Zucchini Noodle Soup

This easy recipe came together one night last week - it was an unseasonably cloudy and cool summer day, and since my gut has been acting up I wanted to make myself a simple yet nourishing dinner. Something that felt a little more fun than a standard bowl or salad, but didn't take a ton of time or effort.

Soup isn't your typical summer food, but this bowl was light and satisfying and exactly what my belly wanted. Making noodles out of zucchini gives the soup a fun factor while also upping the veggie content.

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Zucchini Noodle Soup

Ready in less than 10 minutes this soup is a perfect light dinner or easy lunch. Serve with a crusty slice of toast slathered in ghee or grassfed butter.

Makes 1 serving

Ingredients:

  • 2 cups bone broth
  • 1 small zucchini
  • 2 eggs
  • Salt and pepper to taste
  • Ghee or olive oil

Directions:

  1. Use a spiralizer or vegetable peeler to make noodles or ribbons out of the zucchini.
  2. Heat bone broth in a medium pot.
  3. Add in zoodles and cook for a few minutes
  4. Crack the eggs directly into the pot and poach or scramble in the hot soup. Cook until eggs are to your likely (can leave them a little softer like egg drop soup or fully cooked).
  5. Ladle soup into a bowl and season with salt, pepper and a drizzle of ghee or olive oil.

 

 

If you loved this Easy meal idea, check out these recipes:
Bone Broth Breakfast Soup
Zoodles with Veggies and Goat Cheese
High Protein Avocado Toast

 

Cauliflower Rice Bowl with Mushrooms + Spinach

Have you tried cauliflower "rice" yet? It's the new zoodles, the latest and greatest trend in the healthy eating world.

If you haven't gotten on the cauliflower rice train yet, I suggest you try it. Why? It's a SUPER easy way to eat more veggies. Plus, if you are looking to reduce or limit grains from your diet, it's a GREAT alternative to traditional rice.

You can totally make your own cauliflower rice - basically you just put raw cauliflower in a food processor and pulse a few times until it's chopped up like rice (see full tutorial here). If you aren't quite ready to try that yet, many grocery stores (like my favorite Trader Joe's!) are offering fresh or frozen riced cauliflower so you can skip the food processor mess and get straight to creating awesome dishes with this yummy rice alternative.

You can use cauliflower rice in anyway that you'd use traditional rice. My favorite way to enjoy it is as the base of a bowl meal. The combination below has been a staple in my kitchen the past few weeks. The entire meal comes together in just a few minutes and boy does it hit the spot on a cold night!

Cauliflower Rice Bowl with Mushrooms + Spinach // vegan, gluten free, grain free, paleo

Ingredients:

- 2 cups cauliflower rice (I used the frozen organic cauliflower rice from Trader Joe's)

- 3-4 cups baby spinach

- 2 cups sliced white mushrooms

- 1 medium onion, diced

- 2 tbsp olive oil (or enough to cover the bottom of your pan)

- Sea salt and pepper

- Protein of choice. Some ideas: crab meat, cooked shrimp, organic chicken sausage, garbanzo beans or 2 fried eggs.

Instructions:

1. Add olive oil to large skillet or wok over medium heat. Add in sliced onions and cook for 3-5 minutes, until they start to turn translucent. Season with salt and pepper

2. Add in mushrooms and cook until they begin to brown.

3. Add in cauliflower rice and spinach. Cover your pan and let everything cook until the spinach is wilted and the "rice" is warmed.

4. Taste and adjust seasonings.

5. Add mixture to bowl and top with protein of choice. I also usually add garlic sauerkraut and avocado, but this is optional. Enjoy!

 

The best part about this recipe? It's adaptable! No onions? Skip em. Don't like mushrooms? Try adding in another veg. Want to kick it up a notch? Mix in some zesty pesto. The possibilities are endless!

Did you make this recipe? I want to know! Leave me a comment below OR, better yet, post a photo on social media and tag me @EmilyNachazel. I can't wait to hear from you!

Tempeh with Mushrooms, Onions + Tomato Sauce

 

Tempeh with Mushrooms, Onions + Tomato Sauce // vegan, gluten free

Makes 2-3 servings

Ingredients:

- 1 package tempeh, diced

- 1 large yellow onion, diced

- 2 cups mushrooms of choice, sliced

- 1-2 tbsp coconut oil

- 1 cup tomato sauce of choice

- 1 tsp dried oregano

- salt and pepper to taste

- 3 cups greens of choice, optional

Instructions:

  1. Heat 1 tbsp oil in a large skillet. Add onions and season with salt, pepper, and oregano. Cook until translucent, about 5 minutes
  2. Add in mushrooms and cook another 5-7 minutes, until mushrooms begin to brown.
  3. Push mushrooms and onions off to one side of the pan. Add the other tbsp of coconut oil and the tempeh and cook until tempeh begins to brown (5-7 minutes).
  4. When tempeh is browned, add in greens and tomato sauce and cook until greens are wilted and sauce is warmed. Taste and season with additional salt, pepper, and oregano. Enjoy!

Easy Broiled Salmon with Lemon Dill Yogurt Sauce

Over the past few months, I've been going, going, going, often relying on the the wonderful, healthy options that the NYC food scene has to offer, but recently I've been back in my kitchen, getting creative with new recipes and rediscovering meal prep!

This is a recipe that I've made a few times and I love it so much! Its super quick and fuss-free, yet tastes like something special you would order at a restaurant. The lemon dill yogurt sauce makes for an amazing dressing, both with the salmon and for salads.

Easy Broiled Salmon with Lemon Dill Yogurt Sauce // dairy free option, paleo

Serves 2-3

Ingredients:

  • 2 salmon fillets (I used the frozen wild caught steelhead from Trader Joe's, thawed in my fridge before cooking)
  • 2 tsp olive oil
  • Juice of 1 lemon
  • 2-3 tbsp chopped fresh dill
  • 1 container thick yogurt (Greek yogurt or coconut yogurt works great)
  • 1 small Persian cucumber, diced
  • salt and pepper to taste

Instructions:

1. Preheat oven (broil). Line a baking dish with parchment paper or foil. Place salmon fillets, skin side down, on paper or foil. Drizzle each fillet with 1 tsp olive oil and half of the lemon juice. Season with salt and pepper.

2. Cook salmon. Depending on thickness, it may take anywhere from 7-10 minutes, so keep an eye on it. The salmon is done when you can flake it with a fork (i.e. it's not still raw inside!)

3. Make sauce while salmon is cooking. Whisk together yogurt, remaining lemon juice, and dill. Taste and add salt & pepper as desired. Mix in cucumber.

4. Eat! Serve salmon topped with a few tablespoons of yogurt sauce. I like to put this over a bed of greens and use the sauce as a dressing.

Zoodles with Veggies & Goat Cheese

Noodles made from veggies are a big thing these days, and for a good reason: they are an easy and delicious way to add more vegetables into your diet! Today I'm sharing three tips for making these "noodles" taste good PLUS a recipe that I've been digging lately.

In order to make veggie noodles you will need a spiralizer (I highly recommend this one or this one) or a vegetable peeler. A few stores are starting to sell pre-spiralized veggies - I've seen them at some Whole Foods. You can also order them online (check out Hungry Root).

Here are my tips for making veggie noodles actually taste good:

1. Add plenty of herbs and spices - Veggie noodles don't have much flavor by themselves, so make sure you are spicing 'em up! You can use fresh herbs (basil! cilantro! mint!) or a dried blend (I like the 21 Spice blend from Trader Joe's).

2. Add healthy fat - Veggie noodles have become popular because they are low in calories and lighter than traditional pasta. Which means you shouldn't be afraid to add some hearty, healthy fats to your meal! This can be cheese, like I've done below, or avocado, peanut sauce, etc. If you eat meat, I imagine chicken or turkey sausage would also be a great way to make the dish more satisfying.

3. Add heat - While you can totally enjoy your zoodles raw, I find they taste more similar to pasta and are much more satisfying when gently warmed.

Zoodles with Veggies & Goat Cheese // vegetarian option, gluten free

Ingredients:

- 1 zucchini

- 1 cups veggies of choice (I've used leftover grilled veggies, cherry tomatoes, mushrooms)

- Olive oil

- Garlic

- 1/4 cup goat cheese

- 3/4 cup protein of choice (I've done this with both tempeh and shrimp)

Instructions:

1. Make your zoodles. You can do this using a spiralizer (I highly recommend this one or this one) or a vegetable peeler.

2. Prep & cook your veggies. Chop up your veggies and saute in a large pan with garlic and olive oil (if you used leftover grilled veggies you can skip the garlic and olive oil and just warm them up).

3. Add in your protein. Add your protein to the pan and cooked to desired done-ness.

4. Add in your zoodles. These go in the pan at the end! They really just need a few minutes to warm up - you don't want to over cook them as they will get mushy.

5. Plate it up! Place your cheese on your plate. Top with the zoodle mixture from your pan and stir. The cheese will melt and make a creamy, delicious sauce. Add salt, pepper and more herbs/spices to taste. Enjoy!

 

Have you tried zucchini noodles? What are your tips for making them taste amazing?