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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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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