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| From An Opera Singer in the Kitchen |
Working out sure does burn a lot of calories and knowing what to eat after a workout is so important, from what I am reading. It always seems to be a challenge to not give in to my thoughts when my cravings come along. As I go by my pantry, around dinner time, I hear pasta calling out my name frequently. “Hello! I feel lonely in here as you do. Indulge!” Ha ha ha. I know. There is nothing wrong with indulging some days of the week. I am talking about having it ALL the time. This is what has been calling me this week.
In order to satisfy my carb craving this week, I made a delicious alternative to satiate the pasta craving. I had heard of the alternative from many people but I was dubious. WHat are these alternatives? Well there is always spaghetti squash and then there is zucchini. HOW can zucchini become a pasta alternative. SAY WHAT? I know. My husband dislikes squash and prefers not to eat it or touch it. Yet again a texture issue, but I respect it.
A while back I explained how a mandoline was simply useless to me when trying to julienne vegetables. On the other hand, I was able to find a dandy tool for only 3 bucks at Marshalls! Woohoo. My favorite store too. Even if you find it a little more expensive, invest in it! I use it everyday and it is so handy.
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| From An Opera Singer in the Kitchen |
I grated 2 zucchini for 2 cups worth of “noodles”and also shredded about 1/2 cup of daikon radish. You probably have seen me post several recipes using daikon, but daikon is like jicama, but with a spicier bite to it. It is a detoxifier, a great dgiestive and super healthy containing Vitamin C.
Let me tell you, if the Asian food stores if FULLY stocked with something, they know something that we American consumers do not. Believe me. Alicia Silverstone incorporates daikon in her recipes, including a weightloss remedy! Beware though, it is a VERY smelly veggie. Ryan cringes every time I use it because if it is cooked it smells bad, but not so much if you eat it raw. Raw is the best way.
I combined the daikon and the zucchini shreds and massaged them in 1 Tbsp olive oil and added a bit of umeboshi vinegar to salt the veggies. I then quickly cooked so Field Roast Apple Sage Sausage that is completely vegan and added some marinara and some kalamata olived. DELICIOUS PEOPLE. This dish is simple, quick, filling and only 377 calories. Please try this recipe and try to cut back on your carbs!
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| From An Opera Singer in the Kitchen |
Guiltless “Pasta” with Sausage Marinara
serves 1
2 zucchini (1 large and 1 small), shredd in a spiralizer
1/2 cup daikon, shredded
2 tsp umeboshi vinegar
1 Tbsp olive oil
1/2 tsp Italian seasonings (or 1 Tbsp fresh basil)
1/4 cup kalamata olives, sliced
3/4 cup Newmans Own Sockarooni sauce
1 Field Roast sausage link, sliced
Shred your veggies and place in small bowl. Add vinegar and oil and massage for 3 minutes. Add seasonings and let sit for 5 minutes.
Mix in kalamata olives and toss.
Heat 1/2 Tbsp olive oil in skillet and heat the sausage for 5 to 7 minutes (This sausage does not need to be overcooked, just heated). Add marinara and toss with sausage. Add sausage sauce over veggie noodles. Enjoy!!
