Now that the New Year is upon us and New Year’s resolutions are hopefully still intact, I thought I would introduce you to a product that can help lighten up some of your meals but not take away any of the flavor.
We are huge fans of butter in our home, but, as much as we might want to, it’s not a great idea to eat it as a part of every meal. That is why I often look for alternatives that give you that rich buttery flavor, but are a little better for you. Enter: Rich & Creamy MELT Organic.
When the nice people over at MELT contacted me and asked me to create a recipe using their product I was excited to give it a go. In addition to wanting to find butter alternatives from time to time, I have friends that cannot eat soy or lactose so I’m always looking for new products that they can use in their kitchens.
Rich & Creamy MELT is made of a blend of healthy oils featuring virgin coconut oil. It’s certified organic, Non-GMO, soy free, gluten free and dairy free. And guys, it tastes good.
I chose to test it out by sauteeing some zucchini noodles in it. I received a spiralizer for Christmas this year and have been trying to get my boys to jump on the zucchini noodle band wagon but it has not been easy. Until I made this dish.
Using MELT as my oil, I sauteed garlic and zucchini noodles together and then squeezed in some lemon juice and topped with a sprinkling of Parmesan. It was the perfect side dish: the boys loved it and mommy felt good about them eating it.
I found MELT at my local Whole Foods but use the Store Locator here to find it in a store near you. And do it soon, so you can make these zoodles ASAP.
I used my new spiralizer to make this dish. If you don’ t have one you can simply use a julienne slicer or vegetable peeler. Just make sure to stop once you reach seeds in the center.
MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.
This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.
Heat MELT in a large skillet over medium heat just until melted. Add in garlic. Cook until garlic is fragrant, about 30 seconds.
Stir in zucchini noodles and toss to coat. Cook for 2 - 3 minutes or until tender but still crisp.
Use tongs to pick up zucchini. Allow any excess water to drip. Transfer zucchini to a bowl. Pour lemon juice over the top and sprinkle with Parmesan cheese. Toss once more. Serve.
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