Sentences with phrase «liked zoodles»

I never liked zoodles in the past but this recipe changed that, thank you for sharing such healthy yet tasty recipes.

(Another idea, if you feel like the zoodles need to be «saucy», try adding some sweet chili sauce.

Sigh, sometimes you feel like zoodles, other times you feel like traditional noodles.

The veggie spiralizer is great for making curly fries, frittatas, salads and side dishes like zoodles — low carb «pasta» made from zucchini!

Not exact matches

This Instant Pot Paleo Chicken Cacciatore is full of fennel, mushrooms and sweet peppers in a hearty stew that eats like a pasta sauce and is the perfect topper for spiralized zucchini noodles (aka, zoodles!).

Now this dish honestly tastes just as good cold too, especially if you like crisp raw veggies, but since I prefer my zoodles having that «pasta - like» feel, I simply sauteed mine for a few minutes on the stove and then just tossed them with the pesto sauce.

Usually those ruts take the form of boring and predictable iterations — like combining the same roasted vegetables with baked chicken thighs or putting marinara with meatballs over zoodles on the menu too often.

I was all like «I have no freaking idea what zoodles are but I want them» upon opening this page.

I also love zoodles (zucchini noodles), but this is like angel hair pasta!

But you make zoodles and suddenly it's like an entirely different thing!

It's like design your own zoodles experience!

I'm happy to finally be sharing this zoodle bowl with you all that I made on a whim because it sounded like it would be good — I was so wrong, it was absolutely fantastic!

I would like to see something fun with zoodles / zucchini noodles or fun cold soups for summer.

To create the «zoodles,» insert the zucchini into the spiralizer, one at a time, much like you'd sharpen a pencil.

Unlike spaghetti squash, which is delicious, but not nearly as pasta like, zoodles are my new low carb go to!

If you haven't heard of or had them yet, zoodles are pasta like noodles made from zucchini, so sooth, comforting and satisfying.

I'm always switching up my minestrone soup to make it more fun — like that time I lightened things up by omitting the potatoes and added zoodles instead of pasta.

If you don't feel like making zoodles, they're also delicious just plain!

Add the zoodles and cook, tossing frequently with tongs, until cooked to your liking (about 5 minutes for al dente).

Sauté the zoodles on the stove for a few minutes before serving, to get some pasta - like, not soggy but still crunchy zucchini spaghetti.

• Next, start layering your ingredients, starting with items like onions first that will respond better to marinating and ending with your zoodles.

And there were plenty of delicious dressings and savory raw dishes too like chili, tacos with thinly sliced jicama for a shell, zoodles galore, hemp seed ranch dressing, cauliflower tabouleh, and more!

Some of my favorite veggies take an easy, slow - roast in the oven before dressing up pasta — I've used a gluten - free option made from chickpea flour, but you can substitute traditional pasta, zoodles or whatever you like!

Like most vegetables, it grills up wonderfully smoky, and its physically flexible nature means it will curl neatly into noodles — or, zoodles, as I've seen them called on the interwebs — creating a perfectly lovely zucchini noodle bowl.

When I first saw the zoodles, I was fascinated, because for one I like eating a lot of veggies.

If you love shrimp like I do, try one of my other favorite shrimp dishes like these Mango Salsa Shrimp Tacos with Avocado, Cajun Shrimp and Cauliflower Rice Stir Fry, or Skinnytaste Zoodles with Shrimp and Feta.

I'm a big fan of Courgetti and Zoodles, aka thinly sliced zucchini that looks like spaghetti noodles.

Soaked in the fragrant broth that pho is famous for, the zoodles will make you feel like you're eating a big bowl of carbs, when really, there isn't a single pasta noodle in sight.

I tried experimenting with recipes that were a little more complex than my usual, like making pesto out of cashews and avocados and serving it over a plate of zoodles.

For example, cauliflower «rice» can replace normal rice, eggs and courgettes can make a delicious pizza crust (check out my pizza base options here and here), there are low carb pasta options like black bean pasta (U.S. option HERE), zoodles (thin courgette strings) can replace noodles, you can make a delicious mash «potato» with cauliflower.

I add a touch of spices to the dough and when I warmed up a leftover piece and it tasted just like garlic bread - would be perfect with low carb spaghetti over zoodles!

The only reason I use cauli - rice zoodles or pancakes & waffles is that I like them, not because I miss their high - carb alternatives.

I really like the recipes and that you link to other websites i.e. al dente zoodle tips at Well Fed.

This one from January 18th when I was eating like a queen with one skillet chicken, butternut squash zoodles with spicy turkey sausage, and chef's salad.

In this lighter version, we defatted the meatballs with lean turkey and served them with fresh zucchini noodles — or zoodles, as we like to call them — in place of the starchy kind.

For example, I normally don't really like zucchini but some zucchini noodles «zoodles» lightly sautéed and topped with a sauce and protein is one of my favs ways to get this veggie.

I like the idea of slowing down to enjoy the season Zoodles are my new favourite thing — they taste delicious and are healthy (but mostly because they are so fun to make, lol).

Anyway fast forward 2018, and since I'm a big fan of all things zoodles this Vegan Ramen Zoodle Soup seemed like the perfect way to start off the year here at AFCJ.

I only have a handheld zoodler if you will, so i need to get that bigger one to get thicker zoodles to make it even more like pasta!

I remember last year around this time when we added spiralized veggie salads like Asian Carrot Noodles and Zoodles to Alchemy's menu.

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