When I first heard about Zoodles, I was highly skeptical. First of all, how do you even cook zucchini noodles? Second of all, will they even taste good? Nevertheless, I pushed aside my reservations and tied on my (metaphorical) apron.

To cook my zoodles, I sautéed them briefly in a olive oil, salt, and pepper. Then I added plenty of pesto and some parmesan cheese. It's that easy.

To complement these delicious (and SUPER healthy) noodles, I steamed up some veggies. Especially in the summer, don't hold back on your vegetables! If about half of your plate is veggies, then you will fill up on low calorie, nutrient packed foods instead of overeating heavy carbs, like pasta. But this meal, although it was bursting with vitamins and minerals from my veggies, was not complete without protein. To fill this essential gap, I went with Whole Foods' sun-dried tomato chicken.

This meal was flavorful, nutritious, and easy to prepare. Make it yourself:

• zucchini noodles -- get them already noodle-ified at Whole Foods; sauté them on your stove top and mix them with your favorite sauce (I recommend pesto!)
• VEGGIES -- yellow and green beans, carrots,  and spinach
• protein -- go with something lean, like chicken; avoid red meats