Zoodles with Zesty Lemon Sauce and Salmon
Monday morning again already? I feel like I just clocked out on Friday afternoon. I can’t believe I’m already in WEEK 2 of my new marketing job! Last week was a blur of introductions, training and shadowing and every day I enjoyed getting to know new amazing people. This company has a quirky unique culture that focuses on building relationships between everyone. (Example: department meetings end with a group Mad Lib.) Half the office replaces their desk chairs with exercise balls, which you know I’m all about. It really is a team environment and I’m so happy to be a part of it :)
Sunday afternoon, I baked a batch of almond poppyseed muffins to bring into the office on Monday morning. #FoodMakesFriends, am I right?! Plus everyone in my department (project management) loves coffee as much as I do. We alllll have our morning coffees from different local coffee shops when we walk in each morning, and most of our days have started off with deep conversations about our intense love of caffeine ;)
Aside from baking, errands, chores, workouts, a hike to Jump Creek Falls, and some time by the pool, I made this new fun healthy dinner on Sunday night: Zoodles (Zucchini “Noodles”) with a homemade zesty lemon sauce served with a salmon burger. This isn’t a full-on recipe, because it’s pretty basic and versatile. It’s more just some dinner inspiration for you if you have a veggie slicer like this!
Zesty Zoodles with Salmon Burger
- 3 large zucchinis
- 2 Tbs. Coconut Oil
- 1 Tbs. Olive Oil
- Minced Garlic (approx. 2 cloves)
- Juice of one lemon
- Salt and Pepper to Taste
- Diced Tomatoes with Green Chiles
1.) Spiralize your zucchinis into zoodles with the “thin” blade.
2.) Heat coconut oil and olive oil in a large pot over medium heat. Add lemon and garlic. Add zucchini. Allow to simmer for 15-20 minutes until they are an “al dente” texture. Add salt and pepper to taste.
3.) Cook whatever protein you want to serve with your zoodles and top with diced tomatoes and chiles.
See, I told you it’s not a real “recipe”…..just some healthy balanced meal inspiration!
This was my first time ever experiencing zoodles so if you have any favorite recipes or tips and tricks, do share! Next we plan on using them as a chow mein alternative for an Asian stir fry dish :)
In other news, I have a company picnic coming up that’s potluck style. You know I’m not one to resort to store-bought contributions so I’m searching Pinterest for ideas….it’s got to be easy to transport, doesn’t require heating, won’t melt, and preferably something that will feed a decent amount of people (40ish) without costing a crazy amount of money. And I’m going to go one step further and say I’d like it on the healthier side. Wow, that’s quite a list of requirements…looks like I’m bringing water ;) I will also be working on a festive and healthy 4th of July recipe to bring you guys before this weekend. So many things comin’ your way! But first…..almond poppyseed muffin and coffee.
Happy Muffin Monday XO