The key to my heart is some baked veggies with a little (ok, hefty) glass of red wine. Mmm....

You might be like, 'Girl, seriously. Where's the chocolate? The sugar? The pasta carb overload?' Don't get me wrong, I love a good chocolate binge, but right now vegetables are running my world. Surprise. I'm weird. The funny thing is, I used to absolutely hate vegetables - like pretty much every kid I had to sit at the dinner table until I finished my meal, which was the worst. In all seriousness, the only foods I used to eat were buttered noodles, bread, and cheese sticks - so obviously, I was hitting the entire food pyramid. #healthy

As I've gotten older, my love for veggies and being healthy has escalated to a new level - hi, brussels sprouts. In response to some of your snapchats (@KimKufel), I've been getting a lot of questions on how I cook my brussels sprouts, how I make zoodles (zucchini noodles), and how the hell I make cauliflower rice. Well, you're in luck. Let me enlighten you with a few of my go-to veggie-inspired recipes.

Zucchini Noodles

1-2 zucchini's
Spiralizer / mandolin
Salt + pepper
Extra virgin olive oil (EVOO)

In a skillet over medium high heat, add a tablespoon of EVOO. 

Spiralize zucchini - they'll actually take on the look of a noodle.

Add 'zoodles' to a bowl and sprinkle salt on top. Let sit for 10 minutes (this allows the zucchini to 'sweat' out extra water and helps to prevent them from being soggy).

Squeeze out water from zoodles with paper towel.

Add to skillet. Add a pinch of salt + pepper. Saute for 3-4 minutes or until heated.

Top with:
- I love adding a little marinara sauce to the noodles to really give it the pasta-feel. Even add a little mozzarella on top, put your oven on broil, and add the skillet in oven until cheese is melted for a healthy baked ziti option.

- My go-to choice with zoodles (AKA: lazy girl choice) is adding a little Frank's Hot Sauce (my most used condiment ever), parmesan cheese, and sautéing some extra veggies I have in my fridge.

- Another option is topping your zoodles with a little pesto sauce and if you're feeling fancy adding some shrimp.

Cauliflower Rice

Head of cauliflower or bag of frozen cauliflower crumbles (Trader Joe's has a great frozen option)
EVOO
Salt + pepper

If you're using a head of cauliflower, wash it and cut into florets. If you're using pre-crumbled cauliflower, skip the next two steps.

Add to food processor and pulse until it resembles a fluffy, rice-like substance. Remove from food processor.

Heat skillet to medium-heat, add 1 tablespoon EVOO, and add cauliflower (at this point you can add the frozen cauliflower crumbles).

Toss until a slightly golden brown. Flavor with a pinch of salt + pepper.

Top with:

- Baked chicken + veggies is a great option, especially brussels sprouts (see recipe below)
- Another option is using the cauliflower rice as a base for stir fry in replacement of a carb.
 

Baked Brussels Sprouts

Brussels sprouts
EVOO
Salt + pepper

Wash brussels and cut off ends.

Bring 2 cups of water to a boil.

Add brussels sprouts and cook until soft. About 10 minutes. Remove brussels + drain.

Preheat oven to 350 degrees Fahrenheit.

Line baking sheet with foil and add brussels. 

Top with EVOO and salt + pepper.

Bake for 15-20 minutes or until golden brown.