If you’ve been with me for a while, you’ll know I’ve traveled the whole gamut of diets, the longest of which was vegetarian ( almost 20 years and for the last of those veg years, I was vegan). Since being diagnosed with Celiac disease, about five years ago, I have focused on keeping my diet strictly gluten free, so that I wouldn’t feel so restricted that I ate gluten. Another factor was that while carrying my children and breastfeeding, I chose to be more flexitarian so that I could sustain overall health for myself and my children, and not have any more health issues.
I am going to repost my modification on a typical chicken soup for those of you that don’t include grains in your diet. It’s from five years ago, so try to ignore the image quality!
I am a huge Zoodle fan also, so I’ve used zoodles (zucchini noodles) instead for a good noodle in the soup!
I love making zoodles with our spiral vegetable slicer. I use a Paderno slicer. It makes the best zoodles of the ones I’ve tries so far!
Very simply: you wash and peel the zucchini, put it into place on the slicer, and push and turn. I then place the zoodles into salty
boiling water for a minute and strain, then serve!
I actually made the kids Tinkyada gluten free noodles with shrimp last night for their dinner. I made zoodles for my husband and I!
I often use them instead of rice noodles, even, for a noodle bowl. Because, I eat SO much rice-based food, being a Celiac, that I like to keep a variety in my diet. But I will do a random zoodle bowl like this one:
If you haven’t tried using zoodles as an easy grain-free alternative to noodles, I highly recommend it.
Have you tried zoodles yet?