Fab Foodie Mama

I tried a gadget today that I hadn't used before - the veggie noodle spiral-er.  Mickayla brought it over to our house last summer and I saw her make zoodles and squoodles from time to time, but I hadn't tried it myself.  I do recall moving it out of the way several times, however. So, today I made soem zucchini noodles with pesto and it was great!  No carbs yet the texture tricked me into believing it was full-carb spaghetti.  Definately something I will do again and woudl recommend getting one of these. I heated them slightly after 'making' - about 30 seconds in the microwave - and then simply tossed in about 2T olive oil and some organic grape tomatoes.  Here is a foto of the finished product and the required gadget. Zoodles, Pesto and Grape Tomatoes Spiral Veggie Noodler

I love making homemade pizza.  Here is a nice version that substitutes pesto for the traditional tomato based pizza sauce. The most challenging thing for any pizza is the crust.  Experiment with your oven temp and duration until you get it just right! Preparing the Pizza Crust White Pizza with Tomato and Pesto 1 Purchased Pizza crust, such as Boboli 1 T Olive Oil 1/4 C Pesto  (see recipe below) 1/2 C Shredded Mozzarella Cheese 1/2 C Ricotta Cheese 1 Roma Tomato, Sliced 1/2 t Oregano Preheat oven to 450 degrees Brush the pizza crust with olive oil Spread the pesto evenly on the crust Sprinkle Mozzarella over pesto Dollop ricotta, by spoonfuls, evenly over the mozzarella Place pizza directly on middle oven rack and cook for 7 minutes.   Remove pizza from oven and arrange tomatoes on top Sprinkle oregano on top Return pizza to oven and cook for an additional 3-5 minutes or until desired crispness is achieved   Pesto 2 cups fres...