Between running my business and managing our suburban “homestead” with my husband, life is busy. Really busy. One of the ways that I enjoy my time is cooking…it’s an activity that allows me to try new things, succeed wildly, fail spectacularly, and enjoy the fruits of my labors in any case.
Gone are the days when I could eat homemade tapioca (my favorite thing in the world – yum!) to my hearts content, as much artisan breads as I liked (oh yes…) or lots of yummy buttery, cheesy, high calorie and fat dishes. I do still indulge in those foods, but much less often and with smaller portions.
Spiralizer Zucchini “Zoodles” Recipe
Over time I have learned to get a lot more creative with vegetable dishes as a main course. A while ago I purchased a kitchen gadget that I really like. The Spiralizer Vegetable Slicer isn’t a new product, it’s been around quite a while, (and now there’s an electric Spiralizer!) but if you haven’t heard of it, it’s worth a look-see. I purchased it when my health-conscious youngest son and his girlfriend told me how they use it to make “zoodles”, or zucchini noodles.
I use the veggie Spiralizer for zucchini as well. (This is so easy can’t even call it a recipe.) This past week I sauteed it lightly in olive oil and topped it with my favorite marinara sauce and parmesan cheese. You can also toss your zoodles with a little pesto sauce, or just some salt, pepper and parmesan cheese and serve it with a piece of home made, gluten free bread. (I like the mix from Bob’s Red Mill.) These zucchini zoodles are uber good…and cheap!
There is no end to the number of veggie Spiralizer recipes out there! Check out the cookbook The Big 10 Paleo Spiralizer Cookbookor the Quick & Easy Spiralizer Cookbook and start having fun with your veggies!
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