From a
buttery, guilt ridden deeelish dish last week to a simple, humble and healthy
one today. Oh I just love the ridiculous expectations I set myself each year.
Which now lends itself to eating out less (sob sob) to save for a wedding, and
training my body not to be so dependent on rice and noodles (no one wants a
tubby bride...sob sob). To be able to do a diet and save money without giving
in to expensive diet plans, fancy juice cleanse fads and lowcalorie this and
that is an arse. All you need is a bit of forward planning, a Pinterest board
for good healthy recipes to inspire you and you're on your way.
Noodles are
my life line. A week doesn't go by without me eating them and the variety of
different ones from around Asian cuisines is limitless. Udon, soba, ramen, egg
noodle, prawn shell noodles...the scene in Charlie and the Chocolate factory
where Willy Wonka opens the gates to a field of sweets and a chocolate
waterfall doesn't do it for me. Replace the chocolate waterfall with a 16 hour
ramen broth and the grass as noodles of every variety... Now that's the
dream.
But alas,
low carbs means finding a substitute and by golly does this one fill the gap. I
was given a fancy shredder type veggie peeler, which you normally use for
spring onions so it made making courgette/zucchini noodles a simple task. If
you don't have this, then a simple peeler will do (make ribbons and cut them to
smaller pieces) or even a box grater works also. None of this spiralizer
malarkey, but take the care in making these look like noodles and you might
even trick yourself into believing it.
