[Paleo Passover] Zucchini Noodles with Puttanesca

Another Passover meant another dozen or so hours on Pinterest looking for the perfect ways to get around my temporary dietary restrictions celebrate the festival of freedom.

I had heard of Paleo, I knew it involved no wheat, so I looked into it. Turns out, no gluten, no grains (no corn, no rice), no legumes (no soy, no peanuts). Sound familiar*?

Plus no dairy, but some people even do neo-paleo and eat dairy.

Plus, my great-grandmother didn’t have two sets of Passover dishes so she made only meat all week anyway.

So that led me to more hours searching “paleo” on Pinterest, and … I might be going paleo. Just a little. Maybe just for this week. I don’t know, I don’t buy into all the all-over health benefits and miracle digestional and autoimmune cures (plus I’m pretty healthy in that respect), but it looks like a pretty good framework for low-carb, healthy eating that might just help me lose some weight.

So, for my first really intentional Paleo meal, I present to you: Pasta on Passover!

You read that right.

Zoodles. I can’t believe people buy the crap made out of potato starch when you can make amazing spaghetti out of zucchini.

Puttanesca Zucchini Noodles

Yum! This looks sooo forbidden. It’s perfect!

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Peanut Noodles

This is one of my favorite recipes to make for potlucks. Its easy, fast, and can be served hot or cold. It’s a great vegan main-dish option that everyone else will enjoy too. You can even make it gluten-free if you substitute rice or rice-based noodles for pasta.

I first made it with this recipe, and I highly recommend it.

I’ve posted here the instructions for how I would usually make it, but when I made it last I had to leave some things out because I didn’t have them. I used macaroni instead of spaghetti, white sugar instead of brown, and I had to leave out the ginger and scallions. The flavor is much less complex without these ingredients, but it still tastes ok. This isn’t the first time I’ve needed ginger, though, so if you’re planning on making a decent amount of Asian-style food, I’d recommend picking it up. I also want to experiment with using ginger in other types of food, because it’s a great spice that isn’t used very often, so it should give your food an unusual, new taste.

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Rebecca’s Pumpkin Lasagna

I first tasted this scrumptious lasagna at my friend Rebecca’s house. Everyone at dinner LOVED it, and I demanded the recipe. I haven’t gotten a chance to make it yet, so this was my first go. My cousin (who I’m staying with at the moment) suggested we throw in the roasted broccoli from last night. So, here it is: Continue reading