I am currently writing this with the heating on, in pyjamas, with a hot water bottle AND slippers.
I think not.
It is freaking cold in London atm, plus I am recovering from a wicked cold.
So, this means that I have been in serious indulgence mode this past week.
- Chocolate (every day) – Yep
- Endless cups of tea – Of course
- Netflix marathon – Hell yeah
But now I am ready to rejoin the land of standing up, clothes and proper meals, I am craving vegetables.
My mum (AKA The Mousse) just gifted me a spiralizer, so this was the perfect opportunity to put it to good use.
For anyone who doesn’t know, spiralizing is basically turning vegetables into a noodle substitute. This means lower carbs, less processing, gluten free, more fibre, i.e. better for you in every way.
Generally, I don’t like food substitutions, if you are going to have pizza/pasta/cake etc, I’d much rather have a small portion of the real deal, than a ‘healthy’ substitute, ya know?
Much more satisfying.
BUT. These creamy avocado pesto zoodles are in a league of their own.
You wont even notice the pasta is gone.
If you have a spiralizer, then you know what to do. If not, then no problem. You can still create your zoodles by slicing thin strips of courgette with a standard vegetable peeler.
You will need 1 large courgette per person. As this makes 2 portions of sauce, I made a double serving and saved the leftovers for lunch.
You can either gently stir fry your zoodles for a couple of mins over a medium heat, in a smidge of oil to serve them hot or leave them raw.
For the avocado pesto sauce (serves 2), you will need:
- 25g of fresh basil (approx a handful)
- 1 x avocado
- 1-2 cloves of garlic
- Juice of 1/2 a lemon
- 2 tbsp olive oil
- Salt and pepper, to season
To make the sauce, blend the above ingredients until smooth.
Then, mix the sauce with your zoodles and serve.
I upped my veggie game by throwing in stir fried onion, spinach and cherry tomatoes.
Seriously delicious, and a much needed healthy meal after a week of wallowing!