Thursday, October 10, 2013
Ugh, I have not been feeling well at all lately. Flu? Not likely, as I had a flu shot last week. Carb flu? Maybe, but also not likely as I had a Salted Caramel Mocha ( wp.me/p1N36Q-jc
) yesterday (I know, shame on me). It’s certainly taking a toll on my race training – it’s going to be a tough 8 miler next week. And the half marathon looms ever closer….
I did finally try out a recipe for zucchini pasta I’ve been meaning to try since I read The Sugar Detox ( wp.me/p1N36Q-iw
). Topped with some Bongiovi Brand pasta sauce ( wp.me/p1N36Q-g4
) and sausage, it was a nice change from the mountains of spaghetti squash I’ve otherwise been eating.
2 pounds zucchini
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
Wash and dry the zucchini. Cut off the bottom and top stems. Using a vegetable peeler, peel a zucchini into lengthwise “noodles,” peeling off several ribbons from one side and then on another side once you hit the seeded core. Continue to do this around the zucchini until the core is left, then discard the core (or eat with something else?). Repeat with remaining zucchini.
In a pan, heat 1 tbsp of the olive oil and saute half of the garlic. Add half of the zucchini and saute until it softens and begins to turn translucent.
Remove from heat. Cook the remaining zucchini with the remaining oil and garlic.
Place the zucchini in a large bowl, sprinkle with salt, and toss. Serves 4.
- Calories: 124
- Carbs: 8.4g
- Fat: 9g
- Protein: 5.3g
I recommend using the long side of a box grater instead of a standard vegetable peeler – makes quick work of the zucchini!