HELLO WORLD. Hope you all had a wonderful holiday and a very happy New Year! 2016 is going to be a good one, I can feel it. What better way to start it off than with some veggie noodles? (I'll help you out, there's no better way... nope, not one.) This little lady got a veggie spiralizer for Christmas. It takes my favorite veggies and makes them into noodles, this way you can get a spaghetti-like feel at any meal. Now you might be saying... Corie... I'm no dummy... those are vegetables, not spaghetti...
My response: Yes those are veggies, and no your new veggie noodles are not going to taste like pasta noodles, but you can make some pretty awesome dishes with them that make vegetables more fun. Subbing veggie noodles could be a huge step in the right direction towards reducing refined grains in your diet this year. That translates into less inflammation & less of the problems that come along with it (like weight gain & chronic diseases). Sounds like a step towards a happier & healthier you.
On to the dish. Tender zucchini noodles slathered in a creamy avocado sauce and studded with plump & juicy cherry tomatoes. No part of this dish is anything short of perfect. It comes together effortlessly & stays great overnight so you can pack it & take it for lunch!
Creamy Zucchini Noodles
Serves 1 (1 large or 2 small servings)
Adapted from mydishisbomb.com
- 1 large zucchini (or 2 small)
- 3-4 cherry tomatoes, quartered
- 1/2 an avocado
- 1 Tbsp dried parsley
- 2 cloves garlic, chopped
- 1 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil
- 2 tsp dried basil
- 1 Tbsp chopped walnuts
- 4 Tbsp water
- salt & pepper to taste
Make your noodles. You can spiralize your zucchini or just slice into thin noodles with a sharp knife or mandolin. Bring a pot of water to a boil, salt, and drop in zucchini noodles for no more than 2 minutes (you just want to blanch the noodles to soften them up). Drain the noodles, reserving 4 tbsp of the cooking water.
Set noodles aside in a medium sized bowl & toss in quartered tomatoes. Now it's time to make the sauce. Add the avocado, parsley, garlic, lime juice, olive oil, basil, & walnuts to a blender. Begin to blend and slowly add in the reserved cooking water until smooth. Season with salt & pepper. Taste & adjust seasoning as needed.
Pour the sauce over the noodles, toss to combine, and enjoy! Eat right away, or pack it all up & take it for lunch (the flavors only get better in the fridge).
Pair with a big ol chicken breast or that leftover steak that's begging for a companion in the fridge! Spice things up with some chopped almonds & roasted red peppers. 2016 is yours... make it delicious, one day at a time.