Carbohydrates (carbs) are in just about EVERYTHING and they provide most of the energy needed for physical activity, so I don’t believe is saying No or even LOW carbs.   However, I do try to control the type of carbs I eat.  I try to lean more towards carbs that are full of fiber (i.e. whole grains, vegetables, fruits, and beans) because they absorb slower in the system, therefore avoiding spikes in blood sugar levels.  With that said I am always trying to find new ways to incorporate more of the carbs that will help me on my journey and that is how I discovered Voodles.

One might ask, what exactly are Voodles?  They are vegetable “noodles”! Also commonly referred to as Zoodles (when you only use zucchini, as pictured below).  I prefer voodles because I love using a variety of vegetables.

Making voodles is quick, easy and requires minimal effort.  Kitchen tools (pictured below) such as a spiralizer, julienne peeler, mandolin or regular peeler are used to create “noodles” out of vegetables such as zucchini, carrots, cucumbers, yellow squash to name a few.  Most people are familiar with the Veggetti from the “As Seen on TV” commercials.  You can find that tool at any Wal-Mart, Target, Bed, Bath & Beyond, etc.

Different tools will make different sizes to suit your recipe.  You can make make them in large quantities and store them to be used in a variety of different recipes and cuisines.  I prefer to store them in an air tight sealed container rather than a zip lock bag – to keep out moisture.If you don’t want to make the investment in a tool or don’t have the time to make them – most food stores carry them already prepared, all you have to do is add them to your favorite recipe.

Some recipes call for cooking voodles, however I prefer them raw.  I find that no matter how quickly you try to sauté them, they produce water (as they should) and get mushy.  I prefer the texture and crispness of when they are raw so that is how I use them in my recipes.  I warm them by adding heated sauce or protein to the voodles right before I am about to eat them.  The warmth from the sauce or protein has proven to be just perfect to slightly soften the texture of the voodles and warm them making a delicious meal.

So in summary, as I always say, GET OUT OF YOUR COMFORT ZONE and try something new! The results you are looking for on your journey just may depend on it!

Instead of fearing that you have to remove your favorite pasta dishes from your diet, try subbing in some voodles.  I’ve even seen them used in place of lasagna noodles.  You will find that even though the texture is different, you can get the same flavor profile to satisfy your craving.

Here are a few voodles recipes from Kitchen à la King to start you on this new journey!

Share your experience with voodles, a favorite recipe or questions .

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~alaKing