Zoodles are the new noodles and now Sunday has gotten even healthier in my book! Now you can have your pasta Sundays sans the guilt and gluten. This meal is a great way to fuel up for the week and have some leftovers for lunch(es) and/or dinner(s).
Now grab a spiralizer and get to work! I’m a fan of the Kinzi brand which is great for creating a healthy alternative to spaghetti by using various vegetables to become ‘noodle-like.’ Some vegetable options that are great for spiraling include zucchini, squash, carrots, and beets.
- 3 yellow squashes (ea); raw and spiralized
- 3 beets (ea); raw and spiralized
- 3 carrots (ea); raw and spiralized
- 4 c of cherry tomatoes; halved
- 2 tbsp garlic; minced
- 1/3 scallions; minced
- 1/2 c olive oil
- 1/2 c cilantro; minced
- Eyeball amounts to create an Italian blend: chili powder, garlic powder, coriander, clove, garlic, cardamon, cumin, and salt
- 12 oz sausage of choice
- In a saucepan combine the olive oil, garlic, cilantro, and scallions to simmer over medium-high heat for 5-10 minutes. Toss in cherry tomatoes and cover saucepan allowing the tomatoes to cook in the oil mixture for 5-10 minutes. Remove from heat.
- Saute the raw zoodles with a splash of olive oil until slightly tender then remove from heat. Divide the zoodles into four portions. Drizzle the tomato mixture over the zoodles.
- Cook sausage as usual and chop into various chunks. Top the zoodles and tomato mixture with sausage.
- Happy Game of Thrones (GOT) watching day!
xxx – Sarah
Have you been getting enough greens? According to the new 2015-2020 Dietary Guidelines it is recommended to consume 2.5 cups vegetables/day and within the week the intake of dark-green vegetables is 1.5 cups/week for the typical 2000-calorie American diet. However if you’re anything like me and you’re active then I highly recommend more!
This recipe is a sure way to reach your quota of dark-green vegetables. In fact, it’s almost impossible to stop with one serving of these vegetables.
If you don’t already know asparagus have been deemed as a natural diuretic and aid in excretion of fluids. This antioxidant and anti-inflammatory nutrient rich vegetable can be found in various colors such as green, purple, and white… Some of benefits possibly include blood sugar reduction/decreased risk of type two diabetes, prevention of cognitive decline, assistance with food motility during digestion due to its fiber, and lowering the risk of heart disease.
- 1 pound asparagus; ends trimmed off
- 1/2 pound Brussels sprouts; root trimmed off then halved
- 1/4 cup pumpkin seeds; raw with shell removed
- 1.5 tbsp garlic; minced
- 1 tsp black pepper; crushed
- EVOO – enough to douse vegetables
- Preheat the oven to 415 degrees Fahrenheit.
- In a bowl mix together all the ingredients listed above: Brussels sprouts, asparagus, pepper, pumpkin seeds, garlic, and EVOO.
- On a cooking sheet lay out the veggies.
- Roast in the oven for 20-25 minutes depending how crispy you want your vegetables. Halfway through cooking use a spatula to move the veggies around so that they roast evenly.
- Serve with your protein and starch of choice. As you can see I opted for a double portion of vegetables and paired with scallops (YUM x 100%).
- Happy bites y’all!
xxx – Sarah