Zucchini Spaghetti “Znoodles”

I like it when food isn’t complicated.

Ingredient lists that I can read. Foods that I can recognize. Steps that I can follow.

Especially when I’m up at college: food needs to be simple yet satisfying.

Vegetables are the only ingredients for this dish. My favorite aspect of this dish is how versatile it is — the different topping and mix-in combinations are endless!

What is it?


My Zucchini Spaghetti “Znoodles”!

How do you make it? Well you’ll need three main tools. A cutting board, a knife, and julienne peeler. (You can also use a spiral vegetable peeler, but I love how my julienne peeler gets the job done too. Alton Brown would be proud. ;)) Also a medium pot and spoon to heat the sauce and znoodles up.


Cut off the ends of the zucchini, and then using the julienne peeler “peel” the zucchini into little strips. The julienne part of the peeler slices the squash into little strings and the peeler part lifts the strips up into noodles. :)


Heat up the marinara sauce. (Either homemade or store bought.) I like to throw the znoodles in with my sauce as I heat it up, but other times I’ll just throw the znoodles in the microwave for 60 seconds.


Once the sauce starts lightly bubbling, cut the heat, pour it on top of your znoodles, (let it cool slightly), grab a fork, and dig in! <3


Zucchini Spaghetti Znoodles

Ingredients

  • 1 large Zucchini
  • 1/2 cup marinara sauce (I love veggie filled ones)

Other materials: A cutting board, a knife, julienne peeler (or a spiral vegetable slicer), a medium-sized pot, and spoon.

Directions

  1. Cut off the ends of the zucchini. Using the julienne peeler, “peel” the zucchini into little strips. The julienne part of the peeler slices the squash into little strings and the peeler part lifts the strips up into noodles. :)
  2. Heat up the marinara sauce. (Either homemade or store bought.) I like to throw the znoodles in with my sauce as I heat it up, but other times I’ll just throw the znoodles in the microwave for 60 seconds.
  3. Once the sauce starts lightly bubbling, cut the heat, pour it on top of your znoodles, (let it cool slightly), grab a fork, and dig in! <3

Print Me!

To add variety I also love doing this with spaghetti squash, yellow squash, and calabaza squash. You can even add more vegetables to the mix, like onions, artichokes, mushrooms, etc. It’s super easy and super delicious! I’ve eaten this for weeks now nonstop and I can’t get enough of it. 

What’s your favorite topping on spaghetti?

With lots of hugs,

Kathleen

Favorite Way to Eat Vegetables

I love vegetables.

As a child I was like the character in Dr. Seuss’s book “Green Eggs and Ham” when it came to vegetables. I did not like vegetables because I never tried them.

But then I did.

And when I tried them, I fell in love.

YES, I would eat them in a house or with a mouse, or with a fox or in a box.

I would eat them here or there;I would eat them anywhere!

I love eating vegetables:


Sautéed in stir-fries.


Simmered in soup.


Scrambled in eggs.


Baked in fries.


Served with quinoa.


Blended in smoothiesAnd many more. 

But, right now, my FAVORITE way to eat them is:


Sliced in noodles as spaghetti! Zucchini + mushrooms + tomato = HEAVEN! <3

What is your favorite way to eat vegetables?

With lots of hugs,

Kathleen

P.S. I’ll share the recipes for some of these veggies this week!

 

(Vegan) Chocolate Chip Zucchini Bread Muffins

Hey My Scrumptious Chocolate Chips!

I can’t believe that my classes start in 3 days!!!! I’m really excited to meet my new instructors and to work with my Nutrition instructor. I’ve enjoyed the rest I’ve had this last week, but I think having nothing to do is starting to get to me… I compiled a list of things I wanted to do before this next week, and once I completed them I’ve just been trying to fill my time with things that uplift and are beneficial. I’m really excited that my new roommates are here and that I can start getting to know them this weekend.

One thing I’ve realized while I’ve been here at college is that I don’t have a lot of time for baking. My roommates bake ALL of the time, but I don’t have the ingredients to bake. I’m starting to collect some, but not enough yet… Because of that, here’s a recipe I love that I made back at home before I left!


My (Vegan) Chocolate Chip Zucchini Bread Muffins!


In a large bowl, measure out the flour, flax, baking soda, salt, and cinnamon.


Combine until homogeneous.


Combine the tofu, oil, sugar, and vanilla (either in the blender or a large bowl).


I like to use my BlendTec to make it perfectly smooth, but you can also use a whisk or hand mixer — breaking down the tofu is the main concern. (Gosh I miss my BlendTec…)


Shred the zucchini. (Leave the peel on – it adds lots of nutrients, fiber, and gives a nice color.)


Make a “well” in the center of the flour-mixture and pour the wet mixture into it. (You can also just add the dry to the wet, as the picture above shows, but I prefer adding the wet to the dry.)

Stir it all in until all the flour is incorporated (don’t overmix).


Add the chocolate chips and zucchini to the batter…


…and fold them in gently. (Again, being careful to not overmix.)


Scoop the batter into lined muffin trays, and bake at 325*F for about 20-30 minutes, or until the center is firm and bounces back when lightly pressed or if a toothpick inserted comes out clean.


Let them cool for a few minutes in the trays, and then transfer them to a wire rack. Peel off the wrapper and dig-in!


(Vegan) Chocolate Chip Zucchini Bread Muffins

Ingredients

  • 1 ½ cup silken soft tofu
  • ¼ cup oil
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 ¾ cup whole-wheat flour
  • ¼ cup ground flax
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 ½ cup shredded or grated zucchini (about 2 medium)
  • 1 cup mini dairy-free chocolate chips

Directions

In a large bowl, stir together the flour, flax, baking soda, salt, and cinnamon. Combine the tofu, oil, sugar, and vanilla (either in the blender or a large bowl). I like to use my BlendTec to make it perfectly smooth, but you can also use a whisk or hand mixer — breaking down the tofu is the main concern.

Shred the zucchini. (Leave the peel on – it adds lots of nutrients, fiber, and gives a nice color.)

Make a “well” in the center of the flour-mixture and pour the wet mixture into it. (You can also just add the dry to the wet, as the picture above shows, but I prefer adding the wet to the dry.) Stir it all in until all the flour is incorporated (don’t overmix). Add the chocolate chips and zucchini to the batter and fold them in gently. (Again, being careful to not overmix.)

Scoop the batter into lined muffin trays, and bake at 325*F for about 20-30 minutes, or until the center is firm and bounces back when lightly pressed or if a toothpick inserted comes out clean. Let them cool for a few minutes in the trays, and then transfer them to a wire rack. Peel off the wrapper and dig-in!

Print This!


These freeze really well too – I love making a batch, keeping a couple out, and then freezing the rest. I can then pull out how many I need and keep the rest for deliciousness later!

P.S. Here’s a sneak peak at some recipes coming soon: Slow Cooker Vegetarian Stuffed Bell Peppers, Brown Rice Pudding, Carob Chip Banana Oatmeal Muffins, Lentil Veggie Burgers, and Copy-Cat Great Harvest Honey Wheat Bread.

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One of my roommates invited me to go out to dinner with them, so I got to go! I hope you have a wonderful Friday! :D

With lots of hugs,

Kathleen