Another Wonderful Weekend & Recipe
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Happy Friday and CHEERS to another great weekend ahead!
A weekend full of joy and things that make me smile: sunshine, good red wine, warm weather, time spent with family around a Friday night fire, great workouts, an afternoon run, planting flowers and herbs around my back yard to make it a more inviting space in this spring weather, a fun night of laughter with friends, church, enjoying some quiet….this was my weekend a couple weeks back.
…and spending time in the kitchen making some new recipes. A weekend away from the baseball field usually means that I get to play with new recipes in the Fit Envy Kitchen and if they turn out well, I then pass them along to you all 🙂
I wanted to remember to write this one down and share it before I forget how I made it (this does happen too often)! I find myself using my own app when I am cooking and baking to remember the recipes that I come up with on the fly….
This one was definitely a keeper! Try it and let me know how you like it – especially with zucchini season upon us soon.
Weekend Zoodles with Spicy Avocado Sauce
4 medium zucchini ( Spiralized )
1 medium avocado
Juice of 1 lime
Large handful of arugula (about 1-2 cups)
1 large garlic clove
Pink Himalayan Salt, fresh cracked pepper and dash of cayenne to taste
1 tsp chili powder or Peruvian Chili Lime seasoning
- Spiralize 4 zucchini. Place zoodles in a colander over the sink and sprinkle with salt to let the water drain for about 30 minutes.
- In a food processor, combine all other ingredients – adding olive oil slowly until reaching desired consistency. (I added about 1/8 cup)
- Set the sauce aside. In a cast iron skillet or favorite frying pan, add to zoodles over medium heat and cook for about 3-4 minutes, just until cooked through. I do not like them mushy. Make sure you keep a close eye on them while heating because they can over cook and become mushy very quickly.
- Top with avocado sauce and enjoy!!