Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for?
It’s been a rough couple of days. With my cookbook manuscript due in just a few days, we also had to take Ollie in for his neuter surgery. Except after planning his surgery two weeks in advance around my schedule, we accidentally fed him the morning of surgery, which is a complete no-no. So the surgery was postponed.
But we took him back to the vet today and fortunately enough, he came out looking like this.
He has that revenge-y plotting look but he sports that cone just so darn well. Butters has also been a great big brother and leaving him alone, for the most part. Ollie whines here and there but we’re all hoping for a speedy recovery. Although I’m sure he’s not very thrilled with us at the moment. (You can also follow his journey on snapchat at chungahrhee.)
But while he has that unforgiving look, let’s talk zucchini noodles.
I have just been so short on time these last few weeks so I needed something even quicker than the norm. And there’s nothing quicker than this.
Raw zucchini noodles tossed in a fresh lemon vinaigrette and served with roasted shrimp, cherry tomatoes and corn kernels, topped with a few pine nuts for that extra crunch. It’s filling, hearty, and of course, healthy – it’s just what you need as the kids go back to school. That and dealing with manuscript deadlines and neutered pups.
Tag @damn_delicious on Instagram and hashtag it #damndelicious!