Healthy Weekday Meal #8 ...........{ham & mushroom coodles/zoodles!}

Spiralizing - it's a craze that you just can't get away from at the moment - it's everywhere. And my oh my I'm jumping on the bandwagon with gusto! I'm pretty focused on changing my diet for the better and I love the fact that by making "coodles" (because I'm English not American) I can make my favourite pasta dishes but they are so much healthier and low carb. This is a old favourite for me and it works really well with the courgette noodles. If you don't have a spiralizer then you can use a peeler to make ribbons, and if you did want to have pasta, add in the courgettes to the sauce and then serve over pasta.

Ham and Mushroom Coodles

1 onion, sliced

75g chestnut mushrooms sliced

3 courgettes, spiralized into noodles / or sliced using peeler (If you are serving this with pasta you only need 1 courgette)

2 good handfuls sliced ham, or you could use pancetta or parma ham

4 tbsp low fat creme fraiche

grated Parmesan

sweat of the onion in a tbsp of olive oil until soft. add in the mushrooms and courgette noodles and cook for five mins or so - the mushrooms should absorb the moisture released by the noodles. stir in the creme fraiche, ham and a couple of tbsp of Parmesan cheese and cook of a few minutes before seasoning and then serving.

Healthy Weekday Meal #5..........{Creamy Roasted Cauliflower with Courgette ribbons}

I need a Spiralizer in my life. I'm kind of sick of using my peeler to make ribbons and I'm sick of having zoodle envy, except in the UK would it be coodle envy?! This recipe is kicking around the internet quite a lot at the moment and I am jumping on the band wagon with my version! Roasted cauliflower makes this dish a bit more filling and the yoghurt dressing really compliments the dish perfectly. Healthy and very satisfying with a pretty unique selection of ingredients - be prepared to be surprised!

Creamy Roasted Cauliflower and Prosciutto with Courgette Ribbons   

1 small head cauliflower, cut into florets
extra virgin olive oil
1/2 tsp smoked paprika
5 slices prosciutto, roughly torn
1 banana shallot, chopped
3 cloves garlic, crushed 
pinch red chilli flakes 
3 - 4 courgettes, cut in to half and then peeled into ribbons (or use your spiralizer to make zoodles)
3 tbsp 0 fat greek yoghurt
zest half lemon 
1 tbsp lemon juice
1 tsp djion mustard
1 1/2 tbsp grated parmesan

Toss the cauliflower in a bowl and toss with a tbsp of oil, lay on a baking tray and season with S&P and paprika. roast in the oven for about 20 - 25 minutes until golden brown (i left mine in a little too long!) in separate bowl combine yoghurt, lemon zest and juice, parmesan and mustard and whisk together. season. add a tiny bit of oil in a pan and cook off the prosciutto until it has turned a deep red colour. remove from pan and then add in the shallots, garlic, and chilli flakes and when they become fragrant add in the courgette ribbons. let the courgette cook until al-dente (about 3 minutes) and then remove heat. add the prosciutto and cauliflower and then stir in the dressing, i do this a bit at a time as you may not need it all. serve