{"id":16987,"date":"2014-10-24T11:07:14","date_gmt":"2014-10-24T17:07:14","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16987"},"modified":"2014-10-24T11:07:14","modified_gmt":"2014-10-24T17:07:14","slug":"zoodle-love","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2014\/10\/zoodle-love\/","title":{"rendered":"Zoodle Love"},"content":{"rendered":"

\"Lemon<\/a><\/p>\n

Heading into the time of limited sunlight and it’s getting harder and harder to photograph food. \u00a0I take pictures of the food when we eat it so depending on the time of day this can be challenging. \u00a0During mid-day I’m seeing some funky light and shadows in the house. \u00a0Once winter hits I’m not sure if I’ll have a spot in the house where I can take photos! \u00a0This will definitely be an obstacle to work through this year.<\/p>\n

Yesterday for lunch we had Shrimp with Zoodles in a Lemon Parmesan Cream Sauce. \u00a0I had been dreaming of shrimp for days and the idea for the sauce was inspired by Inspiralized’s recipe.<\/a>\u00a0 The shrimp was seasoned with Flavor God’s Lemon Garlic and roasted in the oven at 400 until they were just done.<\/p>\n

Three medium zucchinis were spiralized and lightly heated in a skillet for about 5 minutes. \u00a0For the sauce, I used the same ingredient’s in Ali’s recipe with a bit more parm added for an extra salty bite. \u00a0The sauce got added at the last minute and tossed with the zoodles. \u00a0Shrimp on top and lunch is served!<\/p>\n

This totally hit the spot and I have to admit that I am in love with zoodles. \u00a0There’s so many things that can be done with them and it makes for a nice change from a typical lunch salad. \u00a0Still getting in a good amount of veggies and protein without having to turn to salads. \u00a0This was a quick and easy unprocessed meal!<\/p>\n

I went to the grocery store and loaded up on all kinds of veggies for the upcoming week. \u00a0I have big plans to make some interesting stuff and hopefully I’ll have enough light to photograph it!<\/p>\n

We’re almost through with Unprocessed month! \u00a0How have you done so far?<\/p>\n","protected":false},"excerpt":{"rendered":"

Heading into the time of limited sunlight and it’s getting harder and harder to photograph food. \u00a0I take pictures of the food when we eat it so depending on the time of day this can be challenging. \u00a0During mid-day I’m seeing some funky light and shadows in the house. \u00a0Once winter hits I’m not sure […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,51],"tags":[40,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4pZ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16987"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=16987"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16987\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=16987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=16987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=16987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}