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Zucchini Noodles a la' artichoke bruschetta & toasted walnuts 

10/31/2014

 
PictureFrom my heart to yours
Lunch in a flash....Have no worries the spiralizer is here.  I tried zucchini noodles today topped with:
  •  Store bought Artichoke Brushetta
  •  2 cloves of garlic 
  • 1/3 cup chopped walnuts 
  •  2 Tbsp. Organic olive oil
  • 1Tbsp Coconut oil Herb Garlic butter for a lovely topping
Saute the noodles by themselves for 2 minutes in the olive oil, add the remaining ingredients (except Coconut oil Herb Garlic Butter) continue to cook for 2-4 additional minutes to desired al' dente texture. Remove from pan, serve with dollop of herb butter.  


    Author

    Jaimie Cole, MS, RD, LD/N
    A lover of good food, good times, while being real about the time constraints of being a busy mom to 3 young children with special food allergy needs, entrepreneur, avid adventurer, researcher, and whole foods chef. Enjoy my take on nutrition news with the occasional recipe thrown in.

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Photos used under Creative Commons from Tony Webster, National Institutes of Health (NIH)