Hello world! My name is Ashley & I am new to this whole blogging thing but I plan on figuring it out as I go.
I am a stay at home mom and entrepreneur so get ready for blog posts about balancing motherhood and a business! Plus, I LOVE food! Finding healthy and clean recipes is something that is super important to me! But so is going out to eat and experiencing new places, it is all about finding that balance in life, right?! And wine, how I love wine! Oh and we can't forget dessert. I said, life is about balance, right?
Traveling is also something I enjoy! Whether it is with my kids, my husband, family or friends, traveling is always something that brings about so many memories and you can bet I will be sharing them here!
If you want to know more, about me, my transformation, my coaching business, etc., then just check out the About Me section of the blog! Some pages are still under construction but will be up and running shortly. I will post an update as I finish each section.
Zoodles and Goat Cheese
Ok guys, I have tried a lot of zoodle recipes & this one takes the cake. I am salivating just thinking about it! I mean I can't even describe how amazing this recipe was...but maybe if I tell you that we had it Friday night and it is already back on our menu for Monday, you will understand the importance of making this veggie dish stat! I found this recipe on the Beachbody Blog but modified a few ingredients to meet our needs since we aren't huge onion or garlic lovers. I know. I know. Just blame it on our acid reflux.
Creamy Roasted Red Pepper Zoodles
2 servings
Ingredients:
3 tsp. olive oil, divided use
2 roasted red bell peppers, chopped
1/4 cup soft goat cheese (about 1 oz.)
1/4 cup onion, chopped
1 clove garlic, chopped
2 medium zucchini
1/2 tsp. sea salt
Tip: You can roast your own red bell peppers by burning the skin off on your stovetop, or you can use roasted red peppers in a jar. I used the jarred kind.
1. Combine 1 tsp. oil, roasted red peppers, and cheese; mix well. Set aside.
2. Heat remaining 2 tsp.oil in medium saucepan over medium-high heat.
3. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside. Be sure not to burn your garlic!
5. For this step, I used my veggetti, but if you don't have something like that, you can use a vegetable peeler. You would cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. I used the core of mine because of the tool I used to slice my zoodles but if you use the peeler, discard the core. Cut slices lengthwise into ½-inch ribbons.
6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 3 minutes, or until zucchini softens, but before it releases liquid and gets watery!
7. Add salt and roasted red pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
8. Divide evenly between two plates and devour!
PS - I promise to work on my food pictures, especially since we eat with our eyes!