15-Minute Zoodles with Turkey Marinara

When I was a little thing (probably six or seven) someone asked me what my favorite food was and I told them escargot. They thought I was kidding. I wasn’t.

My parents raised me to eat what was in front of me and not complain, and I thank them every single day for that. They didn’t feed me “kid food” like mac and cheese and cut up hot dogs. I got clam sauce spaghetti and mussels and liverwurst sandwiches growing up. It was awesome. Sure, we ate the occasional mac and cheese or sloppy Joe’s dinner – we were expats living in Germany, we needed to hold on to some American normalcy.

I guess my point is that I’ve never been afraid to try anything different. New foods excite me. And using familiar foods in new ways also gets my motor going.

Like zoodles. This is my new favorite meal. I won’t even lie, the reason I haven’t posted on the blog in over a week is because this is the only thing I’ve eaten in that time frame. (Other than cheese curds, pizza and beer in honor of March Madness. ON WISCONSIN!)

These pair well with a very carby, butter, cheesy garlic bread because this is far too healthy on its own. Also cheap red wine because, again, Wisco is Final Four-bound!!!


15-Minute Zoodles with Turkey Marinara

Makes 1 serving

What you need:

-1 tsp olive oil
-4 oz 99% fat free ground turkey
-1/4 cup sliced baby bella mushrooms
-1/4 cup cherry tomatoes, sliced in half lengthwise
-1/4 cup diced onion
-1/2 medium-large zucchini, spiralized or thinly sliced
-1/2 cup marinara sauce (I use Prego Light Smart)
-handful of spinach
-1/2 oz fresh Parmigiano Reggiano

(NOTE: This is the spiralizer I have. Cheap, doesn’t make the most beautiful zoodles, but it gets the job done. If you want them pretty, splurge for the Paderno one.)

What you do:

1. Heat the olive oil in a medium-large saute pan over medium heat until shiny. Add your ground turkey and let cook most of the way (not really pink but not browned), about 5 minutes, then add mushrooms, tomatoes and onion. Continue cooking veggies and turkey, stirring frequently, for about 3-5 minutes until turkey is slightly browned and veggies are softened. (Note: You don’t want these to dry out, so you may want to add a splash of water, about 1-2 tbsp.)

2. Add zoodles to pan and combine with turkey and veggies until heated through, about 1-2 minutes.

3. Turn heat down to low and add marinara sauce and spinach. Continue stirring spinach has wilted and sauce is heated, about 1 minute.

4. Remove from heat and serve in a bowl. Top with fresh grated parmesan.

I’ve also made this with shrimp instead of ground turkey. It’s ridiculously good either way. Personally, I don’t miss real pasta in this dish at all.

Anyway, this has been my adventure and obsession in food for the past week. Back to liverwurst sandwiches tomorrow.


Sweet and Tangy Green Juice

Let’s talk about life. Yeah, yeah, this is a food blog. But food is life, and life – like food – is all about moderation. Some bad for you here, some good for you there.

So let’s talk about it. Let’s talk about how I recently put down three boxes of Girl Scout cookies in under a week. It was still cold and February-ish and Spring was nowhere in sight. So I did it, and I liked it.

But then something amazing happened. The temp hit 70 degrees this week. In March. MARCH! I’ve found my spirit renewed… and my pants too tight. So here’s where we moderate. Bring on the good for you.

I’m not really into the whole juice fad, personally. I don’t believe in “cleanses.” That is not a thing. Toxins and fat don’t magically disappear from your body because you chugged a few gallons of juice in three days. But I actually like green juice. It tastes fresh and gives you a whopping dose of vitamins and nutrients. So I like to have one of these delicious green juices WITH a delicious, healthy breakfast. And by breakfast I do not mean an entire box of Samoas.

Pairs well with a real breakfast of two soft boiled eggs and fruit.

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Sweet and Tangy Green Juice

Makes approx. 1 pint

What you need:

-1/2 cucumber
-3 celery stalks
-1 small green apple (Granny Smith are great)
-3 large romaine leaves
-2 large kale leaves
-1/2 lemon

What you do:

1. Clean your veggies! Remove any unwanted spots, stems, etc. Core your apple.

2. Add all ingredients except lemon to your juicer (these should all be fine on the soft speed, but you might want to increase for the apple).

3. Squeeze the lemon juice into your pitcher. Stir or shake well in a jar.

Green Juice

And next time remember to only eat one box of Girl Scout cookies in a week. Moderation.