Zucchini Noodles and Christmas Countdown!

Hey everyone!

I have some exciting news to share with you!!! I have decided to do a countdown to Christmas by uploading a new holiday themed manicure each day until then. That is a total of 10 manicures! I am so excited and have been busily working away on this project. I hope you will come back each day for some inspiration for your own nails. 🙂 Now onto my new favorite invention: The Zucchini Noodle Maker.

So, I have been coveting a spiral slicer on Amazon for some time now, and it recently went on sale, therefore, my boyfriend and I decided it was the perfect time to buy it. It is actually still on sale, so if you are interested just click here. It is called the “Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer”, and it is fantastic! I have used it twice so far, and it is SO much easier than what I did in the past. To make veggie noodles in the past I had to cut them by hand into thin slices, which  is a pain, or use a vegetable peeler, which takes forever. This appliance makes the process so much quicker and actually has 3 different blades so you can make different shaped noodles.  The only downside is that since it is white, the veggie juices can stain it, but I don’t really mind that too much. So far, I have used it for carrots and zucchini, and it worked great for both. I highly recommend it, especially since it is about $30 cheaper right now.

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For dinner this evening, I made 2 zucchini’s worth of noodles, and I also prepared some carrots. Originally I was going to spiral slice the carrots as well, but I ended up mashing them. You can see the lovely spirals below.

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Gorgeous and it took me about 4 minutes to make! To go along with the noodles, we had a jar of Rao’s Vodka Sauce, which is one of our favorite jarred sauce brands. The ingredients aren’t too scary and the carbohydrate count is surprisingly good. We first sautéed up some cubed chicken breast in bacon fat. We  seasoned that with salt, pepper, granulated garlic, and Italian seasonings. Then I chopped up some leftover uncured bacon from this morning’s omelets, and tossed that in the pan with the chicken to crisp up. Once the chicken was browned, I added the vodka sauce and some black olives. I love black olives in my pasta sauce because they fill up with sauce, and every time you bite into one, it’s a little explosion of flavor.

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While that was simmering, I melted some butter in a large sauce pan and threw in the zucchini. I covered that and let it steam itself for about 7 minutes, or until the desired tenderness is reached. All while this was being done, I had the carrots boiling away in some chicken stock until soft enough to mash. Once the carrots were done, I mashed them with some butter, granulated garlic, milk, and a sprinkle of cheddar cheese.

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Once everything was ready to go, I just piled it all on top of each other in a bowl, along with a little ricotta from a local dairy farm. Yummy! It doesn’t look that beautiful, but Tom and I sure enjoyed it. I put some carrots in with mine, but he decided to leave them out. We ended up eating all of the zucchini, but there is plenty of sauce and carrot left for tomorrow. We were thinking of putting the left overs on top of a pizza, but we will see….

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I hope you are all having a lovely weekend. Don’t forget to come back each day until Christmas for some manicure inspiration! I will still be posting Paleo/Primal posts in addition to the countdown posts, so if you aren’t interested in nails, don’t fret. See you all soon!

xo Becky

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