Wellhaus’s Dietitian, Leah Silberman speaks to Zola about Healthy Zoodle Recipes

She’s quoted saying:

Green Goddess Zoodles

Ingredients:

For Kale Pesto:

10 kale leaves, stems removed
1 tablespoon pine nuts
½ clove garlic, chopped
¼ teaspoon salt
3 tablespoons extra virgin olive oil
1 tablespoon grated parmesan cheese

You will also need:

  • Large bowl of water
  • Ice cubes

For Zoodles (serves ~3)

4 zucchini
1 clove garlic, minced
½ teaspoon chili powder
1 tablespoon extra virgin olive oil
1 cup shelled frozen edamame
1 cup broccoli florets (fresh or frozen)
1 cup kale leaves
½ cup sliced almonds

Directions:

For Kale pesto:

  • Fill a large bowl with ice and water
  • Wash the kale and remove the ribs.
  • Bring a large pot of salted water to a boil.
  • Blanch the kale for about 3 minutes, remove and place in the ice bath to stop the cooking process.
  • Drain, place the leaves on paper towels and blot away the moisture.
  • In the bowl of a food processor, put the kale, garlic, pine nuts, parmesan
    and pulse until coarsely chopped.
  • Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.

For Zoodles:

  • Defrost the edamame and broccoli
  • Wash the zucchini and spiralize into noodles.
  • Heat the extra virgin olive oil in a large skillet over medium-high heat.
  • Add the garlic and chili powder
  • Add the zoodles, broccoli and kale and saute for 2 minutes or until tender
  • Add the the edamame, season with salt and pepper and saute for another 1 or 2 minutes.
  • Remove from heat, toss the zucchini noodles in the pesto until it’s evenly coated
  • Top with almonds and enjoy!

Chicken Zoodle Soup

Ingredients (serves ~4):

6 cups chicken broth or stock
2 medium onions, diced
1 cup of baby carrots, sliced into ~1/2-inch pieces
1 cup celery, sliced into ½ inch pieces
2 cloves garlic, minced
Dash of salt and pepper (to your liking)
½ cup of chopped parsley
2 Chicken breasts, cooked and shredded (~3 oz per serving)
4 medium zucchini

Directions:

  • Heat chicken stock over medium heat with onions, carrots, celery, and garlic for about 30 minutes, or until the veggies are tender.
  • Season soup with salt and pepper and parsley.
  • Run the zucchini through the spiralizer to make “noodles.” Chop them in half to make them more manageable
  • Add chicken and zucchini to the broth and heat through.

View the original piece placement on Zola.