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Found 6 results

  1. crlt

    Help with zucchini

    Hi everybody! I´m asking for help about the best way for zucchini noodles recipe. I made them two times last week on the microwave, about 2 minutes, but the results are not the best. When I serve for eating them, they are plenty of water and the taste is not good. Can you help me? I´ve been reading through the topics and I can´t find a good way for cooking them. Thanks in advance. Hugs from Spain.
  2. My recipe for a tasty low carb celeriac and courgette tortilla. Makes a great warm breakfast and also keeps well for lunch.
  3. FitBritt32

    Are "zoodles" SWYPO?!?!

    So, I've been making "zoodles" (spiralized zucchini) now regularly for my W30 dinners and my sister, who has been reading up on the Whole30 and will be starting her first round in May, accused me of cheating, saying that zoodles are SWYPO! Is she right about this???? Let me be clear, also, that I do not and have never had a love for pasta or spaghetti so this is not in an effort to recreate something that I've previously had an unhealthy relationship with. I've viewed it simply as a fun way to cut up my zucchini, but now I am mortified that I have been cheating! Can someone please reassure me?! Thanks!
  4. DurhamDoesPaleo

    Zucchini Soup - Hot or Cold

    I've made this Grant Achatz zucchini soup three times, and had to visit it one more time to verify it's Whole30/Paleo appropriate... and it is! Just replace the butter with clarified butter or ghee. I'm so excited to use the last of my farmers' market zucchini on this recipe one last time. I love it hot, even in the summer, but every once in a while, cold hits the spot. I keep the batch in the fridge and portion it out so I can decide whether I want it hot or cold. I hope you enjoy it!
  5. planetofthegrapes

    Zucchini noodles

    Anyone have any advice on how to best prepare zucchini noodles? I've read that adding a lot of salt is key.
  6. I whipped up a great meal the other night, it really surprised me. I was DYING to use my new julienne peeler, and I have always wanted to try zucchini noodles, so I grabbed some zucchini and peeled it into thin strips, sprinkled with sea salt (mine is iodized) and wrapped it in paper towels. Not SWYPO because pasta wasn't a cravable habit for me to begin with (unlike bread, popcorn, and chocolate ice cream, which haunt my dreams on Days 1-10), but it might be a paleofied indulgence for someone else. Use your judgment! While I waited for my zucchini noodles to sweat, I made my lovely sauce with a gob of clarified butter and some fresh peeled garlic cloves. I took about 6 small skinny ones and used maybe 1/4 cup of the butter, but it'll depend on the amount of garlic you like and the volume of zucchini noodles/ribbons you've acquired from your peeling. I softened the garlic in the butter and then buzzed them through my mini-processor before adding them back to the pan. I stirred in a splash of lemon juice and a few good shakes of black pepper. I had chopped chicken left over from my roasting chickens, so I tossed in a cup and a half of it and warmed it with the sauce. Then I took the zucchini, squeezed it dry, plopped it in a bowl (no real need to cook because it is already softened), and poured the chicken and sauce all over it. The garlic and lemon together were a terrific flavor combination! I'd like to make it again, this time sauteeing some sliced mushrooms in the sauce and maybe wilting some spinach in there, too. I love my veggies!