Spicy Turmeric Zoodles

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.

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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.

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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.

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Spicy Turmeric Zoodles 

Ingredients:

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

Lemon

black pepper

salt to taste

Directions:

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

Enjoy!

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I hope that you have a beautiful day! ❤️XXS

Dark Chocolate Chunk Almond Butter Brownies

Happy December Everyone!

I associate the holiday season with rich chocolate desserts more then anything else.  So while others have visions of sugar plums dancing I tend to dream of chocolate waltzing.  Bad joke?  Alright, I’ll stop before I hurt myself.

At the beginning of November I decided to challenge myself and create a few delicious dessert recipes that were decadent yet still moderately healthy treats. Eating well is a lifestyle not a diet which includes clean high quality foods that support your body without leaving you feeling deprived or overwhelmed.  To me, this includes desserts.  You don’t need to have an all or nothing approach when it comes to eating.  Simple swaps and little adjustments can make a big difference in your health and how you look and feel overall.  I created these recipes for my clients and for you, to give you options during the holiday season and beyond. For those of you who are intimidated by baking please note that I am not a baker by any means, I just really like to eat.  It’s also important to me to know what is in my food. These recipes are simple, easy and require minimal skill, ingredients or effort.  My kitchen is literally in a closet and I have zero counter space, yet these recipes still came together beautifully – if I can do it, I have faith that you can too.

First up: Dark Chocolate Chunk Almond Butter Brownies

These dark chocolate chunk brownies are the most perfect dessert that I have ever baked.  Rich, dense, moist and oh so good.  Did I mention that they are gluten free and refined sugar free?!?!

Cue happy dance

This amazing recipe has officially become my go to dessert recipe when I need a sweet treat.

Please note: All of the ingredients that I used when making these little bites of heaven were organic, but I understand that buying organic that can be a little pricey, so just try to keep your ingredients as clean and as high quality as your budget will allow.

Ingredients:

4 madjool dates (pitted and mashed)

1 cup of pure dark maple syrup

1 365g jar of creamy almond butter

2 medium organic eggs

1/4 cup unsweetened almond milk

1/2 cup raw cacao powder

1 heaping tablespoon of chunky almond butter

pinch of pink Himalayan sea salt (or regular sea salt)

1 tsp baking soda

1 cup of organic dark chocolate chunks (minimum 70%) plus some more for the top

What to do:

Pre-heat oven to 320

Line 8 X 8 pan with parchment paper

Beat the maple syrup and dates until creamy (I used a blender for this part to ensure that the dates were completely integrated)

Mix in the creamy almond butter, this will make the mixture extremely thick so slowly add in the almond milk to loosen up the batter and make it easier to mix

Slowly add the eggs

Add raw cacao, baking soda and salt and mix well until fully incorporated

Stir in the chunky almond butter and the chocolate chunks

Pour the batter into pan and top with extra chocolate chunks

Bake for 35 – 40 minutes

If you can resist eating some straight out of the pan before the brownies have cooled you are officially my new hero.  I on the other hand burned the inside of my mouth – it was totally worth it.

Enjoy! XXS

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