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


Cauliflower Fried Rice

Cauliflower Fried Rice l Add A Little

Since I made a tutorial for cauliflower rice on Tuesday, I thought I would show you a really easy recipe for it! Obviously you can eat it as a tabbouleh or whatever you want, but I thought it was delicious when I made it into cauliflower fried rice.

I made mine vegan (tons of veggies but didn’t have any eggs!) and it was super delicious, but I’m sure it’s great with some shrimp or chicken in it, or even some char sui pork if you can get hold of it!
I think this is a great recipe to make an extra batch and have it for lunch! Well, it’s not actually so much of a recipe as you can tweak it to how you want, but I hope you enjoy it nonetheless!

Cauliflower Fried Rice l Add A Little


Here’s the video for how to make cauliflower rice if you don’t have a food processor:

Cauliflower Fried Rice vegan, gluten free, dairy free
Serves 2

Cauliflower Rice (raw)
1/2 courgette, diced
Small carrot, diced
Small white onion, sliced
Chunk of ginger, julienned
Salt and pepper, to taste
Coconut oil

Optional: chilli, soy sauce, meat or fish, any other vegetables

Start by sautéing the onions in coconut oil until translucent.

Once softened, add the ginger (and chilli, if using).

Add the carrot and courgette.
When it starts to soften, add the cauliflower rice and season.

It’s done when it’s lightly golden. Serve with cucumber or any other fresh vegetables.

Cauliflower Fried Rice l Add A Little

Grilled Zucchini with Lemon


Ok, I’m so sorry I haven’t posted in a million years!! I’ve literally been so busy because of exams (ahhh!!!) so I haven’t had time to cook anything exciting! I had an abundance of zucchini the other day so decided to make these as I side dish, even though they’re quite summery… Whoops…

These grilled zucchini may seem simple but they are delicious, you’re really able to taste the true flavours of the zucchini and you get tang from the lemon zest.
Perfect for a side to a hearty chargrilled steak or with some fish.
You could even shave the zucchini into ribbons and use them in a salad, use all the ingredients but don’t cook them!


Grilled Zucchini with Lemon vegan, gluten free, dairy free
Serves 2

1 zucchini
Zest of 1/4 lemon
Juice of 1/2 lemon
Olive oil
Salt and pepper

Cut zucchini in half horizontally then cut into strips lengthways.

Marinate with olive oil, lemon juice and zest, salt and pepper.

Heat up grill pan and place zucchini on until charred.
Repeat with all strips and serve in a bowl, poured with remaining marinating juice.