Not Your Average Spaghetti with Tomato Sauce...

If you haven't noticed we love a good bowl of noodles. Just not the refined carb noodles that do nothing for your summer bod. This is one of our favorite go-to week night dinner recipes. If you haven't heard of shirataki noodles (also known as miracle noodles), you're not alone. These are the weird noodles in a bag that you find in the tofu section of the grocery store. Trust us on this one, with only 20 calories PER BAG, these are a great way to satisfy that pasta craving. 

Ingredients (serves 1):

• 1 bag of shirataki noodles
• About 7 cherry or grape tomatoes
• 1 zucchini
• Fresh mozzarella (1 oz)
• Fresh basil (2 leaves shredded, 1 leaf for garnish)
• 1/2 cup tomato sauce (we used Ragu light, no sugar added)

Directions:

1. Cut open the shirataki noodle bag and drain the water. Rinse the noodles under water for about 2 minutes. Once rinsed, drained, and patted dry, microwave the noodles in a bowl for 2 minutes. That funky smell you got when you opened the bag will be gone after microwaving!
2. Spiralize one zucchini into zoodles and sprinkle with sea salt
3. Place the tomatoes in a pan under medium heat with 1 teaspoon of olive oil
4. When the tomatoes start to soften, add the zucchini. Slowly add one tablespoon of tomato sauce at a time to sauté the vegetables together for about 2 minutes
5. In a separate bowl, mix together the zucchini and tomato with the shirataki noodles. Add enough tomato sauce to spread evenly
6. Add 1 ounce of mozzarella cheese and finally add the basil

Sweet Roasted Carrots

With Thanksgiving right around the corner, many of us are scrambling to design our menus. While the turkey and the cranberry sauce are tradition, determining which sides to serve tends to be the tricky part. Do we stick with the marshmallow-sweet potato mash or healthify the meal with baked broccoli? 

Shown here without pomegranate seeds

Fortunately, we found you some middle ground. These roasted carrots fulfill that sweetness we crave without the artificial melted marshmallows. Guarantee, both your little cousin and your great grandmother will be begging for seconds.

Ingredients (serves ~5):

• 2 pounds carrots, or about two large bunches
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup
• 1 tablespoon honey 
• 1.5 teaspoons ground coriander
• 1 teaspoon sea salt
• sprinkle of pepper
• 1 tablespoon sesame seeds
• 1 tablespoon fresh thyme
• 1/2 cup pomegranate seeds

Directions:

1. Preheat oven to 450 degrees and oil a sheet pan (or cover pan with aluminum foil)
2. Spread carrots evenly on pan and drizzle with olive oil, maple syrup, and honey. Toss with hands to make sure the carrots are evenly coated
3. Sprinkle coriander, salt, and pepper
4. Roast for 10 minutes, take out and stir to redistribute, and return to the oven for another 15-20 minutes, stirring occasionally. They are ready when tender and the edges are caramelized 
5. Sprinkle with sesame seeds and thyme. Sprinkle more salt and pepper if needed. Place on platter and top with pomegranate seeds. Best when served hot!

Post for Zola: Healthy Zoodle Recipes for your Spiralizer

In case you haven't heard, Zola is an innovative wedding registry site that is transforming how couples and guests share, buy and ship wedding gifts. This week we collaborated with the Zola team to provide some healthy zoodle recipes for their blog readers who need some inspiration for how to put their new spiralizer to use. 

Read our fave zoodle recipes below!

Green Goddess Zoodles

This recipe is a Tovita favorite. It’s a new way to get your greens on when you just can’t eat another salad. The edamame adds a plant-based source of protein to help keep you satiated, along with the high fiber content with the mix of veggies. The almonds also have a bit of protein and add a nice crunch factor. If this recipe looks a little overwhelming, you can take the shortcut and buy store-made pesto, we promise we won’t tell!

Ingredients:
For Kale Pesto:

• 10 kale leaves, stems removed
• 1 tablespoon pine nuts
• ½ clove garlic, chopped
• ¼ teaspoon salt
• 3 tablespoons extra virgin olive oil
• 1 tablespoon grated parmesan cheese

You will also need:

• Large bowl of water
• Ice cubes

For Zoodles (serves ~3)

• 4 zucchini
• 1 clove garlic, minced
• ½ teaspoon chili powder
• 1 tablespoon extra virgin olive oil
• 1 cup shelled frozen edamame
• 1 cup broccoli florets (fresh or frozen)
• 1 cup kale leaves
• ½ cup sliced almonds

Directions:
For Kale pesto:

• Fill a large bowl with ice and water
• Wash the kale and remove the ribs.
• Bring a large pot of salted water to a boil.
• Blanch the kale for about 3 minutes, remove and place in the ice bath to stop the cooking process.
• Drain, place the leaves on paper towels and blot away the moisture.
• In the bowl of a food processor, put the kale, garlic, pine nuts, parmesan
• and pulse until coarsely chopped.
• Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.

For Zoodles:

• Defrost the edamame and broccoli
• Wash the zucchini and spiralize into noodles.
• Heat the extra virgin olive oil in a large skillet over medium-high heat.
• Add the garlic and chili powder
• Add the zoodles, broccoli and kale and saute for 2 minutes or until tender
• Add the the edamame, season with salt and pepper and saute for another 1 or 2 minutes.
• Remove from heat, toss the zucchini noodles in the pesto until it’s evenly coated
• Top with almonds and enjoy!

Chicken Zoodle Soup

As sweater and soup season approaches, we want to give you an easy and healthy way to warm up. Take it from us, bringing a loved one a cup of chicken zoodle soup will win you major brownie points, especially with our gluten-free friends. Replacing noodles with zoodles slashes the carbs and calories of your traditional childhood favorite. This dish will warm your soul while watching your waistline.

Ingredients (serves ~4):

• 6 cups chicken broth or stock
• 2 medium onions, diced
• 1 cup of baby carrots, sliced into ~1/2-inch pieces
• 1 cup celery, sliced into ½ inch pieces
• 2 cloves garlic, minced
• Dash of salt and pepper (to your liking)
• ½ cup of chopped parsley
• 2 Chicken breasts, cooked and shredded (~3 oz per serving)
• 4 medium zucchini

Directions:

• Heat chicken stock over medium heat with onions, carrots, celery, and garlic for about 30 minutes, or until the veggies are tender.
• Season soup with salt and pepper and parsley.
• Run the zucchini through the spiralizer to make “noodles.” Chop them in half to make them more manageable
• Add chicken and zucchini to the broth and heat through.

Brown Rice Asian Stir Fry

You asked for quick and easy, so we're giving you just that! This healthy asian stir fry requires about 20 minutes of prep time and is loaded with healthy veggies, whole grains, and a complete protein. Warning: please don't be intimidated by the multipart directions. Whether you're already a top chef or you've never turned your gas on, this recipe is easy to follow and is practically fool proof. While some of you may choose to chop your veggies individually (all the more power to you), we're thankful that Trader Joe's has developed a pre-cut Asian stir fry veggie blend for those nights we're tied for time… which is the case for us most nights. 

Ingredients (serves 2): 

• 1 package Trader Joe's Asian vegetable stir fry
• For those of you who chose to make stir fry from scratch, include: 1/4 cup green peppers, sliced, 1/4 cup red peppers, sliced, 1 cup broccoli, raw, 1/2 cup snap peas, 1/4 cup snow pods, 1/2 cup white onions, chopped, 1/4 cup mushrooms, sliced, 1/4 cup baby carrots, 1 cup bok choy, 1/4 cup baby corn
• 2 whole eggs
• 1/2 cup organic, brown rice 
• 1/4 cup water (for veggies)
• 1 1/4 cup water (for rice) 
• 2 tablespoons Trader Joe's Island Soyaki sauce 
• 1 tablespoon extra virgin olive oil 
• 2 tablespoons siracha sauce 
• 2 tablespoons rice vinegar 

Directions: 

Part 1

1. Add olive oil to medium stir fry pan, over medium heat. Add vegetables and distribute evenly throughout the pan. 
2. Add rice vinegar and Soyaki sauce. Mix vegetables into sauce over flame. Let cook for about 10 minutes. 
3. Add siracha sauce and water. Continue to mix vegetables into sauce over flame for about another 10 minutes. Vegetables should cook for a total of ~20 minutes (or until preferred). 

Part 2

1. While veggies are cooking, on separate burner combine 1/2 cup rice and 1 1/4 cup water into saucepan. 
2. Stir slightly and bring contents to a bowl. 
3. Reduce heat to low and cover with lid. 
4. Allow to simmer for 10-12 minutes or until water is absorbed. 

Part 3

1. Once vegetables are cooked you may use the same pan to fry 2 eggs.
2. Crack eggs over pan and cook over medium. 

Part 4

1. Plate dishes by placing rice underneath the stir fry and lastly add the egg on top. May top with additional siracha to taste. 
2. ENJOY 

Quinoa-Mexicana Salad

We're always in for Mexican food, but between the tacos, tortilla chips, and queso, it's fair to say that Mexican cuisine often comes with a price tag. And we're not talking money. That's why we've added a Mexican flare to your standard quinoa salad. This is a Tovita favorite because it combines a high-protein whole grain with fibrous fruits and veggies. Between the black beans and the quinoa, this dish can stand alone as a meal or make for a delicious side. Make a batch of this versatile recipe to have on hand for the busy week, or get creative and showcase it at your next dinner party stuffed in fresh crispy peppers. Promise, this one's a crowd pleaser.

Ingredients (serves ~6-8):

• 1 cup quinoa (any color of preference)
• 1 cup black beans
• 1 cup corn (optional: use Trader Joe's corn salsa)
• 1/2 large avocado, cubed
• 1/2 cup mango, diced 
• 1/2 cup grape tomatoes, halved
• 4 limes, sliced 

Directions: 

1. Prepare 1 cup dired quinoa over stove (1 cup dried quinoa + 2 cups water. Bring to boil. Once at boil, turn heat down to simmer. Place lid on top of pot and cook until water is evaporated). 
2. Once cooked, move quinoa into large bowl and set aside to cool. 
3. Add black beans, corn, avocado, mango, and tomatoes to quinoa. Mix evenly. 
4. Squeeze limes over salad and stir evenly (may use more or less as desired).
5. Place in refrigerator and allow salad to cool for at least 4 hours.​