Hello, foodies. Hope you’re all staying dry out there! I’ve been thinking of those of you down south, the news about the devastating flooding breaks my heart 😦 My grandfather lives in Greenville, SC and he said the rain has been unbelievable. Those of you in coastal towns – you’re in my thoughts! I’ve been trying to find the best way to offer assistance in the wake of all the flooding – unfortunately, not much can be started until the water recedes. If you’re interested in helping out those in need, always do your homework before donating money (local is better!), and make sure you know some details about where you’re donating. Here are a few ways I’m considering:
Google Donate – if you google “Hurricane Florence donate”, Google has a donation page set up. There are FAQ’s if you’d like to verify its validity, and they will match up to $1MM in donations. Often times, money is the best way to go so it can be used however needed.
Frank’s Nation – Animal Rescue/Shelter- https://www.gofundme.com/frank039s-nation-vs-hurricane-flo
Verified by GoFundMe, this non-profit has launched a campaign to cover expenses of its volunteers who are searching for dogs in the affected areas. Save the pups left behind! 😦
Hopefully you all find some time or spare money to offer, if you’re able J many people won’t be able to return home until the water recedes, so anything we can do to help, we should!
Side note… I made some delicious stuff in the last few days. Some paleo and gluten free friendly, some “healthy”… and some are NAATTT. I made my family’s famous potato salad, which is filled with sugar, and mayo, and deliciousness… but I also made some light staples, appetizers and some good fall dishes. You’re in for a treat for the next few days, as this weather is going to be cruddy.
Until next time… here’s my delicious zoodles!
Mediterranean Zucchini Pasta with Garlic, Sun-dried Tomato and Toasted Walnuts and Feta (Gluten Free, with Vegan option!)
Prep time: 15 min
Cook time: 20 min
- 1 jar of sundried tomatoes in oil, drained and thinly sliced (save the oil!)
- 3-4 green zucchinis, spiralized (or two 1lb packages of pre-sliced zoodles)
- 1 small onion, diced
- 2 large cloves of garlic, finely chopped
- Salt and pepper to taste
- 1/2 cup dry white wine
- 3 cups of fresh spinach, loosely chopped
- Handful of toasted walnuts, seasoned to preference (I like garlic powder, generous salt and pepper! Clink the link for my recipe) If vegan- use plain walnuts
- Optional: 2/3 cup crumbled feta, plus more to taste (cheese is not paleo compliant, FYI)
- Using a spiralizer, cut your zoodles according to the tool’s instructions. Place on a paper towel to remove some of the moisture. Pro-Tip – I like to do this ahead of time to allow them to dry a bit, as zucchinis are made up of a lot of water. If using pre-cut – leave the package open for a few hours in the fridge prior to using.
- Once ready to cook, heat about 1-2 tbsp oil in large pan over medium high heat. Add zucchini noodles and saute for 5-7 minutes, allowing some of the water to cook out. Add a pinch of salt and pepper, to taste. Once tender, remove from heat and set aside on a plate.
- Add another tbsp. of your reserved sundried tomato oil to the pan and turn the heat back down to medium – add your onion and saute for 3-4 minutes until translucent. Add your garlic and allow to brown (but not burn), for another 2-3 minutes.
- Once your onion and garlic are cooked, add your sundried tomato and spinach to the pan, stirring. Next, add your wine and turn the heat to medium high in order to burn out the alcohol. Stir to combine, until spinach begins to wilt. Salt and pepper to taste, if needed. Lastly, add your zoodles back to the pan, stirring to coat in the tomatoes and spinach.
Upon serving, garnish with walnuts and feta, if using.