How to make zucchini noodles and my new julienne peeler

My birthday was a couple of weeks ago, and (per my normal requests) I received some cool new kitchen tools. One of them was a julienne peeler because I wanted to be able to make vegetable noodles. I got the Kuhn Rikon Julienne Peeler and I absolutely love it! I’ve used it to noodle-ize zucchini, cucumbers, and sweet potatoes. It makes the most perfect threads of veggies— really the perfect substitute for pasta. Here’s a fun tutorial of how to make zucchini noodles using my new toy.

  • Cut off the ends of the zucchini
  • Use the Julienne Peeler to make noodles
  • Submerge in boiling water for 3-4 minutes
  • Cold shock in a bowl of ice water
  • Drain and serve with homemade marinara sauce (recipe to be posted!)

how to make zucchini noodles

Kale Salad with Tahini Walnut Dressing

How’s it going? Texas is getting hot as can be… we are in the 90s and that is making me want less meat and more salads. I love the fresh crunch of salads and the fact they they are cooling. This salad was so delicious, even the hubby ate it. :)

massaged kale salad

Kale Salad with Tahini Walnut Dressing

Adapted from Crazy Sexy Diet

Ingredients

  • 2 bunches lacinato kale, washed, de-stemmed, and cut into bit size pieces
  • 1 whole red bell pepper, thinly sliced
  • 1/2 cup walnuts
  • 1/2 cup tahini
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons tamari (or soy sauce or coconut aminos)
  • 1 teaspoon of honey
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Directions

  • Put everything (except for the kale and bell peppers) in a blender and blend it up. Add a little bit of water to thin it out if necessary.
  • Add the kale and peppers to a large bowl. Pour the dressing on top and “massage” the kale leaves, making sure to get the dressing onto each one.
  • Allow the salad to sit for 20-30 minutes for the kale to soften.

Gooey Paleo Brownies

 

Good morning sunshines! The sun is shining, the skies are blue (here in Texas), and the weather is cool and breezy. I’ve been able to wake up earlier these past couple of weeks, and it is amazing to get things done in the morning before work. Like this post. :) I hope that you are having a great start to your week. Maybe you can make these “brownies” this evening to guarantee you are going to have a good week? Good idea!

gooey paleo brownies

Gooey Paleo Brownies

(makes enough for a bread loaf pan–10 fairly small brownies–double or triple for a full pan of brownies)

Ingredients

  • 1/8 cup raw macadamia nuts
  • 3/8 cup raw walnuts
  • 1/2 cup raw sunflower seeds
  • 1 egg
  • 1/4 cup honey (warm it up for 10 seconds in the microwave to make it runny)
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • 1/4 cup dark cocoa powder
  • 1/3 cup dark chocolate chips (optional)

Directions

  • Preheat the oven to 325 F
  • Place all of the nuts into a food processor and blend until it becomes a nut butter consistency. You can add a few drops of water to bring it together, if necessary
  • Add the egg and blend again
  • Add the rest of the ingredients and blend until smooth
  • Fold in chocolate chips, if using
  • Pour into an oiled loaf pan (or pan of choice, remember to increase the recipe for a larger pan)
  • Bake for 12-14 minutes at 325 F
  • Allow to cool before cutting
  • Enjoy your gooey delicious, yet sinless, treat

How to Treat Yourself, Even if You’re Dairy Free

I’m just coming off of an incredible weekend. The parentals flew in for my birthday and brought my fluffy white puppy, Socrates. He’s been with his grandparents during my college and grad school years, but he’s finally back with me. I guess that means I’m officially old now, huh? :) That’s a sensitive topic because my birthday is tomorrow and I’ve finally hit the year where I want to press the stop button on the aging process.

photo Isn’t he super cute?

My contribution to your dairy free life, “How to Treat Yourself, Even if You’re Dairy Free“, is over at the super fun and positive website PlumDeluxe today. Check it out. Have a wonderful day!

 

Zucchini Hummus

A lighter for veggieful hummus. Delicious as a dressing, sauce, or dip!

zucchini hummus

Zucchini Hummus

Ingredients

  • Two large zucchinis, ends cut off, diced
  • 3 cloves garlic, peeled
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 2-3 tablespoons fresh lemon juice
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste

Directions

  • Pulse the diced zucchini and garlic in the food processor
  • Add the tahini and lemon juice and process until smooth
  • Stream in the olive oil and taste for desired acidity {add more lemon juice if it tastes too “rich”}
  • Add chili powder and salt and pepper to taste
  • Process again
  • Store in an airtight container for up to a week
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