Foodie Friday: The “Coodle Volcano”

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By: Sherry Rodriguez (Sherry is a barre instructor at Barre Forte. You can learn more about her here.)

Summer is here, ladies -- and if you have any doubts, just stand outside for a few minutes and let the Florida heat and humidity do its job.
Summer heat means that we are wearing capris instead of full-length leggings, going for a run after the sun goes down, and eating lighter, more refreshing meals. Overall, the summer is a great time to maintain our physical routines, while eating lighter on those days that getting that workout in just doesn’t seem like an option.

"Mise en Place" or "everything in its place," allows you to stay organized while cooking"Mise en Place" or "everything in its place,"
allows you to stay organized while cooking

Carbs are delicious - I’m not here to lie to you. However, eating less carbs and more veggies during bikini season is a great way to look extra fit this summer. The ever-popular zucchini noodles or “zoodles,” have become a huge trend in the last couple of years, and for a good reason: you get the satisfaction of eating noodles, without the carbs. For this recipe, I used cucumber to make noodles (let’s call them “coodles”) and added some fresh corn, sautéed chickpeas, fresh tomato, and avocado.

You will need:

  • 1 Can Chickpeas or Garbanzo Beans
  • 1 Large Cucumber
  • 1 Ear of Corn
  • 1 Tomato
  • Olive Oil
  • Salt and Garlic Powder to Taste

 

Use paper towels to extract the excess water from your "coodles" Use paper towels to extract the excess
water from your "coodles"

To make my “coodles,” I used the Inspiralizer, but you can use any device for making veggie noodles, or simply slice the cucumber into thin pieces. To recreate the recipe, follow these steps:

  1. Rinse the chickpeas and shave the corn off of the cob. Season with salt and garlic powder.
  2. Sauté the chickpeas in olive oil. Add the corn about 5 minutes in and let heat all the way through.
  3. Spiralize your cucumber or slice thinly. Place noodles in a bowl lined with paper towels -- this will help absorb any excess water, preventing your dish from becoming a watery mess.
  4. Chop avocado and tomato, season with salt.
  5. Plate by placing noodles in a circle with a whole in the middle. Add tomato and avocado on the noodles. Place the warm chickpeas and corn in the middle of the cucumber noodles.
  6. Enjoy!

The “Coodle Volcano” is a great summer dish, keeping you refreshed and satisfied all summer!

The Coodle Volcano helps you stay #BarreFresh and #BarreFIt The Coodle Volcano helps you stay #BarreFresh and #BarreFit