![]() Julienne Hand Peeler - This is a fast way to make short little zoodles for salads, soups and veggie burritos.Both the Y-shaped and swivel styles work great, but I find the Y-shaped ones easier for me. Everyone has one of these, and they're easy to use. Vegetable Peeler - This makes wide lasagna-like zoodles.There are a lot of models out there, and I've included some things below to look for if you purchase one. They're easy to set up, and fairly easy to use, depending on what you're spiralizing. Spiralizer - A spiralizer gives long curly strands ideal for pasta.There are at least 4 ways to make your own zoodles at home. Or these Spiralized Sweet Potatoes with Apples and Dates.īut if a recipe refers to zoodles or zucchetti, it means zucchini noodles. These Beet Noodles with whipped feta is amazing. Butternut squash, sweet potatoes and even beets are some of my favorite spiralized vegetable noodles. You can do this with other vegetables too. There are several ways to make these noodles, as shown below.īut making this type of vegetable noodle isn't restricted to only zucchini. Zoodles are noodles made from zucchini, which is why some people refer to them as zucchetti. They're also a great last-minute dinner when you have no idea what to make tonight. Zoodles are great any time of year, but especially in summer when we crave light food that requires little cooking. □ Sign up for my emails, and get my 5 tips for easy vegetarian meals!.Simply Cooked Zoodles for Pasta (Recipe). ![]() How to make zoodles with a hand-held mandolin How to make zoodles with a julienne peeler How to make zoodles with a vegetable peeler Continue cooking until spinach has wilted and is incorporated into the beans. Stir and let it cook for a minute or so, then add spinach. Add the can of beans and sprinkle with taco seasoning. ![]() The goal is for the squash to be soft, but slightly caramelized on the bottom.Ģ large handfuls of baby spinach, choppedĬook onion in olive oil over medium heat until soft. Toss with olive oil and sprinkle with cumin.Ĭook for approximately 20 minutes. Place squash on a baking pan covered with aluminum foil. Slice squash into 1/4 inch thick half moons. Prepare the squash by cutting it in have lengthwise. mango salsa (mango/lime juice/cilantro/jalapeño) queso fresco (that crumbly Mexican cheese) roasted Delicata squash (see recipe below) Black beans with spinach & onions (see recipe below) zucchini noodles tossed with lemon juice In a large bowl, pile in the following ingredients: Just remember to do that meal prep and you'll be loving Healthy Chipotle night! Chili crema comes to mind as a good add/ splurge. If I have all of these ingredients, I’ll add them to the bowl, but it’s ok to leave out a few or add something different. Yes, it is a lot of food, but it all feels healthy and fresh - especially with a little squeeze of lime on top. The beans, squash, fresh salsa and toppings flavor the zoodles. I use zucchini noodles instead of rice because I tend to eat ALL THE CARBS during and between workouts and feel better if I eat a lighter, grain-free dinner. The result is a cleaner take of the bowl. But you know how sometimes it just feels like too much? Like, oops I just undid my whole workout right there! So, I have been trying to get into the habit of preparing some Chipotle burrito bowl type components (like the fresh salsa) ahead of time so I can just throw together the my own bowl after a training session. It’s convenient and reliable and filling. I can’t tell you how many times I’ve stopped at Chipotle after a day of training.
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