ZOODLES! 1️⃣ CREAMY LEMON TAHINI DILL zoodles and sautéed GARLICKY…
ZOODLES! 1️⃣ CREAMY LEMON TAHINI DILL zoodles and sautéed GARLICKY SHRIMP, 2️⃣ SESAME SALMON and SESAME GINGER CASHEW zoodles or 3️⃣ SPIRALIZED zucchini egg nests…which would you choose!? In honor of #nationalzucchiniday, I’m sharing one of my favorite ways to prepare zucchini. Spiralized zucchini is so fun to make and to eat! My greatest tip for zucchini noodles is to prep them the day before and allow them to dry out a bit in the fridge so they are more “firm” for cooking. Throwing it back to some of my favorite zoodle recipes. Ironically, I’m actually working on some new zucchini recipes today in the kitchen! Happy Thursday loves.
1️⃣ Spiralized zucchini, sautéed for just 1 minute, roasted tomatoes, avocado, @marinadelreyfoods wild Argentinian garlic shrimp. Dressing/Sauce: 1/2 cup tahini, 1/3 cup (or more) water, 1 clove garlic, 1.5 tablespoons coconut aminos, 1.5 tablespoons liquid aminos or tamari soy sauce, 1.5 tablespoons lemon juice, 1/3 cup fresh dill, salt and pepper to taste. Blend until smooth. Add water for thinner consistency. 2️⃣ Deets: arugula, chopped cabbage, roasted sweet potatoes, red pepper, avocado, zoodles and sesame seared wild salmon. Sauce: 2 tablespoons @georgiagrinders cashew butter, 2 tablespoons coconut aminos, red pepper flakes to taste, 1/2 teaspoon salt, 4 teaspoons sesame oil, 1 teaspoon ground ginger and 1-2 teaspoons water. Whisk together until smooth.
3️⃣ Deets: two crispy zoodle nests with fried eggs, 1/2 @mikeys English muffin topped with avo, smoked salmon, arugula, tahini and hemp seeds. Topped with fresh dill and zaatar seasoning. •
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