Quick and Easy Recipe: Zucchini Noodles

I am all about easy eating. I definitely enjoy a challenge on occasion, like my previous post on Mexican Spaghetti, but when I don't have the time, meals can sometimes be a little difficult with The Body Ecology Diet because you have to actually make something. This simple zucchini dish is a fabulous treat, full of flavor, and takes no time at all! It's a nice alternative to fettuccine alfredo.


What you will need: (Serves 2)

-3 large zucchini squash. If smaller, 6.
-3 tablespoons of ghee
-A splash (2 teaspoons) of lemon juice
-1 tablespoon sugar-free plain kefir (this adds a creamier texture and a nice flavor but the dish is fine without it!) 
-1 clove minced garlic
-3 teaspoons sea salt.
-3 teaspoons pepper
*With the seasonings, you can alter to your taste preference! 

-In a food processor or with a vegetable peeler, shave zucchini into noodle-like strips.
-Place 1 tablespoon of ghee in pan on medium-high heat and cook minced garlic until it turns clear. 
-Add zucchini, 2 tablespoons of ghee, salt, and pepper and saute on medium-high until zucchini is tender (approx. 8 minutes)- but try not to overcook to preserve nutrients.
-Take pan off heat and while stirring, add kefir.
-Squeeze lemon and voila!

If you have the time, it also tastes great with a little bit of vegan parmesan cheese on top! I make larger batches of this high-protein treat and store in the refrigerator for convenience to add to salads on other dishes. 

-1/3 cup raw cashews
-1/4 teaspoon mustard powder
-1/4 teaspoon salt
-1/2 teaspoon fennel seeds

Add all ingredients into a food processor (Cuisinart, Vitamix, or coffee grinder) until mixture becomes finely ground, similar to real sprinkle parmesan cheese.