Place the zoodles (in batches if needed) on a pan greased with coconut oil and cook briefly for 2-5 minutes.If you don't have a spiralizer, you can use a julienne peeler and peel the zucchini all around until you get to the soft centre. Chop the soft core of the zucchini and add it to the zoodles. Using a spiralizer, create zucchini "noodles".2 tbsp virgin coconut oil or olive oil (28 g/ 1 oz).1/ 4 cup sun-dried tomatoes, drained and sliced (28 g/ 1 oz).1 cup pitted kalamata olives or other olives (100 g/ 3.5 oz).1/ 2 cup pesto sauce such as Paleo Avocado Pesto or Cheesy Vegan Pesto (125 g/ 4.4 oz).4 medium zucchini, spiralized (800 g/ 1.8 lb).Total carbs 19.8 grams Fiber 11.4 grams Sugars 6.1 grams Saturated fat 10.9 grams Sodium 689 mg ( 30 % RDA) Magnesium 83 mg ( 21 % RDA) Potassium 1,278 mg ( 64 % EMR) Ingredients (makes 4 servings) Note: If your zoodles tend to get mushy, try this technique from Mellissa at The Clothes Make The Girl.
Zoodles clothing free#
If you eat animal products, feel free to add some cooked chicken or salmon! If you do follow a plant-based approach, have a look at this post that answers some of the most common questions. If you decide to follow vegan keto or vegetarian keto diet for ethical reasons, make sure to minimise the risk of nutritional deficiencies and use supplements if needed. Please note that this is not a zero-carb recipe but that generally applies to most vegan foods. Although most vegans follow the diet by choice, there are some that have to avoid animal products due to allergies. I received a few requests for a keto-friendly vegan recipe because there are very few available. As you may know, I'm not a big fan of vegan diets, mainly because of the rise in vegan fake food industry (that's where the real money is to be made) but also due to the inherent problem of the vegan approach - nutrient deficiencies, especially if you follow a keto-friendly vegan diet that is far more restricted. This recipe is definitely quite unusual for most keto-dieters.
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