Think it’s impossible to find a low-carb substitute for pasta? Think again. Zucchini noodles are just as tasty (and filling) as their grain counterpart and simple to make. Let’s get cooking!

Spiralizing Zucchini Noodles


  • 4 medium zucchini
  • Olive oil


  1. Wash the zucchini and cut off the ends.
  2. Using a spiralizer, place one zucchini between the blade and holder.
  3. Apply a small amount of pressure to the handle and turn it while keeping the opposite end in place. 
  4. Cut your spirals a few times so they’re not too long to eat.
  5. Pour a splash of olive oil into a pan over medium heat, then add the noodles and cook for 3 – 5 minutes.
  6. From there, add a touch of olive oil and seasoning for an easy shrimp scampi dish or garnish with avocado sauce and cherry tomatoes for an all-out-veggie plate.

Serves: 2

Oh, and as for seconds – no need to feel guilty.

By Rima Butto, Staff Writer

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September 3, 2015


Remember when we all resolved to eat healthier last January? Same. Remember how easy it was to cheat on that resolution, swaddled in forgiving sweaters and coats? Same.

But now that it’s almost summer – and those layers are falling away – it’s time to face the healthy-living music. That’s where Love and Lemons comes in.

This lovely food blog by husband/wife duo Jeanine Donofrio and Jack Mathews renders healthy eating a delicious adventure. Most of their recipes are vegetarian, with vegan and gluten-free options, too. And these recipes are so delicious that, soon enough, you’ll find yourself voluntarily choosing wellness-minded eats over the heavier stuff. Try these two out for size, and you’ll see what we mean.

Sunday Supper

Photos courtesy of Jeanine Donofrio.

Spring Kale Panzanella
serves 2 – 3 as a side; scale accordingly

2 cups chopped kale
1/4 cup thinly sliced fennel, plus some chopped fronds
1/2 cup cannellini beans, drained and rinsed
1 1/2 cups stale bread (ciabatta or similar), cubed
1/4 cup peas
1/4 cup feta cheese, crumbled or cubed (omit if vegan)
A few toasted pine nuts, optional

2 – 3 tablespoons olive oil
Juice & zest of one lemon
1/2 teaspoon (or so) dijon mustard
Pinch of red pepper flakes
Salt & pepperInstructions
In a small bowl, whisk together the dressing.

In a large bowl, place the kale and fennel. Pour in some of the dressing and a bit of salt. Using your hands, massage the kale together with the dressing so that the coarse kale leaves become a bit tender.

Toss in the fennel and white beans, and let that all marinate together for 15 – 30 minutes.

Toss everything else into the bowl, including the remainder of the dressing. Taste and adjust seasonings. This is best if you let it sit at room temp for 20 (or more) minutes.

Continue reading “Calling All Healthy Eaters” »

May 12, 2013