And, I love my vegetables, which are good things.
So, here's a recipe for Zucchini Spaghetti, made with just whole simple ingredients. For this meal, I went straight to my garden, picked my vegetables, and cooked up dinner in less than 10 minutes! For this meal, I had some wonderfully sweet Mexican Midget tomatoes and some Heirloom Yellow Pear miniatures, so I used them, but you could easily substitute ANY fresh tomato.
1 medium zucchini
1 yellow squash
6 grape tomatoes
6 yellow pear tomatoes
8 large basil leaves
2 T pine nuts
2 T walnut oil
Salt/Pepper to taste
As you can see in the picture, I purchased a spiral vegetable slicer (Paderno World Cuisine Spiral Vegetable Slicer) for less than $40. It works on carrots, beets, apples and other "firm" fruits and vegetables, too.
Heat the oil in a skillet (I used cast iron, but you can use non-stick), and toast the pine nuts lightly. Remove from skillet and add the spiral zucchini/squash. Cook for approximately 2 minutes, tossing lightly to coat in oil. Remove to a strainer to let excess liquid drain. Arrange on plate, top with sliced tomatoes (I do not cook them), sprinkle sliced basil leaves and pine nuts and add salt and pepper to taste.
That's it! Nutritionally - it's packed. Calories come from the walnut oil and pine nuts, both of which are good fats for you.
OPTIONS: Add a squeeze of fresh lemon to brighten it up. Add meatballs (grassed beef preferably, no added breadcrumbs or egg), grilled chicken breast or pork.
Watch for more great recipes, on Pinterest/365fitt. Or, join us on Captiva Island, Florida February 2-8, 2013 as we actively participate in healthy cooking demonstrations, eating and physical activity. Read more about this experience here.