Zucchini Pasta

Zucchini Pasta
Ingredients
2 medium zucchini (about 10-12″ long) 2-3
Tbsp olive oil or butter
Directions
Using a potato/vegetable peeler, gently peel the green layer of zucchini off. Then peel the rest into strips, turning the vegetable, until the seeds are exposed (I typically use the core, cubed, as well).
Now, you can either plate the zucchini and add the sauce on top which is what I usually do because zucchini is usually pretty soft to begin with… or you could put zucchini in a pan on the stove over medium heat, in butter or olive oil, cook the zucchini strands, stirring every minute or so, until soft, about 3-5 minutes (cook in batches and drain off liquids if necessary). Remove to a bowl and serve with marinara. I’d recommend trying it both ways so you can decide on your preference. After trying this, I bet you will never miss regular pasta again.
Serving Size
Makes about 3 cups of zucchini pasta, or 6-1/2 cup servings.*Nutritional Information Per serving(assuming 3 Tbsp butter/olive oil): Calories: 105, Carbohydrates: 7g, Fiber: 1.6 g, Net Carbohydrates: 5.4 g, Protein: .8g, Fat:  5.8g.

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Avocado Fries!

I don’t know about you but, I’ve always been obsessed with avocados. I could make them into a guacamole, smear it onto a sandwich, add them on top of a salad or just eat them plain. I never had a preference until now–
Avocado Fries!
Ingredients:
¼ cup flour
1 teaspoon salt
2 large eggs (beaten)
1 ¼ cups Panko breadcrumbs
2 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
Canola oil (for frying)
Grated parmesan cheese (optional)
Cilantro Ranch Dipping Sauce-
¼ cup non-fat Greek Yogurt (or sour cream)
pinch of sea salt
1 teaspoon fresh lemon juice
1 tablespoon cilantro (chopped)
1 tablespoon ranch dressing
Cooking Instructions:
Step 1: In a small bowl combine yogurt, a pinch sea salt, lemon juice, cilantro, and ranch dressing. Cover and refrigerate until needed.
Step 2: Add 1 ½ inches of oil in a medium saucepan and heat the oil until it reaches 375 degrees. You can also use a deep fryer for this. While the oil is heating, in a shallow plate or pie dish mix flour with ½ teaspoon of salt. In another shallow plate, add the Panko bread crumbs, and in an additional shallow plate, add the eggs.
Step 3: Sprinkle avocado slices with the remaining ½ teaspoon of salt. Roll each avocado slice first in the flour mixture, then dip in the egg mixture, and roll in the Panko breadcrumbs to coat. Place onto a baking sheet in a single layer.
Step 4: Add avocado slices to the hot oil in the sauce pan or deep fryer and fry in batches at 375 degrees until golden brown (this should only take about 30-60 seconds). Drain on paper towels. Sprinkle with grated Parmesan cheese if desired and serve with cilantro ranch dipping sauce.
(Makes 4 Servings)
source

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