Zoodles in Avocado-Parsley Sauce

It was several years ago when I found spiralizing forkfuls of what was an unlikely pasta alternative, shortly after discovering that the gluten version would be my arch nemesis. Zucchini as noodles?

What the...?! 

I not only like but love zucchini but as a noddle?

Even for me, this was really tough to wrap my head around. Now looking back at this very first moment of spiralizing zucchini, taking that first bite, and as my eyes widened, I couldn't believe how brilliant the idea of zoodles was. So began my love affair with this soul-satisfying dish.

Inspired by the foodie fixations of Anthony Bourdain, travel has always been a constant in my life, and even more so as an adult. With all of my travel, food is the main theme and source around where I go, and the experiences I have. This recipe was inspired by a dish I once had in Italy. Clearly, that dish was nowhere as healthy as this, and I'm sure it didn't involve nutritional yeast, avocado, and raw zucchini. But, for the sake of searching for a gluten-free, keto-friendly alternative, this dish is reminiscent of my travels. Truth be told, I think you’ll find this dish to be as satisfying as it is transportive. Like a passport on a plate.

Zoodles in Avocado-Parsley Sauce Keto friend recipe Plant-based

Zoodles in Avocado-Parsley Sauce

Gluten-Free, Keto-Friendly, Plant-Based

Recipe Makes 2 Servings

What You'll Need

Zoodles:

  • 1 Medium to Large Zucchini
  • 2 tbsp pine nutes
  • 12 cherry tomatoes, halved

Sauce:

  • 1 clove of garlic
  • 1 Hass avocado
  • 1/4 cup Nutritional Yeast
  • 1 tbsp Apple Cider Vinegar 
  • 1/4 tsp Pink Himalayan Salt 
  • 1/4 cup Parsley, chopped
  • 1/4 tsp yellow mustard seed, ground
  • juice of 1 lemon
  • 1/4 tsp ground black pepper

What You'll Need

    1. In a high-speed blender or food processor add all sauce ingredients, except the parsley, and blend on the lowest setting until smooth.
    2. While the sauce is being blended, zoodle one zucchini and slice cherry tomatoes.
    3. In a large mixing bowl, add zoodles, tomatoes, parsley and sauce and mix together.
    4. Plate and top with pine nuts.

     

    Burmese Chicken Mint Stuffed Bell Peppers

    Sometimes we have moments where we miss the comforts of home, the familiar faces, the places we used to frequent, and the places that we didn’t frequent nearly as much. For me, I have moments where I miss the romantic side of San Francisco and all of its amazing places like Burma Superstar. Last month, while I was at Powells Books, I came across Burma Superstar's cookbook, Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia and immediately knew I had to buy it. I’ve been having fun these last few days browsing through the pages, wanderlusting over Burma, and drooling over all of the amazing recipes and images.

    Today, I decided to re-create their chicken and mint minced meat dish. It is very similar to Thai laap. Loads of mint and cilantro give this minced chicken dish vibrancy. It was a very simple dish to create and was ready in no time. Enjoy it with rice or as a lettuce wrap, this dish will not disappoint! Because i've been making this recipe on repeat, I decided to tweak a few things here and there, and stuff it all into a bell pepper. The resupt? Amazing!

    First time making this recipe I used a jalapeno

    First time making this recipe I used a jalapeno

    Burmese Chicken Mint Stuffed Bell Peppers1.jpg
     

    Burmese Chicken Mint Stuffed Bell Peppers

    (Keto-Friendly, Gluten Free, Egg Free)


    What You'll Need

    Mint-Chicken Mix

    1 pound ground chicken or turkey
    1⁄2 teaspoon cumin seeds
    1⁄2 teaspoon black mustard seeds
    2 tablespoons sambal oelek
    1 tablespoon coconut aminos
    1 teaspoon fish sauce
    2 tablespoons coconut oil
    6 to 8 small garlic cloves
    1 teaspoon minced garlic
    1 teaspoon minced ginger
    1-2 Thai chiles, sliced
    1⁄4 cup chopped cilantro, plus extra sprigs for garnish
    1⁄4 cup chopped mint
    1 teaspoon sesame seed oil

    4 Red or Orange Bell Peppers, halved
    3/4 cup cooked quinoa
    1 avocado

     

    What You'll Need To Know

    In a dry wok or skillet, toast the cumin seeds and mustard seeds until the cumin is fragrant and the mustard seeds start to pop, no more than 30 seconds. Transfer to a mortar with a pestle or a coffee grinder used for grinding spices and pulverize into a coarse powder.

    In a small bowl, mix together the sambal, coconut, fish sauce, and sesame seed oil. 

    In a wok or large skillet, heat the oil over medium heat. Tilt the wok so the oil pools to one side and add the garlic cloves. (This helps the garlic cloves stay submerged in oil so they fry more evenly.) Fry until light golden and softened, about 1 minute. Use a slotted spoon to remove the garlic cloves. Leave the oil in the wok.

    Heat the wok over high heat. When the oil is hot (but not smoking), add the minced garlic and ginger. Stir-fry for a few seconds and add the chicken. Using a spatula or wooden spoon, stir-fry the chicken briefly, then press the meat against the sides of the wok to increase the surface area and decrease how much the chicken steams. (If using a skillet, spread the chicken evenly across its base.) After a minute, give the wok a stir so the chicken doesn’t stick together. Repeat this step until the chicken is light brown in places and pale in others, about 3 minutes depending on the wok and the burner strength.

    Stir in the mustard-cumin blend, sambal mixture, fried garlic cloves, and jalapeño. Stir constantly, until the liquid just lightly coats the meat. Mix in the chopped cilantro and mint. Serve with cilantro sprigs and lime wedges.

    When ready to plate, in a bowl transfer the chicken mix and mix in 1 cup cooked quinoa.

    Scoop and stuff each beller pepper halves and top with avocado slices.