Zucchini Noodles with Avocado Cream Sauce

Here's part 2 of my two-part blog post tonight:  Zucchini Noodles with Avocado Cream Sauce.  My earlier post was for Shredded Chicken Stuffed Green Peppers.  I served these zucchini noodles with the stuffed peppers tonight and they were heavenly!  A great pairing if you ask me.

A friend had posted on Facebook last week that she purchased a spiral cutter for veggies, to make noodles and such.  I have been wanting one for quite some time - well over a year now...so I jumped at the opportunity to get this Paderno spiral slicer on Amazon.  It arrived today and while I had already decided to make my stuffed peppers, how could I not use my brand new kitchen tool?  Just happens I picked up three organic zucchini this morning.

I want to say that while I will totally make raw zucchini noodles (recipes forthcoming), I decided to steam them tonight.  I liked the consistency, but I did really need to drain them.  Zucchini retain a lot of water!

Ingredients:
1 large zucchini
pinch Himalayan sea salt
1/3 cup chopped red bell pepper
1T coconut oil
2 avocados
1/2 lemon
1 cup unsweetened coconut milk
1 tsp taco or Mexican seasoning
1/2 tsp garlic powder

I used my spiral cutter to make the zucchini noodles.  I did cut the zucchini in half crosswise to make sure it would stay securely on the cutter (pic 1).  It worked perfectly (pic 2). Toss zucchini noodles with a pinch of sea salt and steam for about 12 minutes.  Remove from steamer and drain well to remove excess water (pic 7).

In blender, add avocados, coconut milk, juice from 1/2 lemon and seasonings.  Blend until desired consistency, adding more coconut milk if you'd like (pic 4).  *Note - I only used half of this sauce for the noodles.  Set the sauce aside and heat a small pan on medium heat.  Add the coconut oil and red peppers.  Sauté for 3-5 minutes (pic 6).  Toss drained noodles, red pepper & sauce together - serve warm.

These noodles can be served with my Shredded Chicken Stuffed Peppers or any other protein dish.  Enjoy!!

1. Half of a raw zucchini, ready for spiral cutting

2. Raw zucchini noodles, before steaming

3. Avocado Cream Sauce ingredients

4. Blended sauce

6. Red peppers, sautéed in coconut oil

7. zucchini noodles, steamed & drained 

8. Serve with Shredded Chicken Stuffed Peppers

Beef & Veggie Lasagna with Zucchini & Cashew Cheeze

Beef & Veggie Lasagna with Zucchini & Cashew Cheeze

I really love that so many recipes can be tweaked based on the ingredients, produce and spices that we have on hand at home.  Many of my original recipes are made differently each time because I may not have a particular spice or vegetable.  I encourage you to use my recipes as a base or starting point for your meals...but make any changes based on your family's needs or what you have available.  That's not to say that you can't make it exactly as posted.  Either way, I'm sure it'll be amazing!!

I knew that I was going to use zucchini for the noodles and organic ground beef for the filling.  I wasn't sure what else I was going to add, so this recipe was built as I was preparing dinner last night.

There will be picture overload following the body of this post.  I love adding step by step pictures because so many of us learn visually.  Seeing each step can help less confident cooks to really visualize what their meal will look like during each phase of the recipe.

Enough chatter from me.  Here's the recipe for Beef & Veggie Lasagna with Zucchini & Cashew Cheeze.

View of one serving, from the side

Ingredients:

3 medium zucchini

1 small yellow squash

3 cippolini onions

5 white or baby bella mushrooms

3/4 lb organic (grass-fed, no hormones added) ground beef

1 recipe Cashew Cheeze (click HERE and scroll to bottom for recipe)

1/2 bunch kale

2 avocados, sliced

chili sauce

1/2 tsp cumin

1/4 tsp Himalayan sea salt

1 tsp garlic powder

2 tsp taco or Mexican seasoning mix

1-2T coconut oil

First, prepare the Cashew Cheeze sauce and set aside (pic 2).  Wash and slice your zucchini lengthwise (pic 4).  I used a knife rather than a slicer or mandolin so mine were not quite the same thickness...but they still worked just fine.  Steam the zucchini slices for about 8 minutes until they begin to look translucent (pic 11).  While those are steaming, dice your squash, mushrooms & onions and saute in coconut oil in a large shallow pan until browned - add some chili sauce here if you'd like (pic 6).  Remove from pan, set aside and add chopped kale to the pan.  Cook for a few minutes until it turns bright green then remove from pan and set aside (pic 10).  Next, add the ground beef to the pan and stir until cooked through.  (I like to reuse the same pan for everything because it cuts back on cleaning dishes later!)  Add taco seasoning, to your liking to lightly season the beef (pic 7).  The rest of the spices still need to be added so don't overdo it with the just yet.

In a large mixing bowl, add the ground beef and sauteed veggies.  Sprinkle the cumin, sea salt & garlic powder and mix well (pic 8).  Taste it now - if you want more spice, add more.  Line a rectangular baking dish with non-stick foil or spray well.  Add one layer of steamed zucchini "noodles" to the bottom of the dish (pic 12).  Next, layer the beef/veggie mixture (pic 13).  After that, add the kale (pic 14).  Next, add the avocado slices (pic 16).  Spread some of the Cashew Cheeze over the avocado and add the final layer of zucchini "noodles" (pics 17 & 18).  I added more Cashew Cheeze sauce and a drizzle of chili sauce to the top (pic 19).  Bake at 425 for 25-30 minutes.  Let cool a bit before serving.  Enjoy!!

1. The makings for Cashew Cheeze sauce (I added a little chili sauce too)

2. Cashew Cheeze sauce, after blending.  Mine was very thin - I added extra water.  It really thickens up during cooking - keep that in mind!

3. Three medium, relatively same size, zucchini

4. Zucchini - sliced and ready to steam

5. Diced squash, mushrooms & onion (I added a little extra zucchini too)

6. Sauteed veggies with chili sauce

7. Browned ground beef with taco seasoning

8. Ground beef & veggie mixture

9. Lacinato ("elephant") kale from my garden

10. Chopped kale cooking in coconut oil

11. Steamed zucchini "noodles"

12. First layer - Baking dish lined with zucchini "noodles"

13. Second layer - ground beef & sauteed veggie mixture

14. Third layer - chopped, sauteed kale

15. Slice avocados lengthwise in half and remove pit with large knife.  Slice the avocados lengthwise.  Scoop out with a large spoon and separate the slices.

16. Fourth layer - add sliced avocado

17. Fifth layer - Cashew Cheeze sauce

18. Top layer - more zucchini "noodles"

19. Top layer with added Cashew Cheeze & chili sauce

20. After baking - looks SO GOOD!

Shredded Chicken Tacos

Yesterday was busy.  Soccer, birthday party, KICK class...I knew it was going to be a crock pot dinner kind of day.  I won't mention that I really didn't feel like cooking anyway.  Oh.  Wait.  I did just mention it.  Ah well...

I had three chicken breasts in the fridge that I picked up from a local farm store on Thursday.  I tossed them in the crock pot with a packet of Frontera skillet taco seasoning for ground beef.  Totally cheaterly!!  Not only did I take the easy way out by using a packet, but I felt like a rebel because I wasn't using a skillet and surely wasn't using ground beef.  I didn't season the chicken.  I emptied the packet of sauce on top of the chicken, put the lid on, and let it cook on low for 6 hours.  Near the end of cooking, I took two forks and shredded the chicken so it could stew in the sauce for a bit.

I picked up a package of white corn taco shells and prepped the toppings prior to dinner.  I used bagged salad mix and ran a knife over it to finely chop it.  I also diced red onion & vine ripe tomato and set them in the fridge an hour before dinner.  While I should be avoiding cow's milk dairy, I opted for an aged cheddar that I grated and set aside as well.  

Right before dinner, I threw the taco shells in the oven to crisp them and mashed a couple of avocados with my Favorite Four (sea salt, white pepper, cumin & granulated garlic).  All I had to do when it was time for dinner was put everything on the table.  Easy peasy.  And, they were SO flippin' GOOD!

Prior to cooking

After shredding with 2 forks

Aged cheddar cheese

Avocados with my "Favorite Four" seasonings

Video coming soon re: cutting & storing avocados

Mashed avocado with seasonings

The toppings

I shredded the chicken further when took it out of the crock pot

Ready to eat!