Make vegetables the main part of your meal by turning them into pasta!
I’m a major pasta nut. I figured I would really struggle with this being my favorite food once I decided to live mostly a gluten free diet. Fortunately, that was not the case! There is an endless array of pasta substitutions out there. I can honestly say that I truly enjoy them too, and don’t feel like I am tricking myself just to have a healthier option. Often times I find myself craving zoodles for instance! If you don’t know what these are, you are definitely missing out.
I really became addicted to vegetable noodles when I purchased my spiralizer. Such a simple little gadget but what it can do will add so much creativity to your meals.
The other night was one of those times when you look through your fridge and have to brainstorm a recipe with what you have left in there so it doesn’t go to waste. I had quite a bit of zucchini. Solution? Make some zoodles!
I spiralized what I had and cooked up some chicken to go along with it. For the sauce I made a simple lemon-basil avocado yogurt sauce. At the last minute a threw some cashews in because, well you just can’t go wrong with cashews.
Cook some cubed chicken in a little coconut oil on the stove, throwing in the cashews when it is almost done. In a separate pot heat up your spiralized zucchini on low with the homemade sauce. You just combine some greek yogurt and half a mashed avocado with a bit of lemon and basil to get your pasta sauce. Once everything is ready combine together!
This is a dish that can really all be put together in one pan if you prefer- starting with the chicken, then zoodles and lastly adding the cashews and sauce.
These creamy zoodles were quick, light and satisfying!
- 2 zucchini
- 4 oz chicken boneless skinless
- 1/4 cup cashews
- 1/2 avocado
- 2 tbsp greek yogurt
- 1 tbsp lemon
- 2 tsp basil
- 1 tbsp coconut oil extra virgin
- Use a spiralizer to make noodles from the zucchini. Cube the chicken.
- Cook the chicken in a pan on the stove with some coconut oil. When it is mostly done add in the zoodles.
- Mash the avocado and blend with the lemon and greek yogurt. Sprinkle in basil and add to the pan on low heat.
- Stir all together and toss in the cashews. Remove after a minute or two and serve!
You can roast the cashews prior if you prefer to not have them so raw.
If you don’t feel like making your own sauce I recommend using this one for something similar. It’s low calorie and there are no preservatives, high fructose corn syrup or artificial flavoring included at all.
>>This is a 21 Day Fix APPROVED recipe!
When making this as part of a meal prep it counts as two servings. Each of those servings consists of 1 green container, 3/4 of a red container, 3/4 of a blue container and 1/2 a spoon.
I started eating healthy on my own a few years ago, around the time I started the blog. Shortly after I discovered the program 21 Day Fix and it COMPLETELY opened my eyes to clean eating. I learned how to control carbs, cut processed foods, not be so obsessed with sugar and so much more…. including how to become a meal prep pro! I now coach people through this program. Want to talk with me about getting started? Reach out to me here and let’s get you signed up!
Yum! I am going to have to share this recipe with my Beachbody group!
Please do, Amanda!! It will definitely benefit those who are doing meal preps on the 21 day fix program especially.
Oh yum! I’ve been looking for a dish to take to a Labor Day party this weekend, and this may be it! It looks delicious!
It will definitely stand out I bet!! 🙂
Looks yummy! I love avocado with just about anything. And I haven’t tried cooking with cashews yet. I’ll have to give this dish a try!