Italian Zoodle Salad

Zoodles are my thing!  Now that we are slowly (super duper slowly) creeping toward warmer weather, zucchini plants will start producing this awesome veggie and I will be in zoodle heaven!  

 My desire for fresh cool salads increases in hot weather and I created this Italian Zoodle Salad recipe so that I could enjoy a fresh, delicious, nutrient dense salad.  

First, I spiralize a couple of small zucchini and place the zoodles in a bowl or in this case, because we were going camping, a plastic container.
*Tip: Costco now carries frozen spiralized zucchini noodles :)

Then, open a can of black olives, slice each olive in half and add to the zoodles.  

Thinly slice a red onion and throw that in with the zoodles.

And then add shredded carrots.

Tip:  I use organic pre-shredded carrots to make my life simple.  Fred Meyer and Walmart both carry shredded carrots that are organic. 

I make my own Italian dressing in a jar and shake it up really good after adding all the ingredients. 

Lastly, add the Italian Dressing and stir. Let marinate in the refrigerator for a few hours to get the full flavor absorbed into the veggies.  Stir occasionally to keep coating all the veggies.  Enjoy!

Italian Zoodle Recipe

2 small zucchini, spiralized

1 6 oz can of large pitted black olives

1 medium red onion

1 cup of shredded carrots

Dressing

1/2 cup of avocado or olive oil

1/3 cup of apple cider vinegar

1 teaspoon of Italian seasoning

1 tablespoon of honey

1 teaspoon of salt

Place all veggies in a bowl and mix.  Set aside.

For the dressing, add all ingredients to a mason jar.  

Shake until well blended.  

Pour the Italian Dressing over the mixed veggies. 

Stir very well coating all of the veggies with the dressing.

Cover and place in the refrigerator for 2-3 hours, stirring occasionally. 

Teriyaki Chicken Thighs

I am in LOVE!  Actually, I am in love with many things, but right now I'm referring to my love affair with my new Pit Boss Smoker/Grill.  When things were beginning to go crazy and shut down in our world I went and purchased the Pit Boss to make the time I am spending at home even better.  Yes....cooking meat relaxes me and makes my day brighter.  I suppose that is a good thing since meat is such a healing factor in the AIP diet.

This is a recipe that I created for Teriyaki Chicken Thighs.  It is super easy.  If it wasn't it wouldn't be on my blog :)  Of course you can use any other parts of the chicken, but thighs are a great source of Vitamin K2 which is important in both bone and heart health.  I prefer to get the majority of my nutrients from real food.  So chicken thighs it is!  I also use Coconut Aminos in my cooking instead of Soy Sauce because it is naturally gluten free, soy free, and much lower in sodium than traditional soy sauce.   Also, you are getting amino acids in your meal, and they are crucial in fueling the body to perform at maximum capacity.

To make my Teriyaki Chicken Thighs I begin by mixing the sauce ingredients in a measuring cup.

Then I place the chicken thighs in a zip lock bag and pour the sauce over them.

I squeeze the air out of the ziplock bag and place it in the refrigerator to marinate.  Occasionally, I flip the bag over to distribute the sauce and allow each thigh to marinate.  You can leave them in the refrigerator for an hour or overnight.  The longer they marinate, the more flavorful they will be.  

Then I place them on the grill at 375 degrees.  Cook for 15 minutes, flip and cook for another 15 minutes.  I like mine a little more done so depending on your preference, you can cook an extra 15.  Just make sure that when you pull them off of the grill they have reached an internal temperature of at least 165 degrees.  

When they are done, take them off of the grill and enjoy :)

Teriyaki Chicken Thighs

8-10 Chicken Thighs
1/8 cup avocado or olive oil
1/8 cup orange juice
1/4 cup coconut aminos
1/2 teaspoon ground ginger
2 teaspoons minced garlic

• Mix all ingredients together except for the chicken 
• Place the chicken thighs in a shallow dish or gallon zip lock bag for easy clean up
• Pour the marinade over the chicken
• Cover and refrigerate for at least 2 hours or up to 24 hours
• Place on preheated grill at 375 degrees and close the lid
• Cook for 15 minutes and then flip and cook for another 15 minutes 
• Use a meat thermometer to make sure the thighs reach 165 degrees  
• Remove from the grill onto a platter and enjoy :)