FREE SHIPPING on U.S. Orders Over $49

Lip Smackin’ Pesto Zoodles with Hemp Seeds

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

By

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

Leave a comment

Your email address will not be published.

You Might Also Like

The BEST Roasted Carrots

By Dana Monsees

As far as vegetables go, roasting them is THE BEST. And these are THE BEST roasted carrots. ever. When I work with clients as a health coach, they’re always looking for new delicious ways to get more vegetables in their life – whether they actual...

Matcha Latte

Matcha lattes are popping up on coffee and tea menus everywhere. While the presentation is often so fancy, in reality matcha lattes are easy to make. Just mix matcha with hot water and whisk well. Then add heated milk and sweetener of your choice an...

Sugar Free Spiced Cinnamon Turmeric Apple Cider

By Further Food

When it’s a cold afternoon and you’re relaxing by the fire, there is nothing more appealing than having a hot, delicate drink. So try our Spiced Cinnamon Turmeric Apple Cider with Protein Boost, which combines the soothing qualities of apple cide...

Marinated Pork Tenderloin Traybake

By Holly Chandler

I love a simple dinner, but I still need it to be healthy and filling, even if it is quick! This pork dish is low in fat as it uses the loin, and is packed full of vegetables. Around this time of year I love to use seasonal ingredients, so this dish ...

No-Cook Vegan Creamy Tomato and Basil Soup

By Christine Roseberry

This month my husband has put himself up to the challenge of a 30 day plant-based diet. At least half of that he is trying to eat raw foods. I have to say I am really impressed with his efforts, he has been doing really well. Mind you, this is coming...

A Better For You Brew
Further Food Unflavored Collagen Peptides

100% Satisfaction Guarantee

30-day money back guarantee. No questions asked.

Send this to friend