We brought in the girls from Tovita Nutrition to show us a few ways to get creative with the hottest new kitchen tool, the spiralizer. Tovita is a virtual nutrition counseling and concierge service run by registered dietitians Molly Rieger and Leah Silberman.
Their private counseling sessions take place via video conference, which eliminates that time in transit we dread to get to and from appointments. The girls work with clients to create individualized meal plans catered to their unique lifestyle and goals. Their blog is a space where they provide healthy recipes, debunk the latest nutrition fads, and share interviews with influencers in the wellness world. Now let’s get to it, the Tovita girls are sharing their top two zoodle recipes:
This recipe is a Tovita favorite. It’s a new way to get your greens on when you just can’t eat another salad. The edamame adds a plant-based source of protein to help keep you satiated, along with the high fiber content with the mix of veggies. The almonds also have a bit of protein and add a nice crunch factor. If this recipe looks a little overwhelming, you can take the shortcut and buy store-made pesto, we promise we won’t tell!
For Kale Pesto:
- 10 kale leaves, stems removed
- 1 tablespoon pine nuts
- ½ clove garlic, chopped
- ¼ teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1 tablespoon grated parmesan cheese
You will also need:
- Large bowl of water
- Ice cubes
For Zoodles (serves ~3)
- 4 zucchini
- 1 clove garlic, minced
- ½ teaspoon chili powder
- 1 tablespoon extra virgin olive oil
- 1 cup shelled frozen edamame
- 1 cup broccoli florets (fresh or frozen)
- 1 cup kale leaves
- ½ cup sliced almonds
For Kale pesto:
- Fill a large bowl with ice and water
- Wash the kale and remove the ribs.
- Bring a large pot of salted water to a boil.
- Blanch the kale for about 3 minutes, remove and place in the ice bath to stop the cooking process.
- Drain, place the leaves on paper towels and blot away the moisture.
- In the bowl of a food processor, put the kale, garlic, pine nuts, parmesan
- and pulse until coarsely chopped.
- Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.
- Defrost the edamame and broccoli
- Wash the zucchini and spiralize into noodles.
- Heat the extra virgin olive oil in a large skillet over medium-high heat.
- Add the garlic and chili powder
- Add the zoodles, broccoli and kale and saute for 2 minutes or until tender
- Add the the edamame, season with salt and pepper and saute for another 1 or 2 minutes.
- Remove from heat, toss the zucchini noodles in the pesto until it’s evenly coated
- Top with almonds and enjoy!
As sweater and soup season approaches, we want to give you an easy and healthy way to warm up. Take it from us, bringing a loved one a cup of chicken zoodle soup will win you major brownie points, especially with our gluten-free friends. Replacing noodles with zoodles slashes the carbs and calories of your traditional childhood favorite. This dish will warm your soul while watching your waistline.
Ingredients (serves ~4):
- 6 cups chicken broth or stock
- 2 medium onions, diced
- 1 cup of baby carrots, sliced into ~1/2-inch pieces
- 1 cup celery, sliced into ½ inch pieces
- 2 cloves garlic, minced
- Dash of salt and pepper (to your liking)
- ½ cup of chopped parsley
- 2 Chicken breasts, cooked and shredded (~3 oz per serving)
- 4 medium zucchini
- Heat chicken stock over medium heat with onions, carrots, celery, and garlic for about 30 minutes, or until the veggies are tender.
- Season soup with salt and pepper and parsley.
- Run the zucchini through the spiralizer to make “noodles.” Chop them in half to make them more manageable
- Add chicken and zucchini to the broth and heat through.