This allows you to “sneak in” some daily veggies and more dietary fiber, while also drastically reducing the number of calories in your recipes.Īdding more high-volume, high-fiber, low-calorie foods to your diet is one of the best ways to feel fuller for longer and to avoid overeating empty calories. Other types to try include yellow summer squash, butternut squash, beets, turnips and carrots.Įven if you find that having zucchini or other veggie noodles in place of pasta is not a realistic fix for you, you can cut back on the amount of pasta you need to eat in order to feel satisfied by “bulking up” your pasta recipes with lots of spiralized veggies. Zucchini isn’t the only vegetable you can turn into no-grain noodles. Most health authorities, including the USDA, recommend eating four to five servings of vegetables every day to maintain a healthy weight and satisfy all nutrient requirements - yet the majority of both children and adults fail to make this happen on a regular basis. Just two cups’ worth also provides about 15 percent of your daily dietary fiber needs. Squash groups are a good source of vitamin C, vitamin A, vitamin B6, potassium and other essential nutrients. In fact, because it can be hard to get enough electrolytes, antioxidants and fiber when low-carb dieting, consuming non-starchy veggies (like zucchini, broccoli or leafy greens, for example) is essential in order to feel your best and prevent side effects. Zucchini is also a favorite among those following a low-carb diet, even very low-carb diets, such as the ketogenic diet. This is ideal for people who need help normalizing blood sugar levels, especially those who are diabetic or prediabetic. Low in CarbsĪll types of summer squash, including green zucchini and yellow squash, are lower in calories and much lower in natural sugars and starch than grains or even some other root vegetables, so they have lower scores on the glycemic index. In fact, you can eat approximately five cups or more of zoodles for the same number of calories that you’d get from just one cup of regular wheat-based noodles! 2. What draws most people to zoodles is that they’re very low in calories, especially compared to noodles made wheat flour, rice or other grains. The types of sophisticated spiralizers found in cooking stores or restaurants will cost you more, but they have the advantage of being durable enough to spiralize other tougher vegetables that can be difficult to slice thinly when raw - such as beets or butternut squash. While zoodles might be the most popular, zucchini is not the only vegetable that you can turn into noodles. You can use either a simple, inexpensive, handheld spiralizer to shape your zoodles or a more expensive and professional spiralizer. The uniform shape of zoodles is possible because of the work of a spiralizer. Zoodles are strands of zucchini that are made into the shape of noodles, such as spaghetti, linguine or soba noodles. What are some creative zucchini noodle recipes you can try at home, particularly to replace high-calorie foods like spaghetti or other noodles? Some popular ways to use zoodles include tossing them in an Asian peanut sauce, adding them to chicken soup, or sprinkling on some parmesan cheese, lemon juice and red pepper flakes. While it’s possible to find pre-made zoodles in some grocery stores, most people prefer to make them fresh at home, especially considering they can take just a few quick minutes to prepare. They contain no flour or wheat whatsoever and are very low in both calories and carbs. “Zoodles” is a nickname for zucchini noodles, or spaghetti-like strands made from spiralized, raw zucchini and other squash. Own a spiralizer and unsure of what to do with it? Notice all of the recent cook books and Instragram pictures featuring use of low-calorie vegetable “noodles” and ready to give them a try yourself? Well then, welcome to the world of zoodles!
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