DIY Wednesday: Parsley Cream Zoodles

This is quite possibly the simplest dinner I have ever made.  On Memorial Day, I spent the day with my parents and got back home right around dinner time.  I didn’t have much in the house and really didn’t feel like cooking.  Many people might eat peanut butter straight from the jar and call that a meal full of “good fats” (totally not talking about me…) but I wanted to be somewhat of an adult.  I had a few zucchini’s in my fridge and I had made this sauce earlier when I noticed my parsley was going a little limp.  So I quickly spiralized my zucchini, tossed it with this sauce, and called it dinner. DIY Wednesday: Parsley Cream Zoodles | Life Healthfully Lived

Level: Adulting like a boss.

This is a great dinner for those nights when you don’t feel like cooking, it’s too hot to turn on the oven/stove, or you somehow forgot you need to eat dinner and want food fast.  You don’t even have to use zucchini.  You could use regular noodles, other vegetable noodles, even quinoa or brown rice.  You could get fancy and add some cooked chicken, shrimp, or beef or you could add extra vegetables like cherry tomatoes, carrots, or summer squash.DIY Wednesday: Parsley Cream Zoodles | Life Healthfully Lived

The point is when you need food in your food hole NOW this is the meal you can turn to.  Maybe that will be my new blog motto.  Food for your food hole NOW…. Has a nice ring to it.

Parsley Cream Zoodles

  • 1 cup parsley leaves, stems removed
  • 1/2 cup cashews, soaked overnight or in boiling water for 15 minutes
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1 tsp dried minced onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • juice of one lemon
  • 1/2 cup full-fat coconut milk or 1/3 cup water (coconut milk will make it creamier)
  • 1-2 zucchini, spiralized or cut into thin strips (could also use regular noodles or some other vegetable like cucumber)
  1. Put all the ingredients except the zucchini into a blender and blend until smooth and creamy.  You don’t want any large chunks of cashew.  You can also make this sauce ahead of time and keep it in an airtight container until you’re ready to use it.
  2. Spiralize or cut your zucchini and put it into a large bowl.  Pour in about half the sauce and stir to coat all the zoodles.  Add more sauce if necessary or if you just want to be a rebel and eat all the sauce.  You do you.DIY Wednesday: Parsley Cream Zoodles | Life Healthfully Lived

That’s it.  You could be eating in about 10 minutes, less if you already made the sauce ahead of time.  Don’t ever think you don’t have time for a healthy meal.  That’s just a lie the pizza delivery guy wants you to believe 🙂

 

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