Mexican Fajita Chicken Salad (Paleo!)

Greetings! How’s everyone doing today?

I had a really cool weekend – went to a tarot reading with Earth and Fire Tarot at the Prana House in West Chester. It was interesting – often times, I don’t really know how to think of card readings, even though I do them with myself often. I have dozens of oracle and tarot decks… I know the material is legitimate when I’m the only one pulling them, and all too often, coincidences that are really more than just coincidences happen. In this particular reading, they let me pull my cards – while one could argue that you can make anything work if you’re vague enough, the cards fit very well with one another and were a truthful, accurate and very specific representation of a situation in my life at the moment. At the end, they decided to pull a card for me, from a deck I own. I told them, this particular deck, I have a very strange connection to, and I very frequently get the same card. It’s the Wild Unknown Animal Spirit deck by Kim Krans. The detail within the artwork is absolutely beautiful, and Kim’s descriptions are insightful, comprehensive and honest. The card that frequently comes up is the Dragonfly – and I am grateful that it does. Both in real life and in this card, the dragonfly is this versatile and resilient creature that embraces transformation. It’s born with a finely tuned hunting skill, and requires little to no time in understanding that it can fly, almost immediately. I find that I get this card because I need to be reminded that being aware of your transformation as its happening makes it any less special. In fact, the dragonfly represents the power of self-awareness, knowledge, intuitive thinking and reflection.

As they were just as familiar with this card and its meaning as I was, I wasn’t surprised when they pulled it as expected and gasped and how that was possible. I don’t know, but when ya know, ya just know, ya know? We confirmed what I already knew and off I went.

This wasn’t meant to be a self-righteous post, or me toot-tooting my own horn about something anyone could just chalk up to a “coincidence”. My point is this – there is no such thing as coincidences. Once you take full ownership of your life and surroundings, you suddenly have this knowingness that you never paid attention to. You have a little more peace, and a little more perspective, and a little more confidence. Who couldn’t use a little more of that?

Now, let’s talk some food.

 

Mexican Fajita Chicken Salad (Paleo!)

Prep time: 25 min

Cook time: 25 min if using an Instant Pot, 45 min if baking 

 

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 red bell pepper, finely chopped
  • 1 heaping tbsp small red onion, finely chopped (or more if preferred)
  • 1/2 cup cilantro, finely chopped
  • 2/3 cup petite diced tomatoes
  • 1 jalapeno, finely chopped with seeds and stems removed (optional)
  • 1/2 cup paleo mayonnaise or Veganaise
  • 1 tbsp apple cider vinegar
  • salt and pepper, to taste
  • preferred greens, such as romaine, arugula, spring mix

 

Directions

  1. If using an Instant Pot, place your chicken into the pot and pour chicken or vegetable broth over until pieces are just covered. Seal and cook according to instructions — about 25 minutes. If using an oven, preheat your oven to 400 degrees. Place chicken into a baking dish and pour broth over, also until just covered. Bake for 40-45 minutes.
  1. Once cooked, allow to cool, remove from broth and shred with a fork. Reserve some of your broth to add to shredded chicken to prevent drying, cover and set aside.
  1. In a small mixing bowl, mix your mayonnaise and apple cider vinegar thoroughly. Add your taco seasoning, salt and pepper, and continue to stir. Set aside.
  1. In a larger mixing bowl, add your shredded chicken and all remaining ingredients except your lettuce. Mix until well combined.
  1. Next, add your mayonnaise mixture, continuing to thoroughly mix. Add salt or pepper to taste.
  • Serve over crackers, in a wrap, or over a salad.
  • Enjoy!
  • -S

    Mushroom and Sage Roasted Turkey Meatballs (PALEO!)

    In an interesting turn of events, the weather outside is GLORIOUS! high 50’s, low 60’s. The groundhog did not see his shadow, the snow has melted, and hopefully we don’t get much bad weather from here on out. It certainly feels like the twilight zone, especially with the full moon coming out tonight. After a super fast weekend, I’m ready for some good weather.

    I’ll keep this short and sweet — this weekend I had some time to make some glorious little meatballs, and because I couldn’t decide what I wanted, I decided to make two different kinds. Praise be, especially when your turkey meatballs don’t turn out dry. The first one I’ll share with you is below 🙂

    Mushroom and Sage Roasted Turkey Meatballs 

    Prep time: 20 min

    cook time: 30 min

     

    Ingredients

    • 1 lb ground turkey
    • 1/2 cup almond flour
    • 1 egg
    • 2 tbsp finely chopped fresh sage, divided
    • 1 cup baby bella mushrooms, chopped
    • 1 small/medium sized yellow onion, chopped
    • 1 garlic clove, finely minced or pressed
    • 1 can of coconut milk, shaken
    • 1/2 tsp salt, plus more to taste
    • 1/2 tsp pepper
    • Pinch of other thickening gluten free alternative flour, such as potato or tapioca flour

    Directions

    1. In a skillet over medium heat, sauté your chopped onion until translucent, stirring frequently to avoid burning — about 4-5 min. Add your garlic, continuing to stir. Next, add your mushrooms and Add a pinch of salt and pepper to season. Sauté, uncovered, until onions start to brown. Remove from heat and set aside.
    1. Next, in a large mixing bowl, add your turkey, half of your sautéed onion and mushrooms, egg, almond flour, 1 tbsp of sage, salt and pepper — mix  thoroughly. If the mixture looks too wet, add more almond flour, 1 tbsp at a time, while stirring. 
    1. Preheat your oven to 375 degrees F. On a parchment lined or  greased baking sheet, roll your mixture into your preferred meatball size. I used a cookie scooper, making meatballs about 1.5in in diameter. Space evenly on the baking sheet.
    1. Bake until golden brown, about 20 minutes. The internal temperature should be 155 degrees.
    1. Meanwhile, as the meatballs are baking, add your remaining sage to your skillet of mushroom and onion, over low heat. Add your coconut milk and stir. Allow to simmer for about 5-7 minutes, until the sauce has now thickened slightly. If it’s still runny, feel free to sprinkle in some of your thickening flour, and stir well to combine.
    1. Once meatballs are done cooking in the oven, carefully add them to your sauce pan, and gently stir to coat meatballs. Allow them to simmer for another 3-4 minutes.
    1. Remove from heat and serve.

     

    Enjoy!

    -S

    Pecan-Crusted Dijon Salmon (Paleo!)

    So, about this cold weather. I found a picture of someone’s toilet on the internet where the water in their tank froze and BROKE! The toilet tank. As in, the toilet tank is gone, and all that’s left behind is a huge chunk of water. It was a solid brick of water. Look at this! This is wild. I never thought I’d be so jazzed about a picture of a toilet. I hope everyone across the country is staying warm… it’s dangerous outside, and my dog has gone to the bathroom twice now on the front porch because that’s as far as she can bare to go.

    Re: enduring this cold while I’m indoors… right before Christmas I bought myself a robe. I did not consider myself a robe person, by any stretch of the imagination. I lounge in leggings and a shirt, and I don’t go barefoot between November and April unless I’m showering, or sleeping (I’m not a total psycho, who wears socks to bed? Yikes). Why would I need a robe, I thought.

    Well. Let me tell you.

    Let the temperature outside reach -3, and I am a robe person now. I had on fuzzy socks, the Alo leggings with the foot warmers, a thermal, a sweatshirt with a hood, and a robe. I could’ve slept outside in the snow and still be warm, honestly. I imagine this is what a sheep may feel like before getting sheared… just warm, cozy, and completely insulated. It’s literally the greatest feeling ever. I mean, I probably looked like a Dementor, but function over fashion, baby. That’s the business.

    Aside from this cold weather, another thing coming up that I really don’t care for is the Super bowl. Though I do not care one bit about the game, I am PUMPED to eat super bowl food. I have a few recipe ideas, and if it stays this cold, that’ll make it a great day. Stay tuned for more recipes on that front.

    On a more exciting front, do you know what else is coming up? The new moon! When it comes to lunar phases, I think that recognizing where you are on the lunar calendar is a great way to link this up with your intentions for what’s going on in your life. Think about it, a new moon is just that- a clean slate, a blank canvas. You get a chance to start fresh if you need it, even if it isn’t the start of a new year. The full moon is when your intentions for your life are likely most up front and apparent, but a new moon is when you can stop and say, “I can start this over. I can change this if I want to.”  Take this time to plan our where you want to be in a month, 6 months, a year, five years. It’s not even a concrete plan that you’re bound to for eternity, because you can revisit this every few weeks.  Think of the New Moon as your check in — do you need a recharge on your enthusiasm for your goals? As the New Moon is on Feb 4th, in Aquarius, take the time to be creative, flexible, unconventional and really fluid in your goals. Live a little. Enjoy.

    That being said, the best way to enjoy one’s self (in my eyes!) is to EAT food you really enjoy making and savoring. I got a Butcher Box right before Christmas, and in defrosting the last of it, I had some pieces of salmon left. What better way to enjoy it than with a tasty marinade? Keep reading for more delicious details 🙂

    Pecan-Crusted Dijon Salmon (Paleo!)

     

    Prep time: 20 min

    Cook time: 15 min

     

    Ingredients

    • 4 6oz boneless wild-caught salmon fillets, skin removed
    • ½ cup Grey Poupon mustard
    • 1 large clove of garlic, finely minced or pressed
    • 1 tsp honey
    • 2 tbsp olive oil
    • 1 (ish) tsp salt
    • ½ tsp paprika
    • 1 small shallot, finely minced
    • 1 tbsp apple cider vinegar
    • Pepper, to taste
    • 1 cup of raw pecans, finely chopped/crushed
    • ½ tsp garlic powder

    Directions

    1. In a dry, preferably non-stick frying pan over medium heat, add your pecans, half of your salt, garlic powder and a pinch of paprika. Stir frequently to prevent burning. Toast until thoroughly golden brown, about 3-4 minutes. Remove from heat and set aside.
    1. In a mixing bowl, add your Dijon, honey, garlic, olive oil, your remaining salt, shallots and paprika. Stir until thoroughly mixed. Add your salmon to the bowl, and coat thoroughly with mix. Let stand in refrigerator for 30 minutes, up to 2-3 hours.
    1. Once ready to cook, preheat oven to 375 degrees F. Place salmon in a greased baking dish, making sure to use as much of the marinade as available. Coat with crushed pecans, making sure to cover the sides – you may need to pat them on to ensure they stick. Sprinkle with a pinch of pepper, and bake until opaque and flaky, about 13-15 minutes (or more, if needed).

    Serve with my Garlic Paprika Thyme Sweet Potato Fries, Roasted Broccoli with Goat Cheese and Walnuts, Chipotle Caesar Salad or Quinoa Kale Salad. Enjoy!

    -S

     

    Chicken Green Chili Verde (Paleo!)

    Hello world!

    Gosh, I’ve been missing a long time. So sorry. I’ve been cooking, eating a ton, desperately trying to eat less and exercise… *sigh* life is hard. Also, it wouldn’t be a post in true-Sarah-fashion if I didn’t whine about how it was really cold out, now. I feel a bit shorted because I didn’t get to have any temperate weather after the heat, but here we are.

    WHAT is going on? What’s everyone been cooking? Thanksgiving came and went, and alongside our 3 turkeys, 15 lbs of mashed potatoes and 3 types of stuffings (I wish I could say I ate at a soup kitchen with those quantities or something but anyone who knows my mom knows she loves to feed the entire state of Pennsylvania), macaroni and cheese… was a house full of people. Holidays are great, but I really like normal time better. I’m actually looking at my calendar for the next few weeks, and I’m getting my master-level Reiki certification this Saturday (woohoo! More to come), cooking dinner at the Ronald McDonald house next Monday, a Holiday lunch I planned for my office next Tuesday, then an End Of Year party for my company’s Women’s Network  that night, then my division’s end of year gathering the following Tuesday, then my organization’s end of year gathering that Wednesday, and then my site’s end of year gathering that Thursday, followed by a shopping trip at the beach outlets that Friday…. Then, 2 days of work and a very lengthy Christmas vacation. I plan to cook lots. Mau

    The issue I run into is that – I’m cooking constantly, and end up with TONS of things to share with you all. I just don’t take pictures of it often times, and that’s the worst. I love to share recipes with you all, I just never get good shots. I want to make sure you all know how appetizing it is without some mediocre kitchen light and shadows. Sigh.

    As the weather gets colder, I want to make sure you have this handy recipe. If you’re a fan of soups, chili, or a combination of the two, this is your jam. A nice Chicken Green Chili Verde will keep you warm without a doubt! This particular recipe is great, because it’s paleo, low carb, but full of flavor. I have to say – this is definitely not for the faint of heart (or digestive system) – it has a bit of a kick to it, and ya may forget you ate it for dinner, only to be reminded the next time you…. Well, let’s stop there. It’s a  tad spicy.  Spaahh-cy. Sorry, did you still want eat this!?

    I might eat this green soup while watching The Grinch. Anything green is in.

    Chicken Green Chili Verde (Paleo!)

    Serves 4-6

    Prep time: 15 min

    Cook time: 60 min

    Ingredients

    • 2 15oz cans diced tomatillos, I used low sodium
    • 2 cups chicken broth
    • 1 large yellow onion, finely chopped
    • 4-5 garlic cloves, minced or pressed
    • 1 tbsp cumin
    • about 1/2 tsp sea salt if using regular sodium chicken broth, plus more to taste at the end if needed
    • 1 lb ground chicken
    • 3 poblano peppers, roughly chopped, seeds and stems removed
    • 2 anaheim or cubanelle peppers, roughly chopped, seeds and stems removed
    • 2 serrano or jalapeño peppers, finely chopped, seeds and stems removed (set aside a few to add for some added heat, if you want)
    • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish

    Directions

    1. In a large stockpot, add your onion and ~ tbsp. of your preferred oil (I like avocado oil). Saute over medium heat until fragrant, about 2-3 minutes, stirring to prevent burning. Next, add your ground chicken, breaking apart with your spatula or spoon. Continue to saute and stir to cook evenly. After about 4-5 minutes when most of the chicken is cooked through, add your garlic and cumin, continuing to stir until onion starts to brown.
    2. Next, add your cut peppers and stir, allowing to soften, for another 3-4 minutes.
    3. Once your peppers, onions and meat have started to brown, add your cans of diced tomatillos and cilantro, mixing thoroughly. Add chicken broth and continue to mix.
    4. Bring mixture to a simmer, and allow to cook for 25-30 minutes. If using a crockpot, you can place on high for 4 hours, or low for 8 hours.
    5. Once cooked, add any needed salt to taste. Serve in bowls, and garnish with more cilantro  or almond milk sour cream, or greek yogurt (if not strict paleo).

    Enjoy!

    -S

    Garlic Paprika Thyme Sweet Potato Fries (Paleo, Vegan!)

    Boy, do I love me some carbs. It’s sort of a problem.

    My jeans have gotten tighter, but such is life when Dogfish Head Punkin Ale AND French fries are involved. Even if this means I have to go out and actually get both of them. Yum? Yes. Since I typically start off complaining about the weather, I’d like to point out that it’s been feeling particularly Fall-ish recently… with the exception of the monsoon and grey skies today, I enjoy that the leaves have been falling. I even went out to the barn yesterday! I didn’t ride, it was raining, but it was nice, crisp and cool. Two thumbs up.

    I’m also back into the swing of things with cooking on Sundays… I hope to make a few things that I can pass along on the blog, but I do get a bit… lax…. When it comes to healthy eating as the weather gets cooler. I’ve been exceptionally lucky to not have to worry a WHOLE lot about gaining weight with as much as I do, but as I said… my jeans, they is tight. I will be doing some cardio today, with the intention of eating Guinness Beef stew soon, and some Shepherd’s Pie, and… other potato-ey goodness without sacrificing my waistline.

    The good news is, not all carbs are created equal. There are complex carbs, and carbs are fuel! Unless you’re into the Ketogenic diet (which I do enjoy a lower carb recipe every now and again), use your carbs to your advantage, and dress em up with some garlic and zest. Like these, below.

    Garlic Paprika Thyme Sweet Potato Fries (Paleo, Vegan!)

    Prep time: 15 min

    Cook time: 35-40 min

    Ingredients

    • Two large sweet potatoes, peeled and cut into thin, fry-shaped strips (sized to your preference, some people like wedges)
    • 2 cloves of garlic, minced or pressed
    • ½ tbsp smoked paprika
    • ½ tbsp. fresh thyme, chopped
    • 2 tbsp olive oil
    • Salt and pepper, to taste

    Directions

    1. Preheat oven to 350 degrees F. Mix together your garlic, paprika, thyme, salt and pepper in a small bowl with your olive oil.
    2. To evenly coat, I like to put my fries into a bag, pour my oil mixture in, and shake… you can also coat sweet potato fries with a brush, or your hands if you enjoy a mess… heh.
    3. On a greased cookie sheet, place your fries in a single layer, evenly spaced, so they cook thoroughly. If you prefer super crispy fries, feel free to turn over with tongs once browned on one side. Once they start to crisp/firm up and brown, remove from heat and allow to cool a few minutes before serving. As they dry, they will  continue to crisp.

    Enjoy!

    -S

    Pomegranate Dijon Glazed Pork Tenderloin (Paleo!)

    The weather is starting to cool down 🙂 🙂 Which means… I get to wear all my sweaters that I love so much! Sigh. I just get so excited.

    I can’t remember if I ever mentioned my favorite show that a friend turned me onto… it’s called Humans. It’s a UK-broadcasted show available on  Amazon Prime… and I binge watched the first two seasons in about 2 weeks. (Binge watching TV for me is watching more than 20-30 minutes at a time… I really hate watching TV). It’s so good. Without spoiling the premise of the show, it’s a little Will Smith in I, Robot meets Modern Family… with less of the dumb humor. Definitely worth the watch.

    To be honest… I don’t have much material to work with here. Nothing new  going on, just wanted to tell you guys I love Autumn, and that new show I found. Here’s some pork tenderloin, because I think we need to show the other white meat some love. Happy almost-Fall!

    Pomegranate Dijon Glazed Pork Tenderloin (Paleo!)

    Prep time: 30 min

    Cook time: 20 min

    Ingredients

    • 1 (1 to 1.5 lb) pork tenderloin
    • ½ cup pomegranate juice
    • ¼ cup fresh squeezed orange juice
    • ¼ cup Grey Poupon Dijon mustard (I am very particular about my djion…)
    • 1 tbsp honey
    • 2 cloves of garlic, minced
    • 1 tbsp apple cider vinegar
    • 1-2 tbsp olive oil
    • ½ cup of chicken broth
    • A pinch of chili pepper
    • Salt and pepper, to taste
    • 1 heaping tsp of tapioca flour
    • Optional: pomegranate seeds, for garnish

    Directions

    1. In a large bowl, whisk together your pomegranate juice, orange juice, Dijon, honey, garlic, apple cider vinegar, and chicken broth. Season with salt, pepper and chili powder to taste. Adjust flavors to preference, if needed.
    2. Next, trim any “silver” skin or unwanted fat from your pork. Place in a bag or bowl, and marinate for at least 2-4 hours in the fridge, or as long as overnight. When ready to cook, select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add a tbsp of olive oil.
    3. Add the pork and sear on all sides, approximately 4 minutes per side. Once completely seared, press Cancel and remove pork from the Instant Pot. Set aside on a plate.
    4. Next, place the Instant Pot trivet into the pot, followed by your pork tenderloin. If it doesn’t fit lengthwise, you can cut it in half. Pour the marinade over the  pork, ensuring it’s thoroughly coated. It’s okay if it isn’t submerged.
    5. Place lid on Instant Pot and turn the valve so it’s sealed. Select the Manual setting, high pressure (this is the default setting), and set timer to 7 minutes for fresh pork (10 minutes for semi-frozen, or 13 minutes for frozen).
    6. Once the timer is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze.

    For the Glaze

    1. In a large skillet, add your remaining liquid from the instant pot, reserving about ¼ cup. Turn heat to medium. Using your reserved ¼ cup of broth, whisk your tapioca flour in until thoroughly mixed.
    2. Add your reserved tapioca flour/ broth mix into the pan, continuing to whisk. Be sure to turn the heat down if it thickens/bubbles too quickly, as you don’t want it to  burn. The mixture should slightly thicken after simmering for 2-3 minutes, or a bit longer with lower heat. If desired, add any salt and pepper,  to taste. At this point – I think I added a splash more pomegranate juice for some color. Once at desired thickness, remove from heat and set aside.
    3. Slice your tenderloin and serve with glaze as preferred. Garnish with pomegranate seeds and herbs if desired!

    **Note: if you don’t have an Instant Pot, you can make this in the oven. Preheat your oven to 400 degrees F, as well as heating a skillet over medium heat with a dash of olive oil. Sear Pork tenderloin in the skillet on all sides, 2-3 min per side – place in a baking dish once browned. Pour glaze over, and bake in the oven for 18-20 minutes, or until internal temperature reaches 145-150 degrees F. Set tenderloin on a dish to rest, and then follow the glaze recipe and serve as preferred.

    Enjoy!

    -S

    Mediterranean Zucchini Pasta with Garlic, Sun-dried Tomato, Toasted Walnuts and Feta (Gluten Free, with Vegan option!)

    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:

    Local Food Banks – Harvest Hope Food Bank, Food Bank of Central and Eastern North Carolina. It’s recommended to contact them to see where their greatest needs are before donating.

    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.

    Local Humane Societies – North Carolina (Greenville), and South Carolina (Myrtle Beach)

    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

    Serves 3-4

    Ingredients

    • 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)

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Enjoy!

    -S