Oodles of Zoodles!

When the season changes from winter to spring, it’s kind of like ringing in a new year. Out with those hearty root vegetable based meals (ok, please don’t completely eliminate them!) and in with the lighter, more simply prepared, refreshing ones. Whether you are looking to decrease your carb intake or maybe just up the veggies in your diet, I have a very simple solution for you. Zoodles! Zoodles are made from zucchini that has been run through a spiralizer. What is a spiralizer? Well, it’s just about one of the best kitchen gadgets you could ever have! A spiralizer cuts your vegetables into long, thin strips. Meal possibilities become endless! I personally use the Paderno 4-blade spiralizer. The blade options allow me to make a variety of different sized noodles. Spiralizers are not just for zucchini. You can run just about any vegetable or fruit through it that isn’t soft. With this quick and easy zoodle recipe, you will be spending less time in the kitchen this spring/summer and more time outside soaking up that Vitamin D!

Veggie Fajita Zoodles with Fresh Guac-Serves: 4

Ingredients

• 2 lbs of zucchini washed and ends cut off
• 3 TBS extra virgin olive oil
• 1 red bell pepper stemmed, seeded and sliced in half
• 1 medium onion peeled and cut in half
• 1 c of mushrooms cleaned
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp chipotle powder
• 2 tsp sea salt
• 1 serving of fresh guacamole
• 1 lime cut into wedges to squeeze over finished dish

Fresh Guac-I like to make this first and allow it to chill in the fridge

• 2 avocados, halved
• 2 TBS chopped cilantro
• ½ c quartered cherry tomatoes
• 1 clove of garlic, minced
• 1 tsp fresh lime juice
• 1 tsp sea salt

Remove avocado pits and skins. Place in bowl for mashing. Mash the avocados and the cilantro until you reach desired consistency. Stir in remaining ingredients.
Instructions

1. Spiralize your zucchini and set aside
2. Cut the bell pepper halves into ¼” strips
3. Slice the onion halves flat side down into ¼” half moons
4. Slice the mushrooms into ¼” slices
5. Pre-heat a large skillet over medium high heat
6. Once pan is hot add oil, peppers and onions. Saute until the veggies have softened. Then add sliced mushrooms and all spices.
7. When the mushrooms have softened, turn the heat up to high and add your zoodles. Cook until your zoodles just begin to wilt. They should still be a bit al dente!
8. Serve the fajita zoodles immediately with your fresh guac on top and a squeeze of lime juice over the entire dish!