Blackened Salmon with Strawberry Avocado Salsa

This recipe is hands DOWN my favorite food to come out of my kitchen!  Writing about this recipe is hands DOWN my favorite way to procrastinate the residency application work that is looming over my head. Now that exams are over, this is the last *big* project left in medical school…and hopefully some interviews to follow during this coming winter!

While I am SO ready for fall to come (hey there, football season!), it will be hard to say goodbye to the fresh, crisp, summery foods. My new tweedle-dee and tweedle-dum combo is absolutely avocado and strawberries!  This fab duo pairs magnificently with spicy, seared salmon to create an unforgettable dish.  Plus, it doesn’t take long to make! So you can impress your tastetesters in no time at all.  Have any leftovers? Check out this SWAG Salad – strawberry, walnut, avocado, and goat cheese!

Um, hi there lovely summer colors!

So, in these last few weeks of summer I’ve created a mini-bucket list!

  1. Go to the Toledo ZOO! And finally check out the safari side!
  2. Take the dogs to all the metro parks when it cools down – their fur can’t handle the heat!
  3. Check out one of the new rooftop bars in downtown Toledo!
  4. Make this dish as long as the strawberries look delish 😀

Let me know how your dish turns out! And, as always, tag @anappleadayonline so I can check it out!

Blackened Salmon with Strawberry Avocado Salsa
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
This has been my go-to meal for years - this combination creates a sweet heat that is unbeatable! This recipe is enough for two servings, so multiply for a large crowd!
Ingredients
For the salsa:
  • 1 avocado, cubed
  • ¼ cup cherry tomatoes, halved
  • ¼ cup strawberries, diced
  • 1 tbsp. diced red onion
  • 1 tsp. kosher salt
  • 1 tbsp. cilantro, minced
  • ½ lime, juiced
For the Salmon:
  • 2 medium-sized salmon filets
  • ¼ tsp. fresh ground pepper
  • ½ tsp. kosher salt
  • 1 tsp. chili powder
  • ½ tsp. oregano
  • ½ tsp. paprika
  • ¼ tsp. cayenne pepper
  • 1 tbsp. canola oil
  • 2 cups cooked brown rice (I love the frozen brown rice packs by the frozen veggies - makes weeknight dinners a breeze!)
Instructions
  1. Combine the salsa ingredients and mix well, set aside.
  2. Cook the brown rice according to the instructions.
  3. Mix the rub ingredients together - salt, pepper, chili powder, oregano, paprika, and cayenne pepper. Pat salmon filets dry and press the rub onto one side.
  4. Heat canola oil in large skillet over medium-high heat.
  5. Place salmon rub-side down and cook for 60-90 seconds (just enough to create a crust). Flip the salmon and reduce the heat to medium.
  6. Cook the remaining side for 7 minutes (might need more depending on how thick they are).
  7. Serve the salmon over a bed of brown rice. Top with the strawberry avocado salsa and enjoy!

 

Best House Salad

Happy Tuesday that feels like a Thursday!  Honestly, I walked out of work today and was like, it CANNOT only be Tuesday *insert crying emoji*.  On the bright side, that gives me two “extra” days to study for an upcoming exam.  Or two extra days to watch the new season of Bloodline, whichever seems better in the moment.  I’m happy to be back into a groove with the blog – I have a ton of ideas for summer recipes and finally created a good spot to take some pictures in my small kitchen!  So expect more goodness coming from here in the next few months – especially my new Summer Salad Series.  First off…starring the best house salad you can ask for.

This delicious and nutritious collection of veggies can do you no wrong.  It has just enough flavor to stand alone, yet can balance anything else you put on your plate.  Note – you do not have to cut your avocado into a rose, I just find this entirely too tempting and satisfying.

I do make one request for all my fantastic followers – make your own vinaigrette!  Making your own salad dressing is head.and.shoulders better than anything from the store.  This bright apple cider vinaigrette can be stored in a mason jar in your fridge and used throughout the week to freshen up greens for a quick side salad.

When it comes to “house salads”, you really can get creative with what you have on hand.  Instead of red peppers, feel free to throw in yellow, green, or orange.  Instead of pumpkin seeds (but, they’re delicious!), throw in walnuts or sunflower seeds.  Yes, I did buy these cherry tomatoes because they were so colorful and cute.  But you can use whatever tomatoes you have on hand. Mild banana peppers from the jar add crunch and saltiness and are amazing – you could get a similar flavor with artichoke hearts or olives too.

For those who *hate* red onions, I hear you.  They’re flavor-loud and can take over any dish pretty quickly.  I like to cut mine up and soak them in cold water for about 15 minutes before I drain them and throw them on the salad.  I think it tends to tame their bite a bit! (I do the same thing with guacamole!)

Looking for another crowd-pleasing salad? Check out this green apple. walnut, blue cheese salad with maple dijon vinaigrette!

Best House Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4 servings
 
This salad can be added onto any meal - with fresh, bright ingredients like this, you can't go wrong!
Ingredients
For the dressing:
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil - NOTE: I like a more "vinegary" dressing, but if you want something a little tamer, add up to ⅓ cup total olive oil!
  • 1 clove garlic, minced
  • 1 tbsp. dijon or stone ground mustard
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Note 2: If you want a little sweeter dressing, add up to 1 tbsp of maple syrup. It goes really well with the garlic and apple cider vinegar!
For the salad:
  • ½ head of romaine lettuce, chopped
  • 2-3 cups of spring greens
  • 1 cup of cherry tomatoes, cut in half
  • ⅓ cup banana peppers, chopped
  • ¼ cup red onion, chopped
  • ½ cup red pepper, chopped into bite size pieces
  • ½ a medium avocado, diced
  • ¼ cup pumpkin seeds
Instructions
  1. Combine dressing ingredients in a mason jar. Cover and shake to combine.
  2. Chop your salad ingredients - peppers, tomatoes, banana peppers, red onion, avocado. (Soak red onion if you want to tame the flavor...see note above!)
  3. Wash and chop your romaine lettuce. Combine with equal parts spring greens.
  4. Toss the salad in about half the dressing - you can always add more but you can't take it out! You will likely have dressing left over.
  5. Top with your chopped ingredients and pumpkin seeds. Enjoy!

 

Chimichurri Shrimp

Hi friends – reporting from my couch on a Saturday night.  I successfully have made no plans this weekend and have watched The Bachelorette, 2 Denzel Washington movies (The Hurricane and Man on Fire…both amazing), and we’re about to start the new season of Bloodline, so things are looking good over here. On top of that, I have brainstormed SO many food projects featuring my herb garden, with special appearances from my friends Cilantro, Chive, Mint, Thai Basil, Dill, and Parsley.  Real Basil is struggling in the growing department, so cross your fingers it kicks in by the time caprese salads are on a daily rotation in this household.

Amazing, herby, delicious shrimpies.

The last few weeks I’ve been leaning on the quick, 20-minutes-to-throw together meals to get me through the week.  Ingredients I always have on hand? Fresh herbs, lemon or lime, little bit of heat, olive oil, and seafood.  Any combination of those will yield you amazing results. Every. Single. Time. BUT, I’m about to introduce you to a sauce that you can use again and again, on chicken, shrimp, steak, sandwiches…? Haven’t tried that last one, but WHY NOT.

Tomatoes added. For effect and color contrasting.

Traditional chimichurri can be found in the best of Argentinian cuisine, but this is my “take” on it.  Usually, it features parsley, garlic, vinegar, and oil.  Instead, we’re adding everything we can find within arms reach to take it up a notch.  You know those giant bunches of herbs you have lying around when you need one tablespoon but buy 7 cups at the grocery store?  THIS is what you should make with them.  Honestly, throw anything you’ve got in there.  Don’t like cilantro because you think it tastes like soap? First, read this article because it’s interesting.  Then, I give you permission to add any other herbs you want!  My favorite extras are mint, chives, and dill.  It’s that easy!

Salad on the side. Because #veggies.

So friends, take a stab at this delicious, easy, quick, but PACKED WITH FLAVOR recipe.  I would have grilled them, but alas, we were out of propane.  So I envy anyone that gets to throw these bad boys on the grill with a little char.  Let me know what you think!

Chimichurri Shrimp
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This chimichurri sauce can be added to anything (try chicken and steak!), but with these grilled or sauteed shrimp, it makes a quick meal with amazing flavor.
Ingredients
For the chimichurri sauce:
  • 2 cups of herbs, minced (I recommend heavier in the parsley/cilantro area, but add in mint, dill, basil, and chives!)
  • ½ cup olive oil
  • 1 lime, juiced
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 2 garlic cloves, minced or pressed
  • Note: feel free to add one serrano or jalapeno pepper (take out the seeds and membrane!) for some extra heat, but keep in mind the shrimp have some red pepper flakes!
For the Shrimp:
  • 1 pound of shrimp, deveined, tails on
  • 1 tbsp. olive oil
  • 1 tsp. freshly ground pepper
  • 1 tsp. kosher salt
  • 1 tsp. red pepper flakes
Instructions
For the shrimp:
  1. Marinade the shrimp in the olive oil, salt, pepper, and red pepper flakes for 20-30 minutes. Meanwhile...make your sauce!
For the sauce:
  1. Combine the minced herbs, lime juice, salt, pepper, olive oil, and garlic in a large bowl.
Back to shrimp:
  1. Saute or grill (on skewers!) the shrimp for 2 minutes per side on medium/high heat. Add the shrimp to the large bowl with the chimichurri sauce and toss until they're all coated. Cover for 5 minutes to let the heat combine all the flavors.
  2. Enjoy!

 

Homemade Taco Seasoning

Hey there everyone!  I think spring has officially sprung!  We had some serious rainfall last week (48 straight hours!), but the sun has been shining this weekend, the temperature is rising, and flowers are blooming everywhere.  In the spirit of summer, we had a belated Cinco de Mayo celebration today.  Instead of rushing to the store for some supplies, I opted for homemade taco seasoning from the spices in my cabinet.

In a perfect world, all of those pre-made seasoning packs would be salt-free, but unfortunately that is not the case!  With this homemade seasoning, you’re cutting out massive amounts of sodium that you’d find in your favorite packs from the grocery store.  On top of that, you can adjust the heat as needed (just reduce the red pepper flakes and cayenne pepper!).

I’m excited for the week and even more excited for the meals to come…we’ve got curry chicken and Chinese lettuce wraps on the calendar!  Hopefully I can share them with you all soon.  I’m off to go eat some of these crunchy, delicious tacos with a side of Fool-Proof Guacamole and enjoy the sunshine!  Have a great Sunday 😀

Homemade Taco Seasoning
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
 
Skip the grocery store and make this homemade taco seasoning - packs a flavor punch! Homemade tacos are at your fingertips.
Ingredients
For the seasoning:
  • 5 tsp. kosher salt
  • 1.25 tsp. oregano
  • 1 tsp. red pepper flakes
  • 2.5 tsp. smoked paprika
  • 2.5 tsp. garlic powder
  • 2.5 tsp. cumin
  • 3.75 tsp. onion powder
  • 8.5 tsp. chili powder
  • 1.25 tsp. cayenne pepper
The rest...
  • 1 pound of ground turkey, beef, or chicken
  • 8 oz. can of tomato sauce
Instructions
  1. Combine all of your spices in a tupperware or mason jar for storage.
  2. Sauté 1 pound of ground turkey, beef, or chicken (your choice) in a saute pan until browned.
  3. Add 1 to 1.5 tbsp. of the seasoning mix with 1 cup of water and 8 oz. can of tomato sauce.
  4. Bring to a boil, then lower to a simmer and cook for 10 minutes or so. You want most of the liquid to be absorbed.
  5. Enjoy on tacos! Try different toppings like avocado, red onion, cilantro, lettuce, tomatoes, and shredded cheese.

 

Steakhouse Salad with Greek Yogurt Buttermilk Ranch Dressing

Hey all! It has been a while since I popped in here with a new recipe!  Life update = third year of medical school has been crazy busy (hence why I went MIA for many months), I’m officially going into OBGYN (hooray!), and the dogs, Dan, and I have been doing well!   I’ve got roughly a year left of school, but exams end this summer!

So, in the spirit of spring, I’ve got an easy salad that packs a huge flavor punch!  It reminds me of those *awesome* wedge salads you get at steakhouses, but with a healthy twist – greek yogurt buttermilk ranch dressing! The first time I tried this, I accidentally used vanilla greek yogurt…uhhhh the WORST accident I have ever made!  Hopefully you have better luck! SO, without further ado…


Steakhouse Salad with Greek Yogurt Buttermilk Ranch Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 salads
 
A healthy twist on a steakhouse classic!
Ingredients
For the steak:
  • 1 skirt steak, about 1 pound
  • Salt and pepper to season
For the salad:
  • 1 container cherry tomatoes, cut in half
  • Crumbled blue cheese
  • 1 large head romaine lettuce, chopped
For the dressing:
  • ½ cup plain greek yogurt
  • ¼ cup buttermik
  • 2 tbsp. dijon mustard
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. paprika
  • ¾ tsp. kosher salt
  • ½ tsp. fresh ground black pepper
Instructions
For the steak:
  1. Season both sides of the steak with salt and pepper. Add olive oil to a saute pan, and sear on each side (only about 3-4 minutes per side...it cooks quickly because it is so thin!). Let rest and cut in strips against the grain.
For the dressing:
  1. Combine all ingredients in a small bowl. You'll have extra, so save for the week!
For the salad:
  1. Dress the lettuce with the greek yogurt dressing.
  2. Top with tomatoes, blue cheese, and steak strips.
  3. Enjoy!

 

Chicken and Veggie Summer Rolls

vsco-photo-2 (25)

Want to *wow* your dinner guests with dish that looks way harder to make than it is?  Or!  Even better…have your guests make their own!  Summer rolls are the way to go – crunch, fresh veggies, fab dipping sauces, easy on the eyes, and a boost of protein with delicious chicken!

I highly advise gathering and preparing your ingredients ahead of time so the assembly line goes rather quickly!  Once your rice paper wrappings are wet, you’ll want to work fast to put together the ingredients and roll it all up.  Feel free to experiment with the veggies – radishes or purple cabbage would add a pretty splash of color!

Continue reading

World’s Best Pasta Salad

vsco-photo-2 (24)

I recently was able to visit my family in Minnesota over Memorial Day Weekend!  Wow, what a good time.  The trip started off dog-free, as Dan and I boarded our dogs at doggy day care for the first time (I was a total nervous dog-mom!).  After a short few flights, we landed in Minneapolis with beautiful weather and not a care in the world!

A few trip highlights: our walk around Lake Harriet with a delicious picnic afterward, the classic (and mandatory) trip to Mall of America, helping my parents replace their piano (!), and three home-cooked meals!  Including mahi-mahi, steaks, delicious burgers, and this ULTIMATE PASTA SALAD!  I grew up with my mom making this fantastic side dish almost every weekend during the summer.  There’s just something about it that screams warm weather and summer-all-around with the fresh veggies and Mediterranean flavors.

vsco-photo-1 (28)

I implore you to mix up this fantastic, Greek-inspired, vinegar-loving pasta for your next outdoor barbeque!  You and your guests will not be disappointed – is a true classic.

World's Best Pasta Salad
Author: 
Recipe type: Side Dish, Pasta
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This classic, Mediterranean pasta salad is a fantastic side dish for barbecues and dinners at home over the summer! Keep in mind, these ingredients are measured "Sheila-style", which isn't exactly precise. Go with your gut!
Ingredients
  • 1 box whole wheat rotini pasta
  • ¼ cup olive oil, divided in half
  • ½ of a red, yellow, and green pepper diced
  • 1 heaping handful cherry tomatoes, cut in half
  • 1 heaping handful pitted kalamata olives, cut in half
  • ½ medium purple onion, diced
  • 1 cup crumbled feta cheese
  • 1 "dash" celery salt and garlic salt (about ½ tsp.)
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. red wine vinegar, plus more to taste
  • Salt and Freshly ground black pepper to taste (about 1 tsp. each)
Instructions
  1. Boil the pasta according to the directions. Drain, toss with half the olive oil (2 tbsp.), and let chill in the fridge until close to meal time - you want it to be cold, so plan on having it in the fridge for about 1 hour.
  2. Prepare your vegetables - red, yellow, and green peppers, red onion, cherry tomatoes, and kalamata olives.
  3. Combine pasta with veggies, feta cheese spices, vinegars, and remaining olive oil (2 tbsp.).
  4. Taste and adjust as necessary - you want it to have a vinegary bite and plenty of pepper!

 

Spring Cleaning: Pet Deodorizing!

vsco-photo-1 (27)

Instead of a classic doggy “pupdate”, I wanted to share some pet deodorizing secrets I’ve recently uncovered!  If your dogs are anything like mine, they enjoy a nice snooze on the couch or a snuggle in our bed, which requires more than laundry.  The downside of having pets is that they can completely take over your home – which isn’t the most pleasant thing for guests!  Luckily, I’ve found a few tricks that will help remedy the situation.

Callie enjoying the new doggy pool!

Callie enjoying the new doggy pool!

  • Buy a doggy bed with a removable cover for easy cleaning.  Washing the cover and any blankets your dog may use on a monthly or biweekly basis is even more important than washing your own sheets when it comes to making your bedroom smell fresh!
  • “Clean” your mattress with an easy solution = baking soda and essential oil.  Mix 1 cup baking soda with 5-10 drops of your favorite, calming essential oil (lavender, chamomile, and ylang ylang are great options)!  Sprinkle on your bare mattress and let rest for 30-45 minutes.  Then, vacuum up with your upholstery attachment.  You’ll notice a fresh, relaxing scent take over the room!  This trick will also work on the bare surface of your doggy beds.
  • Pillows need some loving too!  Wash your pillows (two at a time) on the gentle cycle with warm water.  Then, dry on medium heat for about 25 minutes with a few clean tennis balls in the dryer.  They’ll smell fresh and fluffed with the help from the balls! (NOTE! Do not wash foam pillows!)  Using pillow covers under the pillow cases can help keep them fresher for a longer period of time.
  • Secret Dog Scent Source = their TOYS.  Our dogs have a lot of stuffed animals that can carry a doggy-scent that isn’t so pleasant.  Washing their toys once a month can keep their toy basket smelling fresh (not with other laundry!).

vsco-photo-4 (18)

  • Groom your pups!  Giving your doggies a bath on a monthly basis will keep them smelling fresh, help with shedding, and make their fur soft and lovable.  We use gentle oatmeal shampoo for our pups, since goldens can get dry skin from too much bathing.
  • Candles are a pet-owners best friend!  I’m a fan of fresh scents like lemon + herbs, amber, and lavender.  I’ve found that Target has the best candles for a reasonable price – check out the burn time on the bottom of the candles to make sure you’re getting your money’s worth!  Make sure you’re not just “masking” the pet odors – try all the other tips first, and then reward your spring cleaning with a new candle!

vsco-photo-3 (23)

  • Lastly, on a regular basis zoom around a vacuum and pay attention to nooks and crannies (especially in the cracks of couches!).  I have this vacuum and absolutely love it.  Make sure to clean out the squishy foam filter every month to keep it smelling fresh!  We also use this carpet cleaner about 4 times a year to help with the dirt and grime that the vacuum can’t get.  Check out Costco for deals on both of these items throughout the year!

Well, not food related in the least.  But, I hope I’ve helped with some tricks of the trade to my fellow pet owners out there!  Good luck with your Spring Cleaning!

Mexican Street Corn

vsco-photo-2 (22)

It’s been a while!  Finals season got a little dicey with 5 final projects and 88 pages to write.  But that’s long gone and I have 6 (SIX!?!?) weeks before medical school starts back up again!

Mini life update:

  • I recently signed up for my “track”, which is the order you take the med school rotations.  I’m starting with Family Medicine in July, quickly followed by Ortho!  I’m leaning towards Ortho at this point, so I’m excited to see how the day-to-day life is.
  • My trip to Nicaragua is closely approaching – we’re heading down there for a week in July to set up clinics and help everyone who lives there.  I’ve heard great things about this trip and I’m beYOND excited.  I’m also successfully vaccinated for Hepatitis and Typhoid Fever.  Win!
  • Since my last post, Dan and I schlepped all our stuff to a rental house!  One month later, everything is pretty much put together and the dogs LOVE the backyard.  His parents got him a grill for his birthday….which means lots of summer grilling recipes coming your way!

vsco-photo-3 (22)

On that note, without further ado…I present you the most indulgent/easy/delicious/knock-your-socks-off side dish.  And of COURSE it’s from the fabulous Chrissy Teigan cookbook that Dan got me for my birthday (smart man).  I’ve made a few things out of there, and each one is better than the next!  This one might take the cake.

Fun fact about me: I had braces for 7…s-e-v-e-n….years.  So corn wasn’t exactly my best friend. However, sweet corn was on sale at the grocery store (Kroger for the win!) and it looked delicious so I wanted to try and whip something up for a Mother’s Day barbecue.  And nothing says “crowdpleaser” more than corn charred, swiped with mayo, rolled in a parmesan-cotija-spices combo, and squeezed with a lime.

vsco-photo-4 (17)

Do yourself and your grill-friends a favor and whip this up for all the sunny get togethers this summer!  It won’t disappoint.

Mexican Street Corn
Author: 
Recipe type: Side Dish, Veggie
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 small pieces
 
This twist on classic grilled sweet corn was a serious crowd pleaser! One of many fantastic recipes from Chrissy Teigan's cookbook, Cravings.
Ingredients
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 1 cup crumbled cotija cheese
  • 1 tsp. freshly ground black pepper
  • 8 ears of corn, snapped in half
  • 2 tbsp. vegetable oil
  • 2 tsp. kosher salt
  • ⅓ cup mayonnaise
  • Cayenne pepper (or chili powder if you don't want spice)
  • ¼ cup fresh cilantro, chopped
  • Lime wedges for serving
Instructions
  1. Turn the grill on to medium heat. Allow to preheat for a bit.
  2. Combine the parmigiano, cotija, and black pepper on a large plate or baking sheet.
  3. Rub the corn and coat with vegetable oil. Season with salt.
  4. Cook on the grill, turning every few minutes, until each side is cooked and slightly charred (about 15 minutes total).
  5. Brush each warm piece with a thin layer of mayonnaise. Roll in the cheese mixture.
  6. Sprinkle with cayenne pepper/chili powder and cilantro.
  7. Serve warm with the lime wedges!

 

Recipe Roundup: Spiralized!

Spiralizer at Work!

Spiralizer at Work!

HI FRIENDS!  Sorry I’ve been so M.I.A. on the site – a lot of crazy things have happened!  My birthday/Easter celebration with friends and family both near and far was a HUGE success and a giant thank you to everyone!  Dan and I are moving this weekend and I didn’t want to leave you all stranded for another week – so I decided to put together a little sumthin’ sumthin’ for you all.

I recently bought a spiralizer – my favorite one is this easy to use, Paderno 3-blade model.  If you don’t have one – GET ONE!  They’re great for quick, easy meals (faster than pasta!) and have a TON of nutritional benefit!  Since a few people have been venturing into Spiralized World, they’ve asked for my recommendations for some recipes to try.

So here you go! 15 of my spiralized recipes that I’ve either made and loved or are high on my list of must-tries!  A few food blogs have mastered the spiralized method – namely Inspiralized (her entire site is based on this!)  She has a fantastic recipe index that is sorted by what veggie you’re cooking with, and there are a TON of options!  Check it out for inspiration.

NOTE: All food photography has been taken by these bloggers – all of which are some of my favorite sites to visit!

Roasted-Red-Pepper-Pasta-5-600x900

Creamy Garlic Roasted Red Pepper Pasta by Pinch of Yum

inspira 1

Tomato Basil Zucchini Pasta with Goat Cheese and Asparagus by Inspiralized – her blog is ENTIRELY spiralized vegetables!

zucchini-noodles-I-howsweeteats.com-3

Zucchini Noodles with Cherry Tomato Garlic Cream Sauce and Breadcrumbs by How Sweet It Is

Pesto-Noodles-with-Shrimp-1-4-600x900

15 Minute Spicy Shrimp with Pesto Noodles by Pinch of Yum

inspira 2

Chicken Waldorf Salad Cups with Spiralized Apples by Inspiralized

SpiralizedAppleandCabbageSlawwithPoppySeedDressing-550x825

Spiralized Apple and Cabbage Slaw by SkinnyTaste

6A2A7548-9-682x1024

Spiralized Bell Pepper Antipasto by Inspiralized

Vegetarian-Pad-Tha-1-2-600x900

Rainbow Vegetarian Pad Thai by Pinch of Yum

IMG_5606-copy

Butternut Squash/Sweet Potato Mac and Cheese by Inspiralized

havarti-burgers-I-howsweeteats.com-2

Spiralized Sweet Potato Curly Fries (and awesome burgers) by How Sweet It Is

Caprese-Zucchini-Salad-foodiecrush.com-07

Caprese Zucchini Salad by Foodiecrush

IMG_6270-copy

Chicken Zucchini Noodle Soup by Inspiralized

Asian-Cucumber-Noodle-Salad-4

Asian Cucumber Noodle Salad by Two Peas and Their Pod

cuc2

Spiralized Tzatziki Cucumber Salad by Fit Foodie Finds

And here, on An Apple a Day:

Greek Shrimp Zoodles and Leftover Breakfast

Healthy Zucchini Noodle Ramen

Cajun Salmon with Asian Spiralized Salad

Chicken Parmesan with Zoodles