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How to make baked zucchini noodles and store them

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Happy 2019 to you! I am thrilled at the fresh start. I have been going at it like crazy in the last year and it’s time to inhale and settle into routines. Which means, make ahead meals or at least parts of them. So far I have made curry paste ahead of time and I have zucchini noodles all spiralized in my freezer, ready for next week. Who doesn’t want to knock it out the park?

Life gets in the way, I get it. Let’s just say life hacks and swaps go a LONG way. Like switching pasta for zucchini noodles or zoodles. Zucchini noodles simulate pasta so you can still have “spaghetti” and sauce without the carbs. This one goes out to the gluten free folks, the more veggies crew or those who just like to change things up a little.

I really like zoodles BAKED, in fact prefer them over pan fried. There’s no soggy to deal with and they keep a little crunch, perfection. The key is low oven temperature and longer than you might think in the oven.

The raw zoodles will keep in the fridge for up to 3 days. I don’t push the envelope here although I know other sources would say much longer. Add a paper towel to the storage container under the zucchini.

On new years eve, a good friend of mine and I slayed a formula 94 class for 94 minutes. We felt like it took us out of our comfort zone but now we are open to double classes and 2 workouts in a day. It’s been forever since I have mastered such things. I used to be that kind of girl but she got lost in having babies and being there for my babies. Now my kids are dancing while I do some Zumba in the lounge. I hope I can sustain this cause I am enjoying it.  I feel a bit more like my old self again in a good way.

Cheers to 2019 and you! Thanks for being part of my internet corner.

5.0 from 5 reviews
How to cook zucchini noodles and store them
 
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How to make zucchinni noodle aka zoodles. The spaghetti imposter that is a veggie masquerading as a noodle.
Food in Color:
Recipe type: How to
Cuisine: Paleo
Serves: 4-6 servings
Ingredients
  • 4 medium zucchini spiralized
  • 2-3 pinches of salt
Instructions
  1. Using a spiralizer process the noodles into even curls. If you don't have one of these you can use ribbons created with a vegetable peeler.
  2. Preheat the oven to 200 degrees Fahrenheit.
  3. Bake the noodles for 15 minutes
  4. Take out of the oven and stir around with tongs and toss to prevent browning
  5. Then bake for another 15 minutes

What’s used in this recipe:
Affiliate links below.

Spiralizer
Vegetable peeler

 

Kale and Broccolli Slaw Salad

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This is the salad that I sometimes add to the table when we have a date night and a saint is watching our kids. Thank you to those who do, it means the world to me. I get to connect with my main man and remember why our whole family unit started.

My kids love pizza so I give them something they love whilst we are out doing something we love. Win, win!

Oh my word broccoli in slaw version adds the best crunch. The pine nut add some pizazz and creamy goats cheese really rounds this off. I love a simple lemony dressing that makes this  salad shine. I used my mini food processor (affiliate link) to prep the dressing in a few minutes because I am picking up around the house trying to look hot for my date. So for those that watch our kids, thank you and I hope you like salads.

Thanks to Trader Joe’s this is so easy to throw together. Traders one of my favorite places to shop, it’s therapy for me. I mean there has to be food on the table right? I’ve got this down with two kids now and I even remember to take in my reusable  grocery bags. (So simple, yet I can’t tell you how many times I have forgotten!) There should be an award for a successful combination of those two with sleep deprivation.

I do however love going alone to the land of Trader Joe’s and letting my foodie ideas run wild as I peruse the isles. Thanks to my man for those moments, I call it my “vacation” and he hollers after me, not too long hey. I smile, we part and we both hope for the best.

Kale and Broccolli Slaw Salad
 
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A simple creamy salad packed with dark greens lots of crunch
Food in Color:
Recipe type: Side, Salad
Cuisine: Vegetarian, Gluten Free
Serves: 4
Ingredients
  • The Salad
  • 2 cups baby kale
  • 1 cup broccoli and carrot slaw (Store bought at Trader Joe's)
  • ½ cup goats cheese
  • ¼ cup pine nuts
  • Dressing
  • 3 table spoons olive oil
  • 1 table spoon fresh lemon juice
  • 1 teaspoon of honey
  • 2 table spoons of plain yogurt
Instructions
  1. In a salad bowl toss in layers the kale, broccoli and carrot slaw, pine nuts and goats cheese.
  2. The dressing
  3. To make the dressing, place all the dressing ingredients in a food processor and pulse for 2-3 times or until mixed and even in consistency.

 

 

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Feta and watermelon bites

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This appetizer sings summer, American summers. I have beautiful memories of watermelon and July 4th. The smell of fireworks and watching them at the beach. I miss you beach, a lot.

Watermelon, the cue for warmth after months of cooler weather. Refreshing, hydrating nectar married with salty, creamy feta cheese is oh so palatable. Bring this out as an appetizer or side for those days around the grill, sunshine filled glorious days.

My kids bedtime is  flexible in summer because the winter will come and summer is about a lot of memory making. My three year old ate these watermelon feta bites and asked for more. Quite the sophisticated palate, that’s my boy. He also helped with the star cutting using these fruit, vegetable , cheese and cookie cutters. (affiliate link)

Feta and watermelon bites
 
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Refreshing watermelon and feta bites. Watermelon nectar and salty creamy get together for a party.
Food in Color:
Recipe type: Appetizer
Serves: 4 servings
Ingredients
  • 1 small or medium watermelon that has been refrigerated.
  • ½ a block of good quality feta (ideally from Greece) refrigerated.
  • fruit, vegetable , cheese and cookie cutters
  • 1 tablespoon avocado oil
Instructions
  1. Cut watermelon in half and then slice in uniform slices approximately half an inch in thickness. Once all slices are complete, place the larger star cutter on each slice and imprint to get the star shape. Gently push the back of the cutter to release the star shaped pieces of watermelon.
  2. Use the smaller star to cut out the feta pieces. It helps to dip the cutter into avocado oil before imprinting in the feta so dip before each star press. Do the same process as the watermelon but make the feta slices a quarter inch thick and use the avocado oil to dip before pressing into the feta.
  3. Match the number of watermelon stars to feta stars and sandwich together on a serving platter.
Notes
My friend Sheetal made a watermelon and feta salad with tomatoes at a barbecue I went to years ago and that inspired these bites.

 

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Feta sprinkled asparagus

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If vegetables were royalty I’d be an asparagus, princess asparagus to be precise. This delicate, spring vegetable is high in vitamins and minerals and adds color to your plate. Take nutrition to the hilt with this easy bake.

Salty
Lemony
Garlicky
Cheesey
Good for you,  can you sing if you can? Laaaa! I wish I could.

Snap, this trick of getting the woody ends. I used to slice off the ends. You’re welcome.

Garlic is a staple. A must.

Feta, take me to a Greek island, quick.

I remember going to a summer barbecue and tasting asparagus that was done to perfection. I wondered if I’d ever be able to pull that situation off. Who knew that I’d become a foodie, let alone a food blogger. Asparagus, so easy it practically cooks itself.

Feta sprinkled asparagus spears
 
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A lovely side to go with lamb, salmon or just on it's own. Pair with fried eggs to fancy up a meatless Monday or spruce up Saturday brunch at home
Food in Color:
Recipe type: Side
Cuisine: Gluten Free
Serves: 4
Ingredients
  • 1 bunch of fresh asparagus spears
  • 2 tbsp olive oil
  • ¼ cup feta crumbles (good quality, I prefer to buy a block and crumble myself and if it is from Greece, all the better)
  • 3 cloves garlic minced
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
Instructions
  1. Preheat the oven to 425 degrees. F (220 degrees C)
  2. Wash the asparagus and break off the woody ends. (Hold the stalk of asparagus at either end and bend until it snaps.)
  3. Place the asparagus in a large bowl big enough to take the length of the asparagus then add the olive oil, garlic, salt, pepper and lemon juice. Mix around using your hands to coat evenly.
  4. Place the seasoned asparagus evenly on a baking tray.
  5. Sprinkle the feta evenly on top.
  6. Roast for 12-15 minutes depending on the thickness of the asparagus spears.

 

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