Zoodles with Crispy Pancetta, Pecorino and Basil
Ingredients - Serves 4
1 tablespoon olive oil
4 oz / 113 gr pancetta (or slab bacon), cubed or sliced into small strips
2 garlic cloves, minced
Handful fresh basil leaves, chopped
Zest and juice of one lemon
4 tablespoons shaved (or grated) pecorino
Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.
Transfer zucchini spaghetti to a large bowl and set aside.
In a large pan heat olive oil over medium-high heat. Add pancetta and fry for about 4 to 5 minutes until it starts to crisp.
Remove pancetta with a slotted spoon and set aside.
Add garlic to the pan and saute’ until the garlic is fragrant and pale golden, about 2 minutes.
Add zucchini spaghetti and saute’ for 5 minutes, stirring constantly until heated through.
Add zest and lemon juice, and pancetta and give a good stir.
Transfer to a platter, sprinkle with chopped basil and pecorino and serve.
One serving yields 220 calories, 13 grams of fat, 17 grams of carbs and 12 grams of protein. (Source: The Iron You)
My lovely ice cream bowl made of my favorite hot pink superfruit.
1.5 frozen bananas
2 frozeb figs
A handful of frozen blueberries
1 frozen strawberry
100% raw Pitayaplus
organic açaí juice
Organic almond milk
Starry eyed morning glory! My eyes and taste buds are dancing over this gorgeous collage crafted by one of my new favorite IG accounts @jldavilax3. She’s a fellow #rawvegan and an amazing artist who loves to play with her food. This is just one of her gorgeous creations. Go check out her other technicolor edible designs for endless inspiration in the kitchen.
Who are your favorite foodie accounts? Tag them in the comments. Id love to know so we can all learn about other cool people inspiring the world.
#rawfoodie #rawfood #rawfoodshare #veganfoodshare #vegansofig #vegan #nutrition #superfood #801010 #lfrv #instafood #instadaily #eatclean #cleaneats #JLDavilax3
going to eat an avo for lunch now
(Sorry that all of the afters are from the same night. It’s just that those are the only current full body pitches I have)5’9 ft tall. US Size 18 to US Size 3. Ditched the scale, so don’t ask what I weigh, I dunno! Hahaha, and I’m so much happier now that I don’t :)
Happy Sunday morning everyone. To celebrate peach season, I chose to incorporate the delicious fruit into my daily buckwheat + chia porridge. I let the seeds and groats soak overnight in coconut milk, then in the morning I blended together banana and fresh peach, pouring it onto the soaked mixture. It was the topped with coconut sugar, cinnamon and diced peaches. Great way to start the day! Full recipe to be up soon at www.sproutsisters.com // #vegan #raw #rawvegan #rawtill4 #breakfast #morning #peach #buckwheat #chia #groats #banana #coconut #cinnamon #whatveganseat #veganathlete #veganfoodshare #foodporn #sproutsisters #blog #recipe #vegansofig #dairyfree