Hello and happy hump day! Today we’re bringing back an old favorite – What I Ate Wednesday! Can you believe I haven’t written a What I Ate Wednesday post since back in December?? I guess I’ve been busy! I always love seeing what other people are eating on a daily basis (I guess I’m nosy like that) so it’s only fair for me to show what I’m eating too!
As always, I have to thank Jenn for hosting the linkup.
Now let’s take a look what what I ate on Monday, shall we?
We were out of bananas on Monday morning, so my favorite bowl of oatmeal squares with skim milk was a looking a little sad.
I know I really should switch my breakfast up, but I am still loving this cereal so much! I have been eating oatmeal now and then, but I’m actually a little tired of it. My friend Vic just reminded me this morning about two ingredient pancakes, so I’ll probably try to bring those back into the rotation. Anyone else have ideas for mixing up my breakfast? I’m not a huge fan of eggs (unless they are on a delicious breakfast sandwich or mixed into a pancake) but I’m willing to give anything a try once. All suggestions are welcome!
I’m still going strong on salads for lunch! Last weekend in addition to making a big batch of rice and roasted sweet potatoes for my salads, I also made a whole bunch of chicken to make it easy to add some protein to my bowl.
This salad included mixed greens (spinach, kale, arugula), chicken, brown rice, sweet potatoes, carrots, Craisins, goat cheese, and a homemade hummus dressing (a tiny bit of hummus + olive oil + balsamic vinegar + salt & pepper). Yum!
This salad was huge and although I almost couldn’t finish it, in the end I made more room in my stomach and cleared my plate. I’m always kind of torn about this – is it ok to eat a salad this big? My salads are always gigantic, and I’m always really full after I eat them. I’ve tried making smaller salads but it just doesn’t work! My guess is it’s probably ok to eat this whole thing since all the ingredients are wholesome and good for you, right? Right?! Someone please send help!
For dinner, I busted out the spiralizer I got for Christmas!
In the last year or so, I saw spiralizers pop up all over the internet, so this Christmas I added one to my wish list and hoped that “Santa” would deliver. Well, lucky for me, he did!
If you’ve never heard of spiralizer, it’s a kitchen gadget that allows you to take veggies and turn them into thin or thick spirals. These can then be used for things like vegetable “noodles,” curly fries, thinly sliced veggies, vegetable ribbons, and more. I mostly wanted to get one of these so I could create pasta dishes using veggies instead of regular starchy carb-loaded pasta. The one I got cost about $35 on Amazon, and so far it seems well worth the investment!
When I took it out of the box, I’ll admit it was a little intimidating and I had no idea what to do with it. Thankfully I found this video on YouTube which gave a great demonstration! Here’s how it works.
The spiralizer has two main parts that you’ll need to pay attention to: the blade (which I’m holding) and the crank (the scary-looking circular disk attached to a handle).
The spiralizer comes with a couple of different blades including a straight one for slicing veggies thinly, a small pyramid-shaped blade for making thin veggie noodles, and a bigger pyramid-shaped blade for bigger noodles. I used the small pyramid blade this time.
To use the spiralizer, you’ll want to start by washing your produce, and cutting off one end. Then you will need to push the cut end of your vegetable onto that round circle in the top middle of the blade, and affix the other end to the pointy spikes on the crank.
Then you turn the crank’s handle until the spiralized veggies come out on the other side of the blade.
As you turn the crank, the core of the veggie will come out through the metal hole. Once your veggie is almost to the blade, you can take it out (the core too!) and either discard these pieces or save them for soups/fresh juices. (Guess which one I did?!)
The whole process was actually very easy, and it only took about 5 minutes to spiralize 3 zucchinis.
Voila! Healthy veggie “noodles!”
To go with the zucchini noodles, I made this recipe for turkey bolognese. I loved that the sauce incorporated even more veggies (in addition to all the tomatoes, there are minced carrots and celery in there) and had a very delicious taste.
Here’s my plate once Fabio was done topping it with cheese.
The result? I loved these zucchini noodles! Of course they’re not exactly the same as pasta, but honestly they didn’t taste different at all. I will say that the texture was a little crunchier (sort of like very al dente noodles) but I was surprised that they didn’t taste like a vegetable.
One thing to point out is that the noodles will be cold (at least if you keep your zucchini in the fridge like I do) so you may want to nuke them in the microwave for a bit before topping them with sauce to make sure the temperature is right.
All in all, I would say the spiralizer works really well, and Fabio and I both were very impressed with the results. I can’t wait to see what we make next!
Questions of the day: How should I switch up my breakfasts? Have you ever used a spiralizer? If so, what dishes do you like to make?