Mexican Zoodle Bowl

Spiralized zucchini are one of the easiest summer foods (especially when you have them growing in your garden). It’s not their season just yet, but this sets you up for success when they’re on sale in the stores or you’re growing so many, you can’t keep up with them {enter the 1.5 food bohemith we grew last summer!?!?}

One of the things that I have to watch out for (and probably many of us) is how glycemic foods can be, especially pasta, breads, baked goods. Zucchini noodles low glycemic, raw, huge in fiber, and taste “al dente”, almost like the real thing. Of course, you can spruce them up with red sauce or pesto, but my favorite is chipotle garlic salsa. Don’t knock it till you try it! It’s delicious. A little cilantro, even some avocado, you’ve got a meal!

I use the following spiralizer for zucchini when I'm just making this dish for myself or for two: it really just makes angel hair, which is great for me. But when I want to get really fancy, and require additional thicknesses, like udon or spaghetti, this is the gadget you’re looking for. I really just pull this one out when we have company over.

So, let’s get ready to eat!


1 medium spiralized zucchini (keep the peel on - it's prettier that way)

½ cup chipotle garlic salsa (I get mine fresh from whole foods, or you can make your own)

So, get yourself a nice bowl, place your “zoodles” at the bottom and pour the salsa on top. Yum!

That’s it! In the past, I’ve added in some coconut bacon, avocado, even some pumpkin seeds and cilantro, and it’s all delicious. But most days, it’s just these two ingredients and it hits the spot!

Taco Salad With Chipotle Salsa Fresca

It's amazing what you can do with a little seasoning and some really delicious whole ingredients. Really amazing. I have this HUGE love for any latin-influenced food ~ it really comes down to tomatoes, cilantro, garlic, onions and a good dose of spice, and this salad has it all! 

Taco Meat:

1 cup raw pumpkin seeds {soaked in water 4 hours, rinsed and drained}

1 cup raw sunflower seeds {soaked in water 4 hours, rinsed and drained}

1 heaping tablespoon taco seasoning

Salt to taste

Combine the seeds and seasoning in a food processor, and scrape the sides a few times while processing. You may add some onion powder or coconut aminos if you wish, but I find that this didn't need much of anything. I say "salt to taste" since some taco seasonings already come salted, some not salted - add enough so that the delicate flavors come out, but start with just a little. I think I added about 1/2 tsp total. Store the taco meat separately in its own air-tight container and it should last a good 4-5 days or so in the refrigerator. 

Chipotle Salsa Fresca:

2 cups seeded and diced heirloom tomatoes {best to strain out the juice too}

1.5 green onions, sliced

1 clove garlic, microplaned

a few pinches of chipotle powder {or more if you can tolerate it!}

few pinches of good salt

a pinch of cumin

1/3 cup chopped mango {optional but delicious}

small handful of cilantro, chopped

Combine all ingredients {except for cilantro} in a food processor and pulse briefly to incorporate. Add in the cilantro and pulse again to incorporate, but not too much {overprocessing herbs makes them bitter} 



Layer Romaine and other leafy greens with the salsa, avocado and a generous scoop of the taco meat. Enjoy!