|Detox Delight: Chunky red pepper & mushroom marinara over "zoodles" with steamed asparagus.|
Earlier this week, I wasn't sure I was going to even make it to the weekend on this detox. Though I'm battling some intense sugar cravings at the moment, that wasn't what had me feeling weak. It was general boredom with my food. Eating a salad every day was getting old quickly and no salt and no sugar even made my favorite sweet potatoes not such a favorite.
That's when I had a brainstorm. This detox doesn't have to be dreadful. With the ability to eat almost anything from the plant kingdom, my options for meals are endless. I was the one limiting my options with my limited thinking.
Enter "zoodles," spaghetti-style zucchini shreds that can be used in place of pasta for a vegetarian, grain-free entree or side dish. Making zoodles is easy. All you need is a julienne vegetable peeler (I picked mine up for $5 at the grocery store) and some washed zucchini. Use the julienne peeler to peel strips of zucchini from top to bottom, stopping when you get to the seeds. I save the middle part and slice it up to add to the dish. To prepare them, heat a skillet to medium heat and give them a quick saute just until they get flexible (the heat of your sauce will cook them further). It's much faster than making pasta.
|"Zoodles" only need a quick saute in a dry pan.|
|The sauce was a little spicy for Lily but that didn't stop her from asking for seconds.|