I am not especially crunchy. Maybe a little crispy around the edges, but certainly not crunchy. Vaccines. Formula. Gluten. These are things I have proudly taken advantage of. Essential oils and salt lamps…not so much. On the other hand I make my own baby food, I think kale is delicious, and we are planning to raise our own chickens soon. On a scale of marshmallow to granola, I’m about fried pickle percent crunchy on a good day.
I do, however, have plenty of friends who have their own versions of crunchiness, and I believe that when I host them I need to try and meet their preferences. Having religious observances that dictate certain food restrictions, I know the deep appreciation I feel when someone goes out of their way to make sure my dietary needs are met. It makes me feel cared for and honored, and I like knowing that perhaps I’ve made someone feel the same way when it comes to their concerns regarding food.
That is why I love finding delicious recipes that can meet various dietary needs. I love when I can serve a friend something that isn’t thrown together in a mediocre attempt to feed them within their barriers, but a dish that is enjoyable and tasty. Something that I would whip up for myself simply because it tasted good, regardless of whether or not I follow a particular diet.
While this dish isn’t for the vegans or dairy-free crowd, I did manage to throw together something the gluten free eaters would appreciate. As an added bonus I got to play with some kitchen toys (the spiralizer), which I love finding excuses to use.
Most importantly, however, I found a delicious meal.
Parmesan Cream Zoodles
*3 cloves minced garlic
8 oz cream cheese
1 cup Parmesan cheese
Cherry tomatoes (sliced)
- my general rule for cooking is to take the amount of garlic in a recipe, double it, and then pour Eeven more in. If you’re not as crazy about garlic as I am, the 3 cloves are a good start. If you love garlic, toss in what you like.
- Spiralize 5 zucchinis and set the bowl aside. Heat butter in a skillet, and saute garlic until well browned.
- Once the garlic is cooked, add milk and cream cheese to the skillet. As the cream cheese melts, stir the mixture to create a creamed sauce.
- Fold in the zucchin noodles until it is well covered with the sauce.
- Add tomatoes, and stir in the Parmesan cheese until it is well melted, and the noodles are sufficiently cooked.