Do you have a spiralizer yet? They are so fun. Mine attaches easily to my KitchenAid mixer, but there are others that are much more affordable and work just as well. My kids enjoy making noodles out of any vegetable we have in the fridge and enjoy eating them too!
Last week, I made zoodles (zucchini noodles) and swoodles (sweet potato noodles), fried them up in coconut oil, and topped them with pesto. My 6-year-old daughter deemed this dinner ‘The Best Dinner Ever’, and I agree. You can make this dish low-carb by omitting the sweet potatoes and just using zoodles. Either way, you won’t be disappointed.
- 1 large sweet potato
- 5 green or yellow zucchini (summer squash)
- coconut oil
- Using spiralizer or KitchenAid attachment (I used the blade for small core vegetables), spiralize each vegetable.
- Heat oil over low-medium heat until melted.
- Add swoodles and cook until tender but not mushy.
- Remove swoodles and add zoodles.
- Cook zoodles just a few minutes and remove pan from heat.
- In medium bowl, combine swoodles and zoodles.
- Eat plain or top with pesto.
- Serve warm or cold!
Chef-doctor Jemichel says
The assessment of your 6-year-old daughter made my day!
What’s the url of your “Whole Foodie Beauty”?
Wow – your sourdough croissants (at your Yoga Pants Bakery) inspire me!
Carolyn Graff says
here is the url:
is this the sourdough croissant recipe you are referring to?