BHG Delish Dish

Stirring Up Ideas In The Kitchen

fresh veggies

Hooray for veggie noodles! Or would voodles be the more correct term? Anyway, these noodles are full of color, flavor and most importantly fun! These nutritious noodles are made from fresh fruits and veggies.

Here are three reasons why you should include veggie noodles in your diet:

1. Low in Calorie

2. Higher in Fiber

3. Gluten Free

 

When it comes to veggie noodles, the sky really is the limit. There are countless options, combinations and recipes to enjoy. You just have to start with one! In the spirit of trying new things, take a look at my top 10 veggie noodle recipes to make this summer.

 

Possibly one of the most popular veggie noodles, the zoodle (zucchini noodle) pairs beautifully with classic Italian dishes. Smitten Studio‘s Zucchini Pasta with Mint-Pea Pesto recipe hits the nail on the head.

 

 

I don’t know if I could think of anything better than having a warm cup of chicken noodle soup right about now. Many thank-you’s to The Brewer and The Baker for your healthy and comforting Chicken Zoodle Soup recipe.

 

Currently oohing and aahing over the rich vibrant colors in this delightful dish. Check out the recipe (Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles) at Inspiralized.

 

 

Granted, pumpkin is technically a fruit, but this recipe was just too good to pass up! Minimalist Baker‘s Homemade Pumpkin Pasta takes comfort food to a whole new level.

 

Inspiralized does it again! This Caprese Beet Noodle Pasta looks simply exquisite!

 

 

Serve The Kitchen McCabe‘s Butternut Squash Ravioli with Rosemary Browned Butter at any weekday luncheon. Your guests will be begging for the recipe after the first few bites.

 

 

Eat Drink Paleo‘s Show Off Paleo Lasagna is how you WANT homemade lasagna to taste.

 

 

Beyond Ramen‘s Sweet Potato Gnocchi with Sage and Brown Butter gives your grandma’s age old recipe a run for its money.

 

 

With The First MessSpaghetti Squash Noodle Bowl + Lime Peanut Sauce recipe, you won’t need store-bought pasta.

 

I hope you enjoy making your noodles, zoodles, boodles and coodles (that was a mouthful wasn’t it?)!

 


Blood oranges (and all kinds of citrus!) have been coming in my weekly CSA box of local produce. (A perk of living in sunny CAlifornia I guess!) I used the blood oranges to make this mildly sweet glaze for brussels sprouts and carrots and it came out wonderfully! Adding the nutmeg makes it a perfect chilly weather dish. Enjoy!

Ingredients

  • 2 cups fresh brussels sprouts
  • 3 medium carrots, cut into 1-inch pieces
  • 1/3 cup (blood) orange juice
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt

Directions

1. Cut Brussels sprouts in half. In a medium saucepan combine sprouts and carrots. In covered medium saucepan cook in a small amount of boiling water or steam for 10 to 12 minutes or until crisp-tender. Drain well. Return all of the vegetables to pan.

2. In a small bowl stir together the orange juice, cornstarch, sugar, nutmeg (if desired), and salt. Add to brussels sprouts and carrots. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve immediately. Makes 4 side-dish servings.

 

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.


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