Tuesday, July 1, 2014



1/2 TBSP tsp ground pepper
1/2 TBSP dried thyme
1/2 TBSP dried oregano
1/2 TBSP dried basil
1 tsp chili powder
1 TBSP apple cider vinegar
1 TBSP olive oil (I used my lemon infused one.. great call)
1 TBSP lemon juice
1 TBSP Dijon mustard
ground sea salt to taste

4 zucchini, sprialized into noodles or 'zoodles' (After I spiralize them I usually do some chopping to break up any super long noodles that can be messy to eat in a public setting)

Add all of the Dressing ingredients to a small bowl and mix well to combine. 
Spiralize your zucchini and put half of the 'zoodles' in a sealable tupperware container.
Add in the dressing, seal the tupperware and shake well to toss the ingredients.
Add in the rest of the 'zoodles', reseal and shake some more until the dressing is well distributed across the 'zoodles' 
Put in the fridge to chill for at least an hour before eating (not required but it's recommended)

I needed a change up from the cooked 'zoodles' and this was soo much easier with a lot less to clean up.. win! It's light and refreshing for summertime and goes really well tossed over the top of a salad with any kind of protein.

1 1/3 c of zucchini = 1 Carb Block

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