Sick? I think every single person in CU is sick. When I don’t feel well I want to eat all the things–especially all the warm, comforting things.
We’ve eaten our weight in grandma’s old fashioned chicken noodle soup this week. So last night I whipped up the next best thing.
Comfort Noodles. Another fabulous recipe from Mel Joulwan. These noodles are easy, warm and comforting. And Whole30–they’re made with zucchini noodles instead of pasta. Plus, they’re packed with easy-to-digest veggies and protein–two things your body really needs to heal itself when you’re under the weather. So whip some up now–you can slurp them for breakfast, lunch or dinner (or all of the above). Feed those colds–and feel better soon, CU.
Comfort Noodles (I’m cutting and pasting directly from Mel’s blog, because she really nails it. And you don’t need to adapt or change a dang thing. If you haven’t checked out Mel Joulwan’s Well Fed Cookbooks, you should. They’re my favorite cookbooks of all time.)
Makes enough for one person my size; adjust amounts accordingly | Whole30 compliant
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste
Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)
While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Transfer from the pan to a plate to cool. As it cools, the coconut oil will solidify and make “crumbs,” so don’t worry if it’s just brown dust when you take it out of the pan. Kind of mush the dust together into a pile and let it do its thing.
Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.
Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.
. . .
I’m going to go ahead and file this under “Stuff I Want to Eat for Every Meal”. It’s really that yummy. Enjoy.