One of the things I love most, one of the things that I go directly to when I’m going to have a vice meal also happens to be one of the simplest meals ever created. The Italians got a lot of things right. Gelato, pizza, spaghetti, pasta of all kind…I realize they’ve done more than make delicious food but my focus it pin pointed when it comes to the wonders of the boot in the sea.

Pomodoro. Just 4 ingredients and a few minutes.  So simple. Yet when done well, one of the best things you can shove in your face.  On a side note, if you find yourself in Asbury Park, Porta makes my favorite pomodoro yet (with handmade pasta made with italian imported flour, of course).

After years now of learning about nutrition, I find myself in my fourth Whole Life Challenge with one usual suspect missing: my yearning for pasta and pizza. Something has shifted. I’m not avoiding these delicious dishes because some website told me to. I’m avoiding them because I simply don’t want them.  I don’t want to stint how I’m feeling – which is pretty awesome. That being said, I still want my favorite pasta dish…but I don’t want those noodles I used to love to dearly. Enter: the infamous zoodle. If you don’t have a spiralizer, again – I suggest to get one. If not, a julienne peeler works just as well. Even just cutting big long strips of zucchini with a standard vegetable peeler and then slicing them into thin noodles does the trick. A thousand ways to skin a cat, right?

This post marks my first ever vegetarian recipe.  Yes, I did have mine with some sauteed chicken, but the recipe on it’s own is all veg. I made this when I was staying with family that is, let’s say, not very keen on my ‘crazy’ lifestyle. Needless to say, this recipe is for one serving.  Multiply by however many peeps you have at the table. Let’s get to it, shall we?


1/2 zucchini, spiralized or cut into “noodles” with a julienne peeler
2 tbsp extra virgin olive oil
2 small tomatoes, diced
1 small onion, cut in half and sliced thin
2 garlic cloves, minced
Bunch of fresh basil leaves, chopped
Salt and pepper to taste

1) Spiralize that squash and set it aside.

2) Heat olive oil over medium heat in a medium saucepan. Add in onions and a pinch of salt. Saute, stirring occasionally , until translucent (3 min). Add garlic and cook 1 minute more. Now add the tomatoes and let cook down for 5 minutes.

3) Add tomatoes and allow to cook down for 5 minutes. Give it a stir every now and again.

4) Last step: add in the basil and another pinch of salt with some black pepper. Stir.  Toss in your zucchini noodles and stir to heat them through and cook slightly.


Told you. Easy. Onions, garlic, tomatoes, basil, zoodles. Done.  Sprinkle on some nice salty pecorino cheese if you’re feeling froggy.