Garlic Lemon Zucchini Noodles

Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)

Garlic Lemon Zucchini Noodles from Square Root of Pie

This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.

Garlic Lemon Zucchini Noodles from Square Root of Pie

I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.

Garlic Lemon Zucchini Noodles from Square Root of Pie

Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.

Ingredients
1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste

Instructions
1.
Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!

Garlic Lemon Zucchini Noodles from Square Root of Pie

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Overly Enthusiastic

This weekend was Spring Carnival at my school, aka the only time CMU resembles any sort of normal university. People are crazy and silly and go go go go for three days straight. It just makes me wonder… how would I have possibly survived if I went to a real school? By the end of Carnival I was just sleepy. What if it were like this every weekend? I would die. Or have no friends. Or both.

My favorite part of Carnival is Holi, which is basically an excuse to eat delicious Indian food and get really dirty. It’s especially fun when it’s raining out, because you get super muddy too. I really want to know what the color powder is made of – it actually dyed my blonde hair pink! I don’t know how long it will last, but it looks pretty cool considering it was accidental.

I had a zucchini left over from when I failed making zucchini bread a little while ago (don’t ask, it was a huge disaster) so for lunch a couple days ago I decided to make pizza. Since I’ve been cooking more and more, I’ve been getting more comfortable with randomly throwing things in a bowl rather than actually measuring them. It’s great for my cooking skills but bad for my recipe posts. I’m gonna put estimates but check out the original recipe if you really want to know the actual measurements.

Zucchini Boat Pizza
Serves one. Original recipe here.

Ingredients
1 medium zucchini
1 Tbsp bread crumbs
1 Tbsp parmesan cheese
dash dried oregano
3 leaves fresh basil, chopped
2 Tbsp marinara sauce
shredded cheese
toppings (mushrooms, olives, bell peppers, etc)

Instructions
1.
 Preheat the oven to 425 F.
2. Wash the zucchini and slice lengthwise. With a spoon, scoop out the innards, chop them further, and put into a small mixing bowl. Put the zucchini shells on a foiled baking sheet.
3. Add bread crumbs, parmesan, oregano, basil, and marinara to the mixing bowl with the zucchini and stir well. Refill the zucchini shells with the mixture.
4. Top with shredded cheese and any toppings (I didn’t use any).
5. Bake for 20 min (mine took 15 in the toaster oven).

Embarrassing: I got way too excited to eat this/make people jealous that I only took an Instagram photo with my phone and completely forgot to use my foodtography camera. So that’s what you get.

Hostess with the Mostest

Double recipe post!! So last Saturday, I decided to invite some other interns over for dinner since my roommate was out of town and I was bored. Surprise, surprise, it ended up just me and the boys. Occupational hazard, I guess.

Anyway, my roommate’s fish was sick, and she said that if I put a couple of peas in the tank they would get better. I have NEVER heard of this before. Have any of you? It seemed so silly, but it works – her fish is swimming fine now! I healed the fish with two peas and had a huge bag left over. That was the motivation behind this recipe.

Spinach and Pea Pesto
Vegan. (adapted from Sunny Vegan)

Ingredients:
1 C peas (thawed if frozen – I microwaved mine)
1 C spinach
1/2 C chopped walnuts (raw)
1/4 C fresh basil
1/3 C olive oil
Zest and juice of 1/2 lemon
2 cloves garlic, chopped

Special Tools:
Food processor (or a good blender)

 Instructions:
1.
 Pulse walnuts in food processor until they form a fine meal.
2. Slowly add in the peas and spinach, pouring in olive oil as needed so it will process. I ended up using a bit more than 1/3 C because my blender was being mean, but the end product was slightly more oily than I wanted. I was just impatient.
3. Add basil, lemon, and garlic.

4. Mix with 1lb of your favorite pasta and serve.

So then, for dessert, I really wanted to make ice cream. I felt guilty making ice cream after a vegan entree, but I really wanted it. That makes it okay, right?

The only good fruit on sale at the market was strawberries, but I’ve already done strawberry ice cream, and I wanted to experiment! I remembered I had about a third of a bag of frozen blueberries laying around, so I thought, why not? Let me just tell you, it turned out great. If I didn’t have company, I probably would have pigged out way more than I did on this stuff.

Blueberry Ice Cream
(adapted from Cuisinart)

Ingredients:
~1 1/2 C frozen blueberries
3/4 C low fat milk
1 1/2 C heavy cream
2/3 C sugar
Pinch salt
1 1/2 – 2 tsp almond extract (or vanilla if you don’t have almond, but in my opinion the almond is what really made this amazing)

Special Tools:
Ice cream maker

Instructions:
1.
 In a small saucepan, bring blueberries to a boil over medium heat.

 2. Meanwhile, in a medium bowl, whisk together milk, sugar, salt, and almond extract until the sugar is dissolved.
3. Once the blueberries are boiling, squish any berries that havent popped yet. If you really care, you can puree the whole thing and remove skin/seeds using a mesh sieve. I didn’t care and it came out fine. Up to you.
4. Mix the blueberry mush into the milk.
5. Whisk in the heavy cream.

Look at that amazing color.

6.  Cover and chill in the fridge for at least 2 hours. Normally I skip this step out of laziness, but you do NOT want to do that with this since the blueberries were just on the stove!
7. Freeze in your ice cream maker according to its directions.
8. Serve immediately, or transfer to a container and save it in the freezer for later.

Oh, and PS: I ordered a Canon Rebel T3. You know what that means? No more blurry pictures!! I should get it in a week and a half or so.