ZOODLES

After two months of vacations and just stuffing myself with anything and everything my scales are going to burst. So thought of going back to routine life/healthy lifestyle. As we all know fit n healthy body is 60-70% of food intake( which should be proper and at regular & fixed time) and 30-40% exercise. So with a routine exercise schedule proper healthy meals are also a must. Diet Foods are generally bland n boring. Nahhhh I always try to make diet food interesting n innovative. Lots of my friends look forward to my recipes of diet food.

 I’ve heard of Zoodles/ Zucchini noodles but had never tasted them. To be very honest the sound of Zoodles/Zucchini pasta didn’t exactly entice my appetite and the thought of making zucchini noodles didn’t exactly have me running to the kitchen to whip up a batch. I was thinking Zucchini pasta would be tasteless and may be I should rather eat the real stuff and run 5 miles to burn it off. Well, but here I’m to humbly apologize to the zucchini noodles because I was totally wrong. So, so sorry zucchini, I should have believed in you more.

And finally, I’m here to tell you that I’m now totally and whole-heartedly addicted to Zucchini noodles. What a complete 180 turn-around, right?

Zoodle or Zucchini pasta meal was so incredibly delicious, that I didn’t even miss the pasta. I just couldn’t believe myself how satisfying it was and how healthy it was. Two things that can’t go wrong in a dish: taste AND health. I felt full and satisfied, the same way we feel when we eat noodles or pasta.  But best of all, it was totally healthier, low on calorie and gluten-free. What an amazing option to serve when we have gluten-free friends or diet conscious friends over!

 Again,I’m a Zoodle fan now.

INGREDIENTS:

1 medium Zucchini (Cut into noodles)
1 medium Carrot (Cut into noodles)
1/2 Red bell pepper, seeded and sliced thin
1/2 Green bell pepper, seeded and sliced thin
2 Onions, sliced
About 2 cups Cabbage(Shredded)
About 2 cups Purple cabbage(Shredded)
2-3 Baby-corns (sliced)
About 1 cup cut French beans
Handful of Baby Spinach
About 2 cups of Tofu (Of Medium firmness)
1tsp oil/ Cooking Spray
Salt to taste
Freshly grounded Black Pepper to taste
Juice of 1 Lemon

DIRECTIONS:

Cut the Zucchini and Carrots into noodles or long pasta by using a vegetable spiralizer tool or with a Julienne Peeler which I’ve used.

 

Heat a large pan or Wok on medium high heat. Add 1 Tablespoon oil.(I’ve used cooking spray)

 Then add Onions and Beans. Sauté for a minute or two.

 After this add all the other vegetables except Spinach and Tofu and cook for 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.

In the last add Spinach and Tofu. Carefully  toss it for a minute.

Add salt and freshly grounded Black Pepper. Switch off the flame.

Add Lemon Juice.
 
Serve it immediately otherwise noodles will loose their crunchiness.

Enjoy the guilt free treat to your heart’s content.

 


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