It’s true. Kelly Huston, the loudest bacon, rib-eye, carb, and junk food enthusiast, is now addicted to the lamest way to eat veggies.
If you haven’t heard of veggie spiralizers – aka the tool that creates ‘zoodles’ – please sit back while I provide you with the basics. Essentially, this cheap As Seen on TV device (I personally bought the Spirooli – hah) makes noodles out of the meat of your vegetables. Magic! Take your vegetable of preference, stab it onto the medieval torture chamber part of the contraption, and spin; voila – noodle veggies!
While I’m not exactly sure when sliced veggies became an outdated eating method of the past, you won’t find me complaining about any of the recipes that can be created from noodalized vegetables.
To inspire you, I’ve included my two new favorite recipes that just wouldn’t be the same if the veggies weren’t in noodle form!
Pesto beet noodles with kale
- 2 medium beets
Preheat oven to 400F
Peel the beets (I recommend you wear gloves while working with beets, otherwise people may think you’re a murderer…)
Follow directions on spiralizer to get beet noodles.
Lay noodles in even layer on cookie sheet; sprinkle with garlic powder and pepper if you’re into that
Bake for 10 minutes
Mix together with pesto and kale (amount is up to your tastes/desired level of healthiness)
If you’re feeling too healthy and want to feel like you’re a real person and not a rabbit – add feta or goat or parmesan cheese!
Spicy Zoodle Bowl
- 1 zucchini
- 2 large carrots
- 1 bell pepper chopped
- 1 cup red cabbage chopped
- 1 cup thawed frozen corn (or fresh, if you’re feeling very Martha Stewart-y)
- ½ cup celery chopped
- ¼ cup cilantro chopped
- 2 tbsp sesame seeds
- 1 inch chunk of fresh ginger
- 1 tbsp chopped jalapeno (more or less depending on your spicinesssss)
- ½ avocado
- 1 lime (juiced)
- 2 tsp maple syrup
- ½ tbsp coconut oil
- Salt and pepper
Spiralize zucchini and carrots
Add all other ‘bowl’ ingredients
Blend/food process all ‘dressing’ ingredients
Pour dressing on top – easy peezy