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Monday, January 20, 2014

The Hard Hearted Chef: Plagierized Pasta

I gained 15 pounds back.
There, I said it.
I'm a size 10, and I'm not liking it.
That sounds thin enough until you have to wriggle into your
jeans and you look like a sausage in a casing.
A very messy sausage...
So we need to cut a few things out, like chicken wings and other obvious culprits
that tack on fat.
One of my biggest downfalls?
Pasta.
I adore the stuff.Ready for a blatant imposter that will satisfy your cravings 
plus amp up your fiber and nutrition?
My BFF, Michael Reilly, came up with this one,
and I freaking love him for it.
 Take four large zucchinis and dig out your peeler.
Wash the veggies and starting at one end, peel off a long, continuous 
ribbon with the dark skin and some of the inner flesh.
Not your flesh, the zucchini's.
Avoid bleeding.
Add a little olive oil to a hot saute pan, then add the ribbons,
sprinkle with salt, and gently cook until tender,
turning them often.
This will take you around 5 minutes.
Dice up the remaining inner flesh of the zucchini and either
add it to your sauce or toss it in a salad.
Smother in your favorite sauce and munch.
Healthy? Check.
Tasty? Check.
Low fat and calories? BIG CHECK!
I'm too much of a raging foodie to suffer needlessly,
so trust me, this stuff is satisfying.
And if your New Year's resolution is to eat healthier and pare down,
this recipe is a perfect start on your road to reaching your goal.
Bon appetit, Besties.

1 comment:

Unknown said...

Aw, don't feel too bad about the gain...you'll lose it. I myself am suffering from an excess of Festive Holiday Padding (a.k.a. my Seasonal Euphemism for Added Poundage), which has required me to move up a size in jeans. Need the weather to warm up in the worst way, so I can bike everywhere again...but in the meantime, courage! You'll be enviably skinny in no time, gal! :)