Sentences with phrase «zucchini noodles because»

I'm not the biggest fan of sauteed zucchini noodles because they get fairly watery, but they still taste delicious.

Maybe I'll start with Food Faith Fitness» Sun - Dried Tomato Greek Yogurt Chicken with Zucchini Noodles because oh - my - yum does that look good!

I love zucchini noodles because you can be so creative with your sauces... you can make them with a marinara sauce, vegan fettuccine sauce, and of course something different, such as this one!

This pho recipe doesn't contain any added sugar or fish sauce (which also contains sugar) and I swapped out rice noodles for zucchini noodles because they contain a heap more nutrients and fibre!

On Saturday night, I asked Husband to make an Alfredo sauce for zucchini noodles because I'd been really wanting to eat it again since having some at our friends» house a while back.

Not exact matches

I followed the recipe to the T, and I think I should've used 1 - 2 extra zucchinis because there was a lot of sauce for little noodles.

Which is kind of nice because when we do a big, juicy steak we'll do a salad side or when I make a batch of spicy Italian meatballs that are full of cheese we'll throw them on top of some zucchini noodles.

Put a spin on classic puttanesca by adding shrimp (for protein) and kale (because you can always stand some leafy greens), then serve everything over zucchini noodles.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

Zoodles with Shrimp: Put a spiralizer on your shopping list because not only are zoodles (aka zucchini noodles) a healthy, low - calorie, and low - carb option to replace pasta, their mild flavor can easily adapt to a wide range of flavors.

I feel silly for even making this post because it's such an easy «recipe» but I guess it's good to have on here anyway as a resource and now you get to see how I make my zucchini noodles.

Most of the time I actually do eat the zucchini noodles raw because I like the crunch, but you can totally cook them!

Also, escarole and bean soup to warm us all up this winter and a zoodles (zucchini noodles) recipe because I've become a bit of a zoodles addict ever since my kids got me a spiralizer for my birthday

That was the summer where I never thought I would eat pasta again because the zucchini noodle made my gluten - free, veggie loving, pasta substitution dreams come true.

This recipe really caught my eye because I LOVE zoodles (zucchini noodles)!

I actually prefer the Zucchini noodles to a regular pasta because it holds uhm — It's just much — It's much more firm.

Pho works well for a variety of diets because it can be made gluten - free / grain - free with zucchini noodles and you can use your choice of broth and protein to make it vegan / plant - based / vegetarian or meaty.

Eggplant makes the perfect «noodles» in this flavorful low carb lasagna, so much so that I think I prefer this recipe to my zucchini lasagna and maybe even over regular pasta lasagna (simply because I feel better after eating it!).