The ultimate holiday treat collection with paleo friendly, grain free and sugar free recipes from my favourite bloggers for a guilt free holiday!
Saturday, 19 December 2015
Friday, 18 December 2015
Since we removed pre-packaged treats from our kitchen I am always trying to come up with convenient snacks to satisfy the kids (and me) during those weak moments. These raw cacao and almond butter fudge bites are perfect for this as they store in the freezer for up to a month and are filled with nutrient dense ingredients like raw cacao and coconut oil.
Wednesday, 2 December 2015
Quinoa (pronounced keen-wah) is considered a superfood. High in fibre and a complete protein, full of antioxidants such as those found in berries and completely gluten free. I don't eat it often, just like rice and other 'safe grains' like buckwheat and millet, I have it occasionally and it helps me stay on track if I feel like I need something different and it's also a great option when you first start cutting grains out. This Quinoa Salad with Roast Pumpkin was originally a cous cous salad my friend Juliet used to make, I don't miss the cous cous at all and if you can't have quinoa you can try cauli-couscous instead. It is delicious!
|Quinoa Salad with Roast Pumpkin|
Friday, 20 November 2015
Sugar Bananas (also known as Ducasse) are a little shorter and rounder at the end than lady finger bananas. The skin is very thin and the banana is very dense, sweet and makes for a great pancake batter compared to the usual bananas found in western supermarkets (known as cavendish). I have posted a 2 ingredient banana pancake recipe before before using the cavendish type (see here) and in this post I'm using sugar bananas for the pancakes. The batter is a lot thicker resulting in a more authentic looking pancake (without the need for flour) and is so much easier to flip!
|Sugar Banana Pancakes 2 ingredients (Grain Free, Gluten Free and Sugar Free)|
Wednesday, 18 November 2015
Wild hibiscus are in season at the moment over here in Vietnam and if you are lucky enough to get them fresh they are great to add to salads or to make a lovely tea. Tart, crisp with a beautiful deep red colour, I have also strung them up for our Christmas tree decorations along with some star anise and cinnamon quils. While making my persimmon and cream gummies (see recipe here) at my friend Mahi's house, she gifted me with a big bag of fresh hibiscus flowers not knowing what else to do with them apart from making her traditional egyptian sweetened hibiscus tea. Since I was fully equipped with my gelatin, I ended up making these yummy strawberry, hibiscus and coconut cream gummy lollies :)
|Strawberry, Hibiscus and Coconut Cream Gummy Lollies|
Wednesday, 11 November 2015
It's hot all year round here and sometimes I just feel like a light refreshing lunch. I made these summer rice paper rolls with mango coriander dip and they were just that - light, fresh and tasty. We ended up with them for dinner as well. I grew up with rice paper rolls which were usually filled with pork, prawn or egg and lots of Vietnamese herbs (see the recipe here), this version is filled with deliciously fresh veggies, herbs, creamy avocado and sweet mango instead.
|Summer Rice Paper Rolls with Mango Coriander Dip|
Sunday, 8 November 2015
My kids needed a change for breakfast and I wanted to try something that could be packed into their snack box for school, it had to be tasty and I know that if it resembles pizza even just a little it would be a hit especially with my 3 year old. I made these sweet potato fritters this morning with fresh mozzarella and olives (you can skip the cheese if dairy free) and they were quickly devoured by the kids and my husband! The sweet potato can be steamed the day before and all the other ingredients can be measured out and prepped to save you time in the morning.
|Sweet Potato Fritters with Mozzarella and Olives|
Friday, 6 November 2015
Persimmons have always been one of my favourite fruit and at the moment I am seeing these beautiful small astringent types which are soft, juicy and look like they are ready to burst open over here in Vietnam. They are elongated in shape with a tapered point. You need to wait until they are super soft to eat them unlike the non astringent variety which is eaten crunchy, firm and rounder in appearance like a beef tomato. I was over enthusiastic at the market and bought a few too many and wanted to use them up and made these persimmon and cream gummy lollies. Oh boy! these turned out so good!!
|Persimmon and Cream Gummy Lollies|
Wednesday, 4 November 2015
I love all types of slaws, quick and easy to put together without too many ingredients. This is a refreshing version without the usual creamy dressing. Shredded apples give this crunchy slaw a lovely sweetness and the purple cabbage turns it all into a pretty pink. This slaw would go well as a side dish to any barbecue or feast :)
|Quick Pink Apple Slaw|
Sunday, 1 November 2015
We recently travelled to Siam Reap, Cambodia with our three kids aged 11, 7 and 3. I've been waiting to visit Angkor Wat for almost 20 years and knew I would fall in love with the city. It was a wonderful break from the chaos of Saigon and I really enjoyed being able to cross the street with my kids without too much stress. The people are so friendly and genuinely love kids (which is how it usually is in most parts of South East Asia).
|Stop, drop & meditate. Exploring Angkor wat just after sunrise was incredibly beautiful|
Thursday, 1 October 2015
My counter top is usually covered with different jars of fermenting veggie combinations and currently this combination of carrot, celery, ginger, turmeric and black pepper is on repeat. A few months ago, I visited my holistic doctor and learnt about the importance of combining turmeric and black pepper to make the main active compound in turmeric known as curcumin more bioavailable. So I started adding black pepper to my veggie ferments that include turmeric and this is currently my favourite combination! I really love the crunch and spice of the whole peppercorn combined with the sourness of the veggies
|Lacto Fermented Vegetables with Ginger, Turmeric and Black Pepper|
Thursday, 24 September 2015
In Vietnamese and Chinese culture, the Moon Festival (also known as Lunar Festival or Mid - Autumn festival) is a time to spend with family and gather around delicious food. It is held on the 15th day of the 8th month on the lunar calendar. This was definitely one of my favourite times of the year growing up. Friends and family would come to visit, gifting each other different varieties of delicious moon cakes (known as Banh Trung Thu) which had green bean paste, red bean paste, taro paste or mixed nuts & seeds inside. Each cake had one or two salted duck yolks inside representing the moon and making the perfect combination of sweet & salty!
|Paleo Moon Cake|
Wednesday, 9 September 2015
This is my version of mum's Vietnamese Bo Kho. We grew up eating this spicy tomato beef stew with crusty Vietnamese bread or vermicelli noodles. I now have it on its own with lots of carrots, white radish and fresh Vietnamese herbs or over a bowl of spiralised veggies like zucchini noodles. The beef is normally simmered on the stove for an hour or until it is tender, but using the pressure cooking you just throw everything in and set the timer for 30 minutes!
|Pressure Cooker Vietnamese Bo Kho (Beef Tomato Stew)|
Friday, 21 August 2015
I have to be honest, I'm finding it hard to get back into the cooking since I arrived back in Vietnam a couple of weeks ago. Eating out in Ho Chi Minh City is an incredible experience, the dining ranges from cheap street food carts, low plastic chairs on the pavement or 5 star fine dining at affordable prices and really cool cafe's in between. The good thing is I've been collecting a lot of inspiration while eating out and this is how I came about with this rainforest salad. My 7 yo was so excited to eat his 'tree' and even more excited that he was allowed to eat it with his hands!
Mangosteens are in season in Vietnam and I'm feeling so lucky! One of my favourite tropical fruit. There is nothing like opening up a mangosteen to find perfect white sweet segments (actually, opening up a perfect avocado could induce the same feelings for me!) You can find them grown in Australia around December to April. This mangosteen kombucha is fragrant and delicious and not overly sweet as you would get with other tropical fruit like lychees.
|Mangosteen Kombucha Tea|
Thursday, 13 August 2015
Okra is one of my favourite veggies and I love it in soups, steamed or barbecued. For this beef & grilled okra sesame salad, I grilled the okra in the oven and the steak was cooked up in the pan then coated in black & white sesame seeds. If you are using the barbecue, you can cook the okra and steak at the same time. Don't be put off by the slime inside the cooked okra, grilling or barbecuing does reduce some of it, but it has a lot of beneficial properties and is worth including in your weekly groceries if you can :) Okra is available all year round and in abundance during summer. It's also quite easy to grow yourself.
|Beef & Grilled Okra Sesame Salad|
Friday, 7 August 2015
Someone else invented these 2 ingredient pancakes, I don't know who but since switching to just eating real food and finding out about this easy alternative we have it regularly for breakfast and as a treat. I also make this when we go camping as you can just mash the bananas with a fork if you don't have a blender. This is a great way to use up those over-ripe bananas which make the pancakes naturally sweet. If I'm feeling a little indulgent I make a salted caramel sauce to go with the pancakes with a handful of whatever nuts I have on hand, shredded coconut and raw cacao nibs.
|2 Ingredient Pancakes with Salted Caramel Sauce|
One of the first veggies I fermented alongside carrot and cabbage was beetroot. I thought it would be something the kids would like and the addition of cinnamon and apple gives this ferment a fun twist. The fermentation process preserves the beetroot and creates a yummy sour, crunchy pickled taste that can be eaten on it's own, added to salads or as a side. I love to have this fermented cinnamon, apple & beetroot mixed through some greens and crumbled feta. You can even use the bright coloured brine to dress your salad and add more probiotic power to your food.
|Lacto-Fermented Cinnamon, Apple & Beetroot|
Wednesday, 29 July 2015
A simple and colourful salad with creamy feta. Only 4 main ingredients for this delicious baby spinach, golden beet & feta salad. Golden beets are super sweet and even better if you can find the baby ones. I have also used purple carrots to add some colour but the usual orange carrots would work too. The creaminess of the feta and sweet crunch of the thinly sliced beets and carrots make a delicious combination.
|Baby Spinach, Golden Beet and Feta Salad|
Sunday, 26 July 2015
I grew up eating crispy roast pork asian style, we never made it at home but would buy it at the chinese bbq place where they hung the roast ducks and bbq pork in the window. When I made my first crispy roast pork belly I felt pretty nervous as my parents eat it all the time and my husband grew up with roasts. I followed a few different recipes (by Gordon Ramsay and Jamie Oliver) and was surprised that even I could make a crispy pork roast! This is a simple version that I now follow and produces perfect crispy crunchy crackling each time using an electric or gas oven.
|Crispy Roast Pork Belly|
Friday, 24 July 2015
This isn't so much a new recipe, just a twist on my raw cacao surprise bites recipe (see the recipe here) and a fun idea for entertaining your guests. These raw coconut balls have a lovely balance of sweet and salty and are filled with crunchy raw cacao except one or two balls have cayenne pepper and/or chilli flakes for a surprise fiery kick!
|Take a chance with each raw coconut fire ball!|
Monday, 20 July 2015
I didn't grow up eating roast anything. It wasn't until I met my husband that I learnt how to make a roast. His mum actually showed me how to make my first roast dinner and since then I have tried various recipes and received lot's of tips. I've stuffed the chickens with onion, lemon, thyme and other stuffing variations, sticking knobs of butter under the skin or rubbing butter all over. All these different recipes turned out wonderful, but sometimes when I feel lazy I like making this simple version as you don't need anything for the chickens except five pantry items which I always have in my cupboard. I then add lots of colour and freshness with any salads and veggies I have on hand.
|Simple Whole Roast Chicken Dinner|
Sunday, 19 July 2015
A friend recently asked me why I did not post all my salad recipes on my blog and I realised that I often put salads together just based on what I have on hand or that my favourite salad combos are too simple. So I'm trying to make more of an effort to post them up. This pear, walnut & blue cheese salad is a very simple (not original) salad combination of 4 main ingredients - lettuce, pear, walnuts and blue cheese. I love thinly sliced pears in salads. The crisp sweet bite of pear adds a nice texture and balance to the creamy blue cheese.
Saturday, 18 July 2015
This divine sugar free whole orange cake recipe by sugar free kids is one that I keep making over and over. It's one of my favourite recipes to make when I can get my hands on organic oranges. It is light, soft, moist and keeps for days in the fridge so you can also make it ahead of time.
|Things I like to make - Divine Sugar Free Orange Cake|
Wednesday, 15 July 2015
A very simple side dish to go with any roast or baked dinner. I used to steam or boil my sweet potatoes for mashing but this method just saves time and extra effort (thanks to my friend Natacha for this one!). By placing the sweet potato with skin on in the oven with your roast, its ready about the same time and also produces lovely caramelised bits. If you're doing a bbq, just wrap the whole sweet potato in foil to prevent it burning too quickly.
|Roasted Mashed Sweet Potato|
Saturday, 11 July 2015
I made these raw coconut cacao surprise bites a long time ago on my instagram account (see here) before my blog came along and thought it was about time to add the recipe over here. I took a break from making sweets last year as I couldn't find all the ingredients in Vietnam and with all the tropical fruit available I didn't feel any urge to make many treats. Since I'm back in Sydney for a visit I thought it was nice for the kids to enjoy these raw cacao surprise bites again. You only need five ingredients to make this delicious nut free treat which go well in school lunch packs too.
|these little balls of delicousness have a raw cacao surprise inside that gives it a wonderful crunch|
Thursday, 9 July 2015
I am really excited about my new passionfruit mojito kombucha tea combination. Passionfruit on it's own is amazing with kombucha and the addition of mint and lime just makes it even more amazing. Lately I've been inspired by the cocktail list that my hubby enjoys and have been on a roll with my strawberry mojito kombucha tea (see it here) and pina colada kombucha tea recipe (see it here). I am so happy to be able to share this recipe with you over on Paleo Foodies.
|Passionfruit Mojito Kombucha Tea Recipe|
Sunday, 28 June 2015
Bitter melon is an acquired taste and is exactly as it is named - bitter! But it is full of beneficial properties so it's worth trying to add some in. My mum served bitter melon on a regular basis while I was at home and I didn't particularly like it growing up but at some point it switched and I now crave bitter melon especially when I'm feeling run down. It might be all in the mind because I know of the amazing benefits of bitter melon or maybe it is because I do feel really good after eating it. Either way, I think everyone should give it a few goes if it's your first time trying bitter melon or if you already enjoy this amazing bitter gourd, you'll love this warming traditional Vietnamese stuffed bitter melon recipe.
|Vietnamese Stuffed Bitter Melon Soup|
Friday, 19 June 2015
I was at my friends house and attacked by mosquitos as it was approaching dusk (and coming into the wet season). I had 2 bites that became large welts on my face due to my sensitive skin, several on my legs and was incredibly itchy and uncomfortable. I don't like using insect bite creams so I was desperate to find some relief. I recalled reading somewhere that rubbing the inside of a banana peel worked. I was so lucky to find one last overly ripe banana on my friends kitchen bench and ripped a piece of the peel off and applied it to my bites holding it for about 1 minute per bite. I couldn't believe it worked! after about 10 minutes the crazy itchy feeling disappeared (although the welts were still there), the relief was incredible. I really had to share this experience!
|5 Incredible Uses for Banana Peels that really work|
Monday, 15 June 2015
This asparagus and egg soup recipe reminds me of my mums crab and asparagus soup less the crab. It's light and delicate with the soft broken egg running through the soup. Using bone broth as the base, it makes a wonderfully simple and nutritious meal or starter.
Friday, 12 June 2015
Kim Chi is a traditional Korean side dish, naturally fermented with garlic, chill, chinese cabbage (aka wombok or napa cabbage) and various vegetables. It is full of probiotics and rich in vitamins. The nutrients in the vegetables become much easier for the body to absorb as the vegetables are pre-digested by the good bacteria naturally present. Some of the vitamin content can be increased up to 300 times compared to eating the vegetables raw. Fermented foods are wonderful for the body and this simple fermented kim chi is really tasted and not too strong for beginners.
|Simple Fermented Kim Chi for Beginners|
Wednesday, 10 June 2015
One of the great things about going paleo for me is no longer having the need to buy expensive commercial beauty products. Becoming aware that the skin is the largest organ in the human body which also has the ability to absorb toxins and chemicals I cannot go back to using lotions and creams with a huge list of unpronounceable chemicals. I now use single oils like coconut, olive, jojoba and rose hip oil instead of expensive lotions and make a lot of my own body wash, face scrubs and masks like this 2 ingredient anti-aging facial mask which consists of bananas and avocado's.
|Add caption2 Ingredient Anti-Aging Facial Mask|
Monday, 8 June 2015
Vietnamese lemongrass pork ribs have always been one of my favourite dishes growing up. Traditionally this dish would be quite sweet, coming from the south where sugar is added to practically everything including savoury dishes and even salads. I've made this recipe paleo friendly and it still tastes amazing, even my non paleo Vietnamese friends approved :)
Sunday, 7 June 2015
Pomelo's are a type of citrus fruit, quite like a giant grapefruit but very sweet and juicy without the bitter sourness. They grow in abundance in tropical regions and are very popular here in Vietnam. You can pick them up in most asian grocers or markets and I know they can be found back home in Australia. They have a very thick rind and pith that you need to peel off completely before you get to the sweet juicy flesh. This Vietnamese Pomelo Salad is light and refreshing and works well as a starter or side to an asian inspired meal.
|Vietnamese Pomelo Salad|
Friday, 5 June 2015
If you are already making your own bone broth, this is a great way to serve it up to keep things interesting as you are probably drinking it everyday and if you are new to bone broth, you can check out my three ways to make bone broth here - 2 day chicken bone broth, pressure cooker bone broth or slow cooker bone broth. I always make my bone broths plain, with no salt and no vegetables so that I can freely flavour it when I am ready to serve it up or use it in any type of cooking. This ginger and turmeric soup makes a cheap, quick and filling lunch combining the anti-inflammatory properties of fresh turmeric and the gut healing properties of bone broth.
|Ginger and Turmeric Soup with a bone broth base|
Every week while growing up in my mum's house there was always a pot of beef, chicken, pork or a mixture of bones simmering on the stove. The broth would turn into this gelatinous goop in the fridge that I thought was disgusting. This gelatinous goop once warmed up, turned into an amazing base for our noodle soups full of gut healing, immune boosting nutrients. Little did I know how nutritious this bone broth soup was and that I would be making it each week for my family.
|2 Day Chicken Bone Broth|
Wednesday, 3 June 2015
A few days ago I posted a Pineapple Kombucha tea recipe (you can see it here) which turned out amazing, super fizzy and fragrant. I had dreamed up this virgin pina colada kombucha tea recipe and couldn't wait to put it altogether. The combination is so lovely and refreshing, using fresh pineapples, fresh coconut cream, pineapple kombucha tea, ice and a dash of honey, it is missing the rum but there are no rules here so feel free to add a dash if needed :)
|Virgin Pina Colada Kombucha Tea recipe|
Tuesday, 2 June 2015
I was always afraid of the pressure cooker and didn't start using one until I started my paleo journey a few years ago. It seemed like a must have, so I decided to get an all in one pressure / slow cooker where you can sear or sauté in the same pot which saves a lot of cleaning (I bought this one here). I learnt so much from one of my favourite paleo masters Nom Nom Paleo (you can take a look at her cookbook here). After gaining some confidence, I played around with various recipes and now I have my pressure cooker honey shredded beef recipe as a favourite in the house.
This fall apart pressure cooker honey shredded beef dish can be served so many ways and I always cook enough for leftovers. We have them in lettuce wraps topped with fermented veggies and avocado, served on it's own with a side of salad and veggies or in my nori wrap and roll platter (get the recipe here). I haven't regretted my pressure cooker purchase at all!
Hope you enjoyed the recipe :)
|Pressure Cooker Honey Shredded Beef|
Pressure Cooker Honey Shredded Beef
Prep Time: 2.5 hours
Cook Time: 1 hour 15mins
You will need:
- 1kg (2 pounds) stewing beef (like chuck, brisket etc)
- 1.5 tsp salt
- 1.5 tsp pepper
- 1 cup coconut water (the clear liquid not milk)
- 1/4 cup apple cider vinegar (I use this one here)
- 1/2 finely chopped onion
- 3 minced garlic cloves
- 2 tbsp coconut oil or avocado oil
- 1 tbsp fish sauce (I use red boat brand, you can find it here)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 4-6 ripe tomatoes (I no longer use tinned tomatoes so I make my own, if you wish for convenience you can use 1 cup of diced tomatoes)
- 1.5 tbsp raw honey (optional)
- If using fresh tomatoes, preheat the oven to 200 degrees celcius (392 degrees fahrenheit) - skip this step if using tinned/glass jar tomatoes
- cut the beef into large chunks and season with salt and pepper
- cover and return to fridge for at least 2 hours for best results or leave overnight if you are super prepared (I have skipped this when I'm desperate and in a hurry)
- the oven should be warm now, place the tomatoes on a tray and bake for about 10-15 minutes or until the tomato skins split, remove and allow to cool
- prepare the sauce ingredients by dicing the onions and mincing the garlic, place in a bowl
- measure out the coconut water, apple cider vinegar, fish sauce, garlic powder, onion powder, paprika and cayenne pepper and add to the bowl (do not add the tomatoes or honey yet)
- set aside
- once the 2 hours has passed, remove the beef from the fridge
- set the multi function cooker to saute/sear mode for 20 mins (or sear on the stove top if you do not have this function)
- add the coconut or avocado oil and brown the beef (I do this in two batches)
- stop the sauté function and change to pressure cook function
- add all the beef and marinade ingredients (except tomatoes and honey)
- ensure the setting is on high, then set the timer for 45 minutes
- allow time for the pressure cooker to release gradually after the cooking is done
- remove the beef into a glass or ceramic dish leaving the liquids behind, cover and set aside
- peel the skin off the tomatoes and squeeze the seeds out, you should have about 1 cup of tomato flesh
|Peel the tomatoes and squeeze out the seeds|
- add the tomatoes and 1.5 tbsp raw honey to the cooker
- set to saute function for 30 minutes
- for the first 20 minutes stir with a wooden spoon every 5 minutes or so, during the last 10 minutes keep stirring more frequently
- at the end of 30 minutes the liquids should have thickened into a nice tasty sauce
- pour over the beef and shred with a fork and mix evenly
- serve immediately or store in the fridge and reheat in the pan when needed
|Pressure Cooker Honey Shredded Beef|
Monday, 1 June 2015
I'm so lucky living in a tropical environment with all the amazing fresh fruit. The pineapples are plentiful, incredibly sweet and cheap. I had extra pineapple left over from our fruit platter and it was bottling day for my kombucha so I decided to throw some in. After one day, the pineapple Kombucha tea was so fizzy and the pineapple smell was incredible.
|Pineapple Kombucha Tea Recipe|
I had some left over zucchini in the fridge from making my zoodles in truffle oil (recipe here) and needed a quick lunch before rushing out. This literally took five minutes to make. I have a spiraliser but you can easily create the same with a mandolin (the strands just won't be as long and pretty).
|Zoodles with Capers and Basil|
Sunday, 31 May 2015
My kids have been drinking kombucha tea for about 3 years now and my now 7yo still loves his simple raspberry Kombucha tea best. I realised I hadn't posted this recipe up yet but should as it is a quick one to make if you are busy or new to brewing your own Kombucha at home, it's nice to have some simple second fermentation ideas.
|Raspberry Kombucha Tea Recipe|
I discovered Jean Imbert's 3 egg fluffy omelette on a friends Instagram page and had to give it a go, it looked so interesting with the light fluffy egg oozing out of the folded omelette. You basically need to whisk the eggs until you have a nice mousse texture and double cook it in the pan first with oil, then when you can lift the sides, tuck some butter in to make it crispy on the outside and light and moussey on the inside. Wow!
Saturday, 30 May 2015
I'm so grateful to whoever invented the 2 ingredient pancake, a banana and an egg with no sugar or dairy needed. Genius! These two items are staples in our house so we always have them on hand, so when I discovered Jean Imbert's fluffy omelette recipe on Jamie Oliver's YouTube (watch it here) I immediately thought to try making a fluffy 2 ingredient banana pancake. Here was the result:
|Fluffy 2 Ingredient Banana Pancakes|
My favourite meals are ones that are interactive and social, usually involving our hands and lots of dishes or toppings to choose from, like my mini burger platter. The kids love eating this way, and it's just how I grew up with our lettuce wraps and rice paper roll dinners, we all learnt to wrap and roll as we ate and socialised. I find my kids end up eating a lot more veggies as they have so much fun wrapping their own nori rolls. It also doesn't leave you feeling overly stuffed even though you can keep nibbling on it for a couple of hours between chatting and drinking so it's great entertainer or party dish.
|Nori Wrap and Roll Platter|
Tuesday, 26 May 2015
Since going mosty paleo and being much more aware of what food I was putting into my body, I realised I should also look at what I am putting on my skin. The skin is the largest organ in the human body and it absorbs what you put on it, so it makes sense that you should try and only put stuff on your skin that you could eat or at least consume safely. This is something that took me a little longer to commit to as it was too convenient to reach out for my favourite tube of cream or mask.
|One Ingredient Facial Brightening Mask|
I went to a lovely pot luck lunch over the weekend and got to taste an incredibly delicious pasta dish (yes I ate some pasta!) made by my friend Audrey. I couldn't get over how deliciously simple it was to make, with only 3 ingredients needed I popped by the store and quickly picked up some truffle oil, zucchini & caviar to make a grain free version. Wow, five minutes later, I had my angel hair zoodles with truffle oil plated up and ready to eat.
|Zoodles with Truffle Oil - Only 3 ingredients|