I can’t believe it’s been a week already since I ran for my life. I’m not sure if it was all the training or the sheer relief that I crossed the line with both my legs still intact but I haven’t even thought about running since. I decided to take the week off from working out. That ultimately enabled me to eat really bad. (ie: pasta, pasta, fries, pizza, more fries and…..Taco Bell). I came home every night at watched HGTV until 10 p.m. and went to bed.
I didn’t hate the week. My body did, but I certainly didn’t. What I did hate was feeling tired and sluggish each day, the constant urge for sugar, and the migraine I had all weeklong. Please note, I’m no doctor and I did not consult with my nurse best friend so I have no idea if eating poorly and not working out leads to migraines, but I’m going to say it does. At least for me.
So Friday comes along and I make the most bomb dinner using this awesome, totally yesterday but i’m-jumping-on-the-bandwagon-now-Spriralizer. Shout out to Natalie for this win.
Veggies shaped like noodles. Pure genius. It’s like my brain thinks I’m eating pasta and my body is thanking me for it. My plan is to make a weeks worth of recipes using my new spiralizer but first I’ll share a recipe I made. It’s super easy and so delicious!
Zucchini and Carrots Sautéed in Garlic and Olive Oil
Using the Premium V Spiralizer, place the zucchini in the spiralizer and twist over a bowl until entire vegetable is too small to spiralize. It’s exactly like sharpening a pencil except now the shavings are edible. It’s up to you if you want to keep the skin on the zucchini, I did. Then do the same for the carrot. This spiralizer comes with a vegetable peeler, a cleaner and a recipe book so it’s a good buy for the price.
Put one tablespoon of olive oil and one garlic clove, thinly diced, in a medium-sized saucepan and heat on medium. place vegetables in the saucepan and sauté for 3-4 minutes stirring occasionally. Season with salt and pepper and serve hot. Enjoy!
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