Zucchini Noodles with Tahini Dressing

Zucchini Noodles with Tahini Dressing | Add A Little

I recently got to go to a great event at Whole Foods (literally heaven on Earth) called Yoga for Foodies which is pretty self explanatory, as basically, we did yoga and got to try some amazing dishes from Natasha Corrett’s new book, Honestly Healthy For Life.

The book is amazing and I got some inspiration from it to make some zucchini noodles as soon as I got home. I whipped up a super quick dressing and put it in the noodles with some avocado, tomatoes and cucumber for a simple lunch, but it turned out amazing – super decadent and creamy and rich but super healthy and good for you!

Tahini has a multitude of benefits as it’s full of protein (great for anyone on a plant based diet), alkaline, one of the best sources of calcium, contains a TON of vitamins and mineral.
If you haven’t jumped on the tahini bandwagon, you better get on now!

Zucchini Noodles with Tahini Dressing | Add A Little

Zucchini Noodles with Tahini Dressing vegan, gluten free, dairy free
Serves 2

1 zucchini
A handful of cherry tomatoes, sliced in half
Chunk of cucumber, sliced
1 avocado, cut into cubes
Sesame seeds, for garnish

optional: shredded chicken, prawns, sugar snap peas etc.

For the tahini dressing
2 tablespoons light tahini
Lemon juice
Apple cider vinegar
Extra virgin olive oil
Water, to thin
Salt and pepper, to taste

note: feel free to use a spiraliser if you own one, but I use a box grater to make my ‘noodles’, which is a tip from Izy’s blog!

Get a box grater and make the courgettes into noodles by grating it down the grater once (you may want to watch the video to understand this).
Once done, set aside.

Make the dressing by combining the ingredients and add more salt, lemon juice, etc to taste and make sure it’s a good consistency (you don’t want it to be too thick or it will clump and be quite cloying).

Mix the noodles with the dressing and scatter with other vegetables.

Zucchini Noodles with Tahini Dressing | Add A Little


How To Eat Healthily During Exams – Lunch


If you haven’t seen my other posts in my Eat Healthily During Exams series, check out my breakfast, dinner and snacks posts!

I make sure to try and eat protein and whole grains at lunch as this keeps me more full and make sure to eat lots of vegetables. This will keep your brain going and provide you withs energy and the complex carbohydrates will keep you fuller for longer.

I also make my lunches the day beforehand so that I just put it all together in the morning.

Couscous Salad
This can also be made with quinoa, which is equally delicious
I also make this and add roast vegetables, such as courgette and aubergine.

Salmon with brown rice and barley
I roast the salmon the night before simply with salt and have it with brown rice and barley (I cook it together as I love the flavours and the texture). If I want to make it a bit more special, I marinade it in the morning!

Ok, I know what you’re thinking, salad. how boring. But no! Salad can be delicious and filling, not just limp, lifeless salad leaves. I LOVE kale salads and they’re so versatile, you can really add anything and if you have some extra time on the weekend, why not make a delicious falafel salad! I love adding beans (chickpeas and black beans are my beans of choice), lots of vegetables and you can also add grains.

I don’t regularly have sandwiches, as I’ve had packed lunch my whole life and kind of OD’d throughout primary school but every now and then I love a good hearty sandwich.
I love using more filling breads like rye or 100% wholewheat with seeds.
Some of my favourite fillings and grated carrot and hummus (so good), tuna with tomatoes, cucumbers etc (mayo can sometimes be a bit cloying, so I sometimes use Greek yoghurt), mashed chickpeas.

I also love making noodles as they taste great cold. It’s so easy to make a simple tahini sauce peanut butter and sriracha sauce to put in a container and drizzle it on at lunch! It’s also a great way to add loads of fresh crunchy vegtables, like shaved carrot, bell peppers and cucumbers. I love making noodles with peanut sauce,vegetables and plenty of herbs for a Thai twist! Here’s another one of my favourite sesame soba salads.

With my lunch, I always bring lots of raw vegetables.
I love tomatoes, sugar snap peas and cucumbers as they are super hydrating.

Check out the rest of the series: breakfast, dinner and snacks!

Sesame Soba Salad


Ever want to make something thats fresh and delicious but can’t be bothered to step into the kitchen?
Well this is the recipe for you!

Surprisingly, I had never actually had a soba salad until this one, which is pretty cray cray if you ask me because they are super duper delicious and also ridiculously easy. The hardest part is boiling water. CRAZY.

If you have any leftover, it’s amazing the next day if you bring lunch to work/ school.
This is DEFINITELY going to be made more often!

And on another note,I thought definitely was spelt definately for like forever… Like, what? I only recently started to spell it definitely because spell check was onto me!
Aaaaannnddd… I finally caved in and got twitter (like last month, but yeah – didn’t have the chance to mention it until now)! #obsessed. Follow me here!


Sesame Soba Salad vegan, gluten free and dairy free
Serves 4

1 pack soba noodles
Toasted sesame oil
Soy sauce
Sesame seeds

Optional add ins: nori sheets, spring onions, onions (but soak them in water for 30 mins if you decide to use them, it gets rid of the bitterness!)

Boil the water and cook noodles according to instructions.

While this is happening, prepare your dressing.

Once this is done rinse them under cold water.

Mix the sauce, noodles, and anything else you want to add in!