First off, HAPPY HALLOWEEEEEEEEN!!!
For those of you who dressed up this weekend to celebrate, I hope you had a blast! For those of you who are taking your kids trick-or-treating tonight (or did already this weekend), try not to get into too much of a food coma.
I hope lots of Hocus Pocus will be watched tonight and witch-like cackles will be made! Gosh, I love this holiday.
Yesterday was Lu’s 38th birthday and we celebrated it with family, just how it should be! First, on Saturday morning, we grabbed some Taylor ham, egg, and cheeses and then drove to Crystal Springs (a resort in New Jersey). We went with my sister, Felicia, and her boyfriend, Ben.
Whenever I told anyone last week that Lu was turning 38 on Sunday, they couldn’t believe it. He looks much younger than 38, although I think all men get better with age (what’s that about?!), so I welcome the older age!
Crystal Springs was a blast – we played foot golf (golf with a soccer ball – so you kicked a soccer ball instead of swinging a club at a golf ball) for hours. It was way more fun than I thought it would be! It was just an overall fun, festive weekend with good peeps.
On the way home on Sunday (his actual birthday), we drove to see his niece, brother, and sister-in-law and had birthday cake. Cue the sugar coma. Our niece Gabriella is the smartest 18 month year old I’ve ever met – her vocabulary is insane. Even after meeting my sister for 5 minutes (whose name is Felicia – not exactly the easiest thing to pronounce), she goes up to my sister and whispers in her ear, “Felicia!” Adorable.
Then we drove home, unpacked, and absolutely chilled on the couch. I gave Lu his birthday gift (I got him a matte black wedding band, because he’s been dying for one), and just watched TV, ordered in, and relaxed.
I woke up this morning feeling very lethargic and weighed down – a weekend of celebratory sugar, drinks ,and non-stop eating has left my body craving veggies. I can’t wait to have salad this week, work out, drink loads of water, and sip green juices in between. It’s that kind of week!
Luckily, I have plenty of healthy inspiration on this blog and in both of my cookbooks, so I’m well-equipped. Today, I’m really excited to share this zucchini noodle dish, packed with flavor, color, and of course, veggies. I’ve been on a real veggie burger kick lately (I’ve been loving Amy’s California Veggie Burger). I’ll cook the veggie burger, chop it up, and add it to a spiralized veggie bowl, like here.
This bowl meal is meant to be a play on a Cobb salad, without the bacon and eggs. While I love a loaded Cobb salad, sometimes, it’s nice to take a break from all those extras and keep it clean and simple. To add flavor and creaminess, I used Tessemae’s new dairy-free Creamy Ranch Dressing. It’s so perfectly flavored and the texture mimics a true Ranch, you’ll never use regular Ranch dressing again. Their original Ranch dressing was made with coconut milk and this new one is egg based, giving a creamy and smooth texture (similar to a true Ranch.) If you want to pick it up yourself, they’re carried at Walmart!
The ingredients in this gluten-free, organic, non-GMO, Whole30-approved dressing are: High Oleic Sunflower Oil, Water, Lemon Juice, Mustard (Vinegar, Water, Mustard Seeds, Salt, Spices), Cage Free Salted Egg Yolks (Cage Free Egg Yolks, Salt), Distilled Vinegar, Sea Salt, Black Pepper, Onion Powder, Dill, Garlic Powder, Parsley, Whole Egg.
Every crunchy twirl of zucchini noodle comes with a delicious dip of this healthy Ranch dressing. I love the raw zucchini noodles here – they make this noodle bowl feel healthy and refreshing. I’m looking forward to making meals like this all week.
Note: Although this post was sponsored by Tessemae’s, all opinions are my own, always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 14 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Vegetarian Zucchini Noodle Cobb Bowl
- 1 frozen veggie burger patty
- 1 medium to large zucchini Blade D, noodles trimmed
- 1/2 cup cherry tomatoes halved
- 2 tablespoons crumbled blue cheese
- 1/2 large avocado cubed
- 1/4 cup Tessemae’s Ranch Dressing
- Cook the veggie burger according to the package’s instructions. Once cooked, chop up into cubes.
- Meanwhile, prepare the salad. In each bowl, add zucchini noodles, tomatoes, blue cheese, avocado, and veggie burger cubes. Drizzle with ranch dressing.