I’ve become obsessed with my spiralizer because vegetables morph into these fun-to-eat noodles in seconds and the best part: you look so fancy for it. Spiralizing is the best way to get some oohs and aahs from the crowd, when you really you did nothing to deserve ’em (except read this blog).

Mom will love it cause it’s healthy and she of course wants dad to eat more fruit and vegetables. Dad will love it cause you made it. *cue the awwwwwws*

Father’s Day is just four days away. Did you get your dad a present yet? Do you know what you’re bringing to your family BBQ?

If your answer to either of those questions is no, shame on you!

But also: not to worry, there’s still plenty of time; I’ve got you covered.

Even if your dad isn’t a Dead Head (as mine is) everyone loves a little tie-dye. He can wear it to garden, play frisbee golf, or to bed. So pick up some white socks and t-shirts and order an easy tie-dye kit… it’s a super easy and fun project. You’re never too old to get crafty! And what parent doesn’t love a handmade present?

Now, to the food: try these spicy shrimp and pineapple skewers that you can either throw on the BBQ or in your grill pan. They go perfectly with an easy spiralizedcucumber salad — which is as flavorful as it is colorful.

There, just like that… all set for dad.

I have a new obsession: my spiralizer. I’ve only had it for about a month and I’ve already gotten every penny’s worth of its $39.99 price tag. Just ask Brian what I’ve made for dinner 4 of the last 5 times and he’ll tell you: zucchini noodles and ______ (fill in the blank with whatever other vegetable and/or protein I have in the fridge).

You look at it and think, huge plate of pasta. Then you eat it and think, hmmm looks like pasta, almost tastes like pasta, but I’m not overly full and bloated from all those crazy carbs. That’s because it’s all zucchini aka the Magical Summer Substitute for Pasta. Bonus: it takes just minutes to prepare and cook.

I’ve been experimenting with different sauces and vegetables and will post more versions this summer, but if you want to try making zucchini noodles — and you should, my goodness you should! — then I’d follow this recipe to a T because when I first winged it I had a hard time with portions. That’s cause it doesn’t cook like pasta, absorbing water. So enjoy this one or head to Inspiralized for a whole blog of ideas. (This one was actually adapted from a recipe that Ali did as a guest post on another blog, A Spicy Perspective. PS Ali’s also one of my new favorite instagram accounts to follow. She has a ton of great recipes and while I don’t know her personally, her excitement and energy about the healthy food she makes is infectious.)