Pesto Zoodles with Burrata and Tomatoes

October 2, 2019 ~ Girlmom ~ 1 Comment

I almost forgot that my spiralizer existed. While cleaning my pantry I spotted it sitting lonely up on the top shelf. I promised myself to use it the next week. If you meal plan or prep ahead of time, this dish can come together in five minutes. Otherwise it might take a good twenty minutes or so; Choose wisely. With no cooking at all, this dish is good way to feel like you are having a big bowl of pasta without the guilt.

Ingredients (for 2-3 people)

3 zucchini, spiralized

1 to 1 1/2 cup of cherry tomatoes, sliced in half

1 ball of burrata

Pesto

2 cups of fresh basil

1-2 cloves of garlic (or more, don’t let me stop you)

1/3 cup of toasted nuts (you can use pine nuts, pistachios, almonds or walnuts. Do YOU)

1/2 cup fresh parmesan cheese (grated)

1/2 cup of olive oil

salt and pepper to taste

Chopped pistachios to garnish

Directions

Put your spiralized zucchini in a big bowl.

Throw all the pesto ingredients into a food processor and blend until it’s to your liking.

Spoon as much pesto onto your zoodles for your taste and toss. Your hands are the best tool for this job.

Toss in your tomatoes.

Get your ball of burrata (SO delicious) tear it up and gently drop it all over.

Drizzle with your favorite olive oil and throw on some chopped pistachios. Taste for seasoning and then and serve. Voila.

Skinny Peanut Zoodles

May 30, 2017 ~ Girlmom ~ Leave a comment

I am pretty sure I can eat a spicy peanut sauce on anything, maybe even bathe in it. I used to make peanut noodles once a week for dinner just for myself. Now thanks to the spiralizer I can make them with veg and save myself the carbs.

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Ingredients

3 Zucchini or yellow squash sprialized

1 carrot sprialized

2 Tbsp Coconut oil

1 Onion, chopped

1 chopped Chilli or crushed red pepper

2 heaping Tbsp Peanut butter

1 can Coconut milk

splash of Fish sauce

Directions

Heat the coconut oil in a large frying pan. Add your chopped chilli, chopped onion and fry until soft.

Add your peanut butter, followed by coconut milk and fish sauce. Stir until all combined and creamy on a low heat.

Add your zoodles and stir just until they are warmed through. Don’t over cook them, we don’t want them soft.

Serve with a spritz of lime just and cilantro. This would be good with soba or linguine noodles if you don’t want to bother with the veggie noodles.

Peanut Sauce Zoodles

August 19, 2015 ~ Girlmom ~ 1 Comment

I made this recipe twice in a week. The husband isn’t a peanut butter fan and every time I make something like this he isn’t impressed. I thought this would be a perfect dish for myself to eat during the week. I had enough sauce for two bowls of noodles plus extra to dip my chicken in, perfecto.

*Recipe adapted from Can You Stay For Dinner?

Ingredients

1 TBS grated ginger
1 garlic clove
1/3 cup natural creamy peanut butter
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar * I used PureVia as a substitute, honey would work too.
1 teaspoon Sriracha
1 teaspoon toasted sesame oil
4 tablespoons water (room temperature, add them 2 TBSP at a time until desired consistency)
3 Zucchini, spiraled
1 large carrot, grated
½ large seedless cucumber, chopped
4 scallions, chopped
¼ cup roasted, unsalted peanuts, chopped

Make the peanut sauce: In a food processor or blender, I used my magic bullet. combine the ginger, garlic, peanut butter, soy sauce, lime juice, sugar (or substitute) Sriracha, sesame oil, and 3 tablespoons room temperature water. Pulse until smooth, adding 1 more tablespoon of water if needed to give the sauce a pourable, silky consistency.
In a large bowl, combine the zucchini, carrots, cucumber, and scallions. Pour the peanut sauce on top and toss well to coat all of the squash noodles and veggies. Sprinkle with peanuts and drizzle with Sriracha.

*Note, this does not hold up well. Only dress what you want to eat, save the rest for later.