Today we are going to talk about one of my favorite things EVER… Aside from cats, thriller novels, bad 90’s music, and yoga, I’m obsessed with spiralizing! Some of you may already be familiar with spiralizing (I mean, we are friends after all), but if you’re new to the game….
Here’s what you need to know about spiralizing:
What is a spiralizer?
A spiralizer is a handy little tool that creates “pasta” out of fruits and vegetables. It’s amazing and it will change your life. (P.S. If you’re confused about all the different models, check out my post on How to Pick The Right Spiralizer.)
What are the benefits of spiralizing?
You know how each of us love eating vegetables all the time and always exceed the recommended daily number of servings? 😉 As much as I wish this were true, in most cases, it totally isn’t. This is why I love spiralizing!
Sprializing vegetables is a fun and easy way to add more vegetables into your diet AND use vegetables to replace processed foods like noodles and pasta. It’s a win-win!
How do I get started?
Once you get a spiralizer, the next step is simple: get cooking!
I have an entire recipes section here on the blog full of spiralizing recipes and if that’s not enough, then you should definitely check out my cookbook Zoodles available on Amazon.com! I wrote this book for pasta lovers everywhere – especially for those of us who want to enjoy our favorite comfort foods, but who still want to eat healthy and be good to our bodies. If you love pasta, spaghetti, and take-out – this cookbook is for you! 😉 Check it out here.
And that brings us to this delicious ginger egg drop soup!
Today I wanted to share one of my favorite soup recipes from Zoodles, which is perfect as we start to ease into spring! This ginger egg drop soup is one of my favorites because it is so simple and works for a variety of diets. Whether you’re paleo, vegetarian, gluten-free, or simply want to eat healthier, this soup is delicious for lunch or a light dinner!
- Recipe serves 2 – 4 as a side dish. Nutrition information shown below is for 1 serving (with the recipe totaling 2 servings). If you are using the recipe to serve 4, divide the nutrition information in half.
- One of my favorite ways to adapt traditional Asian dishes that call for the use of soy sauce is to substitute coconut aminos instead. Coconut aminos is made by tapping coconut trees, which then produce a nutrient-rich sap. The sap is then aged and blended with salt to create coconut aminos. Coconut aminos tastes great (it’s much sweeter than soy sauce), is soy-free, non-gmo, and does not contain MSG, plus – it has 73% less sodium compared to soy sauce!You can find coconut aminos at most health food stores or online here. Once opened, be sure to store this in the refrigerator.
- 4 cups vegetable broth
- 1-inch piece fresh ginger, minced
- 2 garlic cloves, minced
- 1 medium zucchini, spiralized with the spaghetti blade
- 2 medium eggs, beaten
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil
- ½ teaspoon sea salt
- 3 scallions, white and green parts, sliced
- Freshly ground black pepper
- In a medium pot, bring the broth, ginger, and garlic to a boil over high heat.
- Add the zoodles and remove the pot from the heat.
- Stirring the broth in a clockwise motion, slowly pour in the eggs to create egg ribbons.
- Stir in the coconut aminos, sesame oil, salt, and scallions.
- Season with pepper and serve hot.