Today is the day to try something new: zucchini noodles.
If you’re one of those CARB SMART individuals – I’m sure you’ve tried them before. They can be a wonderful substitute for pasta when you get that carb craving.
If not – I’m sure you’ve seen them in the grocery store, thinking “hmmm interesting…but no”. Because if you’re not actively counting carbs, why bother?
Well, maybe you’re stuck in a rut? Like going out for pizza and always ordering the same old Regina or Margarita. Boring much? …VERY!
Mix it up a bit. Even psychologically it’s good to push yourself out your comfort zone every now and then. And I always say: Don’t knock it till you’ve tried it 😉
Besides trying these zucchini noodles for the sake of being ADVENTUROUS – here are a few other motivations:
- LESS COOKING – which reduces cook-time dramatically, by around 10 minutes.
- LESS CALORIES – an entire bag of zucchini noodles weighs in at 60 calories. A cup of cooked spaghetti is 221 calories.
- LESS CARBS – an entire bag of zucchini noodles contain 9g of carbs. A cup of cooked spaghetti contains 43g of carbs.
- HIGHER IN NUTRIENTS – fiber, potassium, vitamins A, C, and B
When you think about it, traditional pasta is pretty tasteless. It all depends on what sauce you add to the dish.
It’s the same with these noodles. They don’t have much flavour by themselves – but add them to a lovely Bolognese or another flavourful dish, and you’ve got magic. We have all grown up eating pasta – and we’re used to it. So now it’s all about a mind shift, and getting out of a rut. Personally, pasta is one of those things I can just keep eating and eating and eating – which is actually a problem. And the reason for that is: carbs are addictive. I believe that 100%. BUT – I do enjoy pasta every now and then (I opt for the whole-wheat kind for added fiber and increased satiety). My point: keep mixing it up, but try to do good by your body MOST of the time…with 10-20% flexibility.
My point: keep mixing it up, but try to do good by your body MOST of the time…with 10-20% flexibility.
Sun-dried Tomato, Chicken & Feta Zucchini Noodle Recipe:
As I said earlier – zucchini noodles cook SUPER FAST. You don’t want them to be soggy, overcooked and disgusting. You want them to be just cooked so that they still have a bite to them.
From start to finish: 5 minutes.
WARNING: the more you cook them, the more water they release. Just keep this in mind. Don’t be shocked when you cook them and see them swimming in liquid after a while. Don’t stress. Just be careful NOT TO OVERCOOK them. If they render a little liquid you can just drain them a bit before serving. Sorted.
THE ZUCCHINI NOODLES
IN 5 MINUTES
- Serves: 2
- Calories: 263
- Fat: 9g
- Carbohydrates: 13.8g
- Sugar: 11.6g
- Sodium: 831.3mg
- Fiber: 1.1g
- Protein: 32.1g
- Cholesterol: 86.1mg
- 1 bag (350g) zucchini noodles
- 1 tbsp garlic
- 160g chicken strips, cooked (see note)
- 70g sundried tomatoes
- 1 round of feta cheese (60g)
- Heat 1 tbsp olive oil on medium heat.
- Add garlic and cook for about 30 seconds.
- Add the zucchini noodles and stir until the garlic is incorporated.
- Keep stirring until the noodles have softened slightly - around 2 minutes.
- Add the chicken strips.
- Tear up the sun-dried tomato pieces and add to the noodles.
- Crumble in the feta cheese.
- Season if necessary.