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Lip Smackin’ Pesto Zoodles with Hemp Seeds

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Lip Smackin&apos Pesto Zoodles Hemp Seeds recipe easy college celiac diet

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Making noodles out of vegetables is nothing new to the paleo community, but it is a new trick I was dying to try. By the time I received my spiralizer in the mail, then, I knew exactly what to make for dinner:

Zoodles. Oodles of zoodles, actually, paired with sliced veggies drenched in a rich chicken or vegetable stock, creamy pesto, juicy pan-fried fish, and a sprinkle of hemp seeds on top.

Not only is this recipe delicious, but it’s also totally allergy-friendly (gluten, dairy, grain and nut free!) and entirely versatile to any diet (fodmap eaters, vegans, and vegetarians, I’m looking at you!). I fell in love with zoodles at first bite…and haven’t looked back since!

Further Food Commentary:

There are so many great things about this dish it is hard to really pick one thing to talk about. Casey really has the right idea, combining a variety of vegetables to make a versatile dish that suits the nutritional needs and concerns of many. You won't have to worry about leaving any nutrient behind in this zoodle dish. For fish and/or meat eaters, compliment this vegetable dish with your favorite filet to complete your meal.

By Katie Bishop, MS, Nutritionist

Lip Smackin’ Pesto Zoodles with Hemp Seeds

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:15 minutes
  • Servings: 1

Ingredients

1 spiralizer, julienne peeler, or ninja knife skills
1 medium zuchinni
1 cup mixed veggies (sliced lengthwise)
1/2 cup spinach
3-4 tablespoons of chicken/vegetable stock
2-4 tablespoons pesto
1 tablespoon raw hemp seeds
Cooking oil (olive, coconut, etc)
Optional: 1-2 filets of choice of fish, chicken or meat substitute

Instructions

  1. Begin by transforming your zucchini into zoodles using either a spiralizer, julienne peeler or a knife.
  2. After making your noodles, leave them in a bowl or plate to dry.
  3. Next, you can pan fry your optional protein.  Because the dish doesn’t have any grains, I usually top my stir fry with fish to bump up the nutrients and staying power.
  4. You can also prepare your pesto at this time. Feel free to use a family recipe, a store bought winner, or my own seed-stuffed creation!
  5. Finally comes the mountain of veggies and the actual cooking! To get a more authentic stir-fry feel, slice vegetables into length-wise strips.
  6. Throw them into a pot with a few teaspoons of cooking oil and start cooking them at high/med heat until soft and lightly blackened, adding a few tablespoons of the chicken/veg broth.
  7. Turn the heat to med/low, and add the zuchinni noodles on top to steam.
  8. When the noodles have cooked with the pot lid on for a few minutes, add a tablespoon of the pesto and the last of the stock, stirring them into the veggies. You can also add in the kale/spinach leaves at this time.
  9. Once all the ingredients are thoroughly cooked and heated, pour them into a bowl(s). Place the protein of choice on top plus a dollup of extra pesto. Sprinkle a few hemp seeds, find a fork and dig in!
Begin by transforming your zucchini into zoodles using either a spiralizer, julienne peeler or a knife. After making your noodles, leave them in a bowl or plate to dry. Next, you can pan fry your optional protein.  Because the dish doesn’t have any grains, I usually top my stir fry with fish to bump up the nutrients and staying power. You can also prepare your pesto at this time. Feel free to use a family recipe, a store bought winner, or my own seed-stuffed creation! Finally comes the mountain of veggies and the actual cooking! To get a more authentic stir-fry feel, slice vegetables into length-wise strips. Throw them into a pot with a few teaspoons of cooking oil and start cooking them at high/med heat until soft and lightly blackened, adding a few tablespoons of the chicken/veg broth. Turn the heat to med/low, and add the zuchinni noodles on top to steam. When the noodles have cooked with the pot lid on for a few minutes, add a tablespoon of the pesto and the last of the stock, stirring them into the veggies. You can also add in the kale/spinach leaves at this time. Once all the ingredients are thoroughly cooked and heated, pour them into a bowl(s). Place the protein of choice on top plus a dollup of extra pesto. Sprinkle a few hemp seeds, find a fork and dig in!

Nutrition Information

Per Serving:  Calories: 391; Total Fat: 32g; Saturated Fat: 5g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 5g; Cholesterol: 1mg; Sodium: 522mg; Potassium: 840mg; Carbohydrate: 17g; Fiber: 5g; Sugar: 7g; Protein: 10g

Nutrition Bonus: Vit C: 67%; Vit A: 36%; Iron: 17%; Calcium: 12%

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Casey Cromwell Contributor
Casey (the College Celiac)
email
casey.cromwell@yahoo.com

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