“Are you Pho real?” Is what I asked the Dr. when he told me if I didn’t start cleaning up my eating habits I would have a stroke by the time I was 40. I was born to eat rich, decadent food. This is what I know, what I do for a living and what I am good at. Healthy food…seriously? Like cardboard brown rice and some bullshit vegetable? While it’s definitely ok to indulge and enjoy life, with my personal lifestyle and family genes, it’s best I clean it up a tad and behave myself.

I did research upon research and I discovered a program called the Whole30 through a fellow Girls On Food sister, Alex.  I have been on a Whole 30 approved lifestyle the last 20 days and have to say I am extremely impressed with the results and the options you have to choose from and how delicious my food still is. It has brought the chef back to life forcing me to create healthier dishes that are still flavor indulgent.  Today I was in the mood for a little Pho, but knew if I went out, I would have no clue what was really going into my bowl.

With that being said, I created my own clean version. Instead of using noodles, I grabbed a few zucchini’s, spiraled them with my fabulous Vegetti, and made “zoodles” instead. Check out the recipe below!

Renotastebud’s Zoodle Pho

Ingredients:

  • 1 Yellow Onion – Medium Diced
  • 1 cup shaved Carrots
  • 1 lb Shiitake Mushrooms
  • Zoodles (Using a spiraler, or vegetti, twist two medium sized zucchinis into the tool and get “noodles”
  • Roasted Chicken (optional)
  • Cilantro- minced
  • 1 cup Bean Sprouts
  • Lime wedges
  • Basil leaves
  • 64 oz. Organic Chicken Broth
  • 2 tbsp. Olive Oil
  • Pinch Sea Salt
  • Cracked Black Pepper
  • 1 bunch Bok Choy

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Preparation:

In a stock pot over medium heat, pour 2 tbsp. of olive oil and sauté chicken, diced onion, sliced shiitake mushrooms and carrots. When the vegetables start to turn translucent and release their juices (approx. 4-6 mins) add salt and pepper. (To taste, I use a generous pinch) Gently add your zoodles, and bean sprouts, and then chicken stock. Bring to a gentle boil, we don’t want to break the noodles. Keep the heat at medium low, so you can continue to develop the flavors of the onion, mushrooms and carrots for approximately 30 minutes. The last 5 minutes, add your bok choy, you will want to this to remain a bright green color.

Carefully spoon the pho into a bowl, and then top with minced cilantro, diced green onion, basil leaves and lime wedges.  Enjoy!

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