Garlic Zucchini Noodles with Leeks, Mushrooms and Light Gravy

Garlic Zucchini Noodles with Leeks, Mushroom and Light Gravy

Weirdly enough, I don’t eat my turkey with gravy. I like it dry. In fact, I like all my meats well done and dry, mainly because, I don’t like feeling so close to an animal’s heart beat and blood flow. I blame it on being previously vegan. Despite my affinity towards overcooked meats, I love pouring creamy gravy all over my vegetables. Having said that, I thought it was only appropriate to end my week of Inspiralized Thanksgiving side dishes with a gravy recipe.

Oh, and, you didn’t think we were going to go the whole week without zucchini noodles, did you? Ha! I’d never. I’m saving the best for last! 

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Zucchini Noodles From a Round Zucchini

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Writing a food blog is a total learning experience. Whether it’s Googling “what would taste best with [insert food here]?” or finding out that an extra 15 skillet seconds can burn garlic, I’m loving this trial and error journey. One of the best parts of food blogging is discovering new types of foods and… sizes

While I was at the Farmers’ Market last weekend, I discovered a large and round zucchini. I knew that zucchinis came in a small round form, but I had never seen one this large. Quickly, I snatched up a few and decided to experiment. Here were my scientific findings:

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Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado

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It’s been a while since I’ve posted any vegan recipes. Considering I was a vegan for 2 years of my life, that’s pretty shameful. Truth be told, I finally learned how to cook when I became vegan, in 2008. That’s right, I truly started cooking only five years ago….. luckily, I grew up reading food magazines, helping out here and there when my mom cooked, watching my grandparents master everything Italian, and admiring Martha Stewart’s briskets and DIY doilies on TV. Needless to say, I had a solid repertoire built up before I put spatula to skillet. Is that even an expression?

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Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy

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Guess what! I learned how to take vertical pictures….. ha. I figured out that you can take vertical pictures. Welcome to my food photography rebirth! 

There’s something about sesame oil and soy sauce that screams Sunday to me. I think it’s all of those years placing takeout orders, avoiding cooking in an attempt to savor the last lazy minutes of the weekend, on the couch. So far, I’ve posted up a lo-mein and vegetable pad thai, but none of them were extra low-calorie (although much healthier than the real deals!)

Today, I offer you a noodle dish that’s healthy, yummy, and low-calorie! Plop down, grab some chopsticks, flick over to True Blood or whatever you fancy, and enjoy this noodle bowl…. don’t think about Monday.

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Meatless Monday: Vegetarian Pad Thai with Zucchini Noodles

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During my junior semester abroad, I lived in London – South Kensington, to be exact. There was this little Thai chain restaurant called “Thai Square” that I fondly remember. They might remember me – I spent all of my pounds there…. lbs and GBPs! My roommate and I frequently spent a weeknight there to indulge in a thai curry or a piping hot plate of pad thai. Like pasta, noodle dishes are another comfort food. Who says no to pad thai?

I’m not going to lie, I struggled with this recipe. I made it for Lu and hated it. He slurped up the whole bowl, but I could barely get down a forkful. Too limey, too fishy, too peanut-y, too watery, too bleh! I literally made this sauce SIX (6) times before I finally arrived at a combination that I found pad thai-y enough. Perfectionism isn’t one of my best qualities, you see.

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Shrimp, Chorizo and Corn Saffron Zucchini Pasta


In 2008, I went to Barcelona for a weekend (while I was studying abroad) to meet up with my good friend, Sarah, from high school. The occasion? Her 21st birthday… and mine that always follows a few days later! Man, were we young… after strolling down La Rambla, we stopped at a tapas joint and had a mini dish of paella with plenty of sangria. In that paella was chorizo, shrimp and some other seafood….. and there was a rich broth that sealed the deal: I was in love with Spanish food.

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Beef Taco Zucchini Spaghetti

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One of my favorite dinners growing up was taco night. My mom laid out all the fixin’s on the table and we would race to make our own taco creations. Mine were always fully loaded with shredded lettuce, beef and cheese. As a kid, it’s a blast to make your own taco. Now, as an adult (ehem – young lady – ehem), I’m bringing back taco night…. this time, with zucchini spaghetti!

Let’s be real. Tacos aren’t exactly something you want to throw back when you’re going down the shore (sorry, can’t hide my Jersey roots) during the summer and want to look your best on Instagram. They’re packed with all the hip-clinging stuff – meat, cheese, carbs. But, a-ha! I’ve got the perrrrrfect solution: replace the tortillas/taco shells with zucchini pasta!

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Meatless Monday: Tomatokeftedes (Tomato Balls) with Tzatziki Zucchini Pasta

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The first night that we arrived to Santorini, it was pretty late. Our flight had been delayed and we had been traveling for more than 18 hours, but we were determined  to eat something Greek. So, we dropped our bags off at the hotel and walked 5 minutes to a local spot called Anoti Restaurant. We ordered a bunch of different things, wanting to discover something special. Lucky for us, Santorini is the home of the tomatokeftedes, fried tomato balls. Holy moly was it savory. The richness of the Greek olive oil paired with the refreshing tang of mint creates an unforgettable appetizer experience. Talk about starting the trip on the right foot!

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