Gutsue Holiday Mini 20185 3

Jessica Gutsue

-Bachelor’s degree in dietetics from Michigan State University,
-Master’s degree in dietetic education from Western Michigan University
-Member of the Academy of Nutrition and Dietetics Association since 2008
-Nutritionist at Cultivate Nutrition

About Me


Use your noodle

I tried a meatless dish today that tasted wonderful! It is so satisfying and filling you don’t miss meat, but the original recipe has chicken in it so you could add it if you want to. The original recipe also has over a teaspoon of salt, but it is not needed. The “noodles” are made of zucchini. A Veggetti® tool was used to make zucchini noodles. You could use other vegetables too like carrots, cucumbers, beets etc. and they are all low in carbohydrate if you are limiting them for blood sugar control and low in calories for weight loss or weight management. I talked with someone today who shreds the vegetables and freezes them until ready for use!
Arugula Pesto Vegetable Dish
Makes: 4 servings

  • 4 cups arugula or spinach
  • 1 cup fresh basil leaves
  • ¼ cup pine nuts
  • 1 garlic clove, minced
  • ¼ cup olive oil
  • 4 medium zucchini
  • 2 plum tomatoes, chopped
  • ¼ tsp. pepper
  • Grated Parmesan cheese, optional

Pulse arugula, basil, pine nuts, and garlic in a food processor until chopped. While processing, gradually add ¼ cup oil in a steady stream until mixture is smooth (experiment with adding less). Shred zucchini lengthwise into long strands.
In a large skillet sprayed with olive oil, add zucchini strands. Cook and stir until zucchini is crisp-tender, about 4 minutes. Remove from heat. Add tomatoes, pesto, and pepper; toss to coat. If desired, sprinkle with Parmesan cheese. Serve with a slotted spoon.

Adapted from recipe on Taste of Home

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