So, I may have mentioned it once or twice or maybe a lot, but gluten and I aren’t friends. Some people roll their eyes at this (whether I can actually watch them roll or I can tell it’s happening internally behind their eyes depends on the person). These people seem to think it’s a silly affliction created by a hypochondriac (this study is no doubt in their minds while they smile and nod politely and their internal monologue is riffing on the fact that I’m batshit crazy).
To the naysayers I can only respond with two things: after testing negative for celiac, my doctor recommended I remove gluten from my diet as a trial to see if it had any impact on my stomach issues. Since removing it I feel a billion times better. Unless that changes, I’m gonna keep on keeping on.
For the most part, I’m fine with missing out on gluten-filled deliciousness. I’ve found replacements that I deem satisfactory for most things and try to steer myself towards whole foods instead of processed junk anyway (except for chocolate. There is always chocolate). My latest obsession is an insanely delicious take on pasta: zucchini noodles!
A couple weeks back I included the Vegetti in my Friday Faves post. And I have to tell you, aside from the unfortunate name, it’s one of my favorite things ever. Ridiculously easy to use, this little guy has given me my new favorite meal. And it couldn’t be easier to make!
Ingredients (for one serving):
- 1 zucchini
- 2 tablespoons of hummus (if the zucchini is really large I sometimes add more)
- 1 slice of bacon (I use turkey bacon because I like how crispy it gets—and that it’s less greasy. If you’re looking to stay vegan, toast some nuts instead. Or go crazy and do both!)
The longest part of the whole process is cooking the bacon. I usually throw it into the pan first and wash my zucchini while it’s cooking. Next, I take my BFF the Vegetti and turn that delectable fall veggie into noodles.
Once the bacon is cooked, I throw two tablespoons of hummus into the pan (I like to use homemade hummus but any kind works) and let it warm up a little before I dump my zucchini in, tossing it with hummus as it cooks. Once the noodles are coated and the texture feels good (usually about two minutes at most), they’re ready to be plated. Lastly, I chop up my crunchy piece of bacon and sprinkle it on top.
I tried this dish out on my mom and sister for lunch last week because they have no problem telling me if something is not as good as I think it is. They loved it! Honestly, I think their biggest disappointment was that there wasn’t more (don’t worry, I rewarded them with a gluten and dairy free apple crisp).
The hummus makes it a little creamy and the bacon adds a nice crunch. Plus, I love that I don’t feel gross and bloated and like I can’t eat for three days when I’m done. It’s light and fresh and delicious. I would have no problem eating this every single day. In fact, I just might.