I made Zoodles on the WCSH6 207 show — watch the video here!
The week after Thanksgiving is always an eye opener for me. This year, as I peered at the bathroom scale, it was a major OMG!!!!! A six week hiatus from serious exercise due to ITBS (IT Band Syndrome) in my left leg, and a few days of Thanksgiving fun foods laden with carby/carb/carb/carbs has packed on a few pounds that I am more than eager to part with.
Instead of focusing on Christmas cookie blog posts galore now that December has arrived, I’m going to devote the next few posts to healthy recipes that have helped me get back on track, so that come Christmas, I can enjoy a treat or two (or three, who am I kidding) and not drown myself in eggnog (literally and figuratively).
Several years ago, I took a raw food class where I was introduced to this incredible gadget, the Paderno spiralizer that I just had to have, like right now! I ordered it. Then I tucked it away in my kitchen cupboard and promptly forgot about it. Fast forward to three years later and I’m finally using the thing and wondering what in the world I was waiting for (in all fairness though, during that time, I sold my big house, downsized, moved to an apartment, lived life, bought and decorated two rental vacation properties, quit my job, moved again, and am now rediscovering everything that has been waiting for me all along).
The spiralizer is so great, especially if being on a low carb/gluten-free/paleo and/or grain-free diet has you nostalgic for pasta. What’s it great for? Turning all sorts of raw veggies, in this case, zucchini, into long strands of “noodles” with a choice of three different blades that create different widths and culinary uses. A bowlful of zoodles (zucchini + noodle = zoodle) topped with my favorite pasta sauce, allows me to have my pasta, so to say, and eat it too, all while increasing my veggie intake and lowering my carb count. OH YEAH!
1. This should be on your holiday list.
And my prediction, if it is:
2. Come January, this will be the #1 contraption that will get the most use in your kitchen!
Despite its looks, the spiralizer is particularly easy to use and clean. I rinse the whole thing off and then let it dry on a towel before putting it away.
Left to my own devices, I could have pasta every day. Zoodles and Pesto help scratch that itch, and since it’s the holidays, when we are all super busy with accompanying festivities, I opt to put this superfast and filling dish together with pesto that I’ve purchased. Luckily, here in Maine, we have access to Rosario’s, an especially good pesto that can be purchased at many natural food and specialty stores. But use whatever appeals to you, or make it yourself if you have time (good for you!)
And a tip: whether you purchase or prepare your own pesto, freeze any remaining pesto in an ice cube tray so that you can just pop out a few cubes when you need them! This ice cube tray comes with a lid and a special way of easily popping out individual cubes. It’s my FAVE!!!
- 3 medium sized zucchini (to make 4-6 cups Zoodles)
- ⅔ to 1 cup pesto
- Salt & freshly ground black pepper
- Wash and trim ends off of zucchini. Using a spiralizer with the spaghetti blade inserted, attach zucchini and spiral away to create noodles.
- Divide between two large soup bowls. Top with pesto and toss. Taste, and add salt and pepper as desired.
- Let sit for 5 minutes to allow zoodles to soften and absorb some of the sauce.