My New Year’s resolution is to eat more vegetables.
I’ve learned the hard way that grand goals are harder to stick to, so instead of drastically changing the way I eat, I decided to start small: with more vegetables. Luckily, there are many healthy recipes for me to try online, and lately, I’m obsessed with Cece’s vegetable noodles.
These veggie noodles are great because I can dramatically cut down the carb consumption by cooking noodle-based dishes with vegetables. It gives me the illusion that I’m eating a bowl of high-calorie pasta while I’m eating a much healthier dish.
There are many varieties including butternut (my favorite!), sweet potato and zucchini. I really like the butternut noodles because of butternut squash contains a ton of vitamin A. I’ve replaced spaghetti noodles to the butternut squash noodles, and it does the job. All I need is some marinara sauce and a stovetop to cook on, and I’ve got myself a healthy dinner.
I’m loving the nutritional charts!
If you have a spiralizer, you can create your own veggie noodles, and that will be a much cheaper way to prepare generous servings of vegetables, instead of buying prepackaged noodles like Cece’s. As a college student, I try to keep my belongings to a minimum (especially kitchen gadgets like a spiralizer), so I stock my fridge with them.
Of course, these are essentially vegetables carved in noodle-like shapes, so the taste cannot be compared with the actual spaghetti noodles. But it’s the kind of healthy compromise I’m willing to make. If you’re watching your diet or want to increase vegetable servings, Cece’s vegetable noodles are great to get the habit started.
I cook the noodles on a stovetop with a tablespoon of olive oil.
Unlike dry pasta, I don’t have to use a separate pot for boiling the noodles, so that’s another upside to this.
My New Year’s resolution is to eat more vegetables.
I’ve learned the hard way that grand goals are harder to stick to, so instead of drastically changing the way I eat, I decided to start small: with more vegetables. Luckily, there are many healthy recipes for me to try online, and lately, I’m obsessed with Cece’s vegetable noodles.
These veggie noodles are great because I can dramatically cut down the carb consumption by cooking noodle-based dishes with vegetables. It gives me the illusion that I’m eating a bowl of high-calorie pasta while I’m eating a much healthier dish.
There are many varieties including butternut (my favorite!), sweet potato and zucchini. I really like the butternut noodles because of butternut squash contains a ton of vitamin A. I’ve replaced spaghetti noodles to the butternut squash noodles, and it does the job. All I need is some marinara sauce and a stovetop to cook on, and I’ve got myself a healthy dinner.
I’m loving the nutritional charts!
If you have a spiralizer, you can create your own veggie noodles, and that will be a much cheaper way to prepare generous servings of vegetables, instead of buying prepackaged noodles like Cece’s. As a college student, I try to keep my belongings to a minimum (especially kitchen gadgets like a spiralizer), so I stock my fridge with them.
Of course, these are essentially vegetables carved in noodle-like shapes, so the taste cannot be compared with the actual spaghetti noodles. But it’s the kind of healthy compromise I’m willing to make. If you’re watching your diet or want to increase vegetable servings, Cece’s vegetable noodles are great to get the habit started.
I cook the noodles on a stovetop with a tablespoon of olive oil.
Unlike dry pasta, I don’t have to use a separate pot for boiling the noodles, so that’s another upside to this.