Never spiralized a veggie or made noodles from zucchini? Pick up the fundamental steps to making zoodles. Like its grain-based distant cousins, you can boil, bake, or fry zucchini noodles. Try serving them chilled, covered in sauce, or swimming in a warm bowl of bone broth.

The secret to this recipe and it’s punchy depth of flavor comes from smoked clams. So resist the urge to substitute with freshly boiled clams. With coconut cream and a pinch of arrowroot starch to thicken the sauce, you won’t even miss dairy. Promise.

“Real” pesto has pine nuts. And deliciously salty parmesan cheese. If you want to feel like a genius in the kitchen, try mimicking the real stuff with bacon pesto. You’ll find that bacon gives your pesto both texture and a touch of that full-bodied saltiness. Fresh herbs like mint, basil, and parsley make this sauce a swoon-worthy masterpiece. Use it to coat a batch of quickly cooked zoodles.

Noodles aren’t just for Italian food. Enjoy your takeout cravings with this easy at  home version using parsnip noodles. Yes – you can noodle almost anything!

Aromatic, meaty, and sweetened with orange juice. You may want to throw in a bit orange zest for good measure. These citrus bison meatballs replenish minerals that keep you active and alert, like iron and zinc. They’re also fabulous over a bed of caramelized sweet potato noodles.