Eat Healthy! w/ Janice Taylor, your favorite Dysfunctional Chef.

I’ve gone mad with power, “spiralizing” my way through the kitchen.   Cucumber noodles, zucchini noodles, beet noodles, alike!  I don’t generally endorse products, but I’m having so much fun with the Spiralizer,  the best gadget/kitchen aide that I’ve purchased in eons, that I just had to share the excitement and the vegetable recipes.

Because, Our Lady of Weight Loss devotees, and Tushkateers (members of the Kick in the Tush Club), if you want to increase your healthy food intake and/or lose weight, then eat more vegetables!   Sometimes it’s that simple!

This Zucchini & Garbanzo Bean (a.k.a. Chickpea) Salad is a great summer salad.  No hot oven blasting, just you spiralizing, in the kitchen, humming a happy tune!

Ingredients:
3 small green zucchinis, spiralized
1 can (14 or 15 oz.) Garbanzo Beans, rinsed and drained
1/4 cup chopped red onion
1 medium size orange bell pepper, seeded, and cut into long skinny slices
(Red or yellow work well, but orange is one of my favorite colors.)
3 gloves garlic, minced
3 tablespoons lemon, freshly squeezed
1.5 tablespoons olive oil
2 tablespoons fresh basil, chopped fine

Instructions:
Spiralize the zucchini. Place in large bowl.
Add garbanzo beans, chopped red onion, and orange pepper.
In small bowl, whisk together the remainder of ingredients.
Drizzle dressing over zucchini mix. Gently toss with love.
Cover and refrigerate for a minimum of 6 hours.
Stir or shake it about as you remember to do so.  (Casual cooking here!)