How to Spiralize a Kohlrabi: Kohlrabi & Green Apple Noodle Arugula Salad with Goat Cheese, Dried Cranberries & Walnuts with a Honey-Dijon Dressing

How to Spiralize a Kohlrabi and Kohlrabi Noodle Salad with Walnuts, Goat Cheese and a Honey-Dijon Dressing

A few weeks back, I made a butternut squash noodle pasta with kohlrabi greens. The green tips of the vegetable had a wonderful earthy and refreshing taste. Today, I’m taking the actual vegetable and spiralizing it. After I spiralized the kohlrabi (so easy!) and tasted a noodle, I knew it would be perfect in a crunchy and light salad with a sweet dressing.

There’s another reason why I’m eating healthy today. Last night, Lu and I hosted a birthday bash for his 35th. Thirty-five. 35. That’s 5 years away from the big 4-0. I’m 26, so I’m still in that “birthday parties are the best!” stage of life and had a blast entertaining our friends. The evening was full of laughs and celebratory clinking of glasses… and of course, lots of cheese, drinks, and desserts. As a result, I needed something low-carb and gluten-free today (on Halloween.) By the way, Happy Halloween!

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Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower

Herbed Ricotta Chickpea Butternut Squash Noodles with Cumin-Roasted Carrots and Cauliflower

Butternut squash noodles, meet my blog. Blog, meet butternut squash noodles. While I’m not saying this is an abbreviation that needs to stick, but for the sake of my tired fingers and time, let’s refer to them as butternut sqoodles. I know, not that catchy. Trust me, I spent a solid 4-7 minutes on this.

Other contenders included:

– Buttsqoodles (sounds like a type of fart)
– Buttnut sqoodles (sounds perverted)
– Buttersqoodles (too heavy) 
– Buttah’ sqoodles (a bit slangy)
– Sqoodles (not exact enough)
-Buash noodles (confusing)

So you see… butternut sqoodles are our best bet. Now that we’ve set the standards, let’s talk spiralizing our favorite fall and winter veggie: butternut squash

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Cheesy Gorgonzola Zucchini Pasta with Toasted Walnuts and Baked Anjou Pears

Cheesy Gorgonzola Zucchini Pasta with Toasted Walnuts and Baked Anjou Pears

For those gorgonzola cheese lovers out there, this post is for you… because even smelling gorgonzola cheese usually makes me queasy. But ya know what? After making and then testing this recipe, I think I’m a fanzola (a fan of gorgonzola). No? Too cheesy? Cheesy! Get it? OK…. it’s almost Friday, please forgive me.

As I’ve mentioned before, I’m a cheese plate lover. Manchego, brie, camembert, l’explorateur and boucheron are my favorites (in case you are planning on buying me a cheese-of-the-month subscription). Whenever I order cheese at a restaurant, I always tell the waiter (unobnoxiously, of course): “Give me your best…. as long as it’s not a blue cheese!” Now, let me tell you how this pasta dish is really a cheese plate….

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Sweet Ricotta Pear Ribbons with Roasted Honey Walnuts and Figs

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I can eat all the zucchini pasta and cucumber noodles in the world, but desserts will always be my downfall. As much as I love vegetables (and I really do love them) and eating healthy, I can’t resist chocolate. Chocolate mousse, chocolate molten lava cake, chocolate covered nuts, chocolate cupcakes, chocolate bars, chocolate ice cream…. you could dip a rock in chocolate and I’d probably try to eat it.

My second favorite dessert? Cheese plates. Holy moly – give me a slice of wheat bread topped with manchego, and I’ll be curled up in a ball under the table, sucking my thumb.

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