April 22, 2015

zucchini noodles with avocado and edamame


Ok... so here are the updates...

Our second appraisal was a success on the home we are buying!!  However, we move on Thursday and close on Friday for our current home and won't close until May 15th on the new one.  So, what does a family of 5 with 1 dog, 2 parakeets, 1 turtle (that's another story), and 8 house plants do?  Move to the Marriott!

My husband's father and brother travel a LOT so they have rewards points saved up, and have booked us 21 days at a Residence Inn.  The first week we have a studio and the other two weeks a one bedroom.  So while it is the Marriott... wish me luck.  I do keep reminding myself however, that we will still be living better than 95% of the world even if it is in 400 square feet.  Focus on the pool, focus on the breakfast bar, tennis courts, etc. etc. etc.  My kids think it's like a vacation and are jumping for joy... mommy?  Not so much. 

Anyway, let's get back to food...

This recipe has a new (to me) health star.  Hempseed.  Why didn't I find this earlier?  It is like a tiny nutritional superstar and taste great!  It has a nutty flavor and reminds me of pine nuts, which makes it perfect for pastas, salads, smoothies, you get the idea:)  Plus it is loaded with Omega-3s, minerals, and contains 33% protein by weight. 

This recipe is delicious as a vegetarian dinner.  We had it after a long and crazy weekend, and really wanted something healthy, and light.  However, it would also be great with just about any meat or seafood.

One of my favorite parts... the lemon juice keeps the avocado from browning!  So, it works for leftovers or as a dish for a get together this summer.

Servings 4-6 
Total Time 25 minutes

  • 6 zucchinis, trimmed and run through the fine grates of a spiralizer or julienned horizontally to make noodles
  • 6 tablespoons lemon juice (about 2 lemons)
  • 3 cups edamame, steamed
  • 2 avocados, cubed
  • 18 fresh basil leaves, chopped
  • 3 tablespoons hemp seeds
  • 1 teaspoon course salt
  • freshly ground black pepper

1.  In a large bowl add zucchini noodles, lemon juice, edamame, avocado and basil leaves. 

2.  In a small saucepan, over low heat, add olive oil and garlic.  Cook until fragrant, 3-4 minutes, and then stir in the teaspoon of salt.

3.  Pour over the veggies and toss until mixed well.

3.  Top with hemp seeds and enjoy!

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