Tag Archives: zucchini spaghetti

rainbow noodley salad

vegespaghettisaladI just love the look of this salad.  It’s so bright and interesting shapes and textures.  Looks like it MUST be good for you! Serve it with your favourite salad dressing – something fresh and lime-y I think would work really well.

  • 1 zucchini – spiralized (or grated)
  • 1 carrot – spiralized (or grated)
  • 1 beetroot – Julienned
  • 1 bunch asparagus (chopped, blanched, drained and cooled)
  • 1 bunch broccolini (chopped, blanched drained and cooled)
  • 1 pomegranate – seeded

Toss together all ingredients and dress with your favourite dressing.  Serves 4-6

This would work well with nuts if you eat them or adding some diced orange, the options are endless!   Looks fabulous all spread out on a platter.  We ate it topped with poached chicken.



what to do with all these greens?!

leafygreensThis is my weekly supply of green leafy vegetables (with a few zucchini and asparagus).  It’s mostly a mix of different types of kale (curly, Russian, Cavelo Nero – flat leaf), chard, silverbeet and sometimes greens I have no idea what they are but they look fresh and healthy when spread out at the organic farmers markets I go to.

My cousin has asked what I do with all these!  So this post has links to some of my recipes that include these greens, together with a few other ideas.  I’d love you to post your comments below about how you use these greens.

These greens are usually consumed within a week by my husband and I.  My kids won’t eat them unless they are very sneakily hidden (like last night in my bolognaise).

  • The vast majority of these are consumed in our morning Green Smoothie.
  • I often chop them up and toss them together with English Spinach in a regular salad.
  • Kale chips – recipe to follow but easily found online
  • Add to  bolognaise.
  • Zucchini & silverbeet spaghetti
  • Stir fried in coconut oil & coconut aminos with baby broccoli & mushrooms.
  • wrap asparagus spears in prosciutto  (par cook spears, cook, wrap in prosciutto then pan fry)

What are your ideas?

how to make: zucchini & silverbeet spaghetti

Since going largely grain-free and 100% gluten-free, I have discovered zucchini ‘spaghetti’.  You can cook it with so many things, but here is my latest…

First you have to shred/Julienne the zucchini.  This recipe used 2 large ones.  I use my mandolin – it’s one of the best little kitchen gadgets!   Place the zucchini in a colander in the sink and salt it – reasonably generously.  This helps the zucchini stay together when cooked and not turn to mush.

After about 30 mins rinse it fairly well (otherwise it’s a bit too salty).  Drain like this on a teatowel, you can also roll it up in the teatowel to absorb most of the moisture.


Then you dry fry the zucchini for a few mins to again reduce more of that moisture.  I then added a bit of oil (my favs are macadamia or coconut oil), and tossed it around for another couple of mins. Continue reading how to make: zucchini & silverbeet spaghetti

adult spaghetti bolognaise

I am so sick of cooking ‘mince & pasta’ that I rarely eat it.  I use mince and pasta nights to cook an adult alternative, but the other night, I just couldn’t be bothered making 2 meals.  I don’t eat gluten (due to an auto-immune issue) so I often make my zucchini spaghetti.  This time I added bacon, mushroom and silverbeet…. YUM!  I actually really enjoyed my mince and ‘pasta’! 

You can pretty much put any pasta topping (I’ve done it a lot with creamy chicken) on top or just have it as a side to a steak or chicken breast.

See separate step by step to making the zucchin spaghetti….