Natalie at Perry's Platehas the most beautiful blog and recipes. She also shares my love of wholesome fresh foods. I've found so many great recipes (from her blog) that my picky girls ate right up! We both have 2 young girls, and understand how frustrating it can be to have them try new healthy foods that they instantly refuse. I think you'll find Natalie has mastered this feat!
Here's the wonderful Natalie...
My name is Natalie and you can find e blogging at Perry's Plate. I'm so excited to be guest posting on Katie's beautiful blog!
Katie and I share a love of whole, clean food. I also try to cram as many vegetables as possible into every meal that I make. Like most kids, my two girls are carb fiends and would gladly live out their days munching on bread or noodles alone. Luckily I discovered techniques to play off of their fondness for pasta.
You may have guessed that those "noodles" aren't really pasta, but thinly julienned zucchini. It's a great pasta alternative if you're eating paleo, gluten-free, or low carb. I feel like I'm the last one in the blogosphere to try out zucchini "noodles."
I was surprised at how the texture and appearance of the zucchini resembled actual pasta. I think I even giggled a few times. My kids were hesitant (I'm still trying to get them to like zucchini. That night we made progress!) but I think after a few tries they'll be slurping up those "noodles" like nobody's business.
Especially if it has bacon sprinkled in it. I really like bacon. (Evidence here and here.) Bacon is my insurance if I'm not sure if something will turn out well. And it's a small change to make a mostly-vegetable dish a little more indulgent. Throw a little bacon in and a mediocre dish will rise to "pretty good" status. Instantly. No, it's not the most healthful food, but I feel better about eating a little bacon once in a while than something artificial or processed beyond recognition.
This sneaky "spaghetti" dish comes together quickly and easily! For more whole-food, family-friendly recipes come see me over at Perry's Plate.
Thank you Katie, for letting me have your blog for the day!
4 medium zucchini, julienned thinly (mandoline slicers are great for this) generous pinch of salt 6 slices uncooked bacon 1/2 cup green onions, sliced into 1-inch pieces 2 cups broccoli florets 2-3 Tb prepared basil pesto fresh parmesan cheese, for garnish
Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but 2 Tb of bacon drippings from the pan.
Return the pan to medium heat. Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 2 Tb of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm-up so 2-3 minutes ought to do it.
Serve with bacon crumbles and freshly grated parmesan cheese
Hi!! I'm Katie and welcome to my blog, Epicurean Mom! There are two things I love most in life; family and food ~ usually in that order. This blog is dedicated to both. My love of food started when I was young helping my mom in the kitchen. Now it's my turn to teach my daughters to experiment and enjoy the process of coming up with culinary creations of their own. [Read more...]