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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    ZUCCHINI & CUCUMBER NOODLES WITH GINGER DRESSING

    April 28, 2015

    |

    GENEVIEVE ARGI

     

     

    I looove making pasta out of vegetables. Back to the old classic, zucchini are really in season now, so I thought I would make a refreshing cold noodle salad with cucumbers as well. You can make zucchini (or any noodles from vegetables) hot or cold, as they work really well in salads, too. Zucchini pasta is amazing with a homemade pesto, tomato sauce, or with a simple dressing of olive oil, lemon and sea salt. 

    I like to experiment with making my own dressings and sauces, as the store bought versions are always canned (super unhealthy) and contain lots of preservatives, additives, and even sugars. As it was really outside the day I made this, I wanted to keep it like and cool. I made a light ginger dressing using tamari and fresh lemongrass paste. 

     

    Husband approved.

     

     

    Serves 2-4

     

    Ingredients:

    2 zucchinis, peeled

    2 cucumbers, peeled

    2 tsp black sesame seeds

     

    Dressing:

    1/3 cup rice vinegar

    2 tsp tamari

    1 tsp yuzu

    2 tbsp sesame oil or extra virgin olive oil

    1 tsp fresh pressed ginger

     

    Directions:

    Spiralize the zucchini and cucumber with your spiralizer or if you dont have one, you can use a vegetable peeler Mix the rice vinegar, tamari, yuzu, oil and ginger juice well. Pour over the zucchini and cucumber noodles and top with sesame seeds. 

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