which was relatively healthy...
featuring Edamame noodles (a gift from Cathy which she got from Costco) and chicken, roasted Shisito pepers, steamed sugar snap peas and zucchini noodles.
There are two lbs of noodles in here. I probably cooked 1/4 lb and added pesto sauce to it.
These peppers were dirt cheap from Zion.
Fresh okra was from Seafood City.
Both were roasted with olive oil and sea salt (separately).
Our new kitchen gadget, the iPerfect Kitchen vegetable spiralizer.
Bert had fun making our first batch. These were the cores.
This was Bert's handiwork...
Please ignore the messay family room.
The beautiful "zoodles" made by Bert and later sauteed by me.
These were quite healthy and I liked that it was low carb (or was it 'no' carb).
Who else made zucchini noodles?
I first read about it on Wandering Chopsticks' post, "Italian Shrimp Scampi - Low carb zucchini noodles" May 2015
followed by Kirbie's post, "Skinny Bang Bang Zucchini Noodles" August 2015
Mr. TJ told me he even bought one after he saw it demo'd on Ellen. I bought my parents a spiralizer as well after I sent them photo. My dad wanted to give it a try since he likes tinkering in the kitchen.
After a week and a half of using this, I'm pretty happy with it. I used it with zucchini and Mexican squash. I tried a carrot but unless the carrot is big, the curls are kind of small and broken looking, The vegetable noodles look prettier with a more firm (but not hard like a carrot) vegetable. Bert was able to peel a whole zucchini without breaking it. Showoff. But really, it was cool. I couldn't replicate it when I did it.
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