Zucchini Noodles

I recently realized that I don’t have a single noodle recipe on this website; a situation that needs to be corrected. Because I try to cook meat no more than once a week, noodles are a go-to in my kitchen. One of my favorite brands is Tolerant - noodles made from legumes. Here, I used Tolerant Green Lentil Rotini. Yes, alternative noodles taste different but the pay-off in grams of fiber is very high and thus, in my opinion, totally worth it :)

This recipe is meant to be a quick weeknight staple. The zucchini mixture comes together in no more time than it takes to cook the noodles. You can use more or less zucchini, and more or less garlic. There is no need to measure. If you don’t have fresh thyme, throw in a pinch of dried thyme. Letting the zucchini soften and cook in a good amount of olive oil really makes this dish. I find it immensely satisfying to make a nourishing meal in very little time and with very few ingredients, and I trust that you do as well.

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Zucchini Noodles

Note: When I cook noodles, I cook them with a good amount of sea salt and then the finished dish requires very little, if any, additional salt. Obviously, if you cook your noodles unsalted, you will need to add quite a bit more salt at the end.

8 oz package of your choice of noodles
Good glug of olive oil (you’ll probably use more than one glug)
2 medium zucchini, grated
3 cloves of garlic, finely chopped
Several sprigs of thyme, leaves stripped
Juice of half a lemon, to taste
Sea salt to taste (see note above)

To serve:
Chopped parsley or mint
Toasted slivered almonds

Cook your noodles according to the directions on the package (see my note on salt above).

Meanwhile, heat a large skillet over medium heat, pour in a good glug of olive oil and add the grated zucchini (because this is is meant to be a super-quick recipe, I often grate my zucchini straight into the skillet). Stir well, then add the chopped garlic and thyme leaves (which I also strip straight into the skillet). Let this mixture saute for about 5-7 minutes, stirring every minute or two. I turn off the heat when I start to scrape the zucchini off the bottom with my spatula. If it’s looking dry over the course of this time, feel free to glug in some more olive oil.

When your noodles are finished cooking, quickly drain them, then add them to the zucchini mixture and gently toss to incorporate. Season with the lemon juice and sea salt, as needed.

Serves 4-6

Black Bean Frittata

This is one of my favorite quick and simple dinners that I often make on a weeknight when I’m pressed for time. It’s similar to a classic frittata, except that black beans are used instead of eggs.

Black beans are high in fiber and an excellent choice for feeding the beneficial bacteria in your gut. Did you know that inhabitants of the Blue Zones eat (on average) one cup of legumes a day? More and more research is showing that gut health is linked to nearly every aspect of our physical health and meals like this are a great way to boost your fiber intake.

This dish pairs well with salad (particularly a salad that includes cabbage and cilantro), avocado, mango, and heirloom tomatoes. I also like to serve it with some salsa and/or hot sauce. It makes for a flavorful taco filling as well, along with some guacamole or sliced avocado.

However you serve it, I hope you enjoy :)

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Black Bean Frittata

Notes: You can certainly use a different color of bell pepper depending on what you have, but I do think that red/orange/yellow ones taste better in this recipe than green because they’re a bit sweeter. Also please note that you do NOT drain the beans here. You will pour in the entire can, liquid and all. For the cheese, I usually do a combination of cheddar and mozzarella. Also, I never measure it - just grate or slice a bit and throw it on.

Good glug of olive oil
One medium yellow onion, chopped
One red bell pepper, diced
29-oz can black beans, do NOT drain
1 1/2 teaspoons sea salt
1 1/4 teaspoons ground cumin
1 teaspoon granulated garlic
1/2 cup (approximately) shredded or sliced mozzarella and/or cheddar cheese (or whatever you prefer)

To serve:
Chopped cilantro

Heat a large skillet over medium heat. I use my 12-inch cast iron skillet for this. Add the onion and sauté for 8-10 minutes until softened, stirring every minute or so. Add the diced bell pepper and sauté for another minute or two. Then pour in the entire can of black beans, liquid and all, plus add the sea salt, ground cumin and granulated garlic. Stir and let the mixture come to a simmer. Once simmering, cook for approximately another 10 minutes (maybe a bit more) to let the black beans thicken, stirring occasionally. I like to scrape the bottom of the pan with my spatula during this step.

When the beans have thickened, I use the flat part of my spatula to level the top before adding the cheese. Once flat, grate your cheese over the top, or place some slices in a nice pattern to mostly cover the beans.

Scatter some chopped cilantro over the top just before serving to make it pretty :)

Serves 6-8

Quick Taco Beans

This is a super quick way to transform a can of beans into lunch or dinner. In 15 minutes you’ll have a saucepan of stewy, flavorful beans ready for tacos, a taco plate or a Mexican-style salad. I love the flavor and texture of these beans, and though I usually use pinto beans for this recipe, it also works well with black beans, great northern, navy beans, etc. Any bean that you could envision in a taco would work for this. The longer you simmer, the thicker the beans will be. They will thicken a bit when they cool as well.

While the beans are simmering, I quickly shred some cabbage, chop a bit of cilantro, shred some cheese, chop an avocado and pull out some tortillas, hot sauce and cultured radishes. These ingredients, along with the beans, will make everyone in my family happy. My kids invariably eat bean-cheese-avocado tacos (pictured below), and Mark and I make plates with beans, cheese, cabbage sprinkled with sea salt and drizzled with olive oil, cilantro, avocado, radishes and hot sauce. I am never disappointed by this meal.

I hope you find this simple recipe useful, and would love to hear of any other ways you eat these beans.

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Quick Taco Beans

Notes: You do not drain the beans for this preparation. Just open the can and pour ‘em in. Also, I’m starting with a can of UNSALTED beans. If your beans are salted, I would add only the cumin and garlic granules at the beginning, then simmer, then salt to taste as needed at the end.

Good glug of olive oil
14.5 oz can pinto beans (or black, great northern, etc) - DON’T DRAIN!
1/2 teaspoon sea salt (see note)
1/2 teaspoon ground cumin
1/4 teaspoon garlic granules

Put a small / medium saucepan over medium heat and pour in a good glug of olive oil. Add the beans (liquid and all) as well as the sea salt, cumin and garlic granules. Heat the beans until they are gently bubbling and simmer for 10-15 minutes stirring occasionally (you may want to turn the heat down to medium-low depending on your stove), until the beans release some of their starch and the liquid thickens and becomes creamy.

Use for tacos, Mexican-inspired salads or with whatever else you have in your fridge :)