The best thing about slurping up a big bowl full of my Fast and Fit Steak Pho with Zucchini Noodlesis the overload of delicious meat and veggie goodness sans the traditional noodles (we be low carb-ing it over here). The second-best thing is cracking Pho jokes, puns and innuendos with the family while eating this fast and fit meal. Kids: “Mom, dinner tonight is pho-nomenal, it’s un-pho-gettable! You should take a picture of it, it would be good pho-tography.”Me:“Only the best pho you guys, that’s pho-sure.”
But, no joke, this quick soup is not only “good pho you” it’s weeknight dinner winner when you just don’t have hour after hour to simmer down oxtails, beef knuckles and leg bones and exotic charred spices into the traditional Vietnamese broth. So, I might have broken a few ancient tenets of pho-making here and there – but, then again, I used zoodles (gasp) instead of the thin white rice noodle that my neighbor’s grandmother would more approve of. I’m a rebel who, with my zucchini, is squashing all rules!
Not only is it Monday, but it’s raining! I’m going to brighten up my mid-day meal with this Strawberry Blue Cuke Salad (aka Strawberry Blue Cheese Salad with Cucumber and Snap Peas), it’s bursting with fresh flavors and a palette of eye-popping colors. It’s definitely the super-delicious, super-healthy silver-lining to being stuck-inside over the lunch hour!
I originally developed this recipe for the Living Litehouse Blog as a way to feature their insanely delicious Chunky Blue Cheese Dressing. Head over there to check out my Four Tips for a Sensational Salad. I know all the salad-eating secrets and how to keep the love for lettuce alive – I should, since I gobble up about 365 big salads a year!!
Meanwhile, make a bowlful of this beautiful goodness and share family-style with those you love. I’m showing this salad as a side today, but I’ll often turn it into apan sauteed shrimp, grilled chicken breast, or chickpeas to add some sustaining protein for the day.
Or, bottle up this easy salad in a mason jar to take for lunch on-the-go at the office, school or gym. Just remember the number one tip with jar salads, put the dressing on the bottom and layer upward according to the durability of the ingredients – heartiest go low, fragile an prone to wilt go higher. Check out more jar salad tips here. Due to my Kitchenaid Spiralizer Attachment addiction, I processed the cucumbers up into twisty-twirly ribbons. But, feel free to use slices or julienned strips. Enjoy!
Prepare cucumbers with spiralizer or use vegetable peeler to make long ribbons by swiping end to end. Place prepped cucumber in colander and rinse away any seeds (even “seedless” have some) and let drain for 5 minutes.
Hull and quarter strawberries.
Cut sugar snap peas in half crosswise or larger ones in thirds. Slice a few open lengthwise at the seam to show off peas inside.
Layer in jar in this order: dressing, cucumbers, strawberries, snap peas, and blue cheese. Or, toss with dressing and serve in bowl or on platter.