This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.
- 1 serrano chile, thinly sliced
- 4 large scallions, thinly sliced, divided
- ¼ cup raw, unsalted sunflower seeds
- 2 tablespoons sesame seeds
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 2 large zucchini (about 1¼ pounds), spiralized using a medium blade
- ½ English cucumber, spiralized using a medium blade
- 1 cup cilantro leaves with tender stems
Heat oil in a small saucepan over medium. Cook chile and half of the scallions, stirring occasionally, until golden brown and crisp, 4–5 minutes. With a slotted spoon, transfer chiles and scallions to paper towels; season with salt.
Add sunflower, sesame, coriander, and cumin seeds to saucepan and cook over medium heat, stirring, until seeds are lightly golden and spices are fragrant, about 1 minute. Transfer to a large bowl and whisk in lime juice and honey; season with salt. Add zucchini, cucumber, cilantro, and remaining scallions. Toss to coat, season with salt, and top with fried chiles and scallions. Serve immediately.
Keto Taco Zoodle Casserole
This low carb Keto Taco Casserole has all the flavor of taco mac without the carbs! Zucchini noodles, taco meat and a rich cheese sauce are baked until bubbly! The ultimate keto comfort food, under 6 net carbs per serving!
This is officially our new favorite dinner. We have had Keto Taco Casserole on repeat the last month. It is easy, loaded with flavor, low in carbs — perfect for a keto diet.
One of the most popular non-keto recipes on this site is my One Pan Taco Mac. I have always loved how easy and comforting a good pasta dish is. This recipe is a spin on taco mac, but instead of using regular pasta noodles I made zucchini noodles (aka zoodles).
Zoodles are zucchini spiraled into noodle form. Sadly, noodles are a no go on a keto diet. I have found that when properly prepared zoodles really are the perfect low carb replacement!
The Ultimate Portion Fix Recipe Guide | 31 Days of Ultimate Portion Fix Recipes
Looking for an Ultimate Portion Fix Recipe for your meal plan? How about a month’s worth? I have 31 tried and true Ultimate Portion Fix dinners, breakfasts, lunches, desserts and even a whole Ultimate Portion Fix Instant Pot section!This post contains affiliate links to products I’m obsessed with.
With the kick off of the live 21 Day Fix and 21 Day Fix Extreme workouts happening on Beachbody On Demand tomorrow, I know a lot of you are diving head first into the Ultimate Portion Fix. I also know that a bunch of you are probably wondering what the Ultimate Portion Fix even is!
What is the Ultimate Portion Fix?
This month, Beachbody has released the Ultimate Portion Fix, which is basically the 21 Day Fix program with a lot of supplemental information that didn’t come with the original FIX. Like the release of the 2B Mindset program last spring, this new and updated version of the 21 Day Fix comes with videos from Autumn, a tracker book, and even the latest Fixate Cookbook.
There have also been some updates to the food list, but if you have Beachbody On Demand, you can access these updates without purchasing the whole Ultimate Portion Fix Program.
And Autumn is going to do a live stream of the 21 Day Fix Workouts starting on Monday, April 1st for everyone who purchases by the end of March. These workouts will be in the BOD member library for everyone starting on May 31st.
How do I get the Ultimate Portion Fix?
You can purchase the Ultimate Portion Fix through a coach. If you don’t have a coach, my good friend and fellow admin of my 21 Day Fix Recipes, Tips, and Support Group on Facebook, Genien, is a great coach and can help you out! You can sign up with her here for free and ask her all the questions to see if the UPF is right for you! You can also check out the Beachbody Ultimate Portion Fix page here and see everything it comes with and the current pricing specials.
Also, while the video content for the Ultimate Portion Fix can be found on Beachbody on Demand, there is a separate cost for this program and it’s not in the member library for everyone at this point.
Where do I find Ultimate Portion Fix recipes?
The good news is all your tried and true 21 Day Fix Recipes will still work perfectly for the Ultimate Portion Fix! And if you are new or need a reminder of all the 21 Day Fix approved deliciousness out there, I have a HUGE list here of a months worth of dinners, lunches, breakfasts, desserts and even instant pot recipes for the Ultimate Portion Fix. I’ve been following the 21 Day Fix for years myself and creating healthy recipes for my family and for this blog!
Ingredients for Zoodles
- Avocado oil
- Red bell pepper
- Dried thyme
- Dried parsley
- Dried rosemary
- Parmesan cheese
I personally love using avocado oil when I cook rather than typical olive oil. They are both full of those “healthy fats” that everyone is looking for, but I find myself gravitating to avocado oil more frequently these days. I use avocado oil especially when I’m cooking zoodles because it has a higher smoke point than olive oil, meaning it won’t burn as quickly when you’re sautéing your zoodles. That being said, of COURSE, you can substitute olive oil in!
Some times I want to get some more protein into our meal, so I’ll add some baked chicken breasts that I either chop or shred. This is totally optional of course, but the chicken has enough time to cook while the zoodles rest. Dinner timing perfection friends!
Lemony Baked Zucchini Curly Fries with Parmesan & Herbs
I was a D student when it came to Biology, but I graduated magna cum laude of curly fries.
In my youth, I went to the same school for 14 years. No, I didn’t repeat 3rd grade twice. From Pre-K to senior year, I attended Ravenscroft School in North Carolina, and the massive campus at this college-prep institution housed a lower, middle, and high school.
Despite the grounds being remarkably large, each academic group shared one single dining hall. From a culinary standpoint, there was nothing exceptionally memorable about the cafeteria at Ravenscroft. But I will never forget this:
No matter the time of day—a warm, garlicky, lingering aroma of curly fries permeated the walls of that building.
Whether the cafeteria was featuring a hotel pan crammed with corndogs, serving an enormous, over-sauced lasagna, or flinging stacks of buttery grilled cheeses on white toast (now that was a good day)—the familiar smell of curly fries was constantly in the air.
Why is it that curly fries are so much more appealing than their first cousin: the standard, stick-shaped fry?
I don’t have the answer, but there’s definitely something superior about those garlic-heavy spirals. Is it a magical batter that gives them permission to reach that golden, deep-orange hue? Is it a generous amount of savory seasonings and spicy black pepper that provides each curly fry with its identical flavor?
For me, it’s just as much about the taste as it is about the twirls. And when I think about it—why do potatoes get to have all the fun?
In college, I had a friend whose southern mom had mastered fried squash. She would stand over a sweltering hot stove plunking yellow, flour-dusted rounds into a glistening pool of oil. The light, ever-so-thin exterior gave the traditionally tasteless veggie a whole new attitude.
I realized, if squash can get a makeover where the outcome is salty, crunchy, and somewhat suggestive of French fries—why can’t zucchini strut its stuff in the same way?
You’ve undoubtedly seen pre-made “zoodles” in the fresh section of your grocery store, so don’t fret about the fact that you probably don’t have a spiralizer on-hand. If you happen to have it as an attachment on your food processor, pat yourself on the back.
You had eighty dollars that I didn’t.
For those of us spiralizer-less, packaged zoodles work just fine. Baking vs. frying (particularly for something like homemade “fries”) is a common query among cooking enthusiasts. While there are certain ingredients I believe must be fried to achieve that meticulously crisp end-result, zucchini isn’t one of them.
If you ever put on anything backwards, like your pants, don’t change or you’ll be surprised.
Okay, those words of wisdom are actually from my Great Grandma Fannie and they’re more for everyday life. Here’s my advice on baking something breaded.
If you’ve ever attempted a standard breading station (flour, eggs, coating), but done so in a careless way (not like drunk, but, like, in a hurry)—you’ll know exactly what I’m talking about. By methodically keeping one hand for wet and one for dry, your pre-baked product will not look like a gloppy mess and you won’t end up with fingers that look more expertly breaded than your zucchini.
Also, parchment paper for president.
For years, I’ve been using tin foil to line my baking sheets simply because I didn’t know any better. Since recently adopting the habit of using parchment paper, I’ve noticed a major difference in the outcome of my food. Not only is there zero stick, but things seem to brown more evenly (especially if the paper is coated in oil before the ingredients go down).
For these zoodles, I wanted the curly fry “look” but with an Italian spin that would give the delicate zucchini a little flair without overdoing it. The sharp shards of grated parmesan cling to the spirals perfectly and the grassy herbs and lemon zest offer a necessary pop of freshness.
The airy panko creates a golden-brown coating that will make you do a curly fry double-take.
I opt for warm marinara as a sidecar—which makes this appetizer slightly reminiscent to whatever you get when you combine calamari and mozzarella sticks. I didn’t succeed in math class at Ravenscroft either, but that’s one equation I know equals yum.
4. Zoodles With Basil And Pistachio Pesto
This is our easiest zoodles recipe yet and one of our healthiest and most delicious too (it’s vegetarian, paleo, and gluten free). Freshly cooked zoodles are topped with the creamiest basil and pistachio pesto. The tender and subtly crunchy zoodles are definitely made to be paired with this heavenly pesto sauce.
How to Cut Zucchini Noodles
Zoodles can be made at home in a matter of minutes with the help of a couple kitchen tools.
How to Make Zucchini Noodles with a Spiralizer
There are a variety of products on the market that will spiralizer your veggies, including handheld/hand-crank models, as well as accessories that pair with your electric appliances (such as the KitchenAid Spiralizer attachment). To use, simply cut off the ends of a zucchini, place into the blade and spin. While some spiralizers can be bulky and take up precious storage space, they’re reasonably priced, offer several blades and slicing options and require very little effort for quick results.
How to Make Zucchini Noodles without a Spiralizer
If you don’t own a spiralizer and want to make zoodles, pronto, a mandoline or julienne peeler will also do the trick. A mandoline is a slicer made up of a flat surface fitted to a sharp blade that lets you cut vegetables quickly and precisely. A julienne peeler is similar in appearance to a traditional peeler, but has a blade fitted with small teeth to cut your vegetables into thin strips (also known as a julienne). Both of these options will provide straighter, more delicate zucchini noodles compared to the more spaghetti-shaped zoodles from a spiralizer. However, both tools are inexpensive, easy to store, and will provide you evenly cut zoodles in a short amount of time.
- Zucchini Noodles. Read how to make or where to buy spiralized zucchini below.
- Sun-Dried Tomatoes. Use regular or the ones packed in oil.
- Olive Oil. Or another oil of your choice.
- Garlic. Provides lots of flavor.
- Red Pepper Flakes. For a touch of heat.
- Fresh Basil. Or parsley, when basil is not available.
- Salt. To taste.
- Parmesan Cheese. Optional, but adds extra flavor. Vegans can use nutritional yeast.
- 3 zucchini spiralized
- 1 stick of salted butter
- 1/2 tablespoon of olive oil
- 1 pound of raw shrimp
- 7 cloves of garlic minced
- 2 lemons cut in half
- 1/4 cup of white wine
- 2 tablespoons of parsley fresh or dried
- salt and pepper to taste
- In a large pan over medium-high heat, melt butter and warm oil together.
- Add in garlic and cook until fragrant, about 1-2 minutes.
- Next, add in wine and cook 2-3 minutes, until wine reduces.
- Now add in shrimp, season with salt and pepper, cook 4-5 minutes, or until shrimp is pink.
- Add in lemon juice and parsley.
- Toss in spiralized zucchini and cook until warmed through.
Lighter Baked Chicken Parmesan with Zucchini Noodles
- Author: Krista
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 mins
- Yield: 5 1 x
- Category: Chicken, Kid Friendly, Gluten Free, Pasta
- Method: Oven
- Cuisine: Italian
An Italian classic comfort food, lightened up! Baked Chicken Parmesan made with cutlets, homemade tomato sauce, gooey cheese and served on Zucchini Noodles!
- 5 boneless chicken breast cutlets
- 1 egg white, lightly scrambled
- 3/4 cup gluten free panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon dry basil
- 4 oz . fresh mozzarella ball, cut into 5 slices
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 3/4 cup finely diced red onion
- 28 oz . Muir Glen crushed fire roasted tomatoes
- 1 teaspoon dry oregano
- salt & pepper to taste
- 3 large zucchini, spiralized into noodles
- fresh basil for garnish
- Preheat oven to 400 degrees F.
- Bring a medium sauce pan to medium high heat, add 1 tablespoon of avocado oil and red onion. Saute for 3-4 minutes until onions become translucent.
- Add garlic and saute for 30 seconds add in crushed tomatoes, oregano, salt and pepper.
- Bring to a boil, reduce to a simmer and cook for 10 minutes. Set aside when finished.
- Spray a baking sheet with PAM cooking spray, set aside.
- In a large shallow dish add gluten free panko, parmesan cheese, and dry basil. Toss to mix.
- Add egg whites to a small bowl. Set aside.
- Pat chicken cutlets dry. Dredge chicken breast in egg white mixture on both sides. Then dredge in parmesan mixture. Be sure to press the mixture into the chicken so it sticks.
- Place coated chicken breasts on greased baking sheet. Once on baking sheet, gently spray the top of the chicken breast with olive oil.
- Bake for 30 minutes.
- Top each chicken breast with 2 tablespoons of tomato sauce and 1 slice of mozzarella cheese, bake for 5 minutes until cheese is melted.
- Serve Parmesan Chicken on top of raw zucchini noodles, top with a little extra tomato sauce and fresh basil.
- Serving Size: 1 chicken parmesan with noodles
- Calories: 331
- Sugar: 12 g
- Sodium: 614 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 69 mg
Keywords: baked chicken parmesan, chicken parmesan recipe, how to make chicken parmesan, zucchini noodles, zoodles, easy chicken recipes, healthy chicken dinner ideas, baked chicken,
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