Zoodle or Noodles?
As I began diving into gluten free living, I found creative ways to indulge in foods I missed. The first was pasta, because nothing says comfort like a big plate of spaghetti am I right!? But boy did my tummy ever pay the price afterwards. I was on the hunt to get my pasta fix without the awful bloat.
Gluten free options have come along way in 20 years with larger selections, better taste and texture. Still today gluten-free foods are expensive and not necessarily nutrient dense. As with any processed foods they are not as nutritious for us as foods closest to their natural state.
Tinkyada rice pasta is the best tasting gluten-free alternative that I have found. It tastes much like spaghetti from the good old days. When I looked at the carbs, calories and fat in gluten free pasta I opened my mind to more creative and healthier options.
I loved the idea of colorful Zoodles to replace gluten free pasta. Zoodles would allow indulging in a more nutrient dense pasta alternative and put the zucchini coming out of my ears to good use! So grateful for the bounty!
I made my first zoodles by cutting zucchini length wise in thin strips to resemble noodles. I added sauce and microwaved just until the sauce was hot. I enjoyed a big plate of zoodles guiltfree and left the table satisfied that I once again had my spaghetti. To this day I choose zoodles over rice noodles.
Tips to make the Best Zoodles
- Spiralizer makes zoodles in a snap
- Don't limit yourself to zucchini try yellow and butternut squash and mix it up
- Leave skins on for color
- Top noodles with pasta sauce, cream sauce or avocado cream
- Do not overcook zoodles, the time to heat sauce in the microwave is all you need
- Do not boil zoodles Soggy noodles are a no go!
The added benefits of zoodles outweigh gluten free rice pasta for me with considerably fewer calories, carbs, fat while packing a punch with additional vitamins and almost 30% of your vitamin C. Pretty cool right?
*Nutritional Comparison Source USDA using 100 gram serving for zucchini noodles and Tinkyada White Rice Spaghetti
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Immerse yourself in the vibrant taste of spring with our Dairy-Free Shamrock Shake, an innovative twist on the classic treat that promises guilt-free indulgence. This delightful concoction is crafted with the richness of ripe bananas, the silky-smooth touch of avocado, and the luscious creaminess of plant-based milk, harmoniously blended to cater to both your palette and well-being.
Made with all-natural, plant-based ingredients, our Dairy-Free Shamrock Shake is not only good for you but also incredibly delicious. But here’s the real magic: a drop or two of high-quality essential oil. Our secret ingredient? Peppermint essential oil, which adds that refreshing minty flavor without artificial colors or flavors.
Not only does this version skip the dairy, but it also leaves out refined sugars. Instead, we opt for natural sweeteners from bananas or honey, allowing you to enjoy the sweet taste without the guilt. And let’s not forget the vibrant green color, achieved through natural, nutrient-rich greens like spinach or kale. These additions not only contribute to the signature hue but also pack a healthy punch, providing valuable vitamins and minerals.
Whether you're looking for a festive way to celebrate the season or simply searching for a healthy alternative to satisfy your sweet tooth, our Dairy-Free Shamrock Shake With a Healthy Twist is sure to become a new favorite. So go ahead, say goodbye to the old shake and welcome in the new with open arms. Your taste buds (and your body) will thank you!
dairy-free shamrock shake
Ingredients:
- 1 Cup Gluten Free Oat Milk
- 1 Avocado
- 1 Cup Frozen Bananas Chopped
- 1/8 Cup Kale Powder
- Honey *optional
- Enjoy Life Chocolate Chips *optional
- 1-2 Drops of Peppermint Vitality essential oil
Instructions:
- Add oat milk, frozen bananas, and avocado to Nutribullet and blend until smooth.
- Then add honey to taste if you like.
- Add 1 drop of Peppermint Vitality essential oil for an all natural flavor burst of mint (add 2 drops for a real robust mint flavor that opens up your sinuses like I do). Garnish with chocolate chips.
Notes from the cook:
- Use any milk you like.
- Oat Milk lasts about 4 days in the refrigerator.
- Fresh Mint washed and patted dry can be substituted for the Peppermint Vitality oil.
When it comes to essential oils, not all are created equally, particularly in terms of purity and safety for various uses, including cooking. Click HERE to see which oils I trust for my family.
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Gluten Free Oat Flour
Gluten free ingredients can hit your budget hard, but this hack will save you a ton of money. Did I mention making this flour is so simple to do? The best part, you can make gluten free oat flour in one minute or less.
Ingredients
- 5 Cups of Gluten Free Oats
Instructions
- Add gluten free oats to the Nutribullet and blend about 30 to 45 seconds.
- That is it, easy peasy! Know you have gluten free oat flour ready to use in gluten free pancakes, almond butter cups etc.
- Store your flour in the pantry or the freezer in an air tight container.
Notes from the Cook
I like to make 5 cup batches of oat flour but you can make any amount that suits you.
Quick Gluten Free Oat Milk
You will never need to buy oat milk in the store again! Did you know
you can make it easily with water and oats? When you make your
own you control the quality of ingredients and you know exactly what
is in the milk. No added preservatives, fillers, etc. This is another way
to save money on your grocery bill!
Ingredients
- 3/4 Cup Gluten Free Oats
- 2 Cups of Water
Instructions
- Add gluten free oats and water to the Nutribullet.
- Blend about 45 seconds. Oats should be ground into bits.
- Place a fine mesh strainer over bowl and pour milk and oats through
- Pour milk into a jar with a lid and store in the refrigerator.
- Reserve the oat pulp in a separate container store in refrigerator.
Notes from the Cook
- Use milk within 3 days.
- The oat pulp can be used to make a soft cracker/wrap.
- Use the oat milk to replace milk in any recipe or in cereal, etc.
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The Ultimate Veggie Burger
Do you want a veggie burger with a hearty texture, packed with wholesome goodness that won't crumble under pressure? Then look no further. This Gluten and Dairy Free burger is sure to satisfy!
Don't let the kale, mushrooms or quinoa scare you away. They are hidden well and packed with nutrients you won't even know they are there. They bring great texture to this burger. Enjoy!
Ingredients
- 1 1/2 Cups Celery Chopped
- 2 Large Carrots Peeled
- 1/2 of an Onion
- 4 Whole Cloves of Garlic
- 1 Can Black Beans Rinsed and Drained
- 1 Can Pinto Beans Rinsed and Drained
- 3/4 Cup Cooked Quinoa
- 1 1/2 Cup frozen Chopped Kale
- 1 1/4 Cup Dehydrated Oyster Mushrooms or Shitake
- 1/8-1/4 tsp Cayenne Pepper depending how much heat you like
- 2 TBL Italian Seasoning
- 2 TBL Ground Flax
- 3/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 1/2 TBL Cumin
- 2 Egg
- 1/2 Cup Cashews
- 1/4 Cup Gluten Free Oats
Directions
- Preheat oven to 400'
- In food processor slice carrots and onion.
- On a Silpat Mat lined baking sheet add celery, beans, carrots, onions and garlic.
- Roast 7 minutes turn veggies roast 7 more minutes turn.
- Add quinoa and kale and roast 2 minutes longer.
- Let cool 10 minutes.
- In Food Processor with chop attachment add dried mushrooms, cashews and pulse a few times. Pour over roasted veggies.
- Add spices and flax to roasted veggies on the baking sheet.
- Stir to combine.
- Divide burger mix into 2 batches.
- Add 1 half the burger mix to the food processor approx. 3 1/4 cups.
- Pulse 4-5 times (you want chunky not smooth).
- Add 1 egg. Pulse 2 times. Make into 1 inch thick patties.
- Brush with olive oil on each side.
- Pan fry 6 minutes on each side until browned with internal temp of 165'. Flip carefully.
- Repeat with 2nd batch.
- Serve on lettuce or your favorite gluten free bun and toppings.
Reheat in frying pan. Avoid microwaving or they will be mushy.
Makes 6-7 burgers.
Notes from the cook
- Almonds or walnuts can replace cashews.
- If using fresh mushrooms wipe them off with a damp paper towel to remove dirt.
- Parchment paper can be used instead of Silpat Mat.
- It is important to roast veggies and beans allowing excess moisture to escape. No one wants a soggy burger.
- Important make sure burgers are 1 inch thick to ensure they hold together.
- Place a burger mold (or jar lid) in a sandwich bag, fill with burger and pop into frying pan easily.
Affiliate Disclaimer:
By clicking on our links, we might make a small commission. Thanks for the support. Green Thumb Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Our Maple Spiced Nut Bars - are a delightful gluten-free and dairy-free snack that will surely satisfy your cravings for a perfect balance of crunchy, salty, sweet, and a touch of autumn flavors. Indulge in the goodness of carefully selected nuts harmonized with the warm essence of maple and a hint of fall spices.
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