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.