Recipe: Zoodles with Sage and Prosciutto

You’ll love how roasting the zoodles brings out their natural sweetness in this recipe.

Serves 2 - 3

Ingredients:

• 6 cups spiralized veggies: zucchini, butternut squash, carrots … your choice!

• 2 tbsp avocado or olive oil

• Sea salt and freshly ground black pepper

• 3 tbsp grass-fed butter, cut into cubes

• 2 ounces sliced prosciutto

• 5 sage leaves

• ½ cup crumbled goat cheese

Directions:

1. Preheat the oven to 400 degrees. Spiralize your veggies and place on a parchment-lined baking sheet. Toss with oil, salt and pepper. Roast in the oven until they are tender but not mushy, 10 to 15 minutes.

2. While they’re roasting, melt 1 tbsp of the butter in a large skillet over medium heat. Add the proscuitto and cook about 2 minutes each side, until they slightly curled. Remove from the heat and place on a paper-towel-lined plate.

3. Add 2 tbsp butter to the skillet and, when melted, saute the sage leaves about 4 minutes.

4. Remove the skillet from the heat, and crumble the cooled prosciutto. Add the zoodles to the skillet, tossing to combine everything, and stir in the goat cheese and crumbled prosciutto. Remove to a serving platter and enjoy!

Recipe by: Saara Haapanen

Photo Credit: Canva by AmalliaEka from Getty Images 

Recipe: Shrimp and Zoodles in Spicy Vodka Sauce

If you love chances to use your spiralizer, you’ll want to try this recipe! And if you don’t want to use one, that’s just fine too … simply chop up the zucchini instead of making “noodles” out of it.

You don’t have to use vodka in this recipe – it’s still yummy without it.

Serving Size: 4

Ingredients:

• 3 tbsp avocado or olive oil, separated

• 1 lb peeled/deveined shrimp

• 4 medium zucchini, spiralized or chopped

• ¼ cup coconut cream

• 1 medium diced onion

• 3 garlic cloves, minced

• 1 14-ounce can crushed tomatoes (fire-roasted if you can find it)

• ¼ cup gluten-free vodka (optional!)

• 3-4 cups washed baby spinach.

• ⅓ cup chopped flat leaf parsley

• (optional: ½ cup crumbled goat cheese)

Directions:

1. In a large skillet over medium heat, heat the oil. Add the shrimp and cook for 1-2 minutes on each side, until done. Remove from the pan and place on a covered plate to remain warm.

2. Add the onion to the pan and cook for 3-4 minutes, until they start to soften. Add the garlic and red pepper flakes and continue to cook for 1-2 more minutes. Pour in the tomatoes and vodka and lower the heat slightly and let cook until the sauce thickens, about 10 minutes. Pour in the coconut cream and continue to cook for 5 minutes. Taste and add salt/pepper as necessary.

3. In another skillet, heat 1 tbsp oil and cook the zucchini until it’s done. The zoodles should take 3 to 5 minutes while chopped zucchini will take a bit longer. Stir in the spinach and cook till it’s wilted.

4. Toss the cooked zucchini/spinach into the sauce along with the parsley, and add in the shrimp and optional goat cheese. Season to taste.

Recipe by: Saara Haapanen

Photo Credit: Canva by bhofack2 from Getty Images