles

I admit I joined the zoodle party very late because I thought cooking them would be tedious until I found out they are fairly easy to make.  For those who are new to them, Zoodles are simply noodles made from zucchini squash and they have half the calories and are more nutritious than regular pasta. This makes them a healthy choice for those on weight loss journeys or even those who just want a healthier option.

How to make zoodles

How to make Zoodles

There are 3 key things you need to know in order to make great zoodles:

  1. You will need a gadget to make the zucchini into noodle shapes. Some people like to use a knife to cut the zucchini into strips which is fine but it doesn’t create that real noodle shape. I use a small little gadget called a veggetti which a friend got me. The veggetti costs less that $20 and can be found at target or kohl’s. They also have some fancy and slightly expensive spiralizer machines that you can get if you dont mind spending the bucks.
  2. Zucchini squash naturally contain a lot of water, therefore its important to squeeze out as  much water as you can from the squash to prevent soggy noodles. This step is very important if you want to make noodles with the right texture. In order extract a lot of water from the zucchini the trick is to generously add salt to the noodles then wrap them in a clean towel. After 15 minutes squeeze the water using the towel as the sieve.
  3. Do not overcook the noodles. My suggestion is to sauté’ the noodles in olive oil for about 2 minutes.  Some like to eat them raw too if that is your style.

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Now that you have your perfect zoodles the next step is to make a fun dish with them. There are many ways to eat noodles however my favorite way to eat them is with a meat sauce and I also like to coat them with a light dressing made with olive oil, garlic, fresh herbs and pepper.

So the next time you are grabbing that box of pasta try this lovely alternative, you will be glad you did!

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Bright and Zesty Green Kale Salad

This bright and zesty green kale salad  is the ultimate summer dish filled with organic kale, apples, cucumber, green onion, avocado with a lime garlic dressing. This salad is great served with a grilled fish, chicken or any protein of your choice. The acidity of the lime will soften the raw kale if you let it sit for at least 30 minutes before serving. I added apple to give it some sweetness and the avocado adds a layer of richness to the salad. Try this recipe, you will like it! Bright and Zesty Green Kale Salad

Green Kale Salad Recipe

Ingredients

3 leaves kale finely shredded

1 Persian cucumber sliced into half moons

2 green onions sliced thinly

2 small avocados cubed

1 large granny smith or golden apple cut into small cubes

1 handful fresh cilantro chopped

dressing:

1 tbsp extra virgin olive oil

juice and zest from 1/2 a lime

1 garlic clove minced

Directions

– Mix all the dressing ingredients first and set aside.

– Place the kale, apple , cucumber, green onion, cilantro and avocado in a large bowl and pour  dressing over the veggies and fruit.

– Gently mix the all the ingredients and set aside for at least 30 minutes before serving to allow flavors to combine and soften kale a little.

I am always looking for great salad recipes, what is your favorite salad or what unusual ingredient do you like to add to your salads to give them a little pizzaz? I would love to hear your ideas, comments are always welcome!

Quinoa and Red kidney bean salad

I am always looking for healthy meals that are quick to prepare,the last thing I want to do when I get home from work is to make a lengthy meal. I came across a quinoa recipe in a food magazine that is simple yet full of flavor.

Quinoa and red kidney bean salad

2 cups quinoa
4 cups chicken stock
1 15ounce can of red kidney beans
1 small red onion
2 lemons squeezed
2 bunches of fresh basil
1/2 cup olive
salt and pepper to taste

  1. Using a fine mesh sieve , rinse quinoa with cold water.
  2. Put rinsed quinoa into rice cooker and add chicken stock,turn on rice cooker.
  3. In 20 minutes quinoa will be cooked, Let it cool down in a big bowl.
  4. Mix kidney beans, chopped onion and basil in the bowl.
  5. whisk olive oil, lemon juice and salt & pepper together
  6. Add olive oil mixture into bowl and serve

Serves 5

I served this with grilled salmon and a green salad, but this dish can also be served alone.Below is a picture of my  final product ,yummy!

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