We all know that the key to success on Whole 30 is prep. But sometimes, Mama needs a little break from slicing, dicing, and serious cooking!
So, when our friends at Cece’s Veggie Noodle Co. offered to send me some already spiralized and riced vegetables to cook with, I jumped at the chance! With these vegetables, most of the hard work is already done and meals come together in a snap.
I invited my co-blogger and BFF Jenny over to cook with me. We got a later than expected start and didn’t even have a solid game plan in mind, but nonetheless, we created some great dishes!
First up, we took the Cece’s Veggie Noodle Co. white sweet potato spirals and gave then a rough chop. We added them to a hot pan coated in
avocado oil, along with some diced onions and mushrooms. Then, we seasoned with some original Hippy Pilgrim Garlic Salt and let them cook a few minutes.
As the vegetables started to get brown and crispy, we created two wells in the pan and cracked an egg into each well. Once the eggs fried up nicely, we served our hash alongside Tribali Foods Umami Burgers (Stay tuned for a giveaway on those coming up in the Facebook group!) Quick, easy and delicious!
Next up, we made what we dubbed “Prison Food.” I have to admit the dish didn’t look so appetizing at first but it tasted amazing – and was even better as leftovers the next day!
To make it, we sautéed some cut-up Butcher Box chicken tenders in light olive oil and added Cece’s Veggie Noodle Co. organic riced broccoli. We then added some generous shakes of coconut aminos and about half of a bottle of The New Primal Classic Marinade.
While that was cooking, we boiled down the rest of The New Primal marinade in a pot. When that had reduced and the chicken was just about cooked through, we cracked a few eggs into the riced broccoli, added the boiled marinade to the pan, and threw in some chopped cashews, sliced green onion, and sesame seeds. An Asian-inspired meal in a flash.
As a parting gift, I gave Jenny a container of Cece’s Veggie Noodle Co. organic zucchini spirals and the next night in her own kitchen, she came up with another original creation. She created a stir fry using the zucchini spirals, frozen peppers from Trader Joe’s, leftover sliced pork chops, and more of our favorite The New Primal Classic Marinade. Easy peasy!
Later in the week, when I was low on vegetables, I whipped up some Cece’s Veggie Noodle Co. organic riced cauliflower to round out some of my meals. I simply heated some light olive oil in my pan, and then added the riced cauliflower, two eggs, salt and pepper. I stirred everything together until the eggs were scrambled and the riced cauliflower started to brown.
It took less than 10 minutes, and I let it cook while I was packing lunches for the next day. I ended up using the riced cauliflower as part of my breakfast and dinner the following day. It literally could not get any easier.
My local supermarket (Market Basket!) sells other brands of fresh and frozen veggie noodles and rice but none are as tasty or as fresh as the Cece’s Veggie Noodle Co. products. It’s awesome that they’re produced in facilities that are wheat-free, gluten-free, dairy-free, peanut free, tree-nut free, shellfish-free, and soy-free. You are literally getting vegetables – and nothing else.
I also love that Cece’s has a “ZERO food waste policy” – The package lets you know that “every single bit of our certified organic veggies gets used. Scraps of zucchini, butternut, beets, and sweet potato go to farms around our hometown of Austin, Texas.” So amazing!
And best of all, Cece’s Veggie Noodles are finally available in the Boston area at select Big Y and Target stores! Check the store locator on their website to see where you can buy some spiralized and riced veggies in your neck of the woods.
Have you used spiralized and riced vegetables? What’s your favorite way to cook with them?
*Cece’s Veggie Noodle Co. sent me the vegetables at no cost but all opinions are my own! I sincerely love this brand and all of its products!*