You can now buy them ready-made at the supermarket, but you can also cut the zucchini yourself into strips with a spiral cutter or by hand. That is, of course, a bit more work. You can also use half zucchini and half pasta in the recipe if you miss the real pasta. In any case, this is a way to eat extra vegetables.
How uh-mazing is a salmon filet just slightly pan-fried? Not overly baked and chewy. A gently fried salmon filet pairs so fantasticly well with the courgetti and the pesto. If you are not really a fish lover, you could also use chicken, it goes equally well, but I love my salmon.
Heat the oil in a pan and fry the salmon in it. Start baking on one side for about 3 minutes, then turn and bake the other side for 3 minutes as well.
Take a large pan, heat a little oil and fry the garlic for about 1 minute. Then add the zucchini pasta and stir fry for about 2 minutes so that it does not become too soft. Season with pepper and salt after 2 minutes.
Add the zucchini pasta to a plate, place the salmon on top and put the sliced radishes all around. Serve with a nice green salad and olive oil.
And now, enjoy this low carb recipe: zucchini pasta pesto and salmon!
Sticky Garlic Shrimp sitting on Broccoli rice. Sounds appealing?
I have to be honest. The first time that I had seen “Broccoli rice” I thought, here you go again, another fad that will pass us by just as Kale has. Ok, many people still eat Kale (I even do), but you do hear less about it, right? So, I did not give it much thought. I mean, I love whole grain rice, especially with a side of Nigerian pepper sauce that my friend occasionally makes for me. So why Broccoli rice? Well, after having passed it by weekly for about year now, I gave in. Mainly because I want to up my veggie intake and also because I was curious after seeing a friend of mine who posted a picture of her meal composed of stuffed peppers and broccoli pesto rice. I yet have to try that. Maybe with some salmon instead of a stuffed pepper.
So I bought the stuff, but what now? What would I normally eat with rice? I don’t really eat meat, except for some chicken occasionally. I love tofu but had none in the fridge and then I remembered the shrimp that I always have in the freezer for moments like these and my mouth already began to water.
I love shrimp! I love how they make it here in Belgium, “Scampi Diabolique”, nice and spicy in a tomato sauce. I love them in a good curry or just nice and simple in some good butter/olive oil, garlic, salt, and pepper. You need a good fresh bread so you can dip into the glorious garlicky, buttery sauce.
But I was in a salty and sweet mood and this is so quick, I could get to eat it faster! I’m not such a glutton usually, but I had been starved! I had been sick at home with Tonsilitis, and the only thing I could eat for 4 days was actually drinking, some lukewarm soup. And that still felt like I was swallowing a warm beverage with glass shards in it. H-o-r-r-i-b-l-e!
When I am craving something sweet and salty and I need it quick, this is the recipe I usually go to. Because I like thining out of the box I though that this would pair well with some broccoli rice, and it did. Ready is 20 minutes!
Course: Main Course
Keyword: broccoli rice, gluten free, shrimp
400gramsfrozen shrimpyou can choose your favorite kind, with or without tail
2tbsptamari sauceI'm avoiding glutens as part of elimination diet but if you don't mind you can just use soy sauce.
400gramBroccoli riceNowadays you can buy it premade in stores, but it is easy to make yourself.
Whisk the honey, tamari sauce, garlic, and ginger (if using) together in a medium bowl.
Add shrimp to the marinade and put away in fridge. I don't have to remind you that if you let it sit overnight it will taste even better. So make it the day before if you can. Only takes a few minutes.
Chop the zucchini finely into litte squares.
Add the shrimp into a hot wok with coconut oil and cook each side for about 45 seconds, or until pink. You dont want them to be chewy like rubber, but you dont want to catch salmonella either. Am I right?
Once the shrimp are done, put to the side. You can either pour out the marinade into the bowl with shrimp or leave some in the wok.
Add chopped zucchini to the wok, cook 2 minutes, then add in the broccoli rice for a other 2 minutes. You can add a drizzel of tamari if you would like.
Prep your edamame. I also have a bag of frozen edaname in the freezer for snacking on or for in my son's lunchbox. We love it.
Once it is all ready, scoop some rice zucchini onto a plate, place the shrimps on top and finish it off with the edaname.
If you like it spicy like me, I pour some Sriracha sauce over it.
And voila! Done! Now go on, go and make it and tell me what you think.
And looking for something the kids will love, well try out my delicious taco recipe!