Thursday, 20 April 2017

Mediterranean Zoodles with Portobello Mushrooms

I'm trying to eat better.  Emphasis on the word 'trying'. 

I love food. I love carbs. I love fatty and deep-fried foods. I reeeally love carbs (did I mention that?).  I adore crunchy kettle chips, burgers topped with blue cheese and bacon, Poutine and all the foods that should be enjoyed 'in moderation'. *sigh* 'Moderation.'  I hate that word because I don't enjoy watching what I eat.

As a child, teen and woman in her twenties and even thirties I enjoyed an exceptionally high metabolism.  I could eat whatever I wanted until the cows came home, eat the cows and still not gain an ounce.

But, as a woman in her 40's, my high metabolism has up and left me. It's GONE! Poof! Now when I eat something 'bad for me' that may not be deemed healthy, I notice it when I step on the scale. This is not cool.  High metabolism, why hast thou forsaken me?

In order to still enjoy eating and not gain weight, expand my thighs or Grinch Belly (fellow Moms, you know what belly I'm talking about) I need to choose better options. This is where my new Spiralizer comes in and how I met my new BFF 'zoodles'. I'm not talking about those tiny animal shaped pasta in tomato sauce.  I mean the noodles made out of zucchini which have become all the rage.

Now, before veggie haters start 'poo pooing' the mighty zucc noodles I have to say that I quite enjoy them. They're easy to whip up and you can top them with whatever you want. Personally, I love topping zoodles with some of my favourite Greek flavours: Kalamata olives, garlic, Feta cheese, red wine vinegar and sun-dried tomatoes.  

Total gastronirvana.

This is an easy recipe you can whip up for a quick lunch or supper.  It's simple to double or even triple and can be made vegan if you omit the Feta or use a vegan option for the cheese.  It's a tasty carb-free meal option that is filling yet very satisfying.  Is it a big serving of Buffalo Chicken Poutine?  No.  No, it is not.  But it is a good alternative so that I can occasionally enjoy some of those naughtier treats once in awhile.  All in *sigh* moderation.

Yield: 1 large serving or 2 side dishes

1 tsp grapeseed oil (or oil of your choice)
3 cloves, minced --- divided
1 medium-sized portobello mushroom, sliced
2 small zucchini
1/4 cup sun-dried tomatoes in oil, sliced
2 tbsp Kalamata olives, sliced
1/2 tsp dried oregano
1 tsp red wine vinegar
salt and pepper to taste
1/2 cup feta cheese, crumbled

Spiralize your zucchini into noodles.

(Note: I'm using the World Cuisine Tri-Blade Spiral Vegetable Slicer)

I tend to break up the very long noodles into more reasonable pieces (6" long). You can also cook up that odd zucchini tail (see above) that's left over from spiralizing.

In a medium-sized skillet, heat oil to medium heat.  Add 2 garlic cloves and mushroom slices; cook for 2 minutes, turning half way through, until slightly browned.  Add zoodles and remaining garlic clove. Toss to coat zoodles and mushrooms.  Cook for 2 minutes.

Add sun-dried tomato slices, Kalamata olive slices, dried oregano, red wine vinegar and salt and pepper to the skillet. Toss well. 

When zoodles are al dente (don't let them get mushy!), remove from heat and serve immediately topped with feta cheese.

Source: The Baking Bookworm

Disclaimer: I was in no way compensated by World Cuisine for mentioning their product in my post.  My comments are based on my own experience with their product.

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