It's official. I'm a believer. Spiralizers are EVERYTHING. Getting a ton of bang for your veggie buck and avoiding carbs (sigh) is a pretty sweet deal. Here, two fun recipes for zucchini and yellow squash noodles, my avocado pesto recipe, and a bonus dish! Read on:
There's a big range of types of spiralizers and how fancy they can get. Since I was just checking this out for the first time, I bought an inexpensive hand-twist spiralizer—specifically, this one from Amazon. My coworker Karla (who has been singing the spiralizer's praises for quite some time now!) swears by this one by Paderno—an upgrade I'll definitely want sometime in the future.
Veggie noodles are SO versatile—you can enjoy them cold, as I do in both of these dishes, or treat them like the veggies they are and mix it up a little! Try roasting or sautéing for a deliciously savory alternative.
I wanted to make some homemade pesto with all the delicious ingredients I happened to have on hand, but I don't have a food processor. So I cleaned out my coffee grinder and used it the same way I would a food processor—no biggie!
To make this amazing, super-easy homemade pesto, I ground up some pine nuts and basil (separately) in my coffee grinder. Then, I combined with half an avocado, a handful of this asiago/parmesan/romano blend, lemon juice, olive oil, and lots of sea salt and ground pepper. I folded it all together and topped my zoodles with the blend.
The other night, I decided to forgo the pesto and top my olive oil-tossed noodles (this time zucchini and yellow squash) with half an avocado, cherry tomatoes, and a pan-fried mahi mahi burger. It tasted like summer on a plate—and no carbs. These noodles make it easy to enjoy your veggies and avoid that too-full feeling after dinner.
And there you have it! Sneaky veggies, no-cook options, and no guilt!!! What are your favorite veggie meals?