Rubbing the meat with oil will reduce the amount of oil you use to cook with, while also preventing the meat from sticking to the pan and giving it a nice brown finish. 100g of pork will also reduce down to approx. 70g of cooked meat.
2. For those that have a spiralizer, take the time now to spiralizer your zucchini and place it in your serving bowl; and put it aside.
3. While your pork is cooking, place the pesto, and a tbsp. of EVOO in a small sauce pan on a low heat. Allow it to heat and soften. After a minute, add in your mushrooms. Stir occasionally to ensure the pesto coasts the mushrooms and doesn’t stick to the pan. When you’re 1 minute off the pork cooking (or your protein of choice), add your cherry tomatoes to the pot and stir to combine with your pesto. You want to add them right at the end, so they still have a fresh crunch.
4. Once your pork is cooked, cut it into bite size pieces and place it in the pot with the pesto and veggies. Stir to ensure an even coat.
5. Place the pesto and veggie mix on top of your zoodles. Grate parmesan on top if you wish!
(I would have but had none in the house 💔)
Cooking for more than one?
Simply multiple the recipe out, per the number of people you are catering for. Four people? 4 zucchini’s, 400g of pork and so on and so forth.
How can I make it vegan?
Simply swap the protein for tempeh or tofu (or your preferred vegan protein) and opt for nutritional yeast instead of parmesan to top.
* You can buy a little or big spiralizer and do this yourself. Alternatively, Coles and Woolies (I believe) seem to be stocking pre-spiralized veg – zucchini, carrot, sweet potato etc. There is some nutrient loss through the processing, however it’s better than no veggie at all!)
** Homemade pesto recipe: 1 bunch of basil, 1-2 tbsp. cashews, 1 tbsp. EVOO – blend and voila. You can also use any nut of your choosing – pine nut, almond, walnut etc.
*** You could use any protein of your choice: chicken breast, tofu, tempeh, salmon etc.
What are the benefits?
Zucchini’s are a great source of fibre and water, which can help relieve constipation, feed good bacteria and support with hydration. They are low in energy, are a valuable source of vitamin C and contain useful amounts of vitamin A, potassium and folate (B9).
Zucchini’s are also rich in flavonoid antioxidants such as zeaxanthin, carotenes, and lutein, which play a significant role in slowing down aging and preventing diseases with their free radical-zapping properties. Some studies have shown that the starchy components in squash may have antioxidant, anti-inflammatory, anti-diabetic, and insulin-regulating properties.
Cashews contain tryptophan, the amino acid that converts to serotonin in the body – the happy, feel good hormone!
Not to mention you’re getting around 2.5 serves of veg in with this bad boy! You’d be surprised at what a serve of veg really is. Who wants to learn more about that? Let me know – drop me a line: firstname.lastname@example.org
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