I’ve mentioned before that I don’t really do new year’s resolutions, but I have to admit that I plan to make an effort to eat more vegetables this year. I don’t eat horribly by any means, but turning 30 last summer made me realize that now’s probably the time to start doing all that awful crap that magazines say will keep you looking young forever.
Dark leafy greens. Night cream. Pilates. Ritual animal sacrifices.
Apparently a veggie-rich diet helps your skin glow, so I figure if I eat enough zucchini I should resemble Emma Stone by Valentine’s Day. To kick-start my efforts I picked up a little spiralizer called The Vegetti at Bed Bath and Beyond, because let’s be honest: if something looks like a noodle, I will eat it. Even if it’s zucchini.
I then scoured the internets for some veggie-noodle recipes, and landed on Kung Pao Chicken Zoodles from SkinnyTaste. Verdict? Amazing.
I won’t pretend to love it as much as the greasy slop I get from my local Chinese restaurant (mmm, mystery meat and MSG), but the sauce tasted super authentic, and a huge heaping serving is fewer than 400 calories. Dave loved it too, and he’s usually a zucchini-hater. I think next time I’ll throw in some water chestnuts for a little extra crunch.
I definitely plan to make veggie noodles a staple from now on – if you have any good recipes, let me know in the comments! (I think they’d be really good covered in this sauce!)