I may be studying nutrition but there are moments that I really struggle with eating healthy. There are days when I am running on very little sleep and feeling a little stressed out, and I find myself craving a huge bowl of pasta or a cupcake (or three). The last thing that I want to eat is an apple, a salad or a green smoothie. There are times when I indulge my cravings as I firmly believe that life is about balance, but there are many times when I resist or find an alternative solution. Today’s recipe was a happy and spontaneous dish that I created one day when I was particularly hangry (not in the best of moods due to overwhelming hunger and exhaustion). I was craving an indulgent bowl of pasta but I was determined to resist. With a few veggies left in my fridge I decided to put my little spiralizer to good use and created a simple and delicious dish that delivered some guilt free satisfaction.
For those of you that are not familiar with the term zoodles, it is zucchini in the shape of a noodle. Small handheld spiralizers like the one that I have are inexpensive and very easy to use. You can also just use a peeler to cut thick ribbons of zucchini. Zoodles are my favourite of all of the veggie “noodle” variations. The texture and taste is most similar (in my opinion) to a regular noodle, so when I eat them I don’t feel deprived or that I am missing out.
This dish uses two of my favourite vegetables – zucchini and asparagus. I find both vegetables very easy to work with and they don’t require much prep or cook time which makes them perfect when you are short on time. If you are not completely sold on zoodles, you can substitute any noodles that you prefer or mix the zoodles with a regular pasta to create a more hearty dish (just be sure to save a bit of the pasta water to add to to the pan when you putting this dish together). To achieve the rich buttery taste that I was after, I decided to use a combination of olive oil and ghee. When used in moderation, both are healthy fats that will help your body to absorb fat soluble vitamins from the vegetables, as well as give the dish an indulgent taste minus the guilt. Serrano peppers up the heat factor of the zoodles (omit if you are not a fan of spicy food) and turmeric adds beautiful colour and increases the health benefits for this simple and delicious dish. Pair this dish with a simple poached egg, a piece of wild salmon or toss with some shredded chicken breast for a delicious, healthy and well balanced meal.
Spicy Turmeric Zoodles
1 medium sized zucchini spiralized
1/2 a bunch of asparagus (aprox 6 stalks) chopped
1.5 tsp of high quality olive oil
1.5 tsp of ghee
1 serrano pepper (finely chopped)
1 clove of garlic (minced)
1/4 tsp of turmeric powder
salt to taste
In a medium sized frying pan melt the olive oil and ghee over medium heat
Add the garlic and serrano pepper to the olive oil and ghee combination and gently fry for 1 minute
Add the turmeric and a pinch of black pepper to the mixture and stir to ensure that the ingredients are well combined
Add the asparagus and toss to coat in the oil, cook for 1 – 2 minutes
Add the zoodles and stir to ensure that the zoodles are well coated. Cook to your desired consistency, I like my mine with a slight bite so 2.5 mins is generally sufficient. Please note that the longer you cook the zoodles, the more water the zucchini will release. Season with salt and pepper and squeeze some fresh lemon juice onto the veggies.
Plate and top with your desired protein
I hope that you have a beautiful day! ❤️XXS