My body H8's me lately. I've been eating a lot more processed foods than normal since I've been living back at my parent's house again, and I can feel it. I'm getting pretty sick of my own excuses so I decided that I'd start my new year (24th birthday was on July 30th!) strong by getting back on track with meal planning and cooking. So far, the recipes I've come up with are just TO DIE for. I could probably eat this zoodle recipe weekly, and honestly I just might. Plus, it's so simple and quick.
Some notes: The sauce is really the star of the show here. If you're not a zoodle fan, no biggie. You can honestly use this sauce for whatever you want. For this recipe, I used pre-spiralized, frozen zucchini because #convenient. You could purchase fresh/raw pre-spiralized zucchini, or you could spiralize it yourself if you prefer! That might slightly change the cooking time/amount of zucchini, but I trust that you're smart enough to figure that out. I also used pre-cooked frozen shrimp because #convenient. But again, you can absolutely cook the shrimp from fresh if you prefer. On that note, you could totally switch up the protein in it if you don't like shrimp! Chicken or salmon would go great in here, or honestly anything. Vegetarian? Use some beans instead! If you'd like some more color, too, you could totally throw whatever veggies you have on hand in with the sauce at the end. My recipes are really just the template for you to go and make it your own, so be creative! Ingredients: 1 whole avocado 2 cloves of garlic 1 large handful of cilantro, stems trimmed 1/2-1 tbsp olive oil 2-3 tbsp nutpods non-dairy creamer (or you can use regular cream, or any other milk/nut milk product you desire) Juice of 1/4 lemon Water 1 package Trader Joe's frozen zucchini spirals 5-6 cooked and peeled jumbo frozen shrimp Directions: 1. Place shrimp in a bowl and run cold water over to thaw. After running water for a couple minutes, you can turn the water off and let the shrimp soak in the cold water to continue thawing while you prepare the rest. 2. Place the zucchini in a medium sized skillet and prepare according to instructions on the box. 3. As the zucchini cooks, prepare the sauce. Place avocado, garlic, cilantro, olive oil, creamer, and lemon juice in a blender and blend well. Add water a small bit at a time until desired consistency is reached. Add slat and pepper to taste. 4. As the zucchini finishes cooking, pour 1/4-1/2 of the sauce over the noodles and top with shrimp. Mix well and serve hot! I topped this recipe with some sauerkraut, sunflower seeds, chia seeds, and feta cheese, so feel free to spice it up with some of your own favorite toppings! You will have a lot of avocado sauce left over, so you can use it to make another batch of the zoodles OR save it for use as a salad dressing or sauce for other recipes. I hope you guys enjoy this recipe, and PLEASE let me know if you make it! Xo, Mish
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Happy TURMERIC TUESDAY! Can I make that a thing? If you're not familiar with turmeric yet... GET FAMILIAR. It's this amazing little anti-inflammatory spice that adds a wonderful flavor (and color!) to food. Beware- it will stain your hands yellow, but I promise it will come off in a day or so. This recipe was one of those things where you just throw a bunch of crap together and hope it turns out good. I was shocked at how good it turned out the first time I made it a while back, but I had honestly no idea how much of each ingredient I used. So, I figured I'd try making it again in order to share a more concrete version of the recipe. Now I want to make it clear that I don't consider myself a recipe creator-so the recipe I've come up with for this dish is still not very "standardized" but it's at least a little bit more specific than it would have been if I tried to share it earlier. I decided to make dinner for my family and wanted to do something meatless for "meatless Monday" so it was a great opportunity to retest these little golden fritters. To be honest, they turned out a bit mushy this time, but the taste is still top notch. My family was a fan! Okay okay enough rambling, here is the recipe:
Directions:
Pulse the chickpeas, sesame seeds, garlic, egg, cumin, parsley, garlic powder, garlic salt, onion powder, and ranch dressing in a food processor until chunky. Add almond flour a little at a time until desired consistency is reached. The batter should be slightly sticky and easy to roll into balls. With hands, roll the batter into 1-2 inch balls and lay on a baking sheet. Flatten the patties slightly and place in the refrigerator for 10-20 minutes to set. When you're ready to cook the fritters, heat the avocado oil in a pan over medium-high heat. Add the patties to the pan and cook until golden brown on both sides, approximately 3-5 minutes per side. Serve with cauliflower rice and a green vegetable of your choice! Makes 4-5 servings of 2 fritters each depending on how big you make them. *Note: this specific dressing is not like regular ranch. It is made from very clean, wholesome ingredients and has a very distinct flavor. I believe the addition of this to the recipe gives it the extra yum, so I would greatly suggest using this brand instead of substituting with a standard ranch. I also like to drizzle some of the ranch on top of the bowl when it's all finished (this is not sponsored at all I'm just obsessed with their products). And that's it! It's pretty quick, easy, and simple. Leave me a comment and let me know if you try this recipe! XO, Mish |
HELLO!I'm so glad you're here! My name is Michelle and I'm a Chicago-based registered dietitian and foodie. I created this blog to share my love of food and wellness with you all, so stay a while! Archives
August 2018
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