Spicy “Noodle” Bowl
Here’s a spicy, simply “noodle” bowl I put together for lunch today. In my previous post, I mentioned the top 7 health benefits of cayenne pepper. In this recipe, I use jalapeño pepper, which has many of the same health benefits, including raising the body’s metabolic rate and increasing cardiovascular health.
Have you ever made noodles using a spiralizer? You can create noodles out of many raw foods — carrots, yellow squash and apples. I love it, and mainly use it with zucchini. Since I’m growing zucchini in the garden, why not put it to good use? I especially enjoy “spaghetti” and meatballs with zucchini pasta, a recipe that is in my eBook cookbook. Feel free to substitute, add or swap ingredients.
If you are making this to be a full meal, try adding grilled free-range chicken to the bowl, or even grass-fed beef. These are nice options that round out the meal, while providing a high quality, nutritional dense meal.
- 2 organic zucchini
- 2 tbsp. lime juice
- 4 jalapeño peppers OR 2 bell peppers
- 4 mushrooms
- 1 clove garlic, minced
- 4 tsp. olive oil
- ¼ tsp. Himalayan salt
- ½ cup chopped cilantro
- Spiralize both zucchini and toss in a bowl with lime juice and a pinch of salt.
- Transfer spiralized zucchini to a colander and place over a bowl to catch excess liquid.
- Meanwhile, slice the peppers and mushrooms and toss with garlic, olive oil and salt. Set aside for 15 minutes to soften.
- Serve by placing vegetables over zucchini noodles and garnishing with cilantro.
This is The Healthy Advocate.