I’ve always been a fan of spiralizing zucchini to make noodles, but I have never thought about making it into rice! I found this recipe from Further Food and it opened my eyes to a great new healthy low carb alternative to rice! I think this recipe will be used a lot for me in future dishes!
Here is Further Food’s recipe:
- 2 large zucchini squash
- 1 teaspoon avocado oil, or cooking fat of choice
- 1/2 teaspoon sea salt
- Add additional optional l seasonings like garlic, onion, chives, sesame seeds, etc
- You will want to slice the ends off your squash and then spiralize them with a Spiralizer.
- After they are spiralized, place on a cutting board and dice until desired sized “kernels.”
- OR if you don’t have a Spiralizer, you can also grate the zucchini into rice sized grated chucks
- In a skillet, saute the zucchini rice in the teaspoon of oil for about 5 minutes or until it softens
- You will want to try to cook off as much water as possible
- Add in the seasonings of choice and then serve!
Per Serving: Calories: 53; Total Fat: 3 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1179 mg; Potassium: 512 mg; Carbohydrate: 6 g; Fiber: 2 g; Sugar: 5 g; Protein: 2 g
Nutrition Bonus: Vitamin C: 58%; Vit A: 7%; Iron: 3%; Calcium: 3%;
Lately I have personally vowed to not eat beef anymore for my own moral reasons in that I love cows and feel guilty eating them. I never really loved beef burgers anyways so it wasn’t that hard of a change for me anyways. I have been looking for an alternative healthy sort of patty that I could eat, besides your typical veggie burger, and I found this Vegan Broccoli Fritter recipe from Further Food that I fell in love with.
I made these for the first time and loved how easy it was to cook. I took my first bite and was SO surprised with how much flavor they had for being vegan! So naturally, these fritters have how become one of my favorite things to make. Whether you are vegan or not, you will still love these fritters as much as I do.
Here is Further Food’s recipe:
- Egg replacer (1 tablespoon flaxseeds and 3 tablespoons water)
- 1 head broccoli
- 2/3 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- Olive oil (for cooking)
- Prepare your egg replacer and set aside.
- Steam the broccoli for a few minutes until fork-tender. Mash up broccoli with fork.
- In a large bowl, combine the broccoli pieces with all the other ingredients and mix well until the mixture feels like it will hold together.
- Make around 6 patties.
- Heat about an inch of oil in a skillet over medium-high heat. Place fritters in the skillet (don’t crowd the pan; only cook about 3 fritters at a time), reduce heat to low and cook fritters on each side for about 2/3 minutes until golden brown.
- Drain on a paper towel-lined plate. Serve hot!
Per Serving: Calories: 216; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 412mg; Potassium: 432mg; Carbohydrate: 15g; Fiber: 5g; Sugar: 3g; Protein: 6g
One thing that I am absolutely obsessed with are ZOODLES! First of all, the word itself is fun to say, “ZOOOOODLEEEEE!” Secondly, they are so easy to make and they help cure my pasta cravings without the overwhelming amount of carbs.
What are “zoodles” you say? They are zucchinis turned into noodles to replace your normal carb-loaded noodle pasta.
I always recommend for people to invest in a Spiralizer for their kitchen because it is such a helpful tool that you can use for so many things. You can simply turn any vegetable or fruit instantly into a noodle or french fry.
I got this yummy lemony spinach pesto recipe from Further Food. I just had to make it because I love pesto and never thought of putting it on my zoodles. I was also super excited to be able to use my homegrown herbs for the pesto which made it taste even better for me! Here is their original recipe:
For the pesto:
- 2 cups tightly packed spinach
- ½ cup fresh basil leaves
- ½ cup raw pine nuts/walnuts/macadamia nuts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
- Pinch of ground black pepper
For the veggie noodles:
- 2 zucchinis (depending on how much you want)
- 3 carrots (depending on how much you want)
- Optional: Few extra nuts/fresh tomatoes/basil or spinach leaves (for the toppings)
- Use a spiralizer and make noodles with the vegetables (if you don’t have one just use a peeler and slice strips, it would work just as well!)
- Simply blend all of the pesto ingredients together in a food processor until creamy and mixed, scraping down the sides when necessary. Spoon over noodles and add any toppings.
- Mix together and enjoy!
- With leftover pesto, spoon into a jar and add a little extra olive oil to the top layer to keep it fresh and then refrigerate.
Per Serving: Calories: 232; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 82mg; Potassium: 240mg; Carbohydrate: 9g; Fiber: 3g; Sugar: 3g; Protein: 4g
Roasted Cauliflower makes for the perfect warm and flavorful side dish to any meal. Add it to top off your favorite salad or rice dish. You can mix it up by adding different spices to it each time for something new! Cauliflower is beneficial to fighting cancer stem cells, improving blood pressure, and brain development.
For more nutritional values of this dish, check out the nutritional commentary on Further Food, where I found this recipe! Here is their recipe:
- 1/2 large head of cauliflower (chopped into florets)
- 1.5 tablespoon coconut oil (melted), or I have also used olive oil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- pepper (to taste)
- Preheat your oven to 450F
- Place florets on a large baking pan, cover with coconut oil and salt and toss to coat evenly. (Make sure the florets are spread with space between them on the pan.
- Roast in the oven for 20 minutes.
- Take out, sprinkle the thyme and pepper evenly over the pan, and roast for another 3-5 minutes. Cauliflower should be able to be easily pierced with a fork and slightly crispy around the edges when it is done!
- Let cool 5-10 minutes and enjoy as a side dish or on top of your favorite salad or quinoa dish!
Servings: 3, Carbs 8g, Fiber 3g, Protein 3g
Not only are these Rainbow Veggie Wraps beautiful to look at, but they smell and taste amazing with the fresh vegetables used! Making these with fresh raw vegetables makes you immediately feel its many healthy benefits and has your body thanking you. With this dish, you truly taste all of the rainbow! It’s the perfect healthy twist for your weekly Taco Tuesday Mexican food nights!
I recreated this recipe from Further Food‘s website, a health expert site showcasing amazing, creative, healthy recipes to and from people with specific health preferences. Check out Further Food’s website for the full nutritionalist commentary on this dish!
Here is their recipe:
- 1 small head of purple cabbage (3 leaves chopped and the rest set aside for the wraps)
- 1 large red bell pepper (cut into match sticks)
- 1 carrot (shaved)
- 1 handful basil (chopped)
- 1 handful cilantro (chopped)
- 1 cup cherry tomatoes (sliced)
- 1 large cucumber (chopped)
- 1/2 lime juice
- 1/2 batch of spicy mango chili dipping sauce (optional)
- Mix all the above ingredients (except for dipping sauce) into a large bowl and toss well.
- Pour dipping sauce into a small bowl.
- Fill each cabbage wrap with the rainbow veggie salad and dip as desired into the spicy mango sauce. Enjoy with slow conscious bites and take in the moment of rich savory flavors!
Servings: 10, Carbs 5g, Sugar 3g, Protein 1g, Fiber 2g