Friday, January 23, 2015

Weight Management with the Spiralizer!

Yes, my new favorite kitchen tool!
I heard about Zucchini Pasta, but I never ate or made it before. With my son trying to manage his weight throughout the 2015 wrestling season, I thought it was about time I tried my hand at some Zucchini Pasta.
Turns out - it's pretty good! 
It's a great vegetarian meal to work into your weekly repertoire or Meatless Mondays.

So this is what I did:
Thinly sliced 1/2 yellow onion.
Diced six cloves of garlic.
Using my 12" skillet, I fried the onion and garlic in a little olive oil (two turns around the pan) with about 1/4 cup low sodium vegetable stock. Fry until onions are transparent.
While the onion and garlic were frying, I Spiralized two zucchini (with skin)
I chose the next to the largest Spiralizer blade
to keep the zucchini in tact once I tossed it with some sauce.

As I Spiralized, I put the zucchini in a big pasta bowl. This way I'm not using more than one bowl (easy clean-up) to which I will also add my sauce.

Next, I poured one can (28 oz) of Muir Glen Organic Diced Tomatoes, Fire Roasted, into the frying pan. I kept the heat on medium to soften the tomatoes. I smashed down the tomatoes with a spatula every once and awhile to form more of a sauce-like texture.

Once the sauce became a little thicker (cooking for about 15 minutes), I turned the heat off, grabbed my bowl of Zucchini Pasta, and poured the Tomato Sauce over the zucchini. Next, I added about 1/4 of fresh basil leaves that I tore into little pieces (colors your nails and fingers a lovely shade of green!), and served with a little Romano cheese (skip if you want to go totally vegan - but then you may need a dash of salt) and a salad full of of escarole, romaine, and shredded carrots!
Dinner was delicious!

Dinner was served in 30 minutes and clean-up was a breeze!
My wrestler was happy and full!
Took #1 in this Early Season Tourney!
Do you have a Spiralizer?
If so, 
share - tell me
what's your favorite Spiralizer recipe?
Train Smart Today!
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