Last Friday Charlie and I made one of the best purchases EVER! One of those purchases that forever changes your life. Seriously.

Yep. We bought a Veggetti.

I may or may not have skipped to the register after sweeping this bad boy up in my arms. 🙂

If you’re wondering what the heck I’m talking about…a Veggetti is a handy, little kitchen tool that helps you turn your vegetables into noodles. Zucchini is a really common vegetable people use to make noodles and it has a really fun nickname- “zoodles!” 🙂  Same texture…less carbs…more hidden veggies. SCORE! 🙂

If you’re like me, you probably don’t get enough vegetables in your day. Although I’m into health and fitness, I’m just not the type of person who sits around and munches on carrot sticks. I can’t help it and I won’t apologize. It’s just not my jam.

But I know I need to do something. When I load up on carbs and skip the veggies, my body just doesn’t process the food all that well. I end up bloated and fatigued. And bloated and fatigued are EXACTLY how I’ve been feeling lately…even despite my kick butt workout routine. It is SO true what people say about toning up and losing weight…it always goes back to the kitchen!

Any who, I’m prepping for the onset of the holidays and all of it’s glory. One of the ways is through the accountability of my newest online fitness group #healthyholidayhabits (which is starting Monday if you still want to get on board!) AND the other way I’m combating the holiday season is by staying in check with my nutrition during the weekdays. Weekends during November and December are for enjoying family and friends, but the weekdays I can really crack down on what goes into my body. This new contraption is going to be our best friend around this house!

This is a seriously SIMPLE recipe I made tonight using the fresh summer pesto, zoodles, and some chicken. It is a perfect weeknight meal and one that you will fall in love with, for sure! ENJOY!

Tomato Pesto Baked Chicken with Pesto Zoodles

(serves 2)

Ingredients

• 2 Chicken Breasts

• 2 medium-large sized zucchini

• 1 roma tomato

• 1/4 cup shredded mozzarella cheese

• fresh summer pesto

Directions

1. Preheat the oven to 400 degrees

2. Prepare pesto according to recipe. Spoon 2 tbsp of pesto onto each chicken breast. Top with slices of roma tomatoes and sprinkle each with 1/2 of the cheese.

3. Bake for 30-35 minutes depending on the thickness of your chicken.

4. While that cooks, use your veggeti (or spiralizer) to create “noodles” out of your zucchini.

5. 10 minutes before the chicken is finished, heat 1 tsp of olive oil in a saute pan. Add the zoodles.

6. Once warmed through (1-2 minutes), drain the zoodles to remove excess water.

7. Return to pan and add in pesto. Stir to coat the zoodles.

8. Serve chicken on top of pesto zoodles and prepare to fall in love! 🙂