Ok, if you called into my Summer Survival tele-class last night you’d know exactly what I was talking about.
It’s pretty simple. In the words of Britney Spears: “You wanna look hot in a bi-ki-ni?”
Do you think you’d feel confident on the beach if you’d just eaten a plate of regular old spaghetti?
Didn’t think so. How about if you ate a plate of wrinkle-busting, belly de-bloating, cooling zucchini noodles (known as zoodles)? Now let’s add in some pesto, which includes basil (slows down the effects of aging) and walnuts (a liver cleansing, omega 3 brain boosting food). Ahhhh, much better.
Check out how nicely that pesto clings to the zoodles. Almost looks like pasta, right? Amazingly almost tastes like it too.
Bring some to that July 4th party, chew slowly, then lounge by (or jump into) the pool confidently.
Recipe below.
Enjoy ;)
Lauren
P. S. If you come to my Summer Survival event at Pure Barre in Westfield, NJ next Tuesday, July 7 at 11:15 you can try them in person.
Pesto Zoodles
Ingredients
2 medium zucchini, room temperature
2 garlic cloves
1/3 cup walnuts
1-2/3 cups basil, or all the leaves from a small bunch of basil
2-4 tbsp grated parmesan, depending on how cheesy you’d like it
a little less than 2/3 cup olive oil
Directions
1. Spiralize the zucchini into a large bowl.
2. Put garlic, walnuts, basil and parmesan in food processor and mix to a paste.
3. Add oil in steady stream, mixing continuously.
4. Pour pesto onto zoodles and combine well.
Note: I recommend adding salt when the zoodles are plated, as they zucchini will start releasing water once the salt hits it.