WIAW: Sunday! (Cake for Breakfast)

I decided to switch it up a little bit this week – I’m sharing with you a day of Sunday eats! I typically share a weekday post but guess what – I remembered to take food pics on Sunday!

I woke up fully intending to have a great breakfast of eggs and beans – and B was ready to make it of me! – but somehow ran out of time and only had 15 minutes for breakfast before my Sunday morning plans, meeting Nicole for a walk and tea. Oh well. That meant breakfast was quick – but still delicious! I had made lemon cake Saturday so it sounded perfect for Sunday breakfast. IMG_20150329_164012 Then it was time to meet Nicole. We took a nice walk and enjoyed a pot of tea while we caught up. She just got back from Australia so it was awesome to hear some of her stories. That’s my favorite from Cleveland Tea Revival – ginger turmeric.

a whole pot of ginger turmeric for me!

a whole pot of ginger turmeric for me!

I got home about 1 p.m. and was starving. Guess lemon cake doesn’t fill you up? I luckily had some leftovers from Friday night waiting for me. Note – I forgot to take a photo of it on Sunday, but here’s the photo of my veggie burger on Friday. I had about half leftover.

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And with the veggie burger I had some more veggies! I did some meal prep and ate some of the veggies I was preparing – spinach, brussels sprouts and some additional frozen veggies. Oh and this new flavor (for me) of La Croix. Pretty yummy!

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Sunday dinners are typically with B’s family, but I had to work and we had tickets to see a final movie at the Cleveland International Film Festival, so we had a quick dinner planned. Below – my concoction from the Heinen’s salad bar. I assure you it was really good and about 1.3 lb. of food. #notashamed

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Some questions for you:

  • Do you have standing Sunday night dinner plans? We typically go to B’s parents house for dinner and I love it!
  • Dessert for breakfast – anyone else guilty?
  • Favorite salad bar toppings? Quinoa salads, edamame, hummus, beans and the Heinen’s roasted red pepper tofu (in the photo above on the bottom) – so good! Oh and I also love some good Krab (fake crab). I don’t know why – but it’s something I enjoy!

Meatless Monday: Zoodles with Spinach Basil Pesto

I love my spiralizer. Have I told you that lately? Okay, I did just last week … But seriously, I’ve even written an ode to my spiralizer.

I love my zoodler.

It makes cooking so much fun.

I feel like a kid.

There you have it – my haiku to my spiralizer. There’s just something about it that makes cooking so much fun and reminds me of when I was a kid playing with play dough and making mystery meals … you know what I mean? Now that that’s off my chest (#awkward), here’s a quick and easy recipe that I made last week for St. Patrick’s Day- a super green, yet healthy, vegan dish for B and me. Sorry, I’m Italian and we had already had corned beef on Sunday  – so for the holiday it was super green noodles.

zoodles and pesto

Zoodles with Spinach Basil Pesto

Here’s what you need:

  • 2 medium-to-large zucchini
  • 1 large garlic clove
  • a large bunch of basil – about 3/4 cup
  • 1/2 cup spinach
  • 1/4 cup toasted chopped or slivered almonds (toasting them brings out a nutty flavor)
  • 3-5 Tablespoons extra virgin olive oil (depending on how thin you like your pesto – I like mine a little thicker so I use less olive oil)

Here’s what you do:

  1. Using your zoodler (okay, or spiralizer) cut your zucchini into fun noodle-like pieces. When done, I put my zoodles in a pile on the cutting board and like to cut them in 1/3s or 1/2s so the pieces aren’t so large. Set aside.
  2.  Add garlic, basil and spinach to blender or food processor. I use my food processor and it works just fine. Mix well.
  3. Add in toasted almonds, continue to blend until a thick paste forms.
  4. Add in olive oil, one tablespoonful at a time and continue to blend until paste becomes somewhat creamy. Add in any extra salt, garlic, basil or olive oil to taste, as necessary. Mine makes about 1/3 cup pesto, which is perfect for this recipe. You could probably use a little less pesto but I like my zoodles coated!
  5. In a pan over medium heat, toss zoodles with pesto and heat for about 3-5 minutes or until just tossed and warm. Enjoy! Makes two healthy dinner portions.

Top with any of your favorite toppings – I like mine with parmesan cheese (not vegan), diced tomato, more fresh basil and even sometimes sautéed onions.

I’ll definitely be sharing more zoodle recipes soon – I’ve already made shrimp zoodle scampi, zoodles with homemade tomato sauce … and even used my spiralizer on sweet potatoes to make curly sweet potato fries!

Some questions for you:

  • What’s the next Meatless Monday recipe you have planned? I’m joining with this MM linkup and of course checking out MeatlessMonday.com for ideas!
  • Zoodler fans – what zoodle recipe should I make next? This is my second one shared in a week.
  • How do you make your pesto? I typically use basil, olive oil, parmesan cheese and pignoli nuts, so this is a different version for me! 

Garlicky Spicy Shrimp and Zoodles

Have I mentioned that I got a spiralizer? I know, I’m behind the times. I had been using my mandolin to make zoodles and even a knife to make thin shreds for salads (like a papaya or apple salad). But guess what – the wait is over. I finally found a spiralizer I love, that meets my needs (is easy-to-use, doesn’t take up a lot of space and doesn’t have a lot of bells and whistles) and I tried you out. So beware – there may be an influx of zoodle recipes coming your way!

Here’s the first recipe I tried out. Good news – even B enjoyed it!

DISCLAIMER: I am in no way shape or form giving up pasta. I am Italian and pasta holds a special place in my heart, especially homemade pasta. So yes, to answer your question (I knew you were going to ask) – I will still be making homemade pasta. BUT this is great for a quick, easy, healthy weeknight dish. The following meal took less than 30 minutes to make!

Garlicky Spicy Shrimp and Zoodles

Garlicky Spicy Shrimp and Zoodles 

Here’s what you need:

  • 2 medium-to-large zucchini (mine were each about 8-10 inches in length and 3 inches in width about)
  • 1 Tablespoon extra virgin olive oil. divided
  • 3 large garlic cloves, finely diced
  • 2 shallots
  • 1/4 c. chicken or vegetable stock
  • 14 large peeled and deveined cocktail shrimp (note: you can use raw shrimp, just cook them a little bit first before anything else – I just didn’t want to handle raw shrimp)
  • 1 Tablespoon chopped fresh basil
  • 1/4-1/2 tsp hot red pepper flakes (to taste)
  • salt, to taste

Here’s what you do:

  1. Use your spiralizer to make zoodles! I have this spiralizer (iPerfect Kitchen Envy Spiral Slicer Bundle – Vegetable Spiralizer – Zucchini Spaghetti Pasta Maker)  and LOVE it because it’s perfect for my needs – its simple, easy to use and easy to clean and takes up practically no space in my kitchen. I used the larger size zoodler setting for this recipe (my spiralizer only has two settings which is perfect for me). I chopped the zoodles in about half so they weren’t super long. Set zoodles aside.
  2. In a large nonstick pan, add 1/2 of extra virgin olive oil. Add chopped shallots and sauté for 2-3 minutes or until start to become translucent. Add in garlic and continue to sauté until fragrant.
  3. Add in shrimp and be careful not to overcook- toss with oil, shallots and garlic until just warm.
  4. Add in zoodles, broth and cook for an additional 3-5 minutes. Do not overcook the zoodles – I like mine just a little bit softened – if you prefer yours al dente, definitely don’t cook more than 2-3 minutes.
  5. Remove from heat and toss with rest of olive oil, basil and hot pepper flakes. Serve while warm.

Enjoy!

Garlicky Spicy Shrimp and Zoodles

Some questions for you:

  • What noodle dish should I try with zoodles next? Spaghetti and meatballs? Chicken lomein? Pasta puttanesca? Spaghetti and clam sauce? Another?
  • What’s your favorite pasta dish? Not talking with zoodles, but talking REAL DEAL PASTA! I love any pasta with seafood, especially spicy dishes. I also love B’s homemade turkey meatballs 🙂

WIAW: Case of the Mondays = Cookie for Breakfast

I decided to switch it up a little bit this week – I’m sharing with you Monday’s eats for this edition of What I Ate Wednesday. I typically share a Tuesday eats but guess what – I remembered to take food pics on Monday!

Full disclosure: Today (Wednesday) I’m going out to eat for dinner and likely having chips and guac, tacos, margs and dessert. Sorry you’re stuck with viewing pictures of zoodles (and some treats) instead of Mexican 🙂

Monday morning I started my day with a cookie. That’s right – a cookie. I ran before work and was hungry before I even had a chance to make breakfast (B had to pick up his dry-cleaning so I made my OWN breakfast!) so I had a butterscotch oatmeal coconut cookie bar. Delicious! And there’s oatmeal in them so it’s totally a great pre-breakfast treat.

butterscotch oatmeal cookie

butterscotch oatmeal cookie

When I got to work, I had my egg whites and veggies – this time a mix of spaghetti squash and frozen vegetables. Oh, and coffee with cinnamon. I don’t drink coffee daily, but when a colleague puts in Vietnamese cinnamon AND it’s Monday, it’s hard to resist.

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Lunch was a mix of leftovers from our dinner out with my parents on Friday (salmon and lentils – both my mom’s and my leftovers) and some roasted broccoli and tomatoes I had prepared on Sunday.

Salmon, lentils, roasted broccoli and tomatoes. Yes, my lunches often look like a dinner.

Salmon, lentils, roasted broccoli and tomatoes. Yes, my lunches often look like a dinner.

Snacks during the day included:

Bag of red and yellow peppers

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A few werthers (not pictured) and tons of tea with honey (also not pictured)

A sweet potato with honey

sweet potato

Some Arctic Zero! Yes it’s cold, but I still have a sweet tooth (as evidenced by the cookie for breakfast)

I didn't quite eat the whole pint ..

I didn’t quite eat the whole pint ..

And for dinner – I made some shrimp scampi-type dish with zoodles! I don’t know what is officially in shrimp scampi, but this was sautéed onions, garlic and shrimp over zoodles with some peperoncino flakes and fresh basil.

Shrimp scampi over zoodles!

Shrimp scampi over zoodles!

 

Some questions for you:

  • Does anyone have a spiralizer? What do you recommend making?
  • Cookies for breakfast – anyone else guilty?
  • Arctic Zero fans – what’s your favorite flavor?

*Note: The original WIAW linkup seems to be on hiatus sadly – but I’ll be sharing this here too!