SOMETIMES WHAT WE REALLY NEED IS NOT A RECIPE, NOT A HEALTH & NUTRITION FACT, OR A WELLNESS INCENTIVE. INSTEAD, WHAT WE NEED, IS SOME INSPIRATION.
Today's mealtime inspiration post is coming at you a little later in the day than normal. That's right, instead of breakfast, we're talking lunch-time-meal-time goodness in the form of zucchini noodles. These zoodles were quick, almost effortless, and tasty, paired with leftovers from the night before. Here's what we've got going on:
- ZOODLES: In a medium sautee pan, I heated up a little grassfed butter till it started to melt. Then I threw in small chopped bell peppers and halved cherry tomatoes, cooked stirring occasionally until blistered. Threw my zucchini noodles right into the pan & stirred a few times to let them cook. Seasoned w/ salt, pepper, fresh basil, and topped with some shredded parmesan cheese for a little tang
- MEAT: I went with leftovers! We had flank steak from the night before sitting in the fridge just begging to be paired with my zoodles. Shredded rotisserie chicken would also work really well.
- TATERS: Also leftovers. I reheated a hodge podge of roasted red, yellow, purple, & sweet taters I had in the oven. Other quick carb options could be some leftover rice, a quick batch of whole wheat noodles to go nicely with your zucchini noodles or just some taters cooked up quick in a pan!
GO GET TO LUNCHIN' PEEPS!