These veggie “noodles” are hearty enough to hold sauce, super easy to make, and can add some extra servings of veggies in your diet! Spring is here, produce is showing back up at the farmers market and we’re all eating lighter, a bit healthier, and enjoying the longer days with endless sunshine.
I had seen Skinnytaste making some amazing veggie noodles with her fancy gadget. A search on the all knowing Internet revealed I had several choices in gadget and I chose to buy the $10 solution–I’m not that hardcore and who knows what else I can do with it?
I bought the OXO Good Grips Julienne Peeler and hit the grocery store for some carrots and zucchini for noodle magic. To put this in one word: IMPRESSED. This gadget made me beautiful noodles in no time flat. Two standard sized carrots and one small zucchini yielded about two cups of noodles. I blanched them for about two min. to heat them through and put some of my favorite healthy sauce on them.
yields about 2 cups noodles
- 2 medium to large carrots, peeled
- 1 medium zucchini, washed
- Using the Julienne peeler, hold the veggie down on a cutting board and fun the length of it with the peeler. Remove the noodles, breaking them up if they’re attached to each other.
- In boiling water, blanch for two minutes (maybe three at most) to soften the noodles and heat through.
- Strain in a colander to remove water.
- Serve hot with your favorite sauce!
- Tip: I made a large batch and also cooked 1/4 lb of spaghetti, cooking the veggie noodles with the pasta the last few minutes. I ate less of the real pasta, more vegetables and didn’t notice what I was missing: carbs and cals!
Healthy Alfredo Sauce
Spinach Cilantro Alfredo Sauce
Stating that the weekend was beautiful would not be doing it enough justice
You’ll love this because the cinnamon pops, it’s warm and rich without being too heavy, and will really pump up any Spring breakfast or brunch! This is a twist on the classic breakfast bake that I already love. This is a lighter version that’s perfect for Spring and Easter or any old day. It also keeps very well so you can make it ahead and reheat it or serve at room temperature. Some maple syrup over the top will seal the deal for anyone who joins you for brunch.
This is a one-to-one ratio so for every slice of bread, an egg will be needed for the custard. Keep this in mind if you want to double or halve the recipe, it’s up to you. The bread gets browned and the bits sticking up get golden while the custard cooks up and the cinnamon shines through.
- non-stick spray
- 4 slices of bread, torn into pieces
- 4 eggs
- 2/3 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheese of choice
- Spray a 8×8 pan with non stick spray
- Preheat oven to 350 degrees
- Tear bread into the pan
- Mix the eggs, milk, cinnamon, salt, and pepper into a custard.
- Pour across the top of the bread
- Top with cheese
- Bake for 20 minutes until everything is cooked through.
- Serve warm or at room temperature with maple syrup.
Spring Green Smoothie
Bacon Egg Cups
Spring cleaning. Good for closets, goodwill, the salvation army, but what about our GI tract? It’s no secret that winter….winter has been extra long this year and months of comfort food are making us all sludgy on the inside. This smoothie is packed with those great nutrients from spinach plus some calcium and protein to keep you going and a touch of sweetness that isn’t over powering. The slightly sweet flavor of the honey really shines without making you think you’re going to have to chew all that spinach.
I had been at brunch w friends and one mentioned that she had tried a ‘green juice’ of sorts, but noted it was too gross tasting and ‘stringy’ to finish. Ew….I like a smoothie as much as the next person, so I gave this one a whirl in my blender and trust me: it’s not stringy. I don’t want to chew my smoothie.
5 minutes tops
- 2 cups spinach leaves
- 1/2 cup non-fat greek yogurt
- 2 tablespoons honey (or use honey yogurt)
- 1/2-1 cup milk of choice (depending on how thick you like things)
- In a blender, blend this up until it’s the consistency you like!
Black Cherry Chocolate Smoothie
Stir fry is a quick and easy weeknight meal when you need to have some chow on the table pronto! You’ll love this because you can use various cuts of meat (or go meatless and stir fry veggies) because the star is the hot and spicy sauce! If you don’t like the spice, cut back on the chili paste and sriracha. If you like them, add more! I love hot and spicy food, so I’m usually ‘all in’ you could say.
I put this together after taking a two pound piece of pork roast out of the freezer. I prepped half of it for the oven to roast using my Mema’s recipe because it’s so good! As someone who lives alone, two pounds would have been too much of ‘the same thing’ would cause me to not eat it, so I took the other half…..and stared at it…..and then I opened my fridge and stared inside of it…..and realized I needed some spice. I’d been seeing all of these homemade orange chicken recipes on Pinterest but orange chicken isn’t my favorite, I prefer to just skip to the spice. The cornstarch and flour mixture gave the pork a nice coating on it without deep frying it. I pat myself on the back and picked up my chopsticks!
- 1-2 lbs. pork (loin, chop, sirloin) cut into bit sized pieces
- 1/4 cup flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 cup onion, chopped
- 1 clove garlic, chopped fine
- 1/2 cup brown sugar
- 1/4 cup soy sauce (i use low sodium)
- 2 teaspoons chili paste
- 1-2 teaspoons sriracha
- 2 tablespoons duck sauce
- vegetables of choice
- Mix flour, cornstarch, and garlic powder together and toss cut pork to coat all the pieces. You can do this on a plate, in a bowl, or in a plastic bag.
- Heat a pan on medium high heat. Add enough oil to stir fry the pork, onion, and garlic.
- Fry the three ingredients together until the pork is cooked through, 5-10 minutes, depending on how big the pork pieces are.
- Combine the brown sugar, soy sauce, chili paste, duck sauce, and sriracha together in a small bowl and pour over the cooked pork.
- Toss to coat and add in vegetables at the very end to heat through.
- Serve with vegetables over rice.
Quick & Easy Korean Beef
Soft, moist, light, and airy cinnamon rolls with the help of my friend: the bread machine! I could not believe how easy these were and I invested a solid MINUTE of kneading instead of my old guard of 10-20 minutes. The bread machine makes it easy as….pie? No, cinnamon rolls…
These were made for a family get together and my family loves sweets! No shortage of baking in my kitchen: these, cookies, brownies, etc…. I saved a few for myself and made some amazing frosting and enjoyed them before my family got ahold of the ones that were left. Vultures I say…..the winter that won’t end calls for a batch of cinnamon rolls from your bread machine.
Here’s how it goes down:
- Follow the directions on your bread machine for basic dough or even better: if it has a cinnamon roll recipe. Put all the ingredients in the machine and use the dough setting.
- Turn the dough out onto a floured surface and knead for ONE MINUTE. ~yes, you can knead for one minute.. :)
- Let it rest for 15 minutes.
- Return to your dough and roll into a large rectangle (mine makes 12 really large rolls).
mix in a small bowl:
- 1/2 cup sugar
- 3 teaspoons (more if you like it) cinnamon
- Spread the melted butter all over the dough and keep 1/2 inch along the outside (less oozing later).
- Use a pastry brush to spread around
- Sprinkle the cinnamon sugar around evenly.
- Fold tight into a log.
- Use floss or a sharp knife to cut 12-16 rolls, depending on size.
- Spray a 9×13 pan with non-stick spray and thank me later.
- Lay in a 9×13 pan with plenty of space between them to rise.
- Cover lightly with a towel and leave in a warm spot (running dryer) for 30-45 min.
- Bake in a preheated oven at 375 degrees F for 15-20 minutes.
- Remove when slightly golden.
- Don’t over bake–they’ll burn on the bottoms.
Bacon cinnamon rolls