Another Wednesday…another new recipe for you to try 🙂
It’s getting cold outside and I am tired of eating cold salads, so I decided to make something warm to have for lunches! Casseroles are my favorite because they are super easy and great for meal planning. This one has an Italian twist!
So, you may be asking the same question I have…what exactly is a Buddha bowl? Well, I did a little research and basically, it’s just a trend where you create beautiful looking bowls that aren’t only pleasant to look at, but also really good for you too!
From what I gather the only reason it’s called a “Buddha” bowl is that there is a “balance” – whether that is a color balance or a nutritional balance. Either way, these babies are super easy to make, delicious, and a perfect idea for meal prepping!
I think I have a new favorite recipe! I used to say that my Lettuce Burritos were my favorite, but they may have to move over…or at least make room in the recipe rotation for my Low Carb Chicken Pesto Zoodles!
This dish makes me feel like I am having an Italian dinner. I can even spin the zoodles on my fork! I was inspired by Green Giant’s Veggie Spirals. These make it so easy to use zoodles in my cooking. I don’t have to prep anything. I just steam them in the microwave, drain, and serve!
I have even developed an Ideal Protein friendly pesto, that is nut and dairy-free, for those on phase 1 of the diet. Or if you are fine with nuts and dairy, you could easily make this with your own pesto recipe or pick up your favorite jar pesto.
Last week at work my group hosted a dip party. Everyone was to bring their favorite dip to share. But what dip could I bring that I could enjoy? Most dips have cheese…all the cheese. I considered salsa, but that seemed boring! I was sure someone else was going to bring salsa anyway.
So, I did a Google search for vegetable based dips. They seem to be few and far between, but I came across baba ganoush – the delicious eggplant based cousin of hummus. I thought this would work perfectly! But, how could I put my own spin on it? I decided to add some zucchini that I also had in the fridge – and the results were so good! I served the dip with cucumbers and pretzels so folks would have an option. For the full recipe keep reading!