You guys know I love my zucchini noodles! And this zucchini pasta with lemon garlic shrimp is a delicious, gluten-free, low-carb, paleo and Whole 30 version of shrimp scampi and linguini. Traditional pasta is replaced with zucchini noodles (i.e. zucchini pasta) for a lighter, healthier, more veggie-packed and nutritious meal.. Make sure to check out my website all month for clean eating, Whole 30 recipes!. For the FULL Zucchini Pasta recipe: http://bit.ly/2Ebz74I. *Note: to make this recipe Whole30 compliant, swap the white wine for chicken broth.. Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX. PRODUCTS & INGREDIENTS MENTIONED: Paderno Spiralizer: http://amzn.to/2lXP8Ue. All Clad Saute Pan: http://amzn.to/2CGrN3Q. Olive Oil Bottle: http://bit.ly/2ycZGDb. Salt & Pepper Grinders: http://bit.ly/2ycJuBO. ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG. Vitamix Blender: http://bit.ly/2tVjw3L. All Clad Cookware: http://amzn.to/2icltoz. Tea Kettle: http://amzn.to/2uuNSMp. Utensil Holder: http://bit.ly/2tVfGaH. Flour Jars: http://bit.ly/2tV6C5y. Knife Block: http://bit.ly/2tUGzMa. Wood Cutting Board: http://bit.ly/2tFsF53. WHAT I’M WEARING. White T-Shirt: http://bit.ly/2CSQNmj. AG Jeans: http://bit.ly/2tmO7Yl. Linen Apron: http://bit.ly/2twA32E. WEBSITE: https://www.downshiftology.com. INSTAGRAM: http://instagram.com/downshiftology. FACEBOOK: http://facebook.com/downshiftology. PINTEREST: http://pinterest.com/downshiftology
We all need a pasta night…or, at least, an almost-pasta night. And, when that carb-craving won’t relent, Jessica Seinfeld, founder of children’s charity Baby Buggy, suggests giving zucchini pasta a whirl. Spoiler alert: it’s as delicious as it is healthy.. “We all know you can’t replace pasta with zucchini, but we can certainly try,” Seinfeld said. “And, it’s a really nice way to try and get more vegetables into your body, which I am always a proponent of.”. In the video above, Seinfeld shows us how to make zucchini pasta with a “spiralizer.” Basically, it’s this magical kitchen appliance that turns your favorite veggies—carrots, zucchini, beets, you name it!—into “noodles” for a healthier pasta alternative. Um, we’ll take two! (William-Sonoma; $50). The best part is, Seinfeld says that making the pasta is actually a lot of fun. “The bigger the zucchini, the better the noodle. And, you can think about it this way. In the time you would have boiled your water you can have your zucchini spiralized.”. Once you’ve spiralized your zucchini noodles, Seinfeld suggests tossing them with hot marinara sauce to give the zucchini a warm, al dente texture. Next, top the dish with spicy chili flakes and Parmesan cheese for “a beautiful meat-free meal any night of the week,” Seinfeld said.. Zucchini Pasta (Serves 4). Ingredients Marinara Sauce (adapted from Marcella Hazan). 28-ounce can whole peeled tomatoes in puree/juice. 5 tablespoons unsalted butter. 1 onion, peeled and cut in half. ½ teaspoon kosher salt. 4 large zucchini. grated Parmesan, for sprinkling. For the marinara, in a medium saucepan, combine the tomatoes and their juices, the butter, onion halves, and salt.. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Discard the onion before topping your pasta.. For the pasta, use a vegetable spriralizer according to the package directions to slice the zucchini into noodles. Toss with the marinara and sprinkle with Parmesan. Now, get on with guilt-free pasta night! Subscribe to InStyle. http://www.youtube.com/subscription_center?add_user=instyledotcom. InStyle is the leading fashion, hair, makeup, and celebrity news site. See celebrity and runway photos, how-tos, and learn about the latest trends.. For more makeup how to videos: http://bit.ly/1JMq4GH. For more with cover girl Anne Hathaway: http://bit.ly/1LLgfrW. For more fashion inspiration: http://bit.ly/1Nau7zf. Website: http://www.instyle.com/. Facebook: https://www.facebook.com/instyle. Twitter: https://twitter.com/instyle. InStyle Magazine is published by Time Inc.
Brand NEW recipe videos every Tuesday! SUBSCRIBE: http://www.simplyquinoa.com/YT. In today’s video we’re zucchini noodles and topping it with a vegan lemon cream sauce that is out of this world amazing! GET THIS RECIPE:http://www.simplyquinoa.com/vegan-lemon-cream-sauce-zucchini-noodles/. _ PRODUCTS + INGREDIENTS USED: Spiralizer: http://amzn.to/2aDaT7t. Blendtec Twister Jar: http://amzn.to/2aC7BhA. Raw Cashews: http://amzn.to/2aXngw4 (or the bulk section at your local natural food store). Nutritional Yeast: http://amzn.to/2aXnNhB (or the bulk section at your local natural food store). Tahini: http://amzn.to/2aHj7f7. Organic Spices: http://amzn.to/2aXnL9D. _ NEW HERE? GRAB A FREE QUINOA STARTER GUIDE: http://smplyq.co/quinoa-starter-guide. _ Next up? Check out my favorite healthy dinner recipes! http://smplyq.co/dinner-playlist. _ OTHER PLACES YOU CAN FIND ME: WEBSITE. http://www.simplyquinoa.com. FACEBOOK. http://facebook.com/simplyquinoa. PINTEREST. http://pinterest.com/simplyquinoa/. SNAPCHAT. alyssarimmer. INSTAGRAM. @simplyquinoa. _ Want to send me something? PO BOX 456. New York, NY. 10025. Disclaimer: I purchase all of the products mentioned in this video myself. All opinions expressed are my own personal thoughts and feelings of the products mentioned.
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com. Instagram: http://www.instagram.com/mrsvitale. Official Facebook Page: http://www.facebook.com/LauraintheKitchen. Contact: [email protected] Twitter: @Lauraskitchen
This lightened up Pad Thai Salad that uses zucchini noodles instead of rice noodles, is drizzled in a flavorful peanut butter sauce and has a little bit of quinoa in there for some added protein. It’s simple, delicious and healthy! FULL RECIPE: http://smplyq.co/pad-thai-zoodles. BEST SPIRALIZER: http://www.simplyquinoa.com/inspiralizer. _ NEW HERE? GRAB A FREE QUINOA STARTER GUIDE: http://smplyq.co/quinoa-starter-guide. _ Next up? Check out my favorite healthy dinner recipes! http://smplyq.co/dinner-playlist. _ OTHER PLACES YOU CAN FIND ME: WEBSITE. http://www.simplyquinoa.com. FACEBOOK. http://facebook.com/simplyquinoa. PINTEREST. http://pinterest.com/simplyquinoa/. SNAPCHAT. alyssarimmer. INSTAGRAM. @simplyquinoa. _ Want to send me something? PO BOX 456. New York, NY. 10025. Disclaimer: I purchase all of the products mentioned in this video myself. All opinions expressed are my own personal thoughts and feelings of the products mentioned.. MUSIC. Happy Alley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/). Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100482. Artist: http://incompetech.com/
Welcome to our cooking series, “Everyday Inspiralized” with Ali Maffucci, the founder of Inspiralized®. Ali will be cooking some of her favorite spiralized meals that can be incorporated into your everyday easy, simple, comforting dishes that are light on the hips but absolutely flavorfuland made with the Inspiralizer®, the kitchen tool that turns veggies and fruits into noodles!. In this episode, we are making our Thai Quinoa and Zucchini Noodle Salad, featuring spiralized zucchini noodles. This vegan dish is light, healthy, and packed with flavor and protein.. RECIPE: http://inspiralized.com/thai-quinoa-and-zucchini-noodle-salad/. Watch our video to learn how to spiralize a zucchini using the Inspiralizer: https://www.youtube.com/watch?v=Gg2UpyanG7s. MORE EPISODES: http://bit.ly/everydayinspiralized. _ NEW TO INSPIRALIZED? THE BLOG: http://www.inspiralized.com/blog. *THE INSPIRALIZER: insprlz.it/inspiralizerpro. FREE SPIRALIZING STARTER GUIDE: http://bit.ly/subscribeinspiralized. THE COOKBOOK: http://bit.ly/inspiralizedcookbook. THE NEW COOKBOOK, INSPIRALIZE EVERYTHING: http://bit.ly/inspiralizeeverything. THE RECIPE APP: http://bit.ly/inspiralizedapp. *You can also find the Inspiralizer® on Amazon: http://bit.ly/amazoninsp. _ FOLLOW US ON SOCIAL: FACEBOOK. http://facebook.com/inspiralized. PINTEREST. http://pinterest.com/inspiralized/. INSTAGRAM. http://instagram.com/inspiralized. SNAPCHAT. inspiralized. _ PRODUCTS USED IN THIS VIDEO. *The Inspiralizer: insprlz.it/inspiralizerpro. Vegetable peeler: http://amzn.to/1q0kQzU. *You can also find the Inspiralizer® on Amazon: http://bit.ly/amazoninsp. _ Shot and edited by www.adamreichardtphotography.com
How to make a zucchini noodles with a delicious pesto and runny fried eggs! Subscribe to my channel and visit my blog, Food Faith Fitness to get this recipe: http://fffit.co/2x0OkTm Want to find me on social media? Instagram: http://fffit.co/1KUIXDi Facebook: http://fffit.co/1WuC3eJ. Pinterest: http://fffit.co/1KUJcOF Twitter: http://fffit.co/1GIpcUr
We all need a pasta night…or, at least, an almost-pasta night. And, when that carb-craving won’t relent, Jessica Seinfeld, founder of children’s charity Baby Buggy, suggests giving zucchini pasta a whirl. Spoiler alert: it’s as delicious as it is healthy.. “We all know you can’t replace pasta with zucchini, but we can certainly try,” Seinfeld said. “And, it’s a really nice way to try and get more vegetables into your body, which I am always a proponent of.”. In the video above, Seinfeld shows us how to make zucchini pasta with a “spiralizer.” Basically, it’s this magical kitchen appliance that turns your favorite veggies—carrots, zucchini, beets, you name it!—into “noodles” for a healthier pasta alternative. Um, we’ll take two! (William-Sonoma; $50). The best part is, Seinfeld says that making the pasta is actually a lot of fun. “The bigger the zucchini, the better the noodle. And, you can think about it this way. In the time you would have boiled your water you can have your zucchini spiralized.”. Once you’ve spiralized your zucchini noodles, Seinfeld suggests tossing them with hot marinara sauce to give the zucchini a warm, al dente texture. Next, top the dish with spicy chili flakes and Parmesan cheese for “a beautiful meat-free meal any night of the week,” Seinfeld said.. Zucchini Pasta (Serves 4). Ingredients Marinara Sauce (adapted from Marcella Hazan). 28-ounce can whole peeled tomatoes in puree/juice. 5 tablespoons unsalted butter. 1 onion, peeled and cut in half. ½ teaspoon kosher salt. 4 large zucchini. grated Parmesan, for sprinkling. For the marinara, in a medium saucepan, combine the tomatoes and their juices, the butter, onion halves, and salt.. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Discard the onion before topping your pasta.. For the pasta, use a vegetable spriralizer according to the package directions to slice the zucchini into noodles. Toss with the marinara and sprinkle with Parmesan. Now, get on with guilt-free pasta night! Subscribe to InStyle. http://www.youtube.com/subscription_center?add_user=instyledotcom. InStyle is the leading fashion, hair, makeup, and celebrity news site. See celebrity and runway photos, how-tos, and learn about the latest trends.. For more makeup how to videos: http://bit.ly/1JMq4GH. For more with cover girl Anne Hathaway: http://bit.ly/1LLgfrW. For more fashion inspiration: http://bit.ly/1Nau7zf. Website: http://www.instyle.com/. Facebook: https://www.facebook.com/instyle. Twitter: https://twitter.com/instyle. InStyle Magazine is published by Time Inc.
Brand NEW recipe videos every Tuesday! SUBSCRIBE: http://www.simplyquinoa.com/YT. In today’s video we’re zucchini noodles and topping it with a vegan lemon cream sauce that is out of this world amazing! GET THIS RECIPE:http://www.simplyquinoa.com/vegan-lemon-cream-sauce-zucchini-noodles/. _ PRODUCTS + INGREDIENTS USED: Spiralizer: http://amzn.to/2aDaT7t. Blendtec Twister Jar: http://amzn.to/2aC7BhA. Raw Cashews: http://amzn.to/2aXngw4 (or the bulk section at your local natural food store). Nutritional Yeast: http://amzn.to/2aXnNhB (or the bulk section at your local natural food store). Tahini: http://amzn.to/2aHj7f7. Organic Spices: http://amzn.to/2aXnL9D. _ NEW HERE? GRAB A FREE QUINOA STARTER GUIDE: http://smplyq.co/quinoa-starter-guide. _ Next up? Check out my favorite healthy dinner recipes! http://smplyq.co/dinner-playlist. _ OTHER PLACES YOU CAN FIND ME: WEBSITE. http://www.simplyquinoa.com. FACEBOOK. http://facebook.com/simplyquinoa. PINTEREST. http://pinterest.com/simplyquinoa/. SNAPCHAT. alyssarimmer. INSTAGRAM. @simplyquinoa. _ Want to send me something? PO BOX 456. New York, NY. 10025. Disclaimer: I purchase all of the products mentioned in this video myself. All opinions expressed are my own personal thoughts and feelings of the products mentioned.
Zucchini lasagna is a fresh take on a classic comfort food dish. It’s loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you’ll have the perfect weeknight meal for the whole family.. Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It’s packed with vegetables, but it’s still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).. In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don’t want a watery zucchini lasagna? I’ve got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy! Zucchini Lasagna Recipe: https://downshiftology.com/recipes/zucchini-lasagna/. Join the private Facebook group of fellow Downshifters around the world: https://www.facebook.com/groups/downshiftologycommunity/. PRODUCTS MENTIONED: Mandoline: https://amzn.to/2A0e05u. Cut Resistant Glove: https://amzn.to/2HSYkFl. Julienne Peeler: https://amzn.to/3151ltJ. Vegetable Sheet Cutter: https://amzn.to/2PTwY8z. Casserole Pan: https://amzn.to/2A1qidz. ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG. Vitamix Blender: https://amzn.to/2NjFp75. Spiralizer: https://amzn.to/2N37WRy. Tea Kettle: http://amzn.to/2uuNSMp. Utensil Holder: http://bit.ly/2tVfGaH. Flour Jars: http://bit.ly/2tV6C5y. Knife Set: http://bit.ly/2tUGzMa. Cutting Board: https://amzn.to/2Vskgv9. Glass Mixing Bowls: https://amzn.to/2L2hx6O. For everything else I use in my videos, check out the SHOP page on my website: https://downshiftology.com/shop. The music I use: https://bit.ly/2Ms5nF2 Great music for YouTubers! WHAT I’M WEARING: Tank Dress: http://bit.ly/2PVk3Tt. Linen Apron: http://bit.ly/2twA32E. WEBSITE: https://www.downshiftology.com. INSTAGRAM: http://instagram.com/downshiftology. FACEBOOK: http://facebook.com/downshiftology. PINTEREST: http://pinterest.com/downshiftology. Disclaimer: product links may include affiliate links.. #zucchinilasagna #zucchini #zucchinirecipes
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com. Instagram: http://www.instagram.com/mrsvitale. Official Facebook Page: http://www.facebook.com/LauraintheKitchen. Contact: [email protected] Twitter: @Lauraskitchen
This lightened up Pad Thai Salad that uses zucchini noodles instead of rice noodles, is drizzled in a flavorful peanut butter sauce and has a little bit of quinoa in there for some added protein. It’s simple, delicious and healthy! FULL RECIPE: http://smplyq.co/pad-thai-zoodles. BEST SPIRALIZER: http://www.simplyquinoa.com/inspiralizer. _ NEW HERE? GRAB A FREE QUINOA STARTER GUIDE: http://smplyq.co/quinoa-starter-guide. _ Next up? Check out my favorite healthy dinner recipes! http://smplyq.co/dinner-playlist. _ OTHER PLACES YOU CAN FIND ME: WEBSITE. http://www.simplyquinoa.com. FACEBOOK. http://facebook.com/simplyquinoa. PINTEREST. http://pinterest.com/simplyquinoa/. SNAPCHAT. alyssarimmer. INSTAGRAM. @simplyquinoa. _ Want to send me something? PO BOX 456. New York, NY. 10025. Disclaimer: I purchase all of the products mentioned in this video myself. All opinions expressed are my own personal thoughts and feelings of the products mentioned.. MUSIC. Happy Alley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/). Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100482. Artist: http://incompetech.com/
Welcome to our cooking series, “Everyday Inspiralized” with Ali Maffucci, the founder of Inspiralized®. Ali will be cooking some of her favorite spiralized meals that can be incorporated into your everyday easy, simple, comforting dishes that are light on the hips but absolutely flavorfuland made with the Inspiralizer®, the kitchen tool that turns veggies and fruits into noodles!. In this episode, we are making our Thai Quinoa and Zucchini Noodle Salad, featuring spiralized zucchini noodles. This vegan dish is light, healthy, and packed with flavor and protein.. RECIPE: http://inspiralized.com/thai-quinoa-and-zucchini-noodle-salad/. Watch our video to learn how to spiralize a zucchini using the Inspiralizer: https://www.youtube.com/watch?v=Gg2UpyanG7s. MORE EPISODES: http://bit.ly/everydayinspiralized. _ NEW TO INSPIRALIZED? THE BLOG: http://www.inspiralized.com/blog. *THE INSPIRALIZER: insprlz.it/inspiralizerpro. FREE SPIRALIZING STARTER GUIDE: http://bit.ly/subscribeinspiralized. THE COOKBOOK: http://bit.ly/inspiralizedcookbook. THE NEW COOKBOOK, INSPIRALIZE EVERYTHING: http://bit.ly/inspiralizeeverything. THE RECIPE APP: http://bit.ly/inspiralizedapp. *You can also find the Inspiralizer® on Amazon: http://bit.ly/amazoninsp. _ FOLLOW US ON SOCIAL: FACEBOOK. http://facebook.com/inspiralized. PINTEREST. http://pinterest.com/inspiralized/. INSTAGRAM. http://instagram.com/inspiralized. SNAPCHAT. inspiralized. _ PRODUCTS USED IN THIS VIDEO. *The Inspiralizer: insprlz.it/inspiralizerpro. Vegetable peeler: http://amzn.to/1q0kQzU. *You can also find the Inspiralizer® on Amazon: http://bit.ly/amazoninsp. _ Shot and edited by www.adamreichardtphotography.com
How to make a zucchini noodles with a delicious pesto and runny fried eggs! Subscribe to my channel and visit my blog, Food Faith Fitness to get this recipe: http://fffit.co/2x0OkTm Want to find me on social media? Instagram: http://fffit.co/1KUIXDi Facebook: http://fffit.co/1WuC3eJ. Pinterest: http://fffit.co/1KUJcOF Twitter: http://fffit.co/1GIpcUr
2 medium poached eggs; 2 medium zucchini, spiralized; 1 ½ cup (280g) cooked quinoa; 1 tbsp. coconut oil; 1 tsp. oregano or mixed herbs chilli flakes, to taste; Directions. Start by dividing the cooked quinoa onto two plates. Then set to medium heat and heat half of the oil in a pan.
Sauté the garlic for 1-2 minutes and add the zucchini noodles (zoodles!). You may have seen my love for zoodles, aka zucchini noodles, in my other posts, as they’re an excellent healthy food swap for pasta. But how about using them as a. 2 poached eggs. chilli flakes, to taste.
What You Need To Do: Divide the cooked quinoa onto 2 plates. Heat half the oil in a pan on medium heat. Sauté the garlic for 1-2 mins then add the zucchini noodles (zoodles), cook for another 3-4 mins stirring often.
Towards the end of cooking, season with salt and pepper and herbs. Add the zoodles onto the plates. Cook eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) Lift eggs from water with slotted spoon; drain well. Divide zucchini mixture among 4 dinner plates and garnish with Parmesan and basil.
Top each with 1 poached egg. Serve immediately. Directions.
HEAT oil in large, deep nonstick skillet on medium-high heat. COOK garlic and chili flakes, stirring constantly, for 1 minute or until softened. ADD zucchini noodles, salt and pepper and cook, tossing gently, for 1 to 2 minutes or until zucchini has softened. STIR tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined.
Using tongs, gently toss zucchini and asparagus to coat in sauce and heat through, about 5-7 minutes. Divide noodles evenly between 2 pasta bowls and top each with a warm poached egg, cheese and a generous grind of black pepper. *To poach an egg: In a small saucepan, add enough water to come 2 inches up the side. Poached eggs can be transferred to a baking dish, covered, and chilled up to 24 hours. To reheat, place a steamer basket in an extra-large skillet. Add water to just below the basket and bring to a gentle boil.
Add eggs. Cover and steam approximately 3 minutes. To assemble, stir greens into quinoa mixture and top with egg. Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss quinoa with spinach, tomatoes, and reserved onion. This Healthy Egg Scramble is always my “I’m feeling like eggs today” go-to breakfast.. I like it because I know I am getting in at least 20g of protein first thing in the morning and it keeps me satisfied longer than maybe just a bowl of cereal.. Plus, regular ol’ scrambled eggs can be such a bore. Quinoa is a healthy and simple scrambled egg.
It’s been really trendy recently to top any and every meal with a fried egg, which makes a lot of sense.Eggs perfectly tie together the components of a buddha bowl, add pizzaz to a breakfast hash, somehow manage to escalate avocado toast — the possibilities are endless! However, poached eggs are healthier (and dare I say tastier) than fried eggs.
List of related literature:
WHY THIS RECIPE WORKS: With its hearty flavor, chewy texture, and complete protein properties, quinoa has increasingly become a popular side dish.
WHY THIS RECIPE WORKS Given quinoa’s availability, great nutritional profile, appealing nutty flavor, and quick cooking time, it seemed like a shoo-in for a great breakfast.
WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.
Im just getting into the spiralizing of veggies, and your dressing and or sauces are beautiful, I will be trying this. Thanks so much, you do a great job.
Loved the lemon garlic buttery taste without it being overpoweringly butter tasting. I asked my 13 year old son for constructive feedback “10 out of 10 can I have some more”. Husband wants it again this week, I love the simple but robust flavours of lemon. Definitely will be eating this again and again. Tomorrow the ceviche!
Hi Laura.. Really love the recipes!! They are easy for beginners as well and always look so delicious!! Can you please do a video on English breakfast!! Love from India.. ��
Can this be made the night before? I am thinking of making it tonight for lunch at work tomorrow. It seems like it would hold up, or possibly be even better as it gives the flavors time time to meld. It looks wonderful and I will be sure to add a review after I actually make it!
Im just getting into the spiralizing of veggies, and your dressing and or sauces are beautiful, I will be trying this. Thanks so much, you do a great job.
Every time I watch one of your videos I run out to the CSA and get what I need to cook it nana. So far it’s all been great. Gonna try your spring rolls next.
We just finished having this for dinner and it’s definitely going to be added to the regular rotation of meals. It was SO good, and really refreshing. I made sure to make extra avocado pesto to bathe all my meals in for the next few days.:) Thanks for the recipe!
That is the perfect salad for the hot days we’ve been having in South Texas!!! Try a temperature of 114 degrees!!!! Yeah, it’s unbelievably hot!!!! This is a perfect salad!!!
I would NEVER add starchy quinoa to any recipe or even ever eat it. We do NOT need to eat starchy foods that double our blood sugars in 15 minutes and increase them to 5X higher in 30 minutes according to research and the info in my “Starch” textbook. That’s one of the reasons there’s NO starch info on labels so we will just continue to poison ourselves with excessive blood sugars that STARCH provides us with because it is a ring of glucose molecules that break apart in our saliva and therefore NEVER get anywhere near the Fibre Faerie Myth that lives in the gut. Also, eating starchy foods while on a weight-losing diet plan will STOP the weight loss immediately as high glucose ingredients always do.
She’s got great ideas…appreciate this a lot. And, using the word “healthy” when using other ingredients that are not (meat, cheese, etc) is what so many cooks say to intice us. I hope the word “healthy” becomes used in an accurate and truthful way.
Her technique info is useful and as a Chef, I’ve learned from this you tuber… but… healthy this dish is NOT.
Another great recipe as always, Ali! Just a note, the “info” button on the video is displaying the Vegetti and Paderno Spiralizer for purchase. Would hate for anyone to miss out on your awesome Inspiralizer, my personal favorite kitchen tool!
Hi, Ali, I really like this salad! I made it for my book group meeting and it was a great success! I made one alteration: instead of Sriracha sauce, I used Viet Nam garlic chili sauce. For me, it has a more asian flavor and a little brighter heat. Thanks again for a splendid dish! Peg
Hello���� thank you for your great and healthy recepies! what about quinoa pasta? have you tried making it? I love pasta but I only can eat quinoa! If you can show us how to make it I’ll be so glad �� keep it up✌��
You guys are gonna LOVE this recipe! I’ve been eating leftovers all week and I still can’t get enough of it. Don’t forget to tag me on Instagram when you make it I’d love to see. Enjoy! xo Lisa
how long will it keep in the frig? and what do you think about electric spiralizers? compared to hand ones? cheers! i want to buy a spiralizer but i dont know if i should go electric or hand version?
Hi Laura �� I really love the low carb videos especially the veggies haha I was wondering if you can make some more videos like this �� I’m planning on going on a diet and I always watch your videos to see if I can make simple recipes like this for like breakfast, lunch or dinner. Love you Laura ��
Lol….this is what i was thinking for dinner tomorrow, but i wanted a different pesto… THANK you:D thank you for giving us more low carb so i can eat it:D
Laura, will the pesto sauce last for about a week? The reason I ask is because I know that cut-open avocados tend to turn brownish/black and I would love to Meal prep this for lunch.
To everyone who doesn’t know how to cook zucchini noodles… 1) boil them in a pot for a couple minutes then drain them in a collander 2) steam them for a few minutes, then drain 3) my favorite method is to use a little bit of oil in a wok or a pan at medium heat, add in some diced garlic and move it around for 30 seconds, toss in the noodles, season them with salt and pepper, and keep tossing them with rubber tongs for about a minute and a half to 2 minutes. then put them in a bowl and add whatever sauce you want. I use the healthiest premade spaghetti sauce in the stores that I can find.
They’re really simple to do whatever you want with them, just don’t cook them as long as pasta noodles. Just enough to apply heat. That being said, before you cook them it is a good idea to mash them in a paper towel to get some excess water out of them so they absorb that heat right from the pan.
This may be a ridiculous question, but can you taste the cashews in this sauce? I really really hate the taste of any nuts but all the vegan cheese sauce recipes seem to contain cashews:(
Hi Laura! I know you have been very busy with other things but I would love to see you make a chocolate avocado pudding recipe someday when you get a chance
I’ve never done zucchini noodles before. I think I’ll try pan frying them for a minute or two, but I liked your video very much. Too many haters on here.
Mia is cute and soo lucky because of you this recipe looks great i am goona try it soon love you so much laura summer is around plzz can you share some ice cream recipes with us plzz its very hot over here and i want something refreshing plzzz laura love you mia
Lol….this is what i was thinking for dinner tomorrow, but i wanted a different pesto… THANK you:D thank you for giving us more low carb so i can eat it:D
This is just sort of unintentionally funny. She actually seems kind of bored with this herself…I do appreciate the honesty about “yeah, this is not really like pasta, guys, lower your expectations accordingly” LOL.
Looks great. I’ leave out the meat though as I don’t care much for it. I’m sure it will still be spectacular. just with th cheese. I have several large zucchini in the garden ready to go.
Have this in the oven now! I asked hubby to pick up some zucchini at the store and he grabbed three little skinny ones. Guess I should have been more specific ��
My house smells amazing so I can’t wait to try it ��
This is a delicious meal. This will be a weekly meal in my home with a twist since my family has allergies to shrimp. I can always make salmon or any other fish or protein then cut it into chunks to substitute the shrimp. We love zucchini! Making zucchini into noodles will be fun! I bought a spiral machine 2 yrs ago at Ross for less than $20. I have a lot of similar tools like All Clad pots and pans, the kitchen aide food processor etc. I love my kitchen and my tools! I don’t have the glass jars from Weck. I see them at William Sonoma but never invested in them. Perhaps next visit will be my time to purchase a few jars. It’s time to change up my pantry containers since we have lids everywhere! I will probably opt for the jars with attached lids.
I’ve never done zucchini noodles before. I think I’ll try pan frying them for a minute or two, but I liked your video very much. Too many haters on here.
I just made this, and OMG, it is absolutely delicious. I make my own tomato sauce with no sugar (I am doing Keto and we don’t have Rao’s in my country)… This is a game changer. Mine cooked faster than directed and I actually ended up with a slight crispy top. I sprinkled parmagiano on top with the mozz. Yum!
Hi Ali! I love that you are sharing more vegan recipes! I’m wondering what makes this recipe Thai? As far as I know, the only Thai dishes I can think of that use peanut sauce (which I assumed you had swapped in with almonds instead of peanuts) is satay–but I always see people naming dishes as “Thai Noodles with Peanut Sauce” or “Asian Noodles with Peanut Sauce” which drives me nuts (hah! Pun was not intended but I like it). It’s like boiling pasta, adding some tomato sauce, and calling it Italian. There is so much more to Italian cuisine than that—the same can be said for Thai cuisine.
how long will it keep in the frig? and what do you think about electric spiralizers? compared to hand ones? cheers! i want to buy a spiralizer but i dont know if i should go electric or hand version?
Hello! I cook, a lot, and I just found your channel. I look forward to watching many more of your videos!
My only suggestion would be to remove the talks from the shrimp before adding them to the noodles. Nothing interrupts a good meal like having to undress your protein mid bite!
I rather make a vegan version of this. I use firm tofu and blend sautés spinach with fine chopped onion and fine pressed garlic and salt and adobo seasonings and Italian seasonings. For my meat I used cooked lentils I cook with chop veggies garlic and onions and cilantro.
We just finished having this for dinner and it’s definitely going to be added to the regular rotation of meals. It was SO good, and really refreshing. I made sure to make extra avocado pesto to bathe all my meals in for the next few days.:) Thanks for the recipe!
Wonderful!!! I used almonds and 1 cup of basil in place of the parsley because that is what I had and served it alongside some baked pollock. Absolutely loved it can’t wait for leftovers.
Why no onions or garlic? I would add these to the pasta sauce as well as the ground beef. If I made this lasagna I would probably put one layer of noodles in the middle.
Okay, i came across this recipe and it looked sooooo good! I was honestly so skeptical since i had never tried zoodles in my life!!!! But i just made the recipe right now and omg it is literally soooo good!!!! I was scared it wouldn’t taste good cuz you’re not using real noodles but it’s literally so amazing!!!!
Every time I’ve made zoodles they come out slimy no matter how little I cook them. I’m going to try eating them raw like this and see if it’s more palatable.
Hello���� thank you for your great and healthy recepies! what about quinoa pasta? have you tried making it? I love pasta but I only can eat quinoa! If you can show us how to make it I’ll be so glad �� keep it up✌��
Another great recipe as always, Ali! Just a note, the “info” button on the video is displaying the Vegetti and Paderno Spiralizer for purchase. Would hate for anyone to miss out on your awesome Inspiralizer, my personal favorite kitchen tool!
I just made this and finished eating it. It wernt bad, I like the light feel and taste of zucchini but the lemon taste in the dish I’m not too keen on. I just love trying new recipes though so i just gave it a go. Next il try the zucchini fries xx
this is the most useless video on youtube. all she did was cut the zucchini and put sauce on it. wow a 2 year old could’ve done that thanks for nothing
Every time I watch one of your videos I run out to the CSA and get what I need to cook it nana. So far it’s all been great. Gonna try your spring rolls next.
I’ve been wanting to purchase a spiralizer for awhile now. This one looks perfect. I’ll just call it an early birthday gift:) Thank you for another AWESOME recipe. As soon as I get my spiralizer I’m going to give this one a try….
Laura, will the pesto sauce last for about a week? The reason I ask is because I know that cut-open avocados tend to turn brownish/black and I would love to Meal prep this for lunch.
Hi Laura �� I really love the low carb videos especially the veggies haha I was wondering if you can make some more videos like this �� I’m planning on going on a diet and I always watch your videos to see if I can make simple recipes like this for like breakfast, lunch or dinner. Love you Laura ��
How are you able to eat such delicious zucchini based recipes without having indigestion from all the fiber? I wish I could eat this but zucchini goes right thru me!
Looks wonderful… I will try that…looks so much healthier than pasta… I stopped eating pasta many years ago.. these zucchini noodles are amazing… thank you my dear…
Hi Laura! I know you have been very busy with other things but I would love to see you make a chocolate avocado pudding recipe someday when you get a chance
for a better pasta-like consistency result:- peel the courgette “zucchini” and spiralize it then place it into a steamer basket over 1 inch boilling water and cover the lid, let it steam for 3-5 min, you don’t want it to be too mushy and not too crispy, you can taste it until it reaches your desire consistency. Enjoy
I always cook my zoodles a little with the sauce and let it simmer. no added water or stock needed because of the moisture in the zucchini. it is always savory, comforting and delicious. this lite simmering causes the zoodles to be softer and releases the mild and pleasing flavor as well
In your more recent video with the fajita bowls you put the bell pepper on the inspiralizer the opposite way, where the bottom of the pepper is attached to the teeth end and the top is against the blade.
Which way is best?
It seems like with the top of the pepper hitting the blade first, you get less seeds since they’re mostly left in the bottom after removing the seeds from earlier.
I substituted eggplant for the zucchini. I grilled the eggplant like you did with the zucchini. I like the eggplant flavor. I remove the skin of the eggplant as it can be tough in the lasagna. Tastes great. Raos is a good sauce if you don’t want to make your own.
now this is a salad that i would want to try. I’m trying to find make ahead recipes for work lunches. with a lot of these would you be able to prep the veggies over the weekend and possibly make the sauce separately to add later on?
I’ve been wanting to purchase a spiralizer for awhile now. This one looks perfect. I’ll just call it an early birthday gift:) Thank you for another AWESOME recipe. As soon as I get my spiralizer I’m going to give this one a try….
Hi Laura.. Really love the recipes!! They are easy for beginners as well and always look so delicious!! Can you please do a video on English breakfast!! Love from India.. ��
Mia is cute and soo lucky because of you this recipe looks great i am goona try it soon love you so much laura summer is around plzz can you share some ice cream recipes with us plzz its very hot over here and i want something refreshing plzzz laura love you mia
Currently eating this creamy sauce with wheat noodles and it is soooo good. I have tried many vegan cream sauces and this is my fav. I added minched sautéed mushrooms and hot sauce. Thanks for the recipe!!
Hi, Ali, I really like this salad! I made it for my book group meeting and it was a great success! I made one alteration: instead of Sriracha sauce, I used Viet Nam garlic chili sauce. For me, it has a more asian flavor and a little brighter heat. Thanks again for a splendid dish! Peg
Hi Lisa. I jus made this Delius plate. My first time trying zucchini noodles and we just loved. I bought the spiralizer and as you said, it is espectacular and easy to use. Thanks. God bless you.
Looks really yummy! Will be making it soon. One helpful idea would be for you to snip your veggies as they are coming out of the spiralizer? Just a suggestion. Am looking forward to giving this recipe a try!
Well I’m lactose intolerant so no dairy, but I liked how it was cooked and no need to boil the zucchini separately (we call it a courgette in the UK), I actually am a beginner at cooking.. well 2 months but I’m learning!
I think I’ll crush the garlic and mix it with mixed herbs and lime juice and marinate it with the jumbo prawns and leave it for a while to suck in the flavour. I’m making it today as my ‘zucchini’ runs out of date today.
I made this side dish last night, even my picky daughter loved it. Thanks for a great recipe! Such a wonderful way to use up a garden full of zucchini. I could eat this every night.
I always put more veggies in the saus. Cut op unions, bellpeppers, carrots, leek, caulifower, greenbeans, peas, sellery, what ever sounds good and or l have left over.
@downshiftology Where did you buy these plates from…. crate and barrel? Do you find that stainless all clad shows scratches or does it keep well over the years? I’m not sure if I should get all clad stainless or brushed. Thank you. ����
Currently eating this creamy sauce with wheat noodles and it is soooo good. I have tried many vegan cream sauces and this is my fav. I added minched sautéed mushrooms and hot sauce. Thanks for the recipe!!
She is sooo likable! I like her transparency and how she chatters her thought and laughs at her foibles, not to mention why she looks so damn good. Now she is clearly a by product of what she preaches! You go girl!
guys i wonder how does it taste?i live in south korea, zucchini is not really common it’s like what i need to order from online. lol so i m wondering how it does taste!
now this is a salad that i would want to try. I’m trying to find make ahead recipes for work lunches. with a lot of these would you be able to prep the veggies over the weekend and possibly make the sauce separately to add later on?
Hi Ali! I love that you are sharing more vegan recipes! I’m wondering what makes this recipe Thai? As far as I know, the only Thai dishes I can think of that use peanut sauce (which I assumed you had swapped in with almonds instead of peanuts) is satay–but I always see people naming dishes as “Thai Noodles with Peanut Sauce” or “Asian Noodles with Peanut Sauce” which drives me nuts (hah! Pun was not intended but I like it). It’s like boiling pasta, adding some tomato sauce, and calling it Italian. There is so much more to Italian cuisine than that—the same can be said for Thai cuisine.
I have almost all these ingredients at home going to make it tonight for lunch tomorrow. I am actually defrosting some shrimp for my dinner might add a couple chopped up into this too. Thanks!
That is the perfect salad for the hot days we’ve been having in South Texas!!! Try a temperature of 114 degrees!!!! Yeah, it’s unbelievably hot!!!! This is a perfect salad!!!
This may be a ridiculous question, but can you taste the cashews in this sauce? I really really hate the taste of any nuts but all the vegan cheese sauce recipes seem to contain cashews:(
Looks wonderful… I will try that…looks so much healthier than pasta… I stopped eating pasta many years ago.. these zucchini noodles are amazing… thank you my dear…
Can this be made the night before? I am thinking of making it tonight for lunch at work tomorrow. It seems like it would hold up, or possibly be even better as it gives the flavors time time to meld. It looks wonderful and I will be sure to add a review after I actually make it!
This is just sort of unintentionally funny. She actually seems kind of bored with this herself…I do appreciate the honesty about “yeah, this is not really like pasta, guys, lower your expectations accordingly” LOL.
really liked your recipe, but you just confused me a little when you said to go ahead and measure the wine….but you didnt say to go ahead and add it. so i didnt know if i should add it at that time or later.
Amazing recipe!!!! If I’m going to ever not make my own sauce it is because RAO’s Arrabiata is sooooo delicious. I did make my own sauce for this, I also bought the kitchen aid device and copied exactly what you did with the zucchini (from my garden) lasagna noodles. I used beyond beef vegan meat cooked with some white onion. I used kite hill brand ricotta almond cheese. It was ssooooooo delicious!!!! Thank you so much from me and my vegan daughters!
I am new to cooking but I’ve been giving it a go because my first child is getting to the solid food stage. I made this with no problem, your video made it super easy to follow. It tasted great and I’m feeling alittle more confident about cooking.
I have almost all these ingredients at home going to make it tonight for lunch tomorrow. I am actually defrosting some shrimp for my dinner might add a couple chopped up into this too. Thanks!
Thank you for all the awesome recipe videos! Love that they are such short and concise videos, and the recipes are quick and delicious! Which is amazing for a starting-out vegan like me! <3
for a better pasta-like consistency result:- peel the courgette “zucchini” and spiralize it then place it into a steamer basket over 1 inch boilling water and cover the lid, let it steam for 3-5 min, you don’t want it to be too mushy and not too crispy, you can taste it until it reaches your desire consistency. Enjoy
Thank you for all the awesome recipe videos! Love that they are such short and concise videos, and the recipes are quick and delicious! Which is amazing for a starting-out vegan like me! <3
I would NEVER add starchy quinoa to any recipe or even ever eat it. We do NOT need to eat starchy foods that double our blood sugars in 15 minutes and increase them to 5X higher in 30 minutes according to research and the info in my “Starch” textbook. That’s one of the reasons there’s NO starch info on labels so we will just continue to poison ourselves with excessive blood sugars that STARCH provides us with because it is a ring of glucose molecules that break apart in our saliva and therefore NEVER get anywhere near the Fibre Faerie Myth that lives in the gut. Also, eating starchy foods while on a weight-losing diet plan will STOP the weight loss immediately as high glucose ingredients always do.
She is sooo likable! I like her transparency and how she chatters her thought and laughs at her foibles, not to mention why she looks so damn good. Now she is clearly a by product of what she preaches! You go girl!
I made this side dish last night, even my picky daughter loved it. Thanks for a great recipe! Such a wonderful way to use up a garden full of zucchini. I could eat this every night.
I made this and it’s delicious! I cheated by using frozen grilled zucchini slices but it turned out great. It’s going to be on my menu a lot. Thank you for sharing ��
Great recipe and video. Although it’s a year old, my garden is producing more zucchini than we can use. I’ve been looking for recipes. Very timely. This one will happen. Thanks again!!
guys i wonder how does it taste?i live in south korea, zucchini is not really common it’s like what i need to order from online. lol so i m wondering how it does taste!
BIG FACTS………92 outta 102 MINERALS our body needs daily are contained in one single ass seaweed alone called SEA MOSS or IRISH MOSS…can you say SUPER FOOD?
I love this recipe… can i change cucchinj with sweet potatoes..?? To sweet isn’t it..?? Or pumpkins..?? im newbie in your vlog… more easy recipe please �������� thank you so much ����
In your more recent video with the fajita bowls you put the bell pepper on the inspiralizer the opposite way, where the bottom of the pepper is attached to the teeth end and the top is against the blade.
Which way is best?
It seems like with the top of the pepper hitting the blade first, you get less seeds since they’re mostly left in the bottom after removing the seeds from earlier.
ok, so, yall eat the shrimp’s tails too, i really am asking, honestly. Just seems taking the tails all the way off would be better. I am open to trying new things, just curious. It looks delicious!
this is the most useless video on youtube. all she did was cut the zucchini and put sauce on it. wow a 2 year old could’ve done that thanks for nothing
Don’t do that! The garlic must be coocked BEFORE shrimps in olive oil. Trust me: i am italian!!! Put the garlic in hot olive oil for just one minut. In this way the olive oil absorbs the aroma of garlic. THEN you can cook shrimps. And… don’t cook butter with olive oil, it is not healthy for liver and arteries.
This was delicious and very filling. I was missing some of the ingredients and had to make substitutions (used coconut aminos instead of tamari; dried cilantro instead of fresh; cashews instead of peanuts; skipped the scallions). But it still came out great. I also threw in some chick peas I needed to use up. They blended in really nicely…Thanks for sharing.
This was delicious and very filling. I was missing some of the ingredients and had to make substitutions (used coconut aminos instead of tamari; dried cilantro instead of fresh; cashews instead of peanuts; skipped the scallions). But it still came out great. I also threw in some chick peas I needed to use up. They blended in really nicely…Thanks for sharing.
To everyone who doesn’t know how to cook zucchini noodles… 1) boil them in a pot for a couple minutes then drain them in a collander 2) steam them for a few minutes, then drain 3) my favorite method is to use a little bit of oil in a wok or a pan at medium heat, add in some diced garlic and move it around for 30 seconds, toss in the noodles, season them with salt and pepper, and keep tossing them with rubber tongs for about a minute and a half to 2 minutes. then put them in a bowl and add whatever sauce you want. I use the healthiest premade spaghetti sauce in the stores that I can find.
They’re really simple to do whatever you want with them, just don’t cook them as long as pasta noodles. Just enough to apply heat. That being said, before you cook them it is a good idea to mash them in a paper towel to get some excess water out of them so they absorb that heat right from the pan.
Looks really yummy! Will be making it soon. One helpful idea would be for you to snip your veggies as they are coming out of the spiralizer? Just a suggestion. Am looking forward to giving this recipe a try!
Wonderful!!! I used almonds and 1 cup of basil in place of the parsley because that is what I had and served it alongside some baked pollock. Absolutely loved it can’t wait for leftovers.
I just shared your channel with my mom. She was over my house this weekend and I showed her everything I’ve learned and she was very impressed ��. Her name is Elena. You are so AWESOME!
I always cook my zoodles a little with the sauce and let it simmer. no added water or stock needed because of the moisture in the zucchini. it is always savory, comforting and delicious. this lite simmering causes the zoodles to be softer and releases the mild and pleasing flavor as well
Every time I’ve made zoodles they come out slimy no matter how little I cook them. I’m going to try eating them raw like this and see if it’s more palatable.
Im just getting into the spiralizing of veggies, and your dressing and or sauces are beautiful, I will be trying this. Thanks so much, you do a great job.
Loved the lemon garlic buttery taste without it being overpoweringly butter tasting. I asked my 13 year old son for constructive feedback “10 out of 10 can I have some more”. Husband wants it again this week, I love the simple but robust flavours of lemon. Definitely will be eating this again and again. Tomorrow the ceviche!
so cool to see this recipe, I’ll be using this one! See my channel for my plant based vegan journey to 80kg, and for some topic videos!
Hi Laura.. Really love the recipes!! They are easy for beginners as well and always look so delicious!! Can you please do a video on English breakfast!! Love from India.. ��
Soon as I see ur video, and I have all the stuff that I need, I running to kitchen to try this recipe! And it’s turn up soooo good!!����
Thank you for this delicious recipe!❤️��
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Can this be made the night before? I am thinking of making it tonight for lunch at work tomorrow. It seems like it would hold up, or possibly be even better as it gives the flavors time time to meld. It looks wonderful and I will be sure to add a review after I actually make it!
Im just getting into the spiralizing of veggies, and your dressing and or sauces are beautiful, I will be trying this. Thanks so much, you do a great job.
This looks so good. Im not a big fan of fishy tasting foods. I like shrimp rings but skinny shrimps. I know I’m crazy. Do these shrimp taste fishy?
Every time I watch one of your videos I run out to the CSA and get what I need to cook it nana. So far it’s all been great. Gonna try your spring rolls next.
We just finished having this for dinner and it’s definitely going to be added to the regular rotation of meals. It was SO good, and really refreshing. I made sure to make extra avocado pesto to bathe all my meals in for the next few days.:) Thanks for the recipe!
That is the perfect salad for the hot days we’ve been having in South Texas!!! Try a temperature of 114 degrees!!!! Yeah, it’s unbelievably hot!!!! This is a perfect salad!!!
I would NEVER add starchy quinoa to any recipe or even ever eat it. We do NOT need to eat starchy foods that double our blood sugars in 15 minutes and increase them to 5X higher in 30 minutes according to research and the info in my “Starch” textbook. That’s one of the reasons there’s NO starch info on labels so we will just continue to poison ourselves with excessive blood sugars that STARCH provides us with because it is a ring of glucose molecules that break apart in our saliva and therefore NEVER get anywhere near the Fibre Faerie Myth that lives in the gut. Also, eating starchy foods while on a weight-losing diet plan will STOP the weight loss immediately as high glucose ingredients always do.
She’s got great ideas…appreciate this a lot. And, using the word “healthy” when using other ingredients that are not (meat, cheese, etc) is what so many cooks say to intice us. I hope the word “healthy” becomes used in an accurate and truthful way.
Her technique info is useful and as a Chef, I’ve learned from this you tuber… but… healthy this dish is NOT.
Food for thought
omgosh I love this! Definitely making this!
#snapchat, was this the zucchini you needed to get and struggled to find a good one out of a bunch?
Another great recipe as always, Ali! Just a note, the “info” button on the video is displaying the Vegetti and Paderno Spiralizer for purchase. Would hate for anyone to miss out on your awesome Inspiralizer, my personal favorite kitchen tool!
Hi, Ali, I really like this salad! I made it for my book group meeting and it was a great success! I made one alteration: instead of Sriracha sauce, I used Viet Nam garlic chili sauce. For me, it has a more asian flavor and a little brighter heat. Thanks again for a splendid dish! Peg
It looks delicious!! It’s kind of difficult to find some ingredients where i live so how can i replace white miso and tahini? or i just don’t use it?
oh my gosh Laura! I love your channel. youre not “over the top” or extra, with your food. I love it. congrats on the baby. I love your recipes
I know the video is quite old, but what would you replace the quinoa with? The recipe seems great but I am not a big fan of quinoa.
Hello���� thank you for your great and healthy recepies! what about quinoa pasta? have you tried making it? I love pasta but I only can eat quinoa! If you can show us how to make it I’ll be so glad �� keep it up✌��
You guys are gonna LOVE this recipe! I’ve been eating leftovers all week and I still can’t get enough of it. Don’t forget to tag me on Instagram when you make it I’d love to see. Enjoy! xo Lisa
how long will it keep in the frig? and what do you think about electric spiralizers? compared to hand ones? cheers! i want to buy a spiralizer but i dont know if i should go electric or hand version?
Hi Laura �� I really love the low carb videos especially the veggies haha I was wondering if you can make some more videos like this �� I’m planning on going on a diet and I always watch your videos to see if I can make simple recipes like this for like breakfast, lunch or dinner. Love you Laura ��
Recipes
Zoodles with Shrimp and Green Goddess Dressing
Using a blend of spiralized summer squash and zucchini “noodles.”
Ingredients
2 medium (8 oz. each) zucchini, spiralized 2 medium-size (8 oz. each) yellow squash, spiralized 1 teaspoon kosher salt 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basi 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 1 pound cooked medium shrimp, chilled Green Goddess Dressing, divided 1 ounce Parmesan cheese, shaved (about 1/4 cup)
I know it sounds strange, but I have a nut allergy, but I can have sunflower seeds, so my pesto is always made with sunflower seeds. It’s really good!
Nice video! I just made a video with my own delicious version, grain free and peanut free! come take a look and let me know what you think. Aloha:)
Lol….this is what i was thinking for dinner tomorrow, but i wanted a different pesto… THANK you:D thank you for giving us more low carb so i can eat it:D
BLEH, not a real lasagna. This is just as bad as a cottage cheese lasagna. Real lasagna has meat in it. Anything else is a counterfeit in my opinion.
Laura, will the pesto sauce last for about a week? The reason I ask is because I know that cut-open avocados tend to turn brownish/black and I would love to Meal prep this for lunch.
To everyone who doesn’t know how to cook zucchini noodles…
1) boil them in a pot for a couple minutes then drain them in a collander
2) steam them for a few minutes, then drain
3) my favorite method is to use a little bit of oil in a wok or a pan at medium heat, add in some diced garlic and move it around for 30 seconds, toss in the noodles, season them with salt and pepper, and keep tossing them with rubber tongs for about a minute and a half to 2 minutes. then put them in a bowl and add whatever sauce you want. I use the healthiest premade spaghetti sauce in the stores that I can find.
They’re really simple to do whatever you want with them, just don’t cook them as long as pasta noodles. Just enough to apply heat. That being said, before you cook them it is a good idea to mash them in a paper towel to get some excess water out of them so they absorb that heat right from the pan.
I just want to point out that I found her channel around 11 and it’s now 3:34 am I’ve been binge watching her recipes but now I’m hungry����
It looks delicious!! It’s kind of difficult to find some ingredients where i live so how can i replace white miso and tahini? or i just don’t use it?
This may be a ridiculous question, but can you taste the cashews in this sauce? I really really hate the taste of any nuts but all the vegan cheese sauce recipes seem to contain cashews:(
Hi Laura! I know you have been very busy with other things but I would love to see you make a chocolate avocado pudding recipe someday when you get a chance
I’ve never done zucchini noodles before. I think I’ll try pan frying them for a minute or two, but I liked your video very much. Too many haters on here.
Mia is cute and soo lucky because of you this recipe looks great i am goona try it soon love you so much laura summer is around plzz can you share some ice cream recipes with us plzz its very hot over here and i want something refreshing plzzz laura love you mia
Lol….this is what i was thinking for dinner tomorrow, but i wanted a different pesto… THANK you:D thank you for giving us more low carb so i can eat it:D
This is just sort of unintentionally funny. She actually seems kind of bored with this herself…I do appreciate the honesty about “yeah, this is not really like pasta, guys, lower your expectations accordingly” LOL.
Looks great. I’ leave out the meat though as I don’t care much for it. I’m sure it will still be spectacular. just with th cheese. I have several large zucchini in the garden ready to go.
Have this in the oven now! I asked hubby to pick up some zucchini at the store and he grabbed three little skinny ones. Guess I should have been more specific ��
My house smells amazing so I can’t wait to try it ��
This is a delicious meal. This will be a weekly meal in my home with a twist since my family has allergies to shrimp. I can always make salmon or any other fish or protein then cut it into chunks to substitute the shrimp. We love zucchini! Making zucchini into noodles will be fun! I bought a spiral machine 2 yrs ago at Ross for less than $20. I have a lot of similar tools like All Clad pots and pans, the kitchen aide food processor etc. I love my kitchen and my tools! I don’t have the glass jars from Weck. I see them at William Sonoma but never invested in them. Perhaps next visit will be my time to purchase a few jars. It’s time to change up my pantry containers since we have lids everywhere! I will probably opt for the jars with attached lids.
I’ve never done zucchini noodles before. I think I’ll try pan frying them for a minute or two, but I liked your video very much. Too many haters on here.
I just made this, and OMG, it is absolutely delicious. I make my own tomato sauce with no sugar (I am doing Keto and we don’t have Rao’s in my country)… This is a game changer. Mine cooked faster than directed and I actually ended up with a slight crispy top. I sprinkled parmagiano on top with the mozz. Yum!
Hi Ali! I love that you are sharing more vegan recipes! I’m wondering what makes this recipe Thai? As far as I know, the only Thai dishes I can think of that use peanut sauce (which I assumed you had swapped in with almonds instead of peanuts) is satay–but I always see people naming dishes as “Thai Noodles with Peanut Sauce” or “Asian Noodles with Peanut Sauce” which drives me nuts (hah! Pun was not intended but I like it). It’s like boiling pasta, adding some tomato sauce, and calling it Italian. There is so much more to Italian cuisine than that—the same can be said for Thai cuisine.
how long will it keep in the frig? and what do you think about electric spiralizers? compared to hand ones? cheers! i want to buy a spiralizer but i dont know if i should go electric or hand version?
Hello! I cook, a lot, and I just found your channel. I look forward to watching many more of your videos!
My only suggestion would be to remove the talks from the shrimp before adding them to the noodles. Nothing interrupts a good meal like having to undress your protein mid bite!
Cheers!
I rather make a vegan version of this. I use firm tofu and blend sautés spinach with fine chopped onion and fine pressed garlic and salt and adobo seasonings and Italian seasonings. For my meat I used cooked lentils I cook with chop veggies garlic and onions and cilantro.
We just finished having this for dinner and it’s definitely going to be added to the regular rotation of meals. It was SO good, and really refreshing. I made sure to make extra avocado pesto to bathe all my meals in for the next few days.:) Thanks for the recipe!
Does this have a strong lemon taste? Or do you think you could describe the flavor? I have all the ingredients, but would like to know more (: x
Wonderful!!! I used almonds and 1 cup of basil in place of the parsley because that is what I had and served it alongside some baked pollock. Absolutely loved it can’t wait for leftovers.
Why no onions or garlic? I would add these to the pasta sauce as well as the ground beef. If I made this lasagna I would probably put one layer of noodles in the middle.
Okay, i came across this recipe and it looked sooooo good! I was honestly so skeptical since i had never tried zoodles in my life!!!! But i just made the recipe right now and omg it is literally soooo good!!!! I was scared it wouldn’t taste good cuz you’re not using real noodles but it’s literally so amazing!!!!
Every time I’ve made zoodles they come out slimy no matter how little I cook them. I’m going to try eating them raw like this and see if it’s more palatable.
Hello���� thank you for your great and healthy recepies! what about quinoa pasta? have you tried making it? I love pasta but I only can eat quinoa! If you can show us how to make it I’ll be so glad �� keep it up✌��
Awesome. Making this tonight. We just got a zucchini spiralizer and are eating healthy. Definitely subscribing to your channel. Thank You
I’m gonna go controversial and say that this recipe is actually a salad. Considering the ingredients it might even be (**SHOCKER!!**)… healthy! ��
Another great recipe as always, Ali! Just a note, the “info” button on the video is displaying the Vegetti and Paderno Spiralizer for purchase. Would hate for anyone to miss out on your awesome Inspiralizer, my personal favorite kitchen tool!
I just made this and finished eating it. It wernt bad, I like the light feel and taste of zucchini but the lemon taste in the dish I’m not too keen on. I just love trying new recipes though so i just gave it a go. Next il try the zucchini fries xx
Good organized video. Mostly healthy with the zucchinibut much of the public doesn’t realize that ground beef is NOT healthy at all. I never touch it.
this is the most useless video on youtube. all she did was cut the zucchini and put sauce on it. wow a 2 year old could’ve done that
thanks for nothing
Every time I watch one of your videos I run out to the CSA and get what I need to cook it nana. So far it’s all been great. Gonna try your spring rolls next.
I’ve been wanting to purchase a spiralizer for awhile now. This one looks perfect. I’ll just call it an early birthday gift:)
Thank you for another AWESOME recipe. As soon as I get my spiralizer I’m going to give this one a try….
Thank you so much for the recipe, I love the fact that you are so detailed which is a great source, I will make this lasagna for dinner today
Laura, will the pesto sauce last for about a week? The reason I ask is because I know that cut-open avocados tend to turn brownish/black and I would love to Meal prep this for lunch.
Hi Laura �� I really love the low carb videos especially the veggies haha I was wondering if you can make some more videos like this �� I’m planning on going on a diet and I always watch your videos to see if I can make simple recipes like this for like breakfast, lunch or dinner. Love you Laura ��
How are you able to eat such delicious zucchini based recipes without having indigestion from all the fiber? I wish I could eat this but zucchini goes right thru me!
Looks wonderful… I will try that…looks so much healthier than pasta… I stopped eating pasta many years ago.. these zucchini noodles are amazing… thank you my dear…
Hi Laura! I know you have been very busy with other things but I would love to see you make a chocolate avocado pudding recipe someday when you get a chance
Another terrific video! I’d like to have this recipe become a “regular” too. Good idea reposting it so that we get notified.
I went ahead and installed your app as to help support your mission! $1.99 is well worth it. Looks good, so far!
The zucchini noodles didn’t look like they were cooked through enough.
I would let them cook down a bit more.
Just a personal preference…..
for a better pasta-like consistency result:-
peel the courgette “zucchini” and spiralize it then place it into a steamer basket over 1 inch boilling water and cover the lid, let it steam for 3-5 min, you don’t want it to be too mushy and not too crispy, you can taste it until it reaches your desire consistency. Enjoy
I always cook my zoodles a little with the sauce and let it simmer. no added water or stock needed because of the moisture in the zucchini. it is always savory, comforting and delicious. this lite simmering causes the zoodles to be softer and releases the mild and pleasing flavor as well
I had gastric bypass surgery almost a week ago, I’m going to try this as soon as I can start to eat solid food again. Sounds yummy!
Laura I been watching your video’s cents 2016 and I still watch them I love your videos so much��������❤������❤����������������❣��
Seems like you would be able to get more of that yummy dressing out of the bowl if you used a spoon. A lot was wasted. I’m going to try it though!!
You always have the best looking bell peppers! I can never find symmetrical looking ones. Also that blue is your color!
This all looks delicious!
In your more recent video with the fajita bowls you put the bell pepper on the inspiralizer the opposite way, where the bottom of the pepper is attached to the teeth end and the top is against the blade.
Which way is best?
It seems like with the top of the pepper hitting the blade first, you get less seeds since they’re mostly left in the bottom after removing the seeds from earlier.
I substituted eggplant for the zucchini. I grilled the eggplant like you did with the zucchini. I like the eggplant flavor. I remove the skin of the eggplant as it can be tough in the lasagna. Tastes great. Raos is a good sauce if you don’t want to make your own.
now this is a salad that i would want to try. I’m trying to find make ahead recipes for work lunches. with a lot of these would you be able to prep the veggies over the weekend and possibly make the sauce separately to add later on?
I’ve been wanting to purchase a spiralizer for awhile now. This one looks perfect. I’ll just call it an early birthday gift:)
Thank you for another AWESOME recipe. As soon as I get my spiralizer I’m going to give this one a try….
Hi Laura.. Really love the recipes!! They are easy for beginners as well and always look so delicious!! Can you please do a video on English breakfast!! Love from India.. ��
Mia is cute and soo lucky because of you this recipe looks great i am goona try it soon love you so much laura summer is around plzz can you share some ice cream recipes with us plzz its very hot over here and i want something refreshing plzzz laura love you mia
I just got an electric spirilizer and love your recipes. I want to make this for my grand daughter’s surprise birthday party! Thanks!
Awesome I was just thinking what healthy foods I can make with seafood and this one I will for sure try out. Thank you for sharing
Currently eating this creamy sauce with wheat noodles and it is soooo good. I have tried many vegan cream sauces and this is my fav. I added minched sautéed mushrooms and hot sauce. Thanks for the recipe!!
Hi, Ali, I really like this salad! I made it for my book group meeting and it was a great success! I made one alteration: instead of Sriracha sauce, I used Viet Nam garlic chili sauce. For me, it has a more asian flavor and a little brighter heat. Thanks again for a splendid dish! Peg
Hi Lisa. I jus made this Delius plate. My first time trying zucchini noodles and we just loved. I bought the spiralizer and as you said, it is espectacular and easy to use. Thanks. God bless you.
Looks really yummy! Will be making it soon. One helpful idea would be for you to snip your veggies as they are coming out of the spiralizer? Just a suggestion. Am looking forward to giving this recipe a try!
You always have the best looking bell peppers! I can never find symmetrical looking ones. Also that blue is your color!
This all looks delicious!
Well I’m lactose intolerant so no dairy, but I liked how it was cooked and no need to boil the zucchini separately (we call it a courgette in the UK), I actually am a beginner at cooking.. well 2 months but I’m learning!
I think I’ll crush the garlic and mix it with mixed herbs and lime juice and marinate it with the jumbo prawns and leave it for a while to suck in the flavour. I’m making it today as my ‘zucchini’ runs out of date today.
Д в аэропорт и ььсьмбсбьаьпьпьддрлддадрлпладлвддалплдадлелалпььпббрббрббрбсббпдрддпдпддппддпдпддпжжжждалпькддпддещадщеддбрбдадхармджют
I made this side dish last night, even my picky daughter loved it. Thanks for a great recipe! Such a wonderful way to use up a garden full of zucchini. I could eat this every night.
I always put more veggies in the saus. Cut op unions, bellpeppers, carrots, leek, caulifower, greenbeans, peas, sellery, what ever sounds good and or l have left over.
This looks very good! I want to try almond butter but it’s always so expensive and over my grocery budget! Are there any places to buy it cheaper?
I had gastric bypass surgery almost a week ago, I’m going to try this as soon as I can start to eat solid food again. Sounds yummy!
Oh my gosh watching you on food network and almost fell out of my chair. I love all your recipes. I really wish I wasn’t allergic to avocado��
@downshiftology Where did you buy these plates from…. crate and barrel? Do you find that stainless all clad shows scratches or does it keep well over the years? I’m not sure if I should get all clad stainless or brushed. Thank you. ����
Currently eating this creamy sauce with wheat noodles and it is soooo good. I have tried many vegan cream sauces and this is my fav. I added minched sautéed mushrooms and hot sauce. Thanks for the recipe!!
The sauce is simply amazing, great job!! I made it for lunch tomorrow but already using the sauce to dip my celery in. May have to make more.
She is sooo likable! I like her transparency and how she chatters her thought and laughs at her foibles, not to mention why she looks so damn good. Now she is clearly a by product of what she preaches! You go girl!
Seems like you would be able to get more of that yummy dressing out of the bowl if you used a spoon. A lot was wasted. I’m going to try it though!!
guys i wonder how does it taste?i live in south korea, zucchini is not really common it’s like what i need to order from online. lol so i m wondering how it does taste!
now this is a salad that i would want to try. I’m trying to find make ahead recipes for work lunches. with a lot of these would you be able to prep the veggies over the weekend and possibly make the sauce separately to add later on?
Hi Ali! I love that you are sharing more vegan recipes! I’m wondering what makes this recipe Thai? As far as I know, the only Thai dishes I can think of that use peanut sauce (which I assumed you had swapped in with almonds instead of peanuts) is satay–but I always see people naming dishes as “Thai Noodles with Peanut Sauce” or “Asian Noodles with Peanut Sauce” which drives me nuts (hah! Pun was not intended but I like it). It’s like boiling pasta, adding some tomato sauce, and calling it Italian. There is so much more to Italian cuisine than that—the same can be said for Thai cuisine.
Another terrific video! I’d like to have this recipe become a “regular” too. Good idea reposting it so that we get notified.
I went ahead and installed your app as to help support your mission! $1.99 is well worth it. Looks good, so far!
I have almost all these ingredients at home going to make it tonight for lunch tomorrow. I am actually defrosting some shrimp for my dinner might add a couple chopped up into this too. Thanks!
I know it sounds strange, but I have a nut allergy, but I can have sunflower seeds, so my pesto is always made with sunflower seeds. It’s really good!
That is the perfect salad for the hot days we’ve been having in South Texas!!! Try a temperature of 114 degrees!!!! Yeah, it’s unbelievably hot!!!! This is a perfect salad!!!
This may be a ridiculous question, but can you taste the cashews in this sauce? I really really hate the taste of any nuts but all the vegan cheese sauce recipes seem to contain cashews:(
Looks wonderful… I will try that…looks so much healthier than pasta… I stopped eating pasta many years ago.. these zucchini noodles are amazing… thank you my dear…
Can this be made the night before? I am thinking of making it tonight for lunch at work tomorrow. It seems like it would hold up, or possibly be even better as it gives the flavors time time to meld. It looks wonderful and I will be sure to add a review after I actually make it!
This is just sort of unintentionally funny. She actually seems kind of bored with this herself…I do appreciate the honesty about “yeah, this is not really like pasta, guys, lower your expectations accordingly” LOL.
Oh my gosh watching you on food network and almost fell out of my chair. I love all your recipes. I really wish I wasn’t allergic to avocado��
omgosh I love this! Definitely making this!
#snapchat, was this the zucchini you needed to get and struggled to find a good one out of a bunch?
really liked your recipe, but you just confused me a little when you said to go ahead and measure the wine….but you didnt say to go ahead and add it. so i didnt know if i should add it at that time or later.
Amazing recipe!!!! If I’m going to ever not make my own sauce it is because RAO’s Arrabiata is sooooo delicious. I did make my own sauce for this, I also bought the kitchen aid device and copied exactly what you did with the zucchini (from my garden) lasagna noodles. I used beyond beef vegan meat cooked with some white onion. I used kite hill brand ricotta almond cheese. It was ssooooooo delicious!!!! Thank you so much from me and my vegan daughters!
I’m gonna go controversial and say that this recipe is actually a salad. Considering the ingredients it might even be (**SHOCKER!!**)… healthy! ��
I am new to cooking but I’ve been giving it a go because my first child is getting to the solid food stage. I made this with no problem, your video made it super easy to follow. It tasted great and I’m feeling alittle more confident about cooking.
I have almost all these ingredients at home going to make it tonight for lunch tomorrow. I am actually defrosting some shrimp for my dinner might add a couple chopped up into this too. Thanks!
Great job! Yummy. Thank you for this! I’m going to cook this tomorrow.
Also, next time, be careful not to bruise your parsley when chopping it so you will not lose its flavor. Avoid those green juice in your board.
Thank you for all the awesome recipe videos! Love that they are such short and concise videos, and the recipes are quick and delicious! Which is amazing for a starting-out vegan like me! <3
Does this have a strong lemon taste? Or do you think you could describe the flavor? I have all the ingredients, but would like to know more (: x
for a better pasta-like consistency result:-
peel the courgette “zucchini” and spiralize it then place it into a steamer basket over 1 inch boilling water and cover the lid, let it steam for 3-5 min, you don’t want it to be too mushy and not too crispy, you can taste it until it reaches your desire consistency. Enjoy
Thank you for all the awesome recipe videos! Love that they are such short and concise videos, and the recipes are quick and delicious! Which is amazing for a starting-out vegan like me! <3
I would NEVER add starchy quinoa to any recipe or even ever eat it. We do NOT need to eat starchy foods that double our blood sugars in 15 minutes and increase them to 5X higher in 30 minutes according to research and the info in my “Starch” textbook. That’s one of the reasons there’s NO starch info on labels so we will just continue to poison ourselves with excessive blood sugars that STARCH provides us with because it is a ring of glucose molecules that break apart in our saliva and therefore NEVER get anywhere near the Fibre Faerie Myth that lives in the gut. Also, eating starchy foods while on a weight-losing diet plan will STOP the weight loss immediately as high glucose ingredients always do.
She is sooo likable! I like her transparency and how she chatters her thought and laughs at her foibles, not to mention why she looks so damn good. Now she is clearly a by product of what she preaches! You go girl!
I made this side dish last night, even my picky daughter loved it. Thanks for a great recipe! Such a wonderful way to use up a garden full of zucchini. I could eat this every night.
I made this and it’s delicious! I cheated by using frozen grilled zucchini slices but it turned out great. It’s going to be on my menu a lot. Thank you for sharing ��
Great recipe and video. Although it’s a year old, my garden is producing more zucchini than we can use. I’ve been looking for recipes. Very timely. This one will happen. Thanks again!!
Laura I been watching your video’s cents 2016 and I still watch them I love your videos so much��������❤������❤����������������❣��
guys i wonder how does it taste?i live in south korea, zucchini is not really common it’s like what i need to order from online. lol so i m wondering how it does taste!
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I love this recipe… can i change cucchinj with sweet potatoes..?? To sweet isn’t it..?? Or pumpkins..?? im newbie in your vlog… more easy recipe please �������� thank you so much ����
This looks very good! I want to try almond butter but it’s always so expensive and over my grocery budget! Are there any places to buy it cheaper?
Green Goddess Dressing.
Ingredients
1 1/3 cups mayonnaise 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons chopped fresh chives 2 teaspoons Champagne vinegar 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 1 teaspoon anchovy paste 1/4 teaspoon black pepper
How to Make It
Process all ingredients in a food processor until smooth, stopping to scrape down sides, if needed. Cover and chill until ready to use.
In your more recent video with the fajita bowls you put the bell pepper on the inspiralizer the opposite way, where the bottom of the pepper is attached to the teeth end and the top is against the blade.
Which way is best?
It seems like with the top of the pepper hitting the blade first, you get less seeds since they’re mostly left in the bottom after removing the seeds from earlier.
I just got an electric spirilizer and love your recipes. I want to make this for my grand daughter’s surprise birthday party! Thanks!
ok, so, yall eat the shrimp’s tails too, i really am asking, honestly. Just seems taking the tails all the way off would be better. I am open to trying new things, just curious. It looks delicious!
The sauce is simply amazing, great job!! I made it for lunch tomorrow but already using the sauce to dip my celery in. May have to make more.
this is the most useless video on youtube. all she did was cut the zucchini and put sauce on it. wow a 2 year old could’ve done that
thanks for nothing
Don’t do that! The garlic must be coocked BEFORE shrimps in olive oil. Trust me: i am italian!!!
Put the garlic in hot olive oil for just one minut. In this way the olive oil absorbs the aroma of garlic. THEN you can cook shrimps. And… don’t cook butter with olive oil,
it is not healthy for liver and arteries.
so cool to see this recipe, I’ll be using this one! See my channel for my plant based vegan journey to 80kg, and for some topic videos!
This was delicious and very filling. I was missing some of the ingredients and had to make substitutions (used coconut aminos instead of tamari; dried cilantro instead of fresh; cashews instead of peanuts; skipped the scallions). But it still came out great. I also threw in some chick peas I needed to use up. They blended in really nicely…Thanks for sharing.
Nice video! I just made a video with my own delicious version, grain free and peanut free! come take a look and let me know what you think. Aloha:)
Love this meal, any ideas how many calories in your meals? I’m sure they’re low in calories, but would be useful to have a guide. Thanks
This was delicious and very filling. I was missing some of the ingredients and had to make substitutions (used coconut aminos instead of tamari; dried cilantro instead of fresh; cashews instead of peanuts; skipped the scallions). But it still came out great. I also threw in some chick peas I needed to use up. They blended in really nicely…Thanks for sharing.
To everyone who doesn’t know how to cook zucchini noodles…
1) boil them in a pot for a couple minutes then drain them in a collander
2) steam them for a few minutes, then drain
3) my favorite method is to use a little bit of oil in a wok or a pan at medium heat, add in some diced garlic and move it around for 30 seconds, toss in the noodles, season them with salt and pepper, and keep tossing them with rubber tongs for about a minute and a half to 2 minutes. then put them in a bowl and add whatever sauce you want. I use the healthiest premade spaghetti sauce in the stores that I can find.
They’re really simple to do whatever you want with them, just don’t cook them as long as pasta noodles. Just enough to apply heat. That being said, before you cook them it is a good idea to mash them in a paper towel to get some excess water out of them so they absorb that heat right from the pan.
Looks really yummy! Will be making it soon. One helpful idea would be for you to snip your veggies as they are coming out of the spiralizer? Just a suggestion. Am looking forward to giving this recipe a try!
Wonderful!!! I used almonds and 1 cup of basil in place of the parsley because that is what I had and served it alongside some baked pollock. Absolutely loved it can’t wait for leftovers.
oh my gosh Laura! I love your channel. youre not “over the top” or extra, with your food. I love it. congrats on the baby. I love your recipes
I just shared your channel with my mom. She was over my house this weekend and I showed her everything I’ve learned and she was very impressed ��. Her name is Elena. You are so AWESOME!
I always cook my zoodles a little with the sauce and let it simmer. no added water or stock needed because of the moisture in the zucchini. it is always savory, comforting and delicious. this lite simmering causes the zoodles to be softer and releases the mild and pleasing flavor as well
Every time I’ve made zoodles they come out slimy no matter how little I cook them. I’m going to try eating them raw like this and see if it’s more palatable.
I know the video is quite old, but what would you replace the quinoa with? The recipe seems great but I am not a big fan of quinoa.
Random observation here: 1:14 1:16
The fingers on your left hand look rubbery as you chop. I found that to be a very fascinating discovery.