Red Curry Chicken Stir-Fry

There’s nothing that’s more comforting than a spicy, rich, and delicious Thai Red Curry. This recipe is 100% foolproof, quick, and absolutely delicious. It keeps well in the fridge during the week and also freezes exceptionally well. This recipe can also be customized based on your taste and dietary preferences. Feel free to change up the veggies, add more protein, or tone down the spice – it’s all up to you! You can’t go wrong.

Red Curry Chicken Stir-Fry

  • Servings: 5
  • Difficulty: Easy
  • Print

Red Curry Chicken Stir-Fry

  • 2 Carrots, Sliced or Matchsticks
  • 1/2 Red Bell Pepper, Sliced
  • 1/2 Yellow Bell pepper, Sliced
  • 1 Zucchini, Strips
  • 1 Broccoli Crown, Roughly Chopped
  • Handful of Snap Peas, Roughly Chopped
  • Handful of Fresh Thai Basil
  • 2 Teaspoons of Canola Oil
  • 2 Cloves of Garlic, Minced
  • 1 Teaspoon Ginger, Minced
  • 3 Boneless, Skinless Chicken Breasts in Cubes (Can be increased or omitted)
  • 4.5 Tablespoons Red Curry Paste*
  • 2 400 mL Cans of Light Coconut Milk
  • 1 Teaspoon of Fish Sauce (Optional)
  • 1 Teaspoon of Sugar
  1. Chop vegetables and meat.
  2. Cook garlic and ginger in 1 teaspoon of oil over medium heat until fragrant.
  3. Add Chicken and cook fully. Once cooked, remove chicken and set aside.
  4. Cook red curry paste in 1 teaspoon of oil over medium heat for approximately 2-3 minutes. Add coconut milk, fish sauce, and sugar.
  5. Add chicken and veggies and bring to a boil.
  6. Once boiled, add Thai basil, stir, and remove from heat.

Vegetables should be cooked but not overly soggy. Depending on the brand of coconut milk that you use, your sauce may appear thin. There’s no need to add any thickening agents as the coconut milk will thicken naturally as it cools.

*This recipe is spicy. To tone down ths spice, decrease the amount of curry paste.

Nutritional Info (Per Serving): 314 Cal | 20 g Carb | 14 g Fat | 27 g Protein



You’re missing out if you’ve never had bibimbap. Seriously, it’s that good. It’s the first thing I order at any Korean restaurant. After weeks of prepping with chicken, I wanted to change things up  a bit. It was a glorious moment when I thought of prepping Bibimbap and it’s since become one of my staple meal prep recipes. Customize this recipe with the vegetables you enjoy eating and omit the meat completely if you’re vegetarian. It’ll still be delicious! By no means is this a completely authentic version of Bibimbap… But it’s a prep friendly version that’s still incredibly delicious.


  • Servings: 5
  • Difficulty: Easy
  • Print

Bibimbap Recipe

  • 1 lb. Lean Ground Beef
    • 1 Tbsp Reduced Sodium Soy Sauce
    • 1 Tbsp Sesame Oil
    • 1/4 Tsp Minced Garlic
    • 1 Tsp Sugar (Optional)
    • 1.5 Tsp Sriracha Sauce (Optional)
  • 1 Bunch Fresh Spinach or 5-6 Cups of Baby Spinach
  • 2 Carrots, Matchsticks
  • 1 Zucchini, Sliced
  • 1-2 Large Shiitake or Portobello Mushroom, Sliced
  • 1/4 Medium Sized Red Cabbage, Chopped
  • For Each Vegetable
    • 1/2 Tsp Sesame Oil
    • 1/2 Tsp Minced Garlic
    • Pinch of Salt
  • 1.5 Cups Rice, Cooked
  • 5 Large Eggs
  • Sriracha Sauce (Optional)
  • Dried Seaweed, Cut in Strips (Optional)
  • Sesame Seeds to Top (Optional)
  1. Boil 1.5 cups of white or brown rice.
  2. Mix 1 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp minced garlic, 1 tsp sugar, and 1.5 tsp sriracha sauce into learn ground beef. Hook in a non-stick skillet over medium heat until ground beef is fully cooked.
  3. In a large skillet over medium heat, add a few drops of sesame oil and half a tsp of minced garlic. Cook each vegetable for approximately 3-5 minutes. Do not over cook the vegetables. Once they are cooked, add a pinch of salt.
  4. Fry 5 eggs in a non-stick skillet.
  5. Arrange in containers. Top with egg, sriracha, and sesame seeds.

NOTE: Bibimbap is traditionally served with Kochujang sauce. The recipe can be easily found online. For the sake of convenience and time I substitute this with Sriracha.

Nutritional Informatin: 510 cals Per Serving | 62 g Carb | 32 g Protein | 15 g Fat

Tip: Some recipes call for boiling vegetables. That’s the best method if you’re going to eat this right away. However, I don’t suggest boiling the vegetables if you are prepping. They will get extremely soggy throughout the week.


Fajita Quinoa Bowls

It’s easy to lose your flame after you’ve been prepping for a while. The same recipes week after week will leave you dreading your next meal. Don’t be afraid to change things up. It’ll keep prepping fun and exciting.

Asides from being fool-proof and incredibly delicious, the best thing about this recipe is that you can easily tweak it to suit your taste buds and your nutritional goals/needs. Want to increase your protein intake? Add more chicken. Decrease calories or carbs? Omit the quinoa. Try this recipe once and you’ll understand why it’s one of my staple meal prep recipes.

Fajita Quinoa Bowls

  • Servings: 5
  • Difficulty: Easy
  • Print


  • 1 Tablespoon Avocado Oil
  • 3 Cloves of Garlic, Finely Chopped
  • 3 Boneless Skinless Chicken Breasts, Sliced (more if you want extra protein)
  • 1 Package Fajita Seasoning or Homemade Fajita Seasoning* (see recipe below)
  • 1 Onion, Sliced
  • 1/2 Red Bell Pepper, Sliced
  • 1 Green Bell Pepper, Sliced
  • 1/2 Jalapeno, Diced + 1/2 Jalapeno, Finely Sliced (Optional)
  1. Wash and cut vegetables. Slice chicken breast into strips.
  2. Add oil to pan and cook garlic until fragrant over medium heat.
  3. Add chicken and fajita seasoning. Cook for 2-3 minutes.
  4. Add onion, red and green peppers, and jalapeno and stir.
  5. Cook 10-15 minutes over medium heat or until chicken is fully cooked (internal temperature of at least 165° F).


  • 1 Cup of Quinoa or Rice
  • Water According to Packet Instructions (sub with chicken broth for extra flavour)
  1. Prepare according to directions listed on packet. Directions vary depending on type of quinoa/rice. Substitute water for equal parts chicken broth for enhanced flavour.

Black Bean & Corn Salad

  • 1 Can of Whole Kernel Corn, Drained
  • 1 Can of Black Beans, Drained
  • 1/2 Red Bell Pepper, Diced
  • Juice of 1 Lime
  • 2 Tablespoons Salsa
  • 1 Teaspoon Avocado Oil
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • Salt and Pepper to Taste
  • Pinch of Cayenne Pepper (optional)
  1. Add all ingredients to a large bowl and mix.



Grocery List


3 Boneless, Skinless Chicken Breasts


1 Red Bell Pepper
1 Green Pepper
1 Lime
1 Jalapeno (Optional)
1 Bulb of Garlic

Pantry Items/Spices

Avocado Oil
Quinoa or Rice
1 Can Whole Kernel Corn
1 Can Black Beans
1 Lime
Onion Powder
Garlic Powder
Cayenne Pepper (Optional)

Homemade Fajita Seasoning Recipe

1 Tablespoon Cornstarch
2 Teaspoons Chilli Powder
1 Teaspoon Salt
1 Teaspoon Paprika
1 Teaspoon White Sugar
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Cumin

Stir spices together and store in a container or sealed ziplock bag.
* If using homemade seasoning, add according to your taste preference.

Nutritional Information: 423 Cal Per Serving | 62 g Carb | 11 g Fat | 28 g Protein


Slow Cooked Beef Curry with Egg Noodles

Busy on a Sunday? Slow cooker to the rescue! Add your ingredients, turn it on, and get on with your day! This delicious curry is easy to prepare, requires little attention, and leaves you with delicious meals throughout the week.


Slow Cooked Beef Curry & Egg Noodles

  • Servings: 5
  • Difficulty: Easy
  • Print

  • 2 Tablespoons Canola Oil
  • 1 Medium Onion, Sliced
  • 3 Cloves Garlic, Minced
  • 1 lb. Boneless Beef, Small Cubes
  • 6 Tablespoons Tomato Paste
  • 1 Packet of Coconut Cream
  • 1 Can of Coconut Milk
  • 1.5 Teaspoons Each: Turmeric, Paprika, Coriander Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Chilli Powder (Optional)
  • 6 Cups Water
  • 1 Package of Egg Noodles


  • Hard Boiled Eggs
  • Cilantro
  • Green Onions
  • Toasted Ramen Noodles
  • Lemon or Lime


  1. Heat two tablespoons of canola oil in a large skillet. Add onion and brown. Once onion is brown, add garlic and stir until fragrant. Add boneless beef and cook until beef has browned. Beef does not have to be fully cooked at this point
  2. Transfer contents of skillet into slow cooker. Add tomato paste, coconut cream, coconut milk, spices, and water.
  3. Set slow cooker on high for 2.5-3 hours or on low for 5-6 hours.
  4. Boil egg noodles according to package directions.
  5. Pour curry over egg noodles and garnish as desired.



Chicken, Broccoli & Rice/Quinoa



Over the past few months, it’s been interesting to see the varying combinations that people come up with each week. There’s those who post elaborate preps – coconut curries, schnitzels, and chicken Parmesan casseroles… And there’s those who post chicken, broccoli, and rice. Every. Single. Week. Take a glance through /r/mealprepsunday and you’ll see what a staple this combination is in the meal prep world.

There’s a lot of us out there who don’t understand the obsession with these three ingredients. For every person who posts a picture of their prep, there’s another who bashes it and complains about how overused the combo is.

Long story short, I decided to test it out myself to see what the rage was all about. Here’s my take:

Pros: Quick. Easy. Inexpensive. Doesn’t require elaborate ingredients.
Cons: Bland. Bland. Bland. Dry. (I can see why many of you are sick of this)

Despite being bland and dry, it was ridiculously convenient to prepare and the recipe had potential. I tried to kick it up a notch without losing the convenience factor. It’s still ridiculously easy, quick, and inexpensive but not bland or dry… I promise!

For those of you who continue to cringe at the thought of chicken, broccoli, and rice… Give it another shot. I promise this recipe won’t disappoint!

Grocery List/Ingredients

  1. 5 Chicken Breast (Less or more depending on how much you want in one meal)
  2. 1 Bunch of Broccoli or 1 Package Broccoli Florets
  3. 1 Bulb of Garlic
  4. 1 Lemon
  5. Brown Rice or Quinoa
  6. Chicken Broth or Bouillon Cubes (Optional)
  7. 1 Packet of Shake and Bake
  8. Your Favorite Sauce (Ex. BBQ, Hot Sauce, Chimichurri)
  9. Extra Virgin Olive Oil
  10. Salt
  11. Black Pepper

If you follow this guide, you should be finished prepping in just about an hour. 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Get started on the rice or quinoa. Brown rice takes a while to cook (around 45 mins and requires little attention while it’s cooking. Follow package instructions.
  3. Coat chicken in your sauce of choice and proceed to ‘shake and bake’. Arrange chicken on a foil lined baking sheet and place it in the oven. Bake for approximately 20 minutes or until internal temperature reaches 170 degrees Fahrenheit.
  4. Rinse your broccoli and separate it into florets. Add all ingredients except for lemon juice and spread it out evenly on a foil lined baking sheet and place it in the oven. Bake for approximately 15 minutes or until florets are tender.
  5. Slice chicken breast if desired. Squeeze lemon juice onto broccoli. Distribute all ingredients equally amongst 5 containers.


Rice or Quinoa

1 + 1/4 Cup Rice or Quinoa
Chicken Broth or Water as listed on packet instructions

Prepare rice or quinoa according to packet instructions. For extra flavor, boil rice or quinoa with chicken broth instead of water.


5 Chicken Breast
3 Tablespoons of your favorite sauce
1 Packet of Shake and Bake

Coat chicken with your sauce of choice. I prefer BBQ sauce. Coat chicken in shake and bake seasoning and arrange on a foil lined baking sheet. Bake at 400 degrees Fahrenheit for approximately 20 minutes or until the internal temperature of the chicken reaches 170 degrees Fahrenheit.


1 Bunch of Broccoli or Broccoli Florets
2 Teaspoons Extra Virgin Olive Oil (EVOO)
1 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Cloves Garlic
1/2 Teaspoon Lemon Juice

Toss Broccoli with all ingredients except for lemon juice. Bake at 400 for approximately 15 minutes or until Broccoli is tender. Squeeze lemon onto broccoli.

Lazy Tips

  1. Can’t figure out how to cook rice?
    Use a rice cooker.
  2. Can’t bear the thought of cleaning?
    Line your baking pans with foil… Toss the foil in the garbage after use… Voila.
  3. Too lazy to chop broccoli? Garlic?
    Buy pre-rinsed, pre-cut florets, and pre-minced garlic.
  4. Can’t keep track of cooking times?
    Set 3 timers. 1 for the rice, 1 for the chicken, and 1 for the broccoli.

Nutritional Information (Per Serving)
Cal 489 | Carbs 56 g | Fat 10 g | Protein 42 g

Sweet and Spicy Chicken Drumsticks


In my original guide on meal prepping, I wrote about my love for the oven. I find it to be the quickest, easiest, and cleanest way of preparing my meals. The best part is that there’s no continuous stirring, flipping, or mixing. I just set my timer and get cracking on preparing other parts of my meal for the week. With a 40 minute bake time, this recipe leaves you with delicious chicken and 40 minutes of golden prepping time!

Use those 40 precious minutes to prepare a veggie and a carb to pair this chicken with. There’s no correct or incorrect way to prep. Chose foods that you enjoy and that fit your nutritional goals. I like to pair this chicken with sriracha potatoes and asian-style green beans. It also pairs well with rice, quinoa, broccoli, and snap peas. Don’t be afraid to experiment! Try out this recipe and let me know what you think. Hopefully you’ll enjoy it as much as I do!

Don’t forget to subscribe (click subscribe tab above) to stay in the meal prepping loop!

Sweet and Spicy Chicken Drumsticks


10 Chicken Drumsticks
4 Tablespoons of Honey
2 Tablespoons of Reduced Sodium Soy Sauce
1 Tablespoon of Sriracha Sauce (Less or More Based on Your Preference)
1/2 Teaspoon of Sesame Oil
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1/4 Teaspoon of Ginger (Freshly Grated or Powdered) [Optional]
2 Teaspoons of Sesame Seeds [Optional]



  1. Line baking dish with parchment paper or greased aluminium foil and preheat oven to 375° F.
  2. If you want to get rid of excess fat, remove the skin from the chicken. If not, skip this step entirely.
  3. Combine all ingredients except for chicken in a medium to large sized bowl. Stir.
  4. Add chicken and mix until all pieces are coated evenly.
  5. Transfer chicken onto baking dish leaving space between each piece. Place in preheated oven.
  6. After about 20 minutes, brush any remaining marinade onto the chicken. Continue baking for an additional 20 minutes or until the internal temperature reaches at least 165°F (74° C).

Nutritional Information (Per Drumstick):

120 Calories
4 g Fat
8 g Carb
12 g Protein

Salsa Chicken with Black Bean & Veggie Quinoa

Follow us on instagram and twitter!

IMG_3472 (2)

Salsa Chicken is a popular dish among meal preppers. It’s cheap, easy to prepare, and absolutely delicious. Best of all, it keeps well for an entire week. Pair it with Black Bean & Veggie Quinoa + your favorite veggie and you’ve got yourself a weeks worth of balanced meals! Whether you’re a prepping pro or a complete amateur, these fool proof recipes will leave you with delicious meals all week long! This step by step guide will help you get your meal prepping done as quickly and effortlessly as possible.


  • 2-4 Chicken Breast. [More if you want to increase your protein intake]
  • 1 can of Black Beans
  • 1 Jar of Salsa
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 1 Jalapeno
  • 2 Limes
  • Olive Oil
  • Quinoa
  • Spices: Salt, Pepper, Paprika, Ground Cumin, Garlic Powder, Onion Powder, Chili Powder


[Complete Recipes Below]

Step 1: Preheat your oven to 375 degrees F.

Step 2: Wash and dice 1 Red Bell Pepper & 1 Red Onion.

Step 3: In a dutch oven or baking dish, add all Salsa Chicken ingredients and cover. Place in oven for 1 hour if frozen or about 45 minutes if fresh. Keep track of time by setting a timer or writing down the time that your chicken went into the oven.

IMG_3413 (2)

Step 4: If your Quinoa is not pre-rinsed, rinse it now and set it aside. Add 1 tsp of oil to a small-medium sauce pan over medium heat. Add the rest of the red onion that you diced earlier and saute until it’s translucent. Add rinsed quinoa and let the quinoa toast in the pan for 2-3 minutes or until you hear popping sounds. If you rinsed your quinoa, it should be dry at this point. Add 2 cups of hot water and let it come to a boil. Once boiling, reduce heat to low, cover, and let cook for exactly 15 minutes. Set another timer or write down the time you covered the quinoa to keep track.

Step 5:  Cut 1/2 a jalapeno if you want a spicy kick added to your quinoa. If not, proceed to adding all your quinoa ingredients to a bowl. You can add everything but the quinoa… that should be cooking!

Step 6: Once the quinoa is done, add it directly to the bowl with the rest of the ingredients. You don’t need to let it cool. Voila! Your quinoa is done!

IMG_3464 (2)

Step 7: Once your chicken is done, you have a few options. You can either leave it whole, cut the breast pieces in half, or shred the chicken. I prefer to shred it so that the sauce coats all of it.

IMG_3452 (2)

Step 8: Portion your quinoa and chicken into 5 containers and refrigerate.

IMG_3467 (2)

Step 9: Give yourself a huge pat on the back… your prepping is done!

Note: It’s best to balance your meals by adding 1 carb + 1 protein + 1 veggie to every meal container. I paired this meal with a small spinach salad to get some greens in! Add your favorite veggie for a complete and balanced meal.


Salsa Chicken 

  • 2-3 Chicken Breasts [Fresh or Frozen]
  • 1 + 1/2 Cup Mild or Medium Salsa [Preferably a low-sugar variety]
  • 1/2 of a Red Bell Pepper, Diced
  • 1/2 Red Onion, Diced
  • 1/2 tsp each: Paprika, Onion Powder, Garlic Powder, Ground Cumin
  • 1/4 tsp Chilli Powder (optional)

Preheat your oven to 375 degrees Fahrenheit. Combine all ingredients in a dutch oven or baking dish. Cover and bake for approximately 1 hour if chicken if frozen, 45 minutes if fresh. Shred chicken if desired.

Black Bean & Veggie Quinoa 

  • 1 Cup Quinoa
  • 2 Cups of Hot Water or Broth
  • 1 Cup Black Beans
  • 1/2 of a Red Onion, Diced
  • 1/2 of a Red Bell Pepper, Diced
  • 1/2 of a Jalapeno Pepper Without Seeds, Finely Sliced (Optional)
  • 1+2 tsp Olive Oil
  • Juice of 1.5 limes
  • 1/2 tsp each: garlic powder, ground cumin, onion powder
  • Dash of Black Pepper

Rinse Quinoa unless it has been pre-rinsed and set aside. Saute red onion in 1 tsp of olive oil over medium-low heat until translucent. Add quinoa and cook for 2-3 minutes until you hear popping sounds. Quinoa should be slightly toasted. Add 2 cups of hot water/broth and bring ti a boil. Once boiling, cover, reduce heat to low and allow to cook for 15 minutes. Combine all other ingredients in a bowl. When quinoa is cooked, add quinoa and mix.

381 Cal Per Serving: 47 g Carbs, 7 g Fat, 37 g Protein

Did Someone Say Carbs? 5 Quick & Easy Carbs for Your Meal Prep Sunday.

I’m in a constant battle with carbs. My heart says yes but my love handles keep telling me no… We’ve parted several times in the past but distance just makes the heart grow fonder. After years of battling with each other, I think we’re finally starting to develop a healthy relationship. Over time I’ve learnt that carbs can be your best friend or your worst enemy. There’s good carbs, bad carbs, and horrifying carbs out there, and choosing the right ones will keep your relationship going strong! I realize I’m starting to sound like the Dr. Phil of carbs so let’s move on!

I’ve had a lot of people ask how I keep up with meal prepping. At least 50 people have asked me how I eat the same thing every week without getting bored. The answer to that is that I don’t! Some people have no problem eating the same meal week after week and if it works for you, that’s completely fine… but if you’re like me and need some variation in your food, switching up your carbs is one of the easiest ways to keep things fresh, new, and delicious. As I mentioned in my meal prepping guide, carbs should be part of your weekly meal prep. Each meal should consist of 1 protein + 1 veggie/green + 1 carb. My hope is that after reading this post, you’ll have plenty of ideas for that 1 carb!

When it comes to carbs, try to steer away from simple starches and towards more complex carbs. Everyone’s nutritional goals are different but regardless of whether you’re looking to bulk, maintain a weight, or shred some pounds, complex carbs are a great option for everyone.

L-R: Wild Rice, Whole Grain Pasta, Rice Noodles, Quinoa-Amaranth-Millet Blend, Quinoa Pasta, and Barley

Rice is a meal prep staple for many people. From Jasmine to Arborio, there’s dozens of varieties out there. Rice can be quite starchy but brown and wild rice are two great options. Rice stays good in the fridge for about a week. If you find that your rice gets hard, simply sprinkle some water on it when reheating and it’ll soften right up.

Pasta can be a great carb option. The important thing with pasta is to look at serving sizes and portion your meals accordingly. If you have a food scale, weigh it out so that you know how much you’re consuming. Traditional pasta can get a little starchy but luckily, there’s dozens of healthier options readily available. My favorites are whole grain pasta, quinoa pasta, and brown rice pasta. For individuals avoiding gluten, rice noodles prove to be a great substitute. Most varieties of pasta take under 10 minutes to boil and stay fresh for a week.

Quinoa is my personal fav! Have I said that already? Despite being a great carb option, quinoa is a complete protein and takes exactly 15 minutes to cook. It’s also a great option for those looking to avoid gluten. Cook up a batch on Sunday and it’ll last you the entire week. Quinoa comes in red, black, and white varieties. You can also find many different quinoa blends. My favorites are quinoa-rice blends and quinoa-amaranth-millet blends!

Barley can be eaten just like rice, quinoa, or pasta. It’s a versatile grain with a mild nutty flavor that takes on the taste of whatever you pair it with. Did I mention it’s loaded with fiber!? 100 grams of barley will provide you with a whopping 17 grams of dietary fiber!

Lentils… While it’s true that lentils are an excellent source of protein, they’re an equally excellent source of carbs. There are dozens of varieties out there and they can be prepared in hundreds of ways. 100 grams of red lentils will provide you with 20 grams of carbs (8 grams of fiber), 9 grams of protein, and only 0.4 grams of fat. Lentils are commonly used in soups and stews but can also be boiled dry. Salads topped with boiled green lentils are delicious (I’ll post a recipe soon!).

Some other great options include sweet potatoes, whole grain breads, tortillas, and beans. I’d love to hear your favorite carb options. Comment below and tell us your favorites!

P.S. This week, I’ll be providing all the tools to make your Meal Prep Sunday a breeze! Look out for grocery lists, meal plans, and recipes for this weeks Meal Prep Sunday!

I’m All About the Zoodles

Follow us on twitter and instagram!

There’s several substitutes for pasta out there and I’ve tried them all. Shirataki noodles, Konjac noodles, and every other ‘miracle noodle’ in between. Tons of people rave about miracle noodles but I haven’t been able to get past the texture and smell that comes with them. I’ve tried boiling the smell out, coating with copious amounts of sauce, and rinsing for ridiculous amounts of time. I just can’t do it. Spaghetti squash has always proved to be a great alternative to pasta but I don’t have the patience to watch something bake for 40 minutes. The day I discovered Zoodles was a great day. Really, really great day.

Zoodles are an amazing alternative to pasta. They don’t have a funny texture or smell and can be prepared in under 5 minutes. Yes, that’s correct – under 5 minutes! I often include Zoodles in my Sunday meal prep to get in a good serving of veggies and to ‘volumize’ my meals. The human mind is a powerful thing. Add volume to your meals using low cal foods and your mind will trick you into feeling super satisfied at the expense of just a few calories.

While Zoodles are a great pasta alternative for those looking to cut carbs, they’re equally as great for those looking to balance their macros and keep their carbs in check. A pasta dinner with garlic bread would provide me with more carbs than I need or want on an ordinary day. Zoodles and garlic bread, however, balance out perfectly.

Now, let’s get started on preparing Zoodles!

How to Prep Zoodles
Simply wash your zucchini and cut the ends off. You can get your zucchinis into Zoodles by using one of the following:

  • A Spiralizer
  • A Julienne Peeler
  • A Sharp Knife

Spiralizing zucchinis is the quickest and easiest way to prepare Zoodles. A spiralizer is a good investment if you find yourself eating Zoodles on the regular but not at all necessary.

Julienne Peelers are great. You can find them at most department stores for about $4.00. Simply run your julienne peeler along the zucchini lengthwise and you’ll have yourself some Zoodles in no time. Stop peeling once you get to the core of the zucchini.

A Sharp Knife will do just as great of a job as spiralizing or using a julienne peeler. Cut the zucchini in thin slices (lengthwise) and then cut the slices into individual Zoodles. You can cut them as thick or as thin as you like them. Just make sure to avoid the core as it’s quite soggy.

Despite the slight difference in appearance and shape, they all taste great.

L-R: Spiralized, Julienne, Sliced

Once you prep your Zoodles, you can either cook them (see below) or add them directly to your meal containers. The microwave will cook the Zoodles when you reheat your meal. Experiment with this and see what you prefer.

How to Cook Zoodles
Heat a skillet with a small amount of your oil of choice over medium-high. Add your zoodles and cook for 2-3 minutes. Do not overcook your Zoodles! The last thing you want is mushy zucchini. Add your favorite seasonings. My foolproof trio is a pinch of salt, a pinch of pepper, and a pinch of garlic powder. Tastes great every time.

If you are adding a sauce to your zoodles, make sure you have reduced your sauce. Any sauce can be reduced by placing it in a sauce pan and heating until water evaporates and it thickens. This is crucial. The high moisture content of zucchini causes them to release water. A reduced sauce + released liquid will create the perfect consistency.

How to Store Zoodles
Zoodles can be stored in any meal prep container. It’s best to use glass or a BPA-free plastic.

How long can I store Zoodles for?
I would suggest storing Zoodes for a maximum of 3-4 days. They’re quick and easy to prep so a second mid-week Zoodle prep will keep things fresh all week long.

What should I top my Zoodles with?
The sky is the limit! Any meat, seafood, or veggies will go great with Zoodles. One of my favourite Zoodle recipes is my Mushroom & Shrimp Zoodles.

Mushroom & Shrimp Zoodles

Shrimp & Mushroom Zoodles [Low Cal]

  • 1 tsp. oil of your choice (I prefer Avacado Oil)
  • 1 clove of minced garlic
  • 10 shrimp, peeled and deveined
  • 6 cremini mushrooms, sliced
  • 2 zucchinis worth of zoodles
  • 3/4 tsp Cajun seasoning (add less or more to suit your preference)
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp crushed chilies (optional)
  • salt to taste

Begin by heating oil in medium sized skill on medium heat. Add minced garlic and cook until fragrant. Add mushrooms and cook until the mushrooms develop a caramel color and have reduced in size. Add shrimp and dry spices and cook until the shrimp is fully cooked. This should take about 3-4 minutes. Remove shrimp and mushrooms from skillet. In the same skillet, add your Zoodles and cook for about 2 minutes. Remove from skillet and plate. If desired, top with fresh Parmesan cheese. Serves 2.