You don't have to be a fancy chef to make a creative, fantastic, healthy meal, you can simply make one by looking at what you have already in your refrigerator and maybe a handy kitchen utensil. This recipe is something I whipped up using left over vegetables that had about a day or two left and looking at some pictures from some of my favorite cookbooks. It can be served as a vegetarian meal (yep, I said the 'V' word) or you can throw in some left over chicken, turkey or fish for a fantastic light but filling meal. It does require on of my FAVORITE kitchen utensils, a vegetable spiralizer, I strongly urge everyone to go on Amazon and buy one NOW, prices range but I got the $20 one and its great and well worth the money!
OK...On to the recipe!
Zoodles Medley
Serves 1- because sometimes you only need to cook for yourself
Ingredients:
1/2 zucchini- spiralized- If you don't have this just chop up your zucchini
2 Carrots- spiralized- or you can use a vegetable peeler
2 1/2 cups (or more) of chopped left-over veggies- Here's what I had:
1/2 cup yellow squash- chopped
1/2 cup broccolini- chopped
1/2 cup cherry tomatoes- halved
1 cup Brussels Sprouts- chopped
1 clove garlic- minced (smallest chop)
1 cup left over cooked chicken- chopped
1/2 cup left over Organic white rice- Add for athletes or after intense workout like Crossfit.
2 Tbls. Balsamic Vinegar
In a medium saute pan, heat cooking oil over med heat (butter, coconut oil, bacon fat).
Saute garlic (careful not to burn), Brussels, broccolini, squash, carrot and zucchini noodles for about 5 mins, stirring occasionally until vegetables start to soften and garlic becomes fragrant.
Add tomatoes, balsamic vinegar and (if using) left over cooked meat and toss to combine. Continue to cook until meat is warm or tomatoes start to soften about 3 more mins.
Remove from heat, pour into bowl and season with salt and pepper and drizzle a little EVOO on top.
Enjoy!
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| Don't be afraid to throw in a handful of almond slivers or chopped nuts for some texture! |
Even if you are using different vegetables the formula is still the same. You want to add the hardest vegetables to a hot pan and let them begin to soften and then add your more delicate vegetables (spinach, tomatoes, bok choy) You will want to add the EVOO at the end and never use it to cook with. EVOO is highly unstable and oxidizes under heat so its best used as finishing oil or salad dressing.
BONUS!!
Want a quick and easy, healthy dessert!
Besides a giant glass of Vino, take an Apple- I like Granny Smith
Cut it in to quarter inch slices and place on a plate. Drizzle some warmed Almond Butter on top.
Add Ons-
Melt some dark chocolate (70% or higher) and drizzle that on top also- maybe even put a few extra un-melted chunks on there
Top with some Almond slices or slivers.
Use Coconut Butter instead of Almond and Chocolate.
Try different combo's all of them are good and satisfying and healthy- as long as you don't put a whole jar of Almond Butter- try to keep it to a couple tablespoons.
Sorry I don't have a picture of this, when I make it I have a one- track mind that looks something like this....
If you are liking these super simple, easy, delicious recipes or you just think I'm hilarious, or your my Mom and only read it for the photos of Walker, don't forget to subscribe!
Here you go Mom!
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| Walker and Ross getting down! |
