Contact Us at 630-335-3272

glutenfree

Noodles & Company Launches Two New Zoodles Recipes!

I am excited to announce I have teamed-up with Noodles & Company to introduce you to my new favorite alternative pasta dishes!

Noodles & Company recently added not one, but TWO new Zoodles recipes to their menu last week, and I was fortunate to be able to try them out! The new dishes include: Zucchini Truffle Mac and Zucchini Spicy Peanut Sauté w/Grilled Chicken.

Screen Shot 2018-10-15 at 10.17.31 PM.png

The Zucchini Truffle Mac is draped in the famous Noodles & Company cheese sauce, and garnished with black truffle, roasted mushrooms, parmesan cheese, and toasty breadcrumbs. The regular serving contains 540 calories and 31 carbs, and the small dish contains 260 calories and 16 carbs.

The Zucchini Spicy Peanut Sauté w/Grilled Chicken is mixed in a spicy, peanut flavored sauce with grilled chicken breast, broccoli, carrots, snap peas, and cabbage. It is finished with peanuts, black sesame, and fresh cilantro. A regular serving contains 610 calories, and small dish contains 380 calories.

Both dishes are light, bright, fragrant and flavorful! These healthier zoodles recipes are perfect for anyone trying to watch their carbs and calories.

Benefits of zoodles

  • Zoodles are low in calories, so you can eat approximately five cups of zoodles for the same number of calories that you’d get from just one cup of regular wheat-based noodles!

  • Zoodles are low in carbohydrates. This is important because eating too many carbs – or the wrong type of carbs – can sometimes lead to health problems including blood sugar issues and unwanted bloat and weight gain.

  • Zoodles are a good source of vitamin C, vitamin A, vitamin B6, potassium, and other essential nutrients. Two cups worth of zoodles provides about 15 percent of your recommended daily dietary fiber intake. The fiber found in zoodles is good for digestion, heart health and overall gut health. A healthy gut is so important as 70 percent of your immune system resides there.

  • Zoodles are a great pasta alternative for anyone following a gluten-free, grain-free, paleo or keto regimen. Because they’re made without any wheat, flour or grains at all, zoodles are also a safe substitute for individuals with celiac disease.

giveaway—Win a Noodles & Company Gift Card!

To celebrate the launch of the new Zoodles, I am hosting a giveaway to offer you a chance to test out the new Noodles & Company recipes for FREE! One Grand Prize Winner will receive a $50 digital gift card for Noodles & Company to be redeemed at a location near you. Giveaway ends 10/31/18, so spread the word! To ENTER: Visit my Instagram profile and click on the photo with me eating Zoodles (below) and follow the instructions.

To Enter the GIVEAWAY: Click on this photo on my Instagram profile and follow the instructions!

To Enter the GIVEAWAY: Click on this photo on my Instagram profile and follow the instructions!

order noodles & Company

If you are as excited about the new Zoodles as I am, and want to taste them for yourself you can find them at a Noodles & Company location near you. You can also conveniently order them online for Quick Pickup at http://bit.ly/2OUE7nl.

Avocado Nests

avocado-breakfast-healthy.jpeg

Start your day off right with this filling and nutritious breakfast! This recipe is dairy and gluten free!

Ingredients:

  • 2 large avocados

  • 2 cage-free eggs

  • 1 cup chopped spinach

  • 1 cup diced red onion

  • 2-3 pieces of turkey breast (deli style)

  • 1 TBSP almond mozzarella

  • 1 TBSP plant-based butter

  • Pink Himalayan Salt

  • Pepper or red pepper flakes

  • EVOO or coconut oil

  • Hot sauce or chili powder (optional)

Directions:

  1. Cut (or rip) turkey breast into small pieces and add to stove top pan with a drizzle of coconut or EVOO and sprinkle of pink salt and pepper. Add 1 cup of chopped spinach and diced onions to the pan after about 3 minutes and continue to cook and stir until turkey starts to brown and then remove from heat. At the same time you can scramble the eggs in a separate pan over 1 TBSP of melted plant-based butter and pink salt/pepper.

  2. Cut avocados in half (long ways) and scoop out the pit and the center filling (save for another meal or recipe!)

  3. Combine the turkey mixture with the scrambled eggs and fill-up the avocado bowls. Weave in some shredded almond mozzarella while still hot so it melts and can top with additional pink salt and red pepper flakes, chili powder or hot sauce to taste!

Mexican Sweet Potato Noodles

sweet-potato-noodles.jpg

Ingredients:

  • 1-2 large sweet potatoes (depending on how many noodles you want to make) OR can buy pre-cut sweet potato noodles.
  • 1 cup fresh cilantro leaves
  • 1 can organic sweet corn
  • 1 can organic black beans
  • 2 avocados
  • 1 tsp cayenne
  • 1 tsp chili powder
  • salt, pepper, red pepper flakes
  • 1 garlic clove
  • 1 fresh lime
  • 1 tsp dried onion seasoning
  •  1 tbsp olive or coconut oil
  • Optional-shredded cheese and hot sauce

Recipe:

  1. (If you bought pre-cut noodles, skip this step) Wash sweet potatoes, peel, and cut in half to prepare for spiralizer. Run through spiralizer. May need to cut into smaller chunks if it is not working well. I find that an electronic spiralizer works much easier for harder veggies like sweet potatoes. 
  2. Add olive oil to pan with sweet potato noodles and sprinkle with salt and pepper, cover with lid and cook on medium heat for 4-5 minutes, then lower heat and cut for another 4-5 minutes until noodles start to soften and brown, remove from heat so they don't get too sticky.
  3. In a separate pan add the black beans and corn and heat on low for a few minutes until they are warm and then remove from heat. If in a hurry, can also microwave in covered bowl for 2-3 minutes. 
  4. Cut avocados in half and scoop out the filling to a mixing bowl. Mix with the cayenne, chili powder, 1/2 cup of chopped fresh cilantro, onion, red pepper, and pressed garlic. Squeeze fresh lime juice and continue to mix until consistency is like guacamole. (This will be your topping or sauce)
  5. First, add on the bean and corns to the noodles on a plate or in a bowl, then top with the avocado mixture and sprinkle the leftover fresh cilantro to taste. Can also top with cheese and hot sauce, or add extra seasonings to your liking. 

Strawberry-Poppyseed Salad

strawberry-poppyseed-salad.jpg

Whoever said fruit + veggies don't go together certainly hasn't tried my Strawberry-Poppyseed Salad! This salad is one of my favorites to make in the springtime and summer, as its unique combo is so refreshing on a warmer day! As always, I used all organic and fresh ingredients. 

Ingredients:

  • 1 bag or box of Spinach
  • 1 head or bag of Romaine lettuce
  • 1 container of fresh strawberries
  • 1 container of blueberries
  • 1 cup of pecans
  • 1 can of mandarin oranges
  • 1 1/2 cups of feta cheese
  • Poppyseed Dressing (I use Annie's)

Directions:

  1. Wash and toss the romaine and spinach together in a large bowl or container.
  2. Mix in the cut-up strawberries, blueberries, and drain mandarin oranges.
  3. Add pecans and sprinkle the feta cheese on top.
  4. Drizzle on Poppyseed dressing and mix all ingredients together well. Store in refrigerator or wait to add dressing until right before eating and it may get a little soggy when sitting out. 

 

ALMOND FLOUR PANCKAES

img_2350.jpg

This recipe is so quick and easy, even if you’re on-the-go in the morning you can have time to whip these up! This recipe is gluten free and dairy free.

Recipe:

-1 1/2 cup almond flour

-3 cage free organic eggs

-1 TBS plant based butter

-1/2 cup of vanilla almond milk or water (could add up to 1 cup depending on desired consistency)

-ground cinnamon

-optional fresh fruit & organic maple syrup for toppings

Directions:

img_2348.jpg

 

Mix together 1 1/2 cups almond flour, 3 eggs and up to 1 cup of almond milk or water. I prefer to use a Pyrex measuring pitcher and whisk to mix together. Add TBS of butter to stove top pan and heat up. Once heated, carefully pour on the mixed-up batter. Make sure to flip pancakes with a spatula a few times to evenly cook. Top with cinnamon and blueberries or strawberries with organic maple syrup. Enjoy!

**If you can eat dairy could also add mini dark or milk chocolate chips to batter for chocolate chip pancakes.**

ALMOND-VANILLA CUPCAKES

These cupcakes are organic and no artificial colorings were used for the sprinkles or frosting!

Every year, 15 million pounds of artificial food dyes are used in U.S. food manufacturing plants. Let’s get real, if I can make my own food coloring from scratch at home these big food companies can certainly find a way to get it done at their state-of-the-art plants without breaking the bank. Artificial dyes have been linked to numerous health issues. In animal studies dyes have caused tumors and cancer, and it is said that yellow #5 causes hyperactivity in children. So, we made our own coloring using safe and organic products.

My two-year-old saw the new minions movie this week, so this recipe was a direct request from him. I’m a cook not a baker, so with that said, I think we did an okay job 

INGREDIENTS:

1 1/2 cup almond flour

1 1/2 tsp baking powder

1/2 tsp pink salt

1 cup organic sugar

1/2 cup or organic, grass fed or plant-based butter

2 large organic/cage-free eggs

1 tsp vanilla extract

1/2 tsp almond extract

1/2 cup of vanilla almond milk

Miss Jones Organic Vanilla Frosting

1 tsp turmeric powder

Handful of yellow carrots

1 bag of  mini organic dark chocolate chips

1/2 cup water

DIRECTIONS:

Combine cake ingredients into a large mixing bowl. Stir with an electronic mixer or by hand until batter is thick and there are no clumps. Pre-heat the oven to 350 and full cupcake pan with cupcake wrappers of your choice. Fill holders 2/3 of the way with batter using a spatula or spoon. Wipe any excess batter off the pan and place in oven for 14-18 minutes. Let cupcakes cook until golden…stick a toothpick in to check if done, if it comes out clean you’re good to go!

Frosting:

In a food processor or small blender add 1/2 cup of water, handful of yellow carrots and 1 tsp of turmeric powder. Blend until smooth. Add mixture to stove top in small pan and cook on low for 10 minutes. Pour the juice from the pan and TBS of the mixture into a bowl with the vanilla frosting. Stir until the mixture is smooth.

Remove cupcakes from pan and let cool for several minutes before frosting.

To add the minion facial features use two dark chocolate chips as the eyes along with vanilla frosting, and you can melt a handful of chips in the microwave for about 2 minutes and use a toothpick to draw on the rest of the face. All of the sprinkles shown are from the Miss Jones Vanilla Frosting pack and are made with natural colors (turmeric, beet root, spirulina and paprika).


Follow @Wheatgrass_Warrior on Instagram