Caprese zoodles full#
Caprese zoodles free#

Caprese zoodles full#

It’s delicious, and served with toasty bread, it’s a carbohydrate bomb that usually leaves me feeling uncomfortably full and bloated – the not so pleasant side effects to overdoing it with carbs. We called it “Pasta with Broccoli and Tomatoes” and the name pretty much says it all – chopped tomatoes marinated in olive oil and spices got tossed together with hot pasta, broccoli, and lots of parmesan cheese. This recipe is based on a pasta dish my mom made a lot when I was growing up. I don’t care if zoodles ever do go out of style. They’re so fun to make! And eat! And say! Zooooodles!

I’m also going to assume that you haven’t yet grown tired of the zoodle/spiralized everything craze. Please, never let us grow tired of zoodles.

I’m just going to go ahead and assume everyone here has heard of zoodles before. I actually DID eat the leftovers one day for breakfast. What can I say? It was the yummiest thing in my fridge that day annnd I’m kind of addicted. Honestly, I could eat this every day – breakfast, lunch, or dinner. I’ve been making them at least once a week for ohh, I don’t know, the past month or so. I’ve had to rely on the pretty colors in these zoodle bowls to boost my mood. If you have an abundance of beautiful sunshine-y days, can you send some my way? Please? Thanks. I usually have my vegetable garden started by now and lots of flowers ready for planting…but I haven’t set foot near a garden center yet. As someone who NEEDS sunshine in order to not be a total grump, it’s got me in a total funk. Speaking of… Can it just be summer right now? Or can we at least get some consistent sunshine around here? We’ve had, like, three weeks straight of grey, rainy, windy weather here on the East Coast. All ingredients are probably cheaper in the U.S.So, it’s not *officially* summer aka zucchini/tomato season yet, but you’re going to want to tuck this recipe for Chicken Caprese Zoodle Bowls in your back pocket for a few weeks from now when you’ve got summer produce on the brain. *This recipe’s price is based on prices in Japan. This is easy and delicious and cheap! Please treat yourself. I also like anything caprese-based because my sister loves caprese salads and so it always makes me think of her. Basil is the best herb (fact), and if you’ve got badass tomatoes, you’re about to enjoy the best combination of all time. If you're a visual person, check out Melissa Joulwan's awesome video for making zucchini noodles!Īnd by the way, if you don’t like ripe tomatoes, tangy balsamic, fragrant basil, and salty mozzarella, you can just move right along, because this is my jam. Although it doesn’t make super awesome curly fries, it makes super awesome julienned vegetables, including zucchini and carrots! I purchased it to make Pinch of Yum’s Rainbow Veggie Power Salad (super good, but kind of expensive), and have used it about 50 times since then. I bought this beauty for 100 yen (82 cents in USD) and I love love love it. Guess what ISN’T a pain? Using a julienne peeler! Partially because cleaning my spiralizer was kind of a pain, and partially because using a spiralizer is kind of a pain. Which is one reason why I’m really in love with this Zucchini Noodle Caprese Salad. Although I’ve had my fair share of zucchini noodles, I didn’t always love them.

On that note, nobody really wants to cook anything in the summer, us included.

Caprese zoodles free#

Seriously, Zac, we should have taken the free microwave! It could be from the hot water heater, but I think it is from the gas we use to a) cook meals and then b) warm up the leftovers. We finally busted out the fan, but have yet to succumb to the impending doom of buying an A/C unit and benefiting from its incredibly expensive comfort. We’re not really used to extreme weather after 5-6 years (mostly) in San Diego. We have an entire month before it arrives, but here in the Yokohama area of Japan, we’re experiencing some SUPER hot temperatures.

Print Recipe Recipe: $2.80 Per Serving: $1.40.