thai peanut zoodles

Thai Peanut Zoodles, all the flavor of pad thai without all the carbs!

Thai Peanut Zoodles, all the flavor without all the carbs!

This past weekend my mom and I wanted Thai food so badly, but trying to get anywhere on Cape Cod during Labor Day weekend is impossible!  Instead, we went to our local veggie stand in town and created a much healthier version of pad thai!

Noah loved making the zoodles while I whisked together the sauce.  The cooking time was minimal and before you know it we had a delicious meal in front of us!  My mom added shrimp to hers and Noah had plain zoodles mixed with whole wheat pasta, avocado and sea salt.  We were all pleased :)

Thai Peanut Zoodles, all the flavor without all the carbs!

thai peanut zoodles
 
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Makes 4 servings Thai Peanut Zoodles, all the flavor without all the carbs!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 4 small zucchinis spiralized
  • 1 carrot, spiralized
  • ½ red bell pepper cut into match sticks
  • ¼ cup fresh cilantro
  • 3 scallions, chopped
  • ¼ cup peanuts, chopped
  • 4 lime slices
For the Peanut Sauce:
  • 1 garlic clove, minced
  • ¼ cup smooth all-natural peanut butter
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Bragg's Amino Acids (or soy sauce or tamari)
  • 2 tablespoons toasted sesame seed oil
  • ½ teaspoon ground ginger
  • ⅛-1/4 teaspoon crushed red pepper flakes
  • water for thinning as needed (1-2 tbs.)
Instructions
  1. Whisk together all ingredients of the peanut sauce and set aside.
  2. Add coconut oil to a large skillet or wok over medium high heat. Add zucchini, carrot, peppers and sauté for a 1-2 minutes, until zucchini is tender crisp, but not mushy!
  3. Remove from heat and stir in sauce.
  4. Top with cilantro, scallions and peanuts.
  5. Serve with a slice of lime and enjoy!
Nutrition Information
Serving size: 1 Calories: 251 Fat: 22 Carbohydrates: 9 Sugar: 4 Fiber: 2 Protein: 7

Thai Peanut Sauce adapted from Cookie & Kate

Thai Peanut Zoodles, all the flavor without all the carbs!

avocado and edamame zucchini noodles

Avocado and Edamame Zucchini Noodles, a light and refreshing meal in under 10 minutes!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

We made a variation of this meal a few weeks back for dinner, which sparked the idea for this recipe.  The original recipe included spiraled zucchini and garlic lightly cooked in olive oil.  However, we served it over cooked pasta.  It tasted great, but was heavy on carbs.  Instead, this version uses zucchini as the pasta and includes edamame and avocado to make it a well rounded meal.

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

I’ve said before that I’m not a huge fan of zucchini, but something about the fun spiralized shape makes it taste different!  I’m also in a stage of pregnancy where I can’t get enough raw vegetables!  A meal that serves up a whole bowl of fresh veggies is ok with me!  Strange how these pregnancy cravings work, one day it’s muffins and the next it’s lemons and zucchini!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

avocado and edamame zucchini noodles
 
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Makes 2 portions
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchinis, spiral cut
  • 2-3 tablespoons lemon juice
  • 1 cup edamame, steamed
  • ½ avocado, cubed
  • 5-6 fresh basil leaves, chopped
  • 1 tablespoon hemp seeds
  • sea salt and pepper to taste
Instructions
  1. In a small sauce pan over low heat add olive oil and garlic, sauté until fragrant.
  2. In a large bowl add zucchini noodles, lemon juice, edamame, avocado and basil leaves. Add olive oil and garlic, sea salt and pepper and toss to coat. Top with hemp seeds and enjoy!

Avocado and Edamame Zucchini Noodles ~vegan, gluten free~

Perfect for a Meatless Monday meal!

winter guacamole with butternut squash and pistachios

Winter Guacamole with Butternut Squash and Pistachios

Winter Guacamole with Butternut Squash

Miss those warm days of summer sipping on margaritas and eating guacamole???  Here is a winterized version warmed up with roasted butternut squash and pistachios!  Pair with a nice glass of red wine for a cozy wintertime appetizer!

Like I’ve said before, we burn through avocados in our house!  We can’t get enough of them!  In my mind, avocados are nature’s perfect food.  Easy to travel with, comes with their own packaging and super healthy for you.

Here’s the nutritional breakdown:

Healthy Fats:  The majority of fat in avocados is the healthy kind, monounsaturated fat in the form of oleic acid.  This fat is your friend, which will lower your risk of heart disease.

Protein:  4 grams in one avocado, which is more than most other fruits!

Daily Dose of Vitamins:  Including vitamin E, K, C, B vitamins and potassium.

Fiber:  One avocado contains around 11 grams of fiber, which is almost half of your daily need!

The combination of biotin and healthy fat found in avocados are helpful in the winter to combat dry skin and dull hair so eat up!

Winter Guacamole with Butternut Squash and Pistachios

winter guacamole with butternut squash and pistachios
 
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Makes 4 servings
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 cup butternut squash, cubed
  • drizzle extra virgin olive oil and dash of cinnamon
  • 2 ripe avocados
  • 2 tablespoons red onion, minced
  • 1 lime, juiced
  • 2 tablespoons cilantro, chopped
  • ½ teaspoon maple syrup
  • ¼ teaspoon cumin
  • sea salt and pepper to taste
  • 2 tablespoons pistachios, chopped
Instructions
  1. Toss butternut squash in olive oil. Lay on a baking sheet and sprinkle with a dash of cinnamon. Roast on 400 degrees for 25-30 minutes or until tender. Set aside.
  2. Meanwhile, In a medium bowl, mash avocados and add red onion, lime juice, cilantro, maple syrup,cumin, sea salt and pepper. Adjust seasoning to your preference.
  3. Top guacamole with roasted butternut squash and chopped pistachios. Serve with chips or veggies such as sliced cucumbers and carrot sticks. Enjoy!
Nutrition Information
Serving size: 1 Calories: 212 Fat: 18 Carbohydrates: 14 Sugar: 2 Fiber: 8 Protein: 2

Winter Guacamole with Butternut Squash and Pistachios

 For an even healthier version serve with sliced cucumbers, carrot sticks and red bell peppers!

Recipe inspiration found at the Free People Blog

Winter Guacamole with Butternut Squash and Pistachios