Turn carrots into noodles with these Yogurt Lime Carrot Noodles. Carrots combine with mixed vegetables like mushrooms and peppers, are topped with hard boiled eggs and then marinated in a creamy yogurt lime dressing. A delicious, meat-free meal!
Hi friends! How’s everyone’s weekend so far? Mine’s been good, especially considering yesterday was SO beautiful outside! Talk about an automatic mood booster. I want to thank everyone who provided helpful tips on last week’s posts regarding honeymoon and wedding dresses—any and all help is appreciated, so thanks!
Ok back to the weekend fun. Friday I did nothing special (it’s a theme for most Friday’s)—just work followed by yoga. Saturday however, I taught my two classes per the usual and then did some fun recipe testing/creating for a few hours before going on a very long walk with Miguel and Layla. It was so nice! We soaked up the sunshine and stopped for ice cream and well NOM. The only annoying part about our walks is that Layla is deathly afraid of city buses and, well, we live in a city sooo…they’re kind of everywhere. Every time one passes by her back legs buckle up and she starts trembling like crazy. It’s pathetic in an adorable kind of way, but also annoying because half the time the only way to get her to move is to carry her.
Get it together, Lay.
So that happened, but really NOT a big deal when you put things into perspective. Actually, few things are actually a big deal when you put them into perspective, though I go back and forth on this. For example, if I’m stressed out, I can almost always think of someone who is probably in a more stressful situation than I am (i.e. a parent of three children who works full time and is going back to school to earn a degree), and then I immediately feel like my situation isn’t very stressful, and I even sometimes feel bad about being stressed out in the first place. On the other hand, I think there are plenty of moments when it’s completely justified to complain and/or be stressed. We are entitled to feel the way we feel, even if our version of stress is someone else’s version of chill.
I don’t know why I’m talking about stress. Thankfully, I haven’t been feeling overly stressed lately (YAY), so it should probably be the last thing I talk about. Instead, the conversation should probably be about noodles.
Carrot noodles, that is.
Since my spiralizer is still fairly new, I hadn’t gotten a chance to spiralize anything other than zucchini and cucumbers. I figured it was about time I spiralize something else, like, say, CARROTS. If I’m being honest, the real trick to spiralizing carrots is buying jumbo size carrots (I was able to find some at the local Asian market). Otherwise, you most likely won’t be able to fit the carrot(s) through the spirazlier. Trust me, I tried.
Once your carrots have turned to noodles, you’ll simply add your veggies and noodles into one pan and then cover in a creamy yogurt lime dressing and then top with eggs and then EAT THEM ALL. Veggie noodles for everyone!Print
Yogurt Lime Carrot Noodles
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 1x
- 1 jumbo carrot
- 2 tbsp olive oil
- 2 cups bell peppers, seeds removed & chopped
- 1 zucchini, chopped and sliced
- 1 cup mushrooms, sliced (if not already pre-sliced)
- 2 eggs
- 2 tbsp parsley
- 1/4 cup plain yogurt
- Zest & juice from 2 limes
- 1/4 tsp cumin
- Hard boil two eggs.
- While eggs are boiling, heat olive oil in a large skillet over stovetop; add peppers, zucchini and mushrooms and cook on medium-heat.
- While vegetables are cookie, send carrot through the spiralizer; add carrot noodles to skillet and stir.
- Remove carrot noodles are vegetables from skillet and add eggs.
- Combine dressing ingredients together and pour overtop noodles.
- Garnish with parsley and enjoy!
Q: Tell me one thing you did this weekend. Have you tried spiralizing carrots?
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