Well, hello there! It’s been almost a year since I’ve posted to this blog. There are reasons why, but I’m not going to take time out to get into them here. I hope you are doing well, and are getting ready for spring!
Today I’d like to share a simple recipe that I came together nicely on the first try. It’s something that can be tweaked easily, and substitutions can be made. It’ll reassure you that you really CAN enjoy vegetable based noodles, without subjecting your body to grain based pasta, and inevitably, loads of carbs. And without sacrificing taste.
Here’s the recipe:
I usually chop or spiralize my own vegetables, but sometimes, I buy pre-cut noodles to save time. They have many types now available at Whole Foods: butternut squash, sweet potato, zucchini, beets… I used to feel guilty about not doing it myself, but now I welcome any time savers! I’m much more likely to eat healthfully if less time is needed for prep. How about you?
If you have a food processor with a grating attachment, or a special spiralizer gadget, you can easily make all kinds of vegetable noodles. One of my favorites is zucchini noodles. You can even just use a regular peeler to make them thin like flat pasta. Then you can steam, saute, or roast them. Try them different ways, and see what you prefer.
Have a happy, healthy day and weekend!