Turn veggies into a fun and healthy side dish by transforming zucchini into zoodles. These Sauteed Zoodles and Mushrooms are Whole30 compliant and they're a great complement to any meal.
This is my first post since the entry of Whole30 in my life. Prior to starting Whole30, I didn't eat much differently during the day, so breakfast and lunch this week have been a piece of cake (bad analogy). Dinner has been tougher. I miss my quinoa and rice and evening sugar fix. I have been diligent about preparing a decent dinner every night that includes meat and veggies. These Sauteed Zucchini Noodles (Zoodles) and Mushrooms were delicious and they're something I wouldn't have tried sans Whole30. I mean, I've seen the adorably-named Zoodles all over the internet but in my busy world I prefer slicing over zoodling. I foresee the need to add excitement to my veggies in the very near future, hence zoodle-making.
If you don't have a spiralizer, consider purchasing a julienne peeler or Spirelli/Veggetti to get the job done. These contraptions are affordable, super easy to use and they may inspire you to transform and consume even more vegetables. And by the way, I have not been paid to say any of this.
Zoodles are super fun and yummy, especially when added to sauteed mushrooms and olive oil. Add fresh lemon juice and sea salt right before serving for an extra punch of flavor!
I've been fighting off the urge to bake this week and it hasn't been easy. My consolation is hoping that you all will find value in a few healthy Whole30 recipes. More of the same will be coming your way. Baking and comfort food will resume in 26 days!
Enjoy your week! Next up? Pan-Fried Pork Chops that will make you swoon!