Let’s be real. Swimsuit season is just a few weeks away & while we’d love to stick to a strict diet, we’ve come to the conclusion that it just isn’t for us. Point blank, we love food. Good food. Real food. So in attempt to be healthy & still actually enjoy what we’re eating, we’ve turned to Veggie Noodle Co. On their own, they taste like regular veggies but once you cook ’em they take on the flavor of regular noodles only they’re SO much healthier. So what are they made of you ask? Just. Veggies. That’s seriously it. Spiraled veggies made from beets, butternut squash, sweet potato, & zucchini. Top them with your favorite pasta toppings or one of our creations below & you’ve got yourself the best alternative to regular pasta that will help you get beach ready!
Breakfast Veggie Noodles: In large mixing bowl combine Zucchini Veggie Noodles & 2 tbsp cream cheese. Toss until Veggie Noodles are coated. Place into serving bowl & top with lox, capers, chopped red onion, & everything bagel seeds. Serve & enjoy!
Harvest Veggie Noodles: Over medium heat in medium saucepan combine Butternut Squash Veggie Noodles, 1 tbsp pomegranate seeds, 1 tbsp chopped walnuts, 1 tbsp honey, 1 tbsp garlic powder, a pinch of thyme & 6-8 shaved Brussel sprouts. Cook for 8-10 minutes stirring every few minutes to make sure all ingredients are incorporated. Serve & enjoy! Butternut Veggie Noodles with pomegranate seeds, Brussels spouts, pecans/walnuts, honey drizzle, fresh thyme, & garlic powder.
Mermaid Veggie Noodles: Toss Zucchini Veggie Noodles into bowl. In blender or food processor combine 1/2 avocado, 1/2 tsp minced garlic, a pinch of pink Himalayan sea salt, 1/2 tsp lemon juice, 2 pieces of broccoli (pieces not stalks!) until smooth. Toss into Veggie Noodles & top with blueberries, purple cauliflower, cashews, chopped celery, & sesame seeds. Serve & enjoy!
Comfort Veggie Noodles: In large saucepan combine Beet Veggie Noodles, 1 cup almond milk, & 3 tbsp EVOO over medium heat. Toss to combine until Veggie Noodles are soft. Add in 3 cup shredded vegan cheese. Stir to combine. Serve & enjoy!
Poke Veggie Noodles: In large saucepan combine 1 box of Zucchini Veggie Noodles & 1-2 tbsp soy sauce. Sautee for 5 minutes & then transfer Veggie Noodles to bowl. Warm up edamame according to packages instructions & add to bowl. Cut tuna into bite size pieces & add to bowl. In same saucepan that you were making the Veggie Noodles in, sautéed chunks of pineapple for 3-5 minutes. Add ginger, a drizzle of spicy mayo, & sparkle of sesame seeds. Serve & enjoy!
Taco Veggie Noodles: In large saucepan brown 1/2 lb ground turkey over medium heat. Once cooked through add in a pinch of oregano, ground cumin, red chili pepper, paprika, & chili powder. Toss to combined. Lower the heat & add in Sweet Potato Veggie Noodles. Sautee for 3-5 minutes or until everything is thoroughly combined. Toss in 1/2 chopped tomatoes, 1/4 cup corn, & 1/4 cupbeans. Top with avocado, serve, & enjoy!
Lovers Veggie Noodles: Place Beet Veggie Noodles in serving bowl. Top with chopped red onion, sliced cherry tomatoes, pickled cabbage, & sliced red peppers. Serve & enjoy!
Hearty Veggie Noodles: In large saucepan combine 1 tbsp butter, 1/2 cup pancetta, & 1/2 cup chopped onion over medium heat. Cook for about 10 minutes or until onions are translucent & pancetta begins to brown. Add in 6 sage leaves & bring heat to high. Cook an additional 1-2 minutes or until sage leaves are crispy. Turn heat to low & toss in 3/4 of the Butternut Squash Veggie Noodles. Stir to combine & let simmer for 5 minutes. In food processor, combine remaining Veggie Noodles with 1/4 cup coconut cream. Puree until smooth & then pour mixture over Veggie Noodles. Serve & enjoy!
Unicorn Veggie Noodles: Toss together beet, zucchini, & Sweet Potato Veggie Noodles. Top with purple cauliflower, corn, blueberries, & watermelon radish. Serve & enjoy!
Thanksgiving Veggie Noodles: In large saucepan combine Sweet Potato Veggie Noodles, 1/2 cup gravey, cooked turkey slices, & 1/4 cup green beans. Cook over medium heat until Veggie Noodles soften. Drizzle with cranberry sauce, serve, & enjoy!
