Anti-Inflammatory, Gut Healing Zucchini Noodle – Simple Meal
By Ritamarie Loscalzo
Restore the Health of Your Gut by consuming these Zucchini Noodles
Eat Your Way to Gut Healing with This Anti-Inflammatory Summer Vegetable (Zucchini)
What prolific summer vegetable is botanically classified as a fruit, comes in multiple colors, and one that most gardeners can’t give away fast enough?
You guessed it-zucchini.
Given its versatility and nutritional benefits, say yes to all you can get!
Here are just a few reasons to load up on fresh zucchini.
- Soluble fiber: feeds beneficial gut bacteria that produce short-chain fatty acids which nourish gut cells.
- Insoluble fiber: adds bulk to stool and aids digestion.
- Anti-inflammatory phytonutrients: vitamins A and C, glutathione peroxidase and superoxide dismutase. Vitamin A and C also support immune health.
- Antioxidants: Carotenoids such as lutein, zeaxanthin, and beta-carotene which reduce oxidative stress and may benefit your eyes, skin and heart, and protect against certain types of cancer such as prostate cancer.
Zucchini can be used in stir fries, steamed, or eaten raw in fresh salads. In addition, it adds a wonderful texture and moistness to baked goods.
When blended in a food processor, it works great as a base for crackers, wraps and other dehydrator recipes.
It can also be frozen and later added to smoothies and soups as a thickening agent that adds a nutritional boost without changing the flavor.
One of my favorite ways to use zucchini is spiralized or sliced to replace spaghetti, linguini, or lasagna noodles in dishes.
At 3 grams of carbs per cooked cup (232 grams), zucchini provides a great low-carb alternative for those looking to reduce carb intake which can significantly lower blood sugar and insulin levels.
Enjoy this super easy zucchini noodle recipe along with my delicious dairy and gluten free alfredo sauce which adds the healthy fats that keep you satisfied.
If you want to learn more ways to maximize nutrition in your diet, geared toward your unique genetics and biochemistry, take a look at my Body Freedom Nutrition Lab. It is filled with science-backed information and recipes you will find nowhere else.
- Zucchini, spiralized
- ½ tomato, chopped into small pieces
- Sprinkle salt
- Sprinkle basil
- Sprinkle garlic powder
- Smidge of oil, if desired
- Sister River Parma
- Place zucchini noodles in a serving bowl.
- Add tomatoes.
- Add remainder of ingredients and stir.
- 1 cup macadamia nuts or cashews, or half of each
- 1 cup water
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon salt
- 1 tablespoon lemon juice
- Blend all ingredients in a high speed blender until smooth.
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Medical Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Ritamarie Loscalzo, drritamarie.com, and the experts who have contributed. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
Disclosure: Sometimes (but not always), when I share resources in my programs, newsletter, and on my website, I'm using an affiliate link, which means I do make money if you buy. My credibility is extremely important to me; therefore, I only endorse the products, services, and people I believe in. DrRitamarie.com is independently owned and the opinions expressed here are my own.
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