low carb zucchini noodles (recipe)
I’ve mentioned this once or twice on this blog, but I recently had to switch to a low carb diet for medical reasons. This is my first attempt at making up a low carb recipe, but I think I did pretty well. The food was tasty, easy to make, and surprisingly filling. I’ve also included a recipe for a very tasty sesame sauce, because the noodles on their own don’t have much flavor.
Calories Per Serving: About 99 (without the sauce) or 114 (with sauce)
Carbs Per Serving: About 18g (without sauce) or 22g (with sauce)
You can compare this to a small bowl of spaghetti (without any sauce or toppings), which has 221 calories and 43g of carbs. It’s also worth noting that the carbs in vegetables and fruits (like zucchini) are much better for your body than the carbs in grains (like pasta).
Anyway, here’s the recipe:
2-3 medium-large zucchinis per person (this may seem like a lot, but they shrink quite a bit when cooked)
a medium sauce pan filled with water
1. First of all, put your water on the stove so it can heat up while you make the “noodles.”
2. Next, you’ll need to rinse and peel your zucchini, then cut off the ends. Once you’re done it should look something like the picture on the left here:
3. Then, you’ll need to shred your zucchini into thin, noodle-esque ribbons, like in the photo on the right. You could use a knife and painstakingly cut it into very thin slices, but I just shredded it with my vegetable peeler.
4. By now, your water should be at a full boil. Add your “noodles” and boil them for no longer than two minutes.
5. After two minutes, strain your noodles. That’s it. You’re done. Like I said, they don’t have much flavor on their own. My favorite way to eat them is with sesame sauce, which is even easier to make.
vinegar (either rice wine or apple cider will work)
sugar (preferably organic/unprocessed, but it’s up to you)
1. Add ½ tablespoon each of the sesame oil and vinegar (per serving of noodles).
2. Add 1 full tablespoon of the soy sauce (per serving).
3. Add 1 teaspoon of the sugar and mix it all up.
4. Toss the noodles with the sauce and transfer them to the serving bowl of your choice.
That’s it! This dish is ridiculously easy to make, and it satisfied my craving for pasta. It’s also gluten-free, grain-free, dairy-free, egg-free and nut-free, so pretty much everyone should be able to eat it without any allergy problems. I’ll be experimenting with a lot of new low-carb recipes in the next few weeks, and I’ll post all the really successful ones on here. Feel free to send me your own recipes, because I’m always open to trying new things. (I’m also anxiously searching for healthier alternatives to my favorite holiday baked goods, if anyone knows any.)
Also, I promise my next post will be either a makeup tutorial or something else beauty related, so those of you who only follow me for those things (which is probably most of you) don’t have to worry. I’m also working on a couple of cosplay things, which I will hopefully be able to share soon as well. :)
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