Zoodles! – A Quick & Easy Family Friendly Meatless Monday

So I know I haven’t been around much lately.  It’s been a rough few weeks.  There have been a lot of serious illnesses and ailments in my family. (Not the kids – thank goodness!) But it has meant a lot of running around from one hospital to another, from one doctor to another, from one obligation to another. We end up eating on the road or coming home exhausted and don’t feel like cooking.

When my dad first had his stroke, I swore that I would do everything in my power to live the healthiest lifestyle possible. Maybe we can’t always control what happens to us (although our lifestyle does have the ability to either mitigate or increase risk factors), but we can potentially improve our ability to rehab.  I quickly got overwhelmed and that resolution slipped as quickly as I had made it, but I know intellectually that that is when you need to take care of yourself even more.

Needless to say, I’m going for super quick, super easy, kid friendly meals I can throw together and clean up quickly.

Enter: Good Ol’ Fashion Zoodles! Man we love zoodles!

zoodles

Ingredients

  • 2 zucchini and 2 yellow squash
  • Vegan marinara sauce
  • Roasted cherry tomatoes  (**we tell you how I do this below, but I usually have them ready ahead of time)
  • SPIRALIZER (I’ve heard people say they use a vegetable peeler in place of a spiralizer, but I have not tried)

Preheat the oven to 200 degrees.

Insert the zucchini into the spiralizer and turn.  It works best if you apply some pressure, but not too much.  The kids love to help turn the crank and watch the curly-Qs come out.  
2

Catch the noodles on a cookie sheet or bowl. Then watch the kids fight over who gets to eat the core of the zucchini/squash that comes through. Making ZoodlesMaking Zoodles!

You can stop here and eat them raw if you would like. Or if you would like to sweat them out in the oven, place the cookie sheet with all of the zoodles in the oven for 20 minutes on 200.

Making Zoodles!

Top with the marinara sauce and roasted tomatoes.

6

And enjoy!  (Don’t forget to marvel at how awesome it is to see kids shoveling veggies into their adorable little faces!)

Making Zoodles!Spiralizing Squash

Now for the Roasted Tomatoes:

My kids don’t like to eat tomatoes.  I’ve finally gotten my daughter to the point that she will eat them thinly sliced on a sandwich/wrap/or even taco.  I don’t know why so many people don’t like tomatoes.  I find them cool and refreshing.  Anyways, I discovered that my kids will eat them roasted, plus they are so good in so many recipes this way.  So I get a bunch of cherry tomatoes, save some for wraps and roast the rest to be used throughout the week.

Ingredients:

Cherry tomatoes
Olive Oil

Preheat oven to 400 degrees.

Half or even quarter the tomatoes if they are bigger.  Place them on a cookie sheet and drizzle a bit of olive oil on them.

Put them in the oven for about 15 minutes on 400.  They are so delish when they are done!

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