(ps – if you want to make eggplant noodles, you’ll still need it so don’t toss it if you have one!)Īnd, it was fine for recipes like zucchini noodles with creamy roasted tomato basil sauce, Thai chicken zucchini noodles and zucchini noodles with sausage, cherries and ricotta but honestly, the spiralizer is where it’s at. Sometime in the late summer of 2016, I finally caved and bought a spiralizer.įor so long, I held out with my trusty julienne peeler (even made this highly popular recipe: zucchini noodles with avocado cream sauce with it) and told myself it was good enough. Well hello, 2017! Happy New Year, guys! Who else is happy to have the holidays behind us?Ĭhristmas was delicious, New Year’s eve was fun and there was pie (my favorite) but I’m happy to be back on a normal schedule, even if it’s only for 5 days because I’ll be peacing out of this winter hell hole and off to Cabo for 10 days on Friday!īut, I know most of you out there are all cleaning things up, making resolutions, getting your lives back on track in some shape or another and while internally I’m rolling my eyes at every Whole30, detox, cleanse and other “program” most likely commencing today for the month, I feel ya on the need for some green things in our lives right now. *Post updated to include a video on how to make these Chinese Chicken Zoodles. Packed with flavors from your favorite takeout dish but way healthier for you! But this raw version is definitely one I like to use when zucchini is in season in the summer.These Chinese chicken zoodles are a quick and easy 15 minute meal. Admitedly zucchini is not one of my favorite veggies. This zoodle salad is light, refreshing, and one more easy way to add veggies to the table. Garnish & Serve: Add any extra basil, if you like.Drizzle the vinaigrette over the zoodle mixture. Make the Vinaigrette: Whisk the lemon juice, olive oil, black pepper, and basil altogether until thoroughly mixed.Add Tomatoes and Cheese: Halve the tomatoes and crumble the feta cheese. If you don’t have a spiralizer you can use a mandolin (just watch your hands!) or simply dice the zucchini into tiny cubes. Spiralize the zucchini: Use the ‘spiralizer’ to cut the zucchini into noodle like strands.Zucchini, in season now, it doesn’t get any fresher than that! It really is as simple as spiralizing the zucchini, throwing on some cheese with a quick drizzle of lemon vinaigrette. Basil sticks with the light and fresh taste of this simple zoodle salad! I like oregano but oregano doesn’t like me – I always seem to get reflux after eating it.
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