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Never in my life have I experienced oh so much joy while eating vegetables! This “machine” has even tricked me into wanting kids {like yesterday} just so I can try tricking them into eating their vegetables! I sure know that “6 year old me” never would’ve turned down veggies that are more fun to make than play-doh french fries. Just sayin.
With all of that nonsense being said, I want to share a zoodle recipe with you today. Not only am I sharing this because you NEED a Zoodle Maker in your life, but because I am going to be leading another group Whole30 Challenge {#2catswhole30} next month. And I would love for you to join us! And you can bet your bottom dollar that there will be zoodles on my meal plan this go round!
So check out my impromptu recipe below {excuse the crappy iphone photos - I seriously wasn’t planning on this being one of the most amazing meals I’ve had in months!} and then get your butt in gear and order your own Spiral Vegetable Slicer (aka Zoodle Maker!)
*Please note: I usually just “wing it” in the kitchen. Measurements below are not exact. Use ingredients that you and your taste buds like.*
Whole30 Approved - Paleo Shrimp and Veggie “Lo Mein”
What you need:
2-3 Medium/Large Zucchinis
A Bell Pepper
An Onion
Carrots
Mushrooms
Pre-Cooked and Peeled Shrimp {or other protein of your choice}
2 Eggs
Approx. 1/3 cup Coconut Aminios {A wonderful replacement to soy sauce! It contains no sugar and no soy! Amen!}
A dash of onion powder
A tablespoon of Minced Garlic
A dash {or more if you like things spicy!} of Red Pepper Flakes
Extra Virgin Olive Oil
I know it sounds like a lot of things, but honestly, I just cleared out the veggie drawer in my fridge. Use whatever veggies and seasonings suit your appetite.
Now! Get our your brand spankin’ new Zoodle Maker!
You know how Ty Pennington would say Move! That! Bus! at the end of Extreme Home Makeover?
Well, it’s time for you to Make! Those! Zoodles!
{seriously. have fun.}
Chop and prep all the veggies {other than the zucchinis, because those are now noodles!} Toss the the veggies into your skillet with half of your coconut aminos, and seasonings. Once they start cooking, add your pre-cooked shrimp.
Saute {how in the world do i get the ´ over the e??} them up until the carrots are almost soft.
Put your zoodles into a separate skillet. I put them into my heavy duty wok. Add some EVOO and let them start cooking. Add your veggies {and sauce that as developed in the pan} to your zoodles. Continue to cook everything all together now. Stirring and Shufflin’ everything around so nothing burns to the bottom of the pan.
Once the veggies have all been merged, I used the original veggie skillet to fry two eggs. Then I chopped them into smaller pieces.
Add the egg pieces to your zoodles, veggies, and shrimp. Add any left over seasonings or coconut aminos to your wok. Once your zoodles are soft, you’re a good to go!
Oh, and Salt and Pepper to taste.
