I love food. My whole family does…It’s just in our blood. I figured I should have a separate place to post my food pictures so that people who don’t love food (who are these people though?) and may not want to see everything I ate last Saturday on my instagram. And the people that DO love food (holla) can access the recipes here.
But really, I’m going to post the yummy, healthy, sometimes not so healthy, easy stuff that I test out/make up in my kitchen that works out for me. Confession: Not everything I make is pretty and gets posted to my instagram account–shout out to my sisters who will remember the very extremely spicy buffalo chicken corn chowder everyone choked down just to be nice to me. I’ll only post the good stuff, I promise ☺
I read a book this year called “Bread & Wine” not long ago and the narrator explained that there are two kinds of people in the world. 1) Those who wake up thinking about what’s for dinner, and 2) Those who do not. I most definitely fall into the first category. Everyone always tells me I should be fat for all the cooking/eating/talking about food that I do. But here’s my secret: Balance. I don’t really mean the generic “eat a balanced diet,” but more like…. a 4-mile-run-followed-by-a-donut kind of balance. Salads for lunch during the week and deep dish on Friday night. Sneaking skinny pop into the movies, but not missing out on that free oreo milkshake from potbelly they were giving out at work. That kind of balance. Which is why I bring you this recipe today. After a girls weekend trip in California filled with lots of yummy food and more candy than I’ve eaten in one sitting since that time I ate the entire contents of my Easter basket in one day back in college (yep- check with my roommate Sarah, this happened,) I was feeling the need for a nice veggie-filled but home-cooked comforting meal. Which lead me to zoodles. And meatballs of course—these were really the star of the show.
Zucchini Zoodles with Turkey Meatballs and Marinara
Meatball recipe from Ambitious Kitchen found here:
Note: I used regular parmesan cheese.
Using a mandolin slicer (or super awesome Paderno spiralizer that I will post about soon), slice 6 small-medium zucchini into thin slices resembling noodles. Blot zucchini with a paper towel to remove excess moisture. Saute in a sauce pan over medium heat with about 2 tablespoons of oil and sea salt to taste. Cover with lid to steam, about 5 minutes. Drain excess liquid released by zucchini. Place in bowls, cover with sauce, meatballs, fresh basil and parmesan cheese. Enjoy!
Use any sauce you like—I used Trader Joes tomato & basil to make this an easier weekday dinner.