Noodles & Company Launches Two New Zoodles Recipes!

I am excited to announce I have teamed-up with Noodles & Company to introduce you to my new favorite alternative pasta dishes!

Noodles & Company recently added not one, but TWO new Zoodles recipes to their menu last week, and I was fortunate to be able to try them out! The new dishes include: Zucchini Truffle Mac and Zucchini Spicy Peanut Sauté w/Grilled Chicken.

The Zucchini Truffle Mac is draped in the famous Noodles & Company cheese sauce, and garnished with black truffle, roasted mushrooms, parmesan cheese, and toasty breadcrumbs. The regular serving contains 540 calories and 31 carbs, and the small dish contains 260 calories and 16 carbs.

The Zucchini Spicy Peanut Sauté w/Grilled Chicken is mixed in a spicy, peanut flavored sauce with grilled chicken breast, broccoli, carrots, snap peas, and cabbage. It is finished with peanuts, black sesame, and fresh cilantro. A regular serving contains 610 calories, and small dish contains 380 calories.

Both dishes are light, bright, fragrant and flavorful! These healthier zoodles recipes are perfect for anyone trying to watch their carbs and calories.

Benefits of zoodles

• Zoodles are low in calories, so you can eat approximately five cups of zoodles for the same number of calories that you’d get from just one cup of regular wheat-based noodles!

• Zoodles are low in carbohydrates. This is important because eating too many carbs – or the wrong type of carbs – can sometimes lead to health problems including blood sugar issues and unwanted bloat and weight gain.

• Zoodles are a good source of vitamin C, vitamin A, vitamin B6, potassium, and other essential nutrients. Two cups worth of zoodles provides about 15 percent of your recommended daily dietary fiber intake. The fiber found in zoodles is good for digestion, heart health and overall gut health. A healthy gut is so important as 70 percent of your immune system resides there.

• Zoodles are a great pasta alternative for anyone following a gluten-free, grain-free, paleo or keto regimen. Because they’re made without any wheat, flour or grains at all, zoodles are also a safe substitute for individuals with celiac disease.

giveaway—Win a Noodles & Company Gift Card!

To celebrate the launch of the new Zoodles, I am hosting a giveaway to offer you a chance to test out the new Noodles & Company recipes for FREE! One Grand Prize Winner will receive a $50 digital gift card for Noodles & Company to be redeemed at a location near you. Giveaway ends 10/31/18, so spread the word! To ENTER: Visit my Instagram profile and click on the photo with me eating Zoodles (below) and follow the instructions.

To Enter the GIVEAWAY: Click on this photo on my Instagram profile and follow the instructions!

order noodles & Company

If you are as excited about the new Zoodles as I am, and want to taste them for yourself you can find them at a Noodles & Company location near you. You can also conveniently order them online for Quick Pickup at http://bit.ly/2OUE7nl.

Smoked Mozzarella Pasta

I am not taking credit for this recipe as I got the idea from Whole Foods. I used to love getting some of their Smoked Mozzarella Pasta from the salad bar, but since changing my diet and lifestyle for lyme disease a lot of the ingredients don't mesh with me anymore. I wanted to come up with a healthier version of this pasta, so I got creative in the kitchen, because seriously that's what I do for fun!  

INGREDIENTS:

• 1 box of organic penne (I used the 365 brand)
• 2-3 thick slices of mozzarella or 1/3 of a block of smoked mozzarella 
• 1 red pepper
• 1 cup of chopped spinach
• 3/4 cup of plan-based mayo (I used Earth's Balance)
• 1/4 cup of organic white wine vinegar
• Handful of fresh parsley
• 1 tsp chili powder
• 1 tsp red pepper flakes
• 1 garlic clove
• Olive oil
• Pink salt and pepper

DIRECTIONS:

1. Boil water and cook the penne pasta based on the box instructions. When pasta is done rinse noodles with cool water so they don't stick when refrigerated. 
2. Cut-up red bell pepper into small pieces or strips, chop up spinach. Cut mozzarella into small square pieces and set aside.
3. Add a drizzle of olive oil to pan on medium heat and add the red pepper and spinach, cover with lid. Let cook until tender, can remove the lid for 3-4 minutes and let finish cooking.
4. To make the sauce: in a bowl combine the 1/4 cup white wine vinegar, 3/4 cup plant-based mayo, 1 tsp chili powder, fresh parsley, 1 pressed garlic clove, and 1 tsp red pepper flakes, stir well. Taste and if vinegar is too potent can add a little more of the plant-based mayo or some water to help lower the acidity. Add pink salt and pepper to taste.
5. Combine the sauce, cooked vegetables and the noodles and stir in the mozzarella chunks. Can add additional red pepper flakes for more spice. 
6. Let the pasta salad cool and set in the refrigerator, preferably overnight, but a few hours will do the trick. 

Italian Veggie Tortellini Soup

This soup is super easy and super satisfying for these colder winter evenings!! I used all organic products to put this recipe together!

Ingredients:

• 2 packages of cheese tortellini
• 2 zucchinis
• 1 large container of organic vegetable broth
• 5 large carrots chopped up
• Handful of fresh parsley
• 3 garlic cloves
• 1 jar of organic basil marinara sauce
• Olive oil (for sauteing carrots) 
• Dried Italian seasoning 
• 2 cups of chopped spinach 
• Pink salt and pepper to taste

Directions:

• Cut up veggies and sauté carrots in pan with olive oil to soften a bit.
• Add zucchini, garlic, veggie broth, spinach, dry seasonings, and marinara to large pot on stove-top. (I only used 3/4 of the jar of marinara for a more soupy consistency)
• Add carrots and parsley to the pot. 
• When veggies seem softened enough, add the tortellini and cook for about 15 minutes or until soft. (careful to not overcook the pasta)
• Garnish with more fresh parsley, salt, pepper and optional-parmesan cheese

**Can also cook in a crock-pot, but same as the above recipe do NOT add in the tortellini until the last 15-20 minutes because they will get soft quick. Time will vary based on your crock-pot**

ITALIAN ORZO SALAD

This fresh pasta salad is the perfect side dish to any meal! I came up with this recipe using some of my family's favorite ingredients, and I try to use everything fresh and organic when possible.

Ingredients:

• 1 box of organic orzo pasta
• 2 cups of spinach
• Handful of fresh basil leaves
• 1 cucumber
• 1/4 of a red onion diced
• 1 cup of feta cheese
• Italian seasoning (oregano)
• Balsamic vinegar or 365 brand Balsamic Vinegearette 

Recipe:

• Bring water to boil, and cook box of orzo
• Petite Dice 1/4 of a red onion 
• Cut up cucumber into small pieces
• Rip apart washed spinach and basil into small pieces (can also try cutting)
• When pasta is done cooking, rinse with cool water to avoid sticking. Add pasta to a large bowl, and combine with all of the ingredients. Add the dressing and cheese last. Chill before serving.