Zoodles Every Dang Day
Well not really, but over the last two weeks we’ve been zoodlin’ our buns off and you guys, it’s the freaking best. The texture is nearly perfect of an al dente angel hair noodle and the carbs, well, they are non-existent which is great since carbs at dinner time are less than ideal for most of us.
Droppin’ Some Knowledge
Without going into too much detail, the nutrition plan I follow and advise nearly all of my boot camp participants to follow is macro-balanced and nutrient-dense. It’s such a large sum of food that most people can’t fit it all in with their daily intake of water. Good news, your body is adjusting to a healthier way of eating. Also good news, your body will use that fuel to do things like exercise, sleep better, and feel better. Groundbreaking, right? Hardly, but never the less, we hear so much information day in and day out that sometimes it takes a few knocks on the noggin’ for advice that’s beneficial to actually sink in.
For each meal, I aim to have the following food categories on my plate using portion control containers from the Ultimate Portion Fix.
Breakfast: Protein + Fruit
Lunch: Protein, Vegetables, Fruit or Fiber Filled Carb
Dinner: Protein, Vegetables
Snacks: Vegetables, Fiber Filled Carb or Fruit, and a Protein
Okay, okay, I’ve pimped my life-changing nutrition plan long enough and can’t keep y’all from experiencing the “restaurant-quality” dinner I served up to my fam last week.
In full transparency, the kiddos, while they will eat zoodles, receive just regular noodles. Additionally, none of them have ever had shellfish and with Noah’s tree nut allergy, I’m hesitant to serve them seafood-based for the time being. My mama heart can’t take another terrifying food reaction. So when I’m cooking with The Little Mermaid’s bestie, they are eating chicken.
Shrimp, Turkey Andouille Sausage Over Zoodles
By Laura Canfield
1 Vegetable Spiralizer
1lb Shrimp (I used medium frozen shrimp, tails off + deveined)
2 links Turkey Sausage Andouille (this was an Aldi special find, a turkey sausage or spicy sausage would be fine in moderation)
2 cloves garlic (I use 1.5 tsp of minced garlic from the jar)
1 cup spinach
½ cup cherry tomatoes, halved.
1 red onion sliced
1 cup brussel sprouts – quartered + blanched (quick steam bath)
½ cup diced red pepper
3 tbsp – lemon juice
0 Calorie Olive Oil Spray (found in the aisle you would find Non-Stick Spray)
Pinch of Red Pepper Flakes
Salt-Free Herb + Garlic Seasoning (Mrs. Dash Herb Blend)
Salt + Pepper to taste
- Coat medium heated skillet with the olive oil spray. Add your sliced onions, blanched quartered brussel sprouts and diced red pepper. Lightly salt to soften veggies, spray again with olive oil seasoning and add the salt-free herb + garlic seasoning. While softening, spiralize your zoodles.
- Once onions are translucent, add diced turkey andouille sausage and garlic. Give it all a shake or stir to incorporate and heat thoroughly, careful not to burn the garlic.
- While that’s cooking, coat another medium heated skillet with olive oil spray. Add zoodles and lightly season with salt to soften, stirring frequently as they wilt down.
- Add spinach and cherry tomatoes to vegetable and sausage pan. Allow the spinach to wilt down and the cherry tomatoes to blister. Then remove from pan and place to the side.
- Deglaze pan with lemon juice and add shrimp. Spray generously with olive oil spray and add a few shakes of the red pepper flakes. Heat until the shrimp are pink.
- Plate zoodles, top with vegetable and sausage mixture, add shrimp to the top
- Add a shake of parmesan cheese if desired.
Ultimate Portion Fix: This recipe counts as 2 Greens and 1 Red, a trace of blue with the parmesan cheese.
Enjoy friends! Don’t forget to pin it, share it on social, and MAKE it in the kitchen. Follow along on Instagram for Meal Prep Sundays, Morning Mindsets, Fill Your Head for Bed, and everything real life in between.
Want to chat more about what I do as a wellness coach or want to be coached personally? Email me and let’s start addressing those Qs asap.