The Thrifty Girls Guide to Zucchini Pasta

peeling-zucchini

News Flash: You don’t need a million dollar kitchen filled with KitchenAid products to make healthy meals. You just need to be a little inventive. If you’re like me its a little discouraging seeing instruction like “then place the ___ in the juicer”. When I first starting eating clean all I could think is “I cant afford to buy a juicer/food processor/ spiralizer!!!!” I’ve got all the ingredients in front of my and suddenly I don’t have the tools to finish : (

Now, I’m a thrifty girl pinching pennies on the daily. Over time I have accumulated a couple of nice items in my kitchen but all in all, I’m far from Martha Stewart in the gadgets department. So far as I can tell, none of my recipes have suffered because I didn’t have a $200 mixer. You wont believe this but….. most of these fancy machines are convenience items.

My most recent discovery is by far my favorite thrifty-girl clean eating tip…. Did you know you can sub a juliane peeler for a sprializer? No I’m not kidding you! Is a spiralizer easier, yes! But it cost me $3 for my peeling kit which had a julianne peeler in it and it works just as well for straight edged vegetable pasta as any spiralizer I’ve seen. (plus its much easier to clean)

Now if you NEED those special swirly pasta shapes and thick cut fettuccini noodles, I cant help ya there. I’m just not that fancy.

So now that you have been so enlightened, what are you going to make??!!!!

My favorite quick meal is sauted zuchnin pasta and it takes 5 minutes from kitchen to table using my peeler.

What you need:

1 Julienne Peeler
1 Small/ Medium Zucchini
1 TBS Olive Oil
1 Clove Garlic

Start by putting a small pan on medium high heat. In a large bowl, peal zucchini away from you using the peeler. The zucchini should shred pretty evenly into the bowl. No need to peel the zucchini before hand. Once that pan has heated, pour olive oil and garlic and sauté. Add zucchini noodles stirring frequently. Cook for about 3 minutes.

Top with homemade pesto, marinara or my favorite  

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Lemon Aioli

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My dad returned from his recent trip to California with 4 large fresh lemons from my aunt and uncles trees. Seeing as I put lemon in waaaay too much these days I was quite elated when I found out he was gifting them to ME!! 

Now I just have to decide what to use them in. Many recipes to consider. I don’t want to waste such precious gifts on something trivial. (I put waaay to much stake in my food these days lol) I know for a fact that 1 will be used hfor Salmon on Friday but what else?!?! Maybe aioli with some steak…

At dinner with my family the other night my father says out of the blue “that’s what I need to find! I promised Monica (our aunt) Id find her a good aioli recipe.” My sister of course lights up, looks at me and says “Ashley makes an awesome lemon aioli!!!” Can I just say, proudest moment of my life : ) Not only did I receive a compliment but it came from quite the picky eater lol. At 17, life is all coffee and pizza and burritos so the fact that I got her to eat something called aioli in a dish with no gluten or dairy still astounds me. 

I know in have posted this recipe before (see Carne Asada Taco Bowls) but for the sake of speed and efficiency I decided to repost the recipe all by itself. It really does deserve singular applause for being such a simple, delicious addition to any meal. I’m also in the process of writing up my post for my chipotle aioli so I thought this might be a nice little precursor. 

If you have any questions or need suggestions on what to serve it with, feel free to comment below. 

Have an awesome hump day peeps : )

Lemon Aioli:

1/2 cup mayo (I prefer Soy Free Veganaise)

2 tsp minced garlic

1 tsp fresh grated lemon

the juice from a small fresh lemon

a pinch of salt

In a small bowl combine all ingredients and stir. On occasion, I make three times the recipe to use throughout the week. In this case, seal in an air right container and store for up to 5 days.