If you don't like zucchini this post might not be for you... I've personally always adored this tender summer vegetable whether it's sliced raw, drizzled in olive oil, and seasoned with sea salt and black pepper, chopped up in a fresh succotash, baked in a frittata, or transformed into delicious warm zucchini bread. Zucchini will always have your back.
I was reminded of that this week as I try out this whole Keto diet thing... Anyone who knows me will be shocked at the idea of me trying a diet. I'm not one for health fads or restricting certain foods from myself- I just don't think it's fair to the food or to me! Personally, I believe everyone knows deep down what is good for their body and that is to eat lots of fruits and veggies, get their protein, and eat the "bad" stuff in moderation when you think you deserve it. But, with that being said, I also believe that there's nothing wrong with trying something new and seeing how it works for your body. Plus, cleansing your body every now and then throughout the year by either juicing or cutting out carbs is always a great way to refresh the body AND mind. That is exactly what I've been doing this past week and will continue the Keto diet until I'm off to Miami for Spring Break starting in exactly 8 days! I would be happy to write about my experience going Keto and give some meal planning ideas for those of you that are interested- let me know in the comments if you are! But, for now, I'll just drop a helpful link below that goes into more depth of what exactly going Keto means: Beginner's Guide to Keto
Zucchini is a very low carb vegetable that works great for the Keto diet. You can eats loads of it without guilt as you know there's no sugars or starches throwing your body out of ketosis. Because of that, I found myself using it in a meal almost every day. For today's post I'll share my Zucchini Noodles with Lemon Salmon recipe. It's what was for dinner last night and it was to DIE for! If you're interested in an excellent Zucchini Lasagna recipe I had last week, comment below and I'll make sure to send it your way.
Zucchini Noodles
For my zucchini spaghetti, or "zoodles" if you will, I spiralized a few zucchini using my handy dandy spiralizer I bought from Target a few years ago. I followed this excellent recipe I found online and it turned out perfectly: Garlic Parmesan Zucchini Noodles
*TIP* Make sure you dry your zoodles throughly by pressing them between paper towels a few times and letting them air out as you prepare the salmon. Otherwise, you'll find that the zoodles will release way too much water.
Lemon Salmon
Ingredients:
I was reminded of that this week as I try out this whole Keto diet thing... Anyone who knows me will be shocked at the idea of me trying a diet. I'm not one for health fads or restricting certain foods from myself- I just don't think it's fair to the food or to me! Personally, I believe everyone knows deep down what is good for their body and that is to eat lots of fruits and veggies, get their protein, and eat the "bad" stuff in moderation when you think you deserve it. But, with that being said, I also believe that there's nothing wrong with trying something new and seeing how it works for your body. Plus, cleansing your body every now and then throughout the year by either juicing or cutting out carbs is always a great way to refresh the body AND mind. That is exactly what I've been doing this past week and will continue the Keto diet until I'm off to Miami for Spring Break starting in exactly 8 days! I would be happy to write about my experience going Keto and give some meal planning ideas for those of you that are interested- let me know in the comments if you are! But, for now, I'll just drop a helpful link below that goes into more depth of what exactly going Keto means: Beginner's Guide to Keto
Zucchini is a very low carb vegetable that works great for the Keto diet. You can eats loads of it without guilt as you know there's no sugars or starches throwing your body out of ketosis. Because of that, I found myself using it in a meal almost every day. For today's post I'll share my Zucchini Noodles with Lemon Salmon recipe. It's what was for dinner last night and it was to DIE for! If you're interested in an excellent Zucchini Lasagna recipe I had last week, comment below and I'll make sure to send it your way.
For my zucchini spaghetti, or "zoodles" if you will, I spiralized a few zucchini using my handy dandy spiralizer I bought from Target a few years ago. I followed this excellent recipe I found online and it turned out perfectly: Garlic Parmesan Zucchini Noodles
*TIP* Make sure you dry your zoodles throughly by pressing them between paper towels a few times and letting them air out as you prepare the salmon. Otherwise, you'll find that the zoodles will release way too much water.
Lemon Salmon
Ingredients:
- 1 large filet of fresh salmon
- Sea salt and fresh cracked black pepper
- Olive oil
- 1 lemon
- 3 sprigs of fresh rosemary
- Fresh or dried thyme
- Dried basil
- 3 cloves garlic (minced)
Instructions:
- Heat oven to 320 degrees. Place salmon in a cast iron skillet and drizzle olive oil over the filet. Flip salmon over and rub around ensuring the entire filet is well oiled. Season both sides with salt, pepper, fresh and dried herbs, and the minced garlic.
- Thinly slice the lemon and place all over and around the salmon. Take the two cut end pieces of the lemon and squeeze the juice over the filet.
- Bake the salmon until it is just turning opeque at the edges and is nearly cooked through, 25 to 35 minutes.
- Serve over zucchini pasta and enjoy!
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