FREE SHIPPING on U.S. Orders Over $49
READ About Our Partnership with NAPAWF In Support of AAPI Heritage Month

Lip Smackin’ Pesto Zoodles with Hemp Seeds

Print

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%

Print
Coffee Lover's Collagen

Leave a comment

Your email address will not be published.

Send this to friend