I have a new love.
Don’t freak out Dustin! You haven’t been replaced. My new love has transformed our dinners. It has opened a whole new chapter that not only involves reinvented Italian dishes but also scrumptious one pot wonders. The Paderno Spiral Vegetable Slicer was introduced to me by a fellow blogger that I am in complete awe of. Ali, with Inspiralized, has become a huge inspiration to me over that past few months. She says it best with “Spiralizing is the art of taking vegetables and turning them into noodles. Inspiralized is what you and the dish become afterwards – a healthier and inspired version!” It is no surprise to all of you internet friends, that I am all for not only creating skinnier versions of once sinful meals, but also inspiring others to think of vegetables beyond the ‘steaming and roasting’ that once graced all our plates as a child (and more than likely was left there.)
I can still hear my mothers voice, “You cannot leave this dinner table until all your vegetables are gone!” Those were some longggg hours. And let me tell you, I wish I would have just plugged my nose, shoved the peas down my throat when they were still warm because cold peas could have been the end of me. Gag. Well those days far behind me. Today, I welcome vegetables with open arms. And with Ali’s inspiration, a whole new chapter of dinners have been brewing and have been created in my kitchen. The Paderno Spiral Vegetable Slicer allows you to take a nutrient, low calorie, low-carb vegetable into a giant bowl of pasta or salad. Music to my hears. My mind is already bouncing off the walls of possibilities. Endless I tell you!
My first experience with my new toy was such a success. I was on cloud nine. So I went along my way and started working on my second recipe to share with you all. A few years ago, during my culinary school days, I worked at a high end steakhouse and they let the servers taste all the appetizers once the managers went through the line for quality assurance before each night of service. For a gal that was trying to make a few bucks during school, a pricey meal for free never hurt. The one I was always after, the Ahi Poke Tower. A fun twist on sashimi; bright red ahi tuna mixed with tropical mango and luscious avocado won my heart every time. I set out to make a light, yet flavor bursting salad with my new love of zucchini noodles. Tender ahi tuna marries with salty soy sauce and toasted sesame oil for depth and ends with a dash of red pepper flakes to ensure your taste buds light up. The chilled zucchini noodles take the place of the usual soba noodles. And a bonus, instead of consuming a large bowl of carbs, you are actually having a huge serving of veggies! Best part yet? With such a healthy meal, you will have room for a cookie or two! Now that’s what I’m talkin about.
20 minPrep Time
20 minTotal Time
- 1/2 pound Ahi tuna loin cut into 1/2 inch dice
- 1/4 cup finely diced red onion
- 1/8 teaspoon grated ginger
- 2 tablespoons scallions thinly sliced
- 2 tablespoons Coconut Amino's (Or soy sauce for gluten version)
- 1/2 teaspoon toasted sesame oil
- 1 teaspoons toasted sesame seeds
- 1 teaspoon red pepper flakes
- Juice of half of a small lime
- 1 large zucchini
- 1/2 tablespoon Rice Wine Vinegar
- 1 T Coconut Amino's (Or soy sauce for gluten version)
- 1 T toasted sesame oil
- Pinch of ground ginger
- 1/2 tsp garlic powder
- 1 tablespoon toasted sesame seeds
- 1/4 cup diced green onions
- Cilantro, chopped, for garnish
- Spiralize the zucchini with Blade C using the , Or use a mandolin to get spaghetti like noodles.
- Combine the rice wine vinegar, coconut aminos, toasted sesame oil, ground ginger, garlic powder, toasted sesame seeds and green onions. Toss with noodles. Let chill for atleast 2 hours before serving.
- Combine the dressing ingredients: red onion, ginger, green onions, coconut aminos, toasted sesame oil, sesame seeds and red pepper flakes. Set aside until ready to serve.
- When ready to serve, toss Ahi with dressing. Divide the zucchini noodles between two plates. Top each with 4 oz (or half of Ahi poke mixture). Garnish with more green onions, sesame seeds and cilantro. Devour!