Category Archives: noodles

Hoboken Mommies & Chicken (Zucchini) Noodle Soup


Guess what? I was featured on Hoboken Mommies, a social networking website for moms in Hoboken, NJ. I wrote an article on making healthy meals for your kids. I know what you’re thinking “But you’re not a mother?” That’s alright – I have a mother, I have friends and family who are mothers, and most importantly, I know healthy eating. Plus, I’m a woman and therefore have a maternal instinct, doesn’t that count for something? You don’t have to be a parent to understand that it’s crucial that our children grow up eating a balanced diet, including plenty of heart-healthy veggies.

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Meatless Mondays: Inspiralized Vegetable Lo-Mein

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For me, Chinese cuisine is right up there with Italian and Mexican! I don’t even want to know how they make those amazing sauces they slather on their noodles and meats. I’ve never had the opportunity to visit China, but I’d love to go – not only for the food (they eat everything!), but for the architecture, the history, and the culture. In the meantime, I’ll have to settle for Travel & Leisure magazine and the Inspiralized kitchen.

My favorite Chinese dish has to be lo-mein. Besides pizza, this is the only food that tastes better cold. After a brutal week, there’s nothing much more enjoyable than plopping down on the couch, ordering lo-mein and leaving leftovers in the fridge for lunch the next day. I promise my life is more exciting than that depiction, but – yum!

Unfortunately, I tend to limit my noodle intake for the sake of my waistline. It’s easy to polish off a large container! Thankfully, I’ve got a solution: Inspiralize! Yes, that’s right – although I haven’t featured one on here yet, the spiralizer is perfect for making noodle dishes. Just make sure you always peel your vegetables before spiralizing them to create that soft and slimy noodle texture. With this recipe, I’ve used yellow squash instead of zucchini, I like the texture and color better – it reminds me more of the real deal.

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Zucchinis Spotted on Vacation

I’m about to leave Florida, saying goodbye to rum drinks, fresh local fish, the beach and palm trees. On our way to the airport, we stopped at Carmine’s, my parents favorite local gourmet Italian-flared market… and I’m glad I stopped in. Even though our bellies were full from lunch at Sailfish Marina – after lump crab nachos, fish tacos and grilled dolphin salads, we couldn’t resist a little “sight seeing” at Carmine’s.


The veggies, the meats, the herbs, the olives, the wines, the desserts… everything catches your eye. I love going on vacation and eating the local delicacies and specials- on this trip, it was all about mahi mahi (dolphin). It’s probably my favorite fish and you can bet your bottom dollar that this week, I’ll be dreaming up some island/beach-themed dishes with zucchini pasta.

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Meatless Monday: Sesame Ginger Peanut Noodles with Edamame, Kale and Almonds

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DISCLAIMER: The posts for the next two days aren’t going to have the BEST photography – but starting Wednesday, it’ll be a whole new ballgame, so stay tuned!

Talk about a low calorie version of a high calorie favorite! Maybe it’s just me, but peanut noodles are absolutely wonderful. Peanut butter is savory and sweet at the same time and has such a yummy texture and goes well with anything – bread, fruit, chocolate and now, cucumber noodles! Although cucumbers don’t offer as much nutritionally as zucchinis, they are still great for you and the perfect consistency for replacing noodles. The peanut butter gives a creaminess to the sauce, but if you REALLY want to cut the cals, leave the peanut butter out – you’ll get a watery sauce, but it’s still super delicious! Best part…. no cooking involved!

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Zucchini Noodles with Tomato Basil Sauce, Black Olives, Cannellini Beans and Mozzarella Balls

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I brought it back to basics with this dish. It’s an Italian classic – tomato basil with mozzarella. This dish is so simple to make and easy to throw together! I sliced the mozzarella balls so that they melted more quickly into the sauce, but you can keep them full to be chunkier. The black olives and cannellini beans give this dish a little more substance, especially for those protein-conscious out there. Serve it with a hearty, crusty whole grain bread for dipping – TRUST ME, you’ll want to!

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