I’ve been secretly (and by secretly, I mean, I just haven’t been sharing my trials on social media) trying to make the perfect zucchini noodle thai salad.
I wanted a creamy almond sauce that wasn’t too sweet or too tangy. I wanted a good balance of crunch and of course, a lot of fluffy texture. I wanted something filling, that wouldn’t leave me feeling hungry 25 minutes later. I wanted a colorful bowl of noodles, packed with vegan protein.
Then, one day, I discovered Urban Remedy and got the final inspiration I needed.
I was surfing the ‘net one night and said to myself, “I wonder if anyone delivers spiralized meals. That would be awesome.”
Somehow, I landed on Urban Remedy‘s homepage and saw that, yup, they deliver healthy vegetable noodle-based meals! Well, they do much more than that – you probably know them for their freshly pressed juices.
Or, you may know them because they teamed up with Cindy Crawford on their product line. Pretttty cool.
Anyway, I was obviously intensely curious, so I contacted the company, ordered all of their vegetable noodle meals to try and now, here we are.
Today, I’m reviewing their three vegetable noodle meals:
I pretty much scour the internet everyday for anything spiralized, so you can imagine my surprise to find out about this company. Unfortunately, these veggie based meals aren’t spiralized, they’re shredded – it seems like they were made with a grater, so the zucchini “noodles” are more like zucchini strips.
However, these meals were delicious and I felt that it would still be appropriate to review them on my blog – and, with this, Urban Remedy is offering an offer code for all Inspiralized readers PLUS they’re giving away 3 products to 3 readers, yay!
Also, their Veggie Pad Thai inspired today’s recipe, which, you’re going to freak – it’s ideal for your work week lunch: it saves well, it’s flavorful, it’s filling and it’s absolutely delicious.
My review of Urban Remedy
Zucchini Fettuccine Pesto: While the pesto was a bit thick, it was still tasty and once you shook it up altogether, it was a wonderfully creamy texture. With an extra drizzle of olive oil, it’s an ideal zucchini “noodle” base – add in chicken, quinoa, beans, or even some salmon and you have a more well-rounded, satisfying meal.
Zucchini Fettuccine Marinara: I was hesitant with the marinara sauce, but I was pleasantly surprised by how flavorful it was! I ended up heating up the marinara in a saucepan and then mixing it in with the zucchini ribbons for a more pasta-like feel, which made a big difference and made me love this meal. Again, it needs a little something extra on top, like a protein, but it’s definitely filling and tasty.
Veggie Pad Thai: This was definitely my favorite, it had so many great, healthy, crunchy elements in it, which complemented the fluffiness of the zucchini ribbons. The included sauce is made with almond butter and is spot-on with healthy flavor.
Note: Although Urban Remedy sponsored this post, all opinions are my own.
Urban Remedy Giveaway and Offer Code
Urban Remedy is giving away 3 meals to 3 different readers! Available to US addresses only – giveaway ends at 11:59pm EST on Friday, February 20th. Good luck and thank you for participating! Also, take advantage of an Inspiralized-exclusive offer code:
+ Code: Inspiralized, usable on UrbanRemedy.com
+ Offer: $10 off a purchase of $60 or more
+ Terms and conditions: limit one per customer, expires 3.15.15
Nutritional Information & Recipe
- For the salad:
- 2 medium zucchinis, peeled, Blade C, noodles trimmed
- 1 large carrot, peeled, Blade C, noodles trimmed (or julienned)
- 1 large bell pepper, sliced thinly
- 1/2 cup diced green onions
- 1 cup cooked quinoa (I used red)
- 2 tablespoons slivered raw almonds
- ¼ packed cup fresh cilantro
- For the dressing:
- 1/4 cup almond butter
- 1.5 tablespoons lime juice
- 1 tablespoons rice wine vinegar
- 1 tablespoons soy sauce (or tamari, if gluten-free)
- 1/2 tablespoon sesame oil
- 1/2 tablespoons honey
- 1 teaspoons grated fresh ginger
- 1/2 tablespoon sriracha (or other Asian hot sauce)
- 2 tablespoons of water, to thin (or more as needed)
- Place all of the ingredients for the dressing into a food processor and pulse until creamy – or simply whisk together thoroughly. Taste and adjust, if necessary. Set aside.
- Place the zucchini noodles in a large mixing bowl along with the carrot, bell pepper, green onions, quinoa, almonds and cilantro. Pour the dressing over the salad and toss together thoroughly.
- Transfer the salad to a serving bowl and enjoy.