Happy Tuesday Everyone! I’m feeling much more refreshed today after a busy Halloween weekend. Yesterday when I got home form work all I wanted to do was eat a healthy meal and get some much needed R&R. My night consisted of cooking, a face mask, and Netflix (I’m obsessed with The Mindy Project btw it is SO funny). For dinner I made my new favorite dish from Chrissy Teigens website Delushious. If you haven’t checked it out you are missing out. Its full of delicious recipes and food knowledge form the beauty herself. I love that she eats healthy within reason and doesn’t restrict herself. I think it’s important to have a healthy balance with your diet and not deprive yourself too much. Check out her recipe below and her website here.
1 Large green zucchini, ends trimmed but not peeled
1 large yellow squash or zucchini, ends trimmed but not peeled ( I couldn’t find either a yellow squash or zucchini so i just used 2 green Zucchinis)
6 asparagus stalks, trimmed
2 Carrots, peeled and trimmed
3 tablespoons of olive oil, plus more for drizzling
4 cloves of garlic minced
1/2 teaspoon of chili fakes (or more if you like)
Salt and pepper
Freshly grated parmigiano cheese
fresh chopped basil for garnish
Place the zucchini on a cutting board and hold it firmly with your non-peeling hand. Apply pressure as you peel from one end of the zucchini to the other to create a “noodle.” Peel until you hit seeds (though you might not; some younger zucchini and squash don’t have so many).
Repeat with the other vegetables; be kind to yourself because all of the noodles won’t be the same thickness, and that’s OK. Toss the vegetables together to mix them up a bit.
Heat the oil in a large skillet over medium-high heat, then add the garlic and cook until fragrant, 1-2 minutes.
Add the vegetables and cook, tossing lightly but not trying to break them up, until they’re just tender but not mushy, 3-4 minutes.
Add the chili flakes, then toss in the cheese.
I used extra Parmesan cheese and basil for garnish.