My Veggetti (and Other Kitchen Confessions)

I must admit, I love my Veggetti. It's cute. It's handy. And it's a real crowd pleaser. I love experimenting with it and encourage my friends to give it a try, too. Whether I'm in a pinch or have all the time in the world, my Veggetti is ready to go. Just take the other night for example:


SCENE: My husband is tired from a long day and enters the kitchen.

MY HUSBAND: I'm really in the mood for something—
ME: Tasty?
MY HUSBAND: Yes!
ME: How about we use my Veggetti?
MY HUSBAND: Yes!
ME: How about zucchini noodles, with roasted chicken, sautéed onions and mushrooms and a garlic-ghee sauce.
MY HUSBAND: Now we’re talking. I just love your Veggetti.
ME: Me, too, honey. Me, too.


My Veggetti

My Veggetti

Besides the obvious fun you can have with this veggie spiralizer's name, my Veggetti (which can be found in the "As Seen on TV" aisle at Walgreens and on Amazon) is just one of the reasons I'm savoring the Whole30® program and doing researching for my book The Dirty on Being 30♀.

Both my book and the food plan focus on being proactive, rather than retroactive, about feeling our most radiant selves. (If you're not familiar with the Whole30® diet, it crowds out potentially problematic foods like gluten, soy, dairy, corn, sugar, alcohol, grains and legumes by filling our plates with fresh fruits, vegetables and lean proteins.) In the first chapter of The Dirty on Being 30♀ titled "Your Mind, Your Body," I also look at other diets like The Hormone Cure by Dr. Sara Gottfried, The Body Ecology Diet by Donna Gates, The Elimination Diet, and The Blood Type Diet by Dr. Peter D'Adamo. In later posts we will discuss bio-individuality (Joshua Rosenthal's concept that there is no one-size-fits-all diet) and how you can explore different plans to customize your own program, but for now I wanted to focus on ways to eat more whole foods (something any healthy lifestyle craves) and going vice-less without going tasteless.

First of all: Noodles. I have to confess, I love these luscious, lanky slurper-upers. From alfredo to zesty marina, noodles are a culinary conduit for some of our favorite flavors. Try spiralizing eggplant, squash or zucchini. Also, I found this awesome breakfast bomb recipe.

Second of all: Booze. It's no secret, I've never been afraid of 5 o'clock, but the more I research the affects of alcohol on hormones and neurotransmitters (and therefore sleep, mood, weight and overall health), the more inclined I am to make mock-tails like this original The Dirty on Being 30♀ Faux-Rita:

INGREDIENTS

  • 1 quart-sized pitcher
  • 20 oz of GT’s Gingerade Kombucha (~1 1/2 bottles)
  • 8 oz sodium-free club soda
  • 4 oz Nellie & Joe’s Key West Lime Juice
Gingerade.jpg

DIRECTIONS

  • Mix everything together.
  • Optional: Line the margarita glass with pink Himalayan sea salt and garnish with a mint sprig.

Last, but not least: Sometimes I've got to satisfy that sweet tooth. If you're like me, try another The Dirty on Being 30♀ original—my Mint-Choc-Full-of-Goodness Pops:

INGREDIENTS

  • 1 tbl of Now Liquid Chlorophyll (mint-flavored)
  • 1 small handful of mint leaves
  • 1 1/2 cup unsweetened almond milk
  • 1-2 pitted dates
  • 1 handful of spinach
  • 1 small handful of blueberries
  • 1 tbl of almond butter
  • 1-2 tbl of cacao nibs
  • Optional: 1/2 banana or avocado

DIRECTIONS

  • Blend all the ingredients until smooth.
  • Pour into popsicle mold and freeze over night.

—b.e.WELL+b.e.CREATIVE, Becca