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What’s for dinner? Zucchini noodles

Eat your greens this July! Try zucchini – instead of wheat noodles for 80 per cent fewer carbohydrates, or grilled as a healthy side at your next BBQ. Rapini (broccoli raab) is also in season – rich in vitamin A and C, calcium and potassium, it’s known to help with blood pressure control. It’s easy to add some sweetness to your summer meals with an extra boost of vitamin A from local peaches and apricots, integral for both new cell growth and vision. Right now though? We’ve got your dinner covered with this amazing noodle dish – bon appetite!

zucchini_webZucchini Noodles


  • One medium zucchini yields one serving
  • One clove garlic
  • Herbs of your choice (dill, basil, etc.)
  • Cheese (if desired)
  • Pasta sauce or olive oil


Wash and cut the ends off the zucchini. Put the zucchini through a spiralizer until all is cut. Cut noodles to be more manageable to serve and eat. Heat sauce or olive oil in pan over medium heat. Chop and add garlic and pepper. Once sauce is heated, add zucchini to mix the sauce in. Plate and sprinkle with herbs or cheese as desired. Enjoy!

20160703_190537Rapini/ Broccoli Raab


  • 1 -2 garlic cloves
  • 1 tablespoon minced ginger
  • 1 bunch rapini
  • 1 tablespoon canola oil
  • 2 teaspoons sodium reduced soy sauce
  • Toasted sesame seeds
  • Thinly sliced red onion


Wash and trim rapini. In a deep pot boil enough water to cover rapini. Cook covered for 3-4 minutes. Drain and pat dry. Set rapini aside. In the same pot heat oil; sauté garlic and ginger for 2 minutes. Add rapini and stir. Add soy sauce and heat through. Add toasted sesame seeds. Garnish with red onion. Enjoy!

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