Sorry that I have been MIA y’all! I was fortunate enough to be invited to a friends wedding in ARUBA!! Congrats to Kory and Rich, so glad the MUSC Dietetic Internship Class of 2011 has stayed so close over the years ❤ I had an amazing time celebrating you all.
The transition back into reality after Aruba has been pretty rough. The weather there is perfect (like 86 everyday), everyone is so nice, and I can’t tell you how happy I was to have no cell service. It was so incredibly relaxing! Take me back!
In my tough transition back into reality, I have been trying to get back to my normal routine of cooking and exercising … oh and catch up on missing a week of grad school too 😉 What better way to catch up slowly than to create a beverage that relaxes you?
I am probably the biggest cucumber fan you will ever meet. You know when people ask you those questions like “if you were a vegetable which vegetable would you be?” Well, I would be as cool as a cucumber. I love how refreshing and diverse cucumbers are; whether you are having them in a salad or a cocktail! When my friends see a gin & cucumber drink on the menu they without a doubt know I am going to order one (…OK at least 2).
Here is my recipe for relaxing cucumber water. I find that spiralizing the cucumber, rather than simply slicing it, gives it a bolder flavor. Regardless of what is going on in your life, I promise you this drink will make you feel like you are at the S-P-A!
Relaxing Spiralized Cucumber Water
- 1/2 cucumber
- 16oz of water
- Cut a large cucumber in half, and cut off the end.
- Using the largest pasta blade, spiralize the 1/2 cucumber into a small bowl.
- Add 1/2 of the spiralized cucumber into a glass and fill with water. Repeat with a second glass. (I love these ball jar mugs)
- Drink and relax!
Hint: You can also make a full pitcher of cucumber water with 1 whole spiralized cucumber. The increased surface area from the spiralizer strengthens the flavor, however for an even more intense cucumber flavor, refrigerate overnight.
Santa was good to me this year! I received many kitchen gadgets (and lots of Fiestaware!!), some of which were on the Healthy Bachelorette Gift Guide. One of the gifts that I immediately put to use was the Paderno Spiralizer. I love this spiralizer because it gives the option of 4 blades (rather than 3 on last years model). It also does not leave a “core” in the middle, making for more food and less waste. I plan on using this spiralizer A LOT this year, especially seeing as I will be starting grad school again in a few days. Spiralized veggies have opened my eyes to so many high carb dishes that I considered only a “treat.” Now I can have them all the time! BONUS: It takes a total of 10 minutes to specialize and cook the noodles. I’ll take it.
One of those “treat” dishes that I love (but never make) is pad thai. I made this awesome pad thai with yellow squash noodles and the flavors were amazing. The sauce doesn’t contain peanut butter as tradition pad thai does, however it has just the right amount of spice and the roasted peanuts on top make for perfect flavor. Enjoy and share your comments below!
Shrimp Pad Thai with Summer Squash Noodles
Yield: 2 + leftovers
For the Sauce
- 1 clove garlic, minced
- 1/2 teaspoon thai chili paste
- 1.5oz light brown sugar
- 1.5 tablespoons hosin sauce
- Juice of 1 fresh lime
For the Dish
- 2 summer squash
- 2 carrots, peeled
- Sesame Oil
- 2 large eggs
- 1/2 pound large shrimp
- 2oz bean sprouts
- 2 green onions, thinly sliced
- Fresh cilantro leaves, chopped roasted peanuts and lime wedges for serving
- To make the sauce, in a small saucepan, combine all ingredients and simmer on very low heat for 5-10 minutes until thickened.
- Spiralize the yellow squash using the shredder blade.
- Spiralize the carrots using the shredder blade.
- In a large pan over medium heat, add 1/2 tablespoon of sesame oil. Scramble the eggs in a small bowl and add to the heated pan. Cook and scramble until firm and transfer to a large bowl covered with foil.
- Add 1 tablespoon of sesame oil to the pan and add the carrots and saute using tongs and cook for about 3-5 minutes. Add to the bowl with foil.
- Add 1 tablespoon of sesame oil to the pan and add in the summer squash. Saute using tongs and cook for 3-5 minutes. Add to the bowl with foil.
- Add the bean sprouts and sauce to the bowl with the carrots, summer squash and eggs. Toss evenly and cover.
- Add oil to the pan if needed, and add the shrimp. Cook for 2-5 minutes, until fully cooked, pink and opaque. Transfer to the covered bowl.
- Transfer the contents of the bowl to a large platter and top with the green onions, cilantro, roasted nuts and lime wedges. Serve and enjoy!
Looking for more spiralizer recipes? Check out our Pesto Zucchini Noodles with Grilled Chicken and Tomato. What other spiralized recipes are you looking to see this year?
Happy #HumpDay !
Check out this recipe made from my leftover spiralized zucchini and Healthy Bachelorette Pesto. Super easy to put together, and makes for a way more exciting lunch than say, a turkey sandwich.
This dish is perfect for our Bachelorettes following a low-carb diet, or those that are like me and are carb challenged (thanks genetics).
Pesto Zucchini Noodles with Grilled Chicken and Tomato
- Spiralize the zucchini using a spiralizer . Place into a microwavable bowl or steamer, add a small amount of water and steam for 2-3 minutes on high.
- While the zucchini is cooking, chop the tomato and grilled chicken.
- Heat a medium sized frying pan to medium-low heat. Add the in the steamed zucchini, tomato, grilled chicken and pesto. Toss together for about 5 minutes, until sauce is evenly distributed and the chicken is warmed.
- Pack up your lunch in a microwaveable container and top with some Parmesan cheese (optional).
Nutrition Facts: 356 calories, 3g saturated fat, 11g total carb, 4g fiber and 370mg sodium.
There you have it! You are guaranteed to have the best smelling lunch during your boring lunch and learn. #Winning
Happy lunching Healthy Bachelorettes!!
Holy basil! As previously stated, I have A LOT of basil going on right now. It’s end of the season, and I needed to use it all up! This was actually my first time ever making homemade pesto, and I would most definitely make it again. For some reason I thought pine nuts were crazy expensive? Relative to walnuts or almonds they are expensive, but I got 6oz at Publix for only $6! Definitely reasonable for how flavorful they are. For this recipe I roasted the pine nuts, and when you cook with the pesto you smell their amazing nutty flavor. SO GOOD! Already we have used the pesto on sandwiches, pizzas, with eggs and with zucchini noodles (below).
If you are also experiencing a basil take over, definitely try this recipe!
Healthy Bachelorette Pesto
- 4 cups basil leaves
- 1/2 cup pine nuts
- 4 cloves garlic
- 1 cup high quality olive oil
- 1/2 cup shredded Parmesan cheese
- Juice of 1 lemon
- Pepper, to taste
- Roast the pine nuts by placing them in a conventional or toaster oven on a tray or aluminum foil on 350 degrees for 10 minutes. Stir half way through.
- In a food processor, combine the basil and pine nuts. Pulse the processor until finely chopped (see below).
- While the food processor is running on low speed, add in the lemon juice and olive oil. Continue to run food processor until well combined.
- Transfer the pesto into a separate bowl, and stir in the shredded Parmesan cheese and pepper.
Traditionally, pesto recipes feature grated Parmesan cheese. While it does look a bit different, I really enjoyed how the shredded cheese melted when you cooked with it.
Last night, my good friend and old roommate Nicole came over for dinner with her awesome Spiralizer – which is totally going to be the next addition to my kitchen! We spiralized (yes that is a verb) fresh zucchini from the farmers market, then steamed it and finished it off in a large frying pan with tomatoes and the pesto. It was so easy and so good!
What should we spiralize next?!