I love it when my health coaching and yoga worlds intersect. This morning I taught a class on “satya” or “truth” which comes from yogic teachings. I spoke about finding your own truth and being a bit more accepting of where you are on your journey. This weekend I was painting (walls, not landscapes) and was musing that emotionally we are all very much like coats of paint–we might think that we are a finished product, but maybe we are all simply that first coat of paint, with “holidays” or spots shining through, that need tending to, needing another coat of paint. Accepting ourselves as imperfect is part of our personal journey.
Physically we experience things in a similar way. Most of us are seeking to improve our physical selves. With each step we take, each improvement, it is like another coat of paint. And as in teaching about accepting our truth, we also need to accept where we are on the physical journey, realizing how fortunate we are to have the chance to roll on a second coat of paint.
We may decide that our truth is to live to our fullest potential, to make choices that support ourselves. Sometimes making good choices are harder than others. The recipe in today’s post makes it pretty easy to do!
So with that build up, I would like to introduce a favorite recipe of mine, for “zoodles” as I call them, a made up word for “zucchini noodles” made from a spiralizer (see photo of it below). I like to serve them with a pasta sauce (recipe also below) with either ground turkey or lamb in it. It is gluten and dairy free, and also paleo.
Zoodles with Pasta Sauce
(serves 2 with enough sauce left over for another (fresh) round, or homemade/paleo pizza)
For the zoodles:
5 medium zucchini, spiralized
1 large red onion, halved and thinly sliced
Add 1-2 tablespoons into a skillet and saute until very done, slightly carmelized. Add your zucchini, which will look like this once you are done spiralizing (I left my little spiralizer in the photo to show you what it looks like). Saute until zucchini is wilted a bit, about 5 minutes. Please note, the zoodles take a lot less time than the sauce, so start by first making your sauce (recipe below).
Zoodles in process: I’ve seen these types of spiralizers in drug stores! I bought mine in Montreal, but they seem to be everywhere now.
Sauce Recipe for Zoodles
Saute in a skillet:
4-5 carrots, chopped
1 large onion, peeled and chopped
3-4 celery stalks, chopped
Once the veggies are wilted, add 1T each of basil and oregano, and let the spices cook with the veggies for about 3 minutes. Then add two large (28 oz) cans of organic crushed tomatoes. Let the flavors cook together about 15 minutes. Using an immersion blender, buzz it all up (this hides the chunky vegetables in case you have picky eaters!).
In another pan saute your meat of choice. My favorite is ground lamb (you can buy it by the pound at Whole Foods), but I also make it with ground turkey. Use 1.5 – 2 pounds. Let it cook through and keep working it into the smallest pieces possible. Once it’s done, add it to your tomato sauce and let it cook together on low until you are ready to add to your zoodles.