This will be a simple, cost effective week, trying to focus on saving money (leaving for Toronto in exactly one month), and implementing more veggies and pure ingredients into my eating habits. It is good to know what you’re putting in. Although tomorrow, the forecast calls for Taco Tuesdays with gardein fish filets with cilantro and mayo…..
I prepped a menu for the week and the first to share is zucchini pasta. Alongside these lovely spiraled strands of green zoodles, I added herbed new potatoes as a side dish– a cheat sheet purchase from Whole Foods Market, surprisingly delicious served at room temperature, and a whole avocado with nutritional yeast.
Raw Zucchini Noodles With Diced Tomatoes and Avocado
3 zucchini, spiraled
1 28 oz. can diced tomatoes (used 365 Brands Organic Italian Styled Diced Tomatoes)
1 teaspoon garlic
1 teaspoon salt
1 avocado, ripened
2 tablespoon nutritional yeast
Toss zoodles with diced tomatoes, garlic, salt, and black pepper.
Top with ripened avocado and nooch.