Candace Cameron Bure Shares Her Quick, Go-to Zesty Zoodle Salad
Plus her three tips to make cooking healthy easier (and tastier!).
When Candace Cameron Bure isn't acting and producing, food and entertaining is her other passion. She and her husband, Valeri Bure, have actually been in the food and wine industry for 15 years. The couple owned their own restaurant in South Florida and have been producing Bure Family Wines in Napa Valley since 2006. The latest venture for the actor and director of Emmy-nominated hit Fuller House? Cookware.
This July she launched a 6-piece collaboration with CookCraft (Buy It, from $145, amazon.com). It was the brand’s innovative features that drew Bure in, she says. “The latch lid hooks right to the side of the pan while I’m cooking, the silicone handles stay cool, and the lid lets me see what I’m cooking.”
Here at Shape, we’re all about easy ways to eat and cook healthier so we were stoked to learn tips from Bure. Below, Bure shares three she uses weekly.
Snack Prep for the Week
With three older kids with their own schedules, Bure says they typically shop every day for dinner since they want the freshest ingredients possible. The one thing she does preps weekly? Her snacks. “I always meal prep my snacks for the week so I’m not stuck with unhealthy choices at work,” says Bure. Her snack options are primarily veggies (just check out her garden posts on Instagram and you’ll know why): cut-up carrots, cucumber, and celery, as well as baked zucchini and summer squash. To make sure she stays satisfied between meals she preps protein-packed quinoa so she can pair it with the veggies to hold her over until her next meal.
Switch Up Your Inspiration
Don’t get caught in the same menu, switch it up by having a few go-to sources. Her favorite cookbooks include Love Real Food (Buy It, $23, amazon.com), and Malibu Farm (Buy It, $28, amazon.com) and for incredible salads, she turns to Rachael DeVaux, the registered dietitian behind the Instagram account RachaelsGoodEats.
Find New Ways to Spice Up Classics
When it comes to work-weeks, cooking can be more of an afterthought. Instead of re-inventing the wheel, add a new ingredient or two to make the meal feel special. "Taco night is very popular in my house," Bure says. "I cook ground beef or turkey in my 13-inch French Skillet (Buy It, $249, amazon.com) from my Cookcraft line, and then chop up all the fixings on the side—lettuce, tomato, radish, cheese, cilantro, and green onion—plus salsa and guacamole to top it off. This allows everyone to customize their dinner."
Another customizable, quick meal? Bure’s 15-Min Warm Zesty Salad inspired by RachaelsGoodEats.
Candace Cameron Bure's Warm Zesty Zoodle Salad
Serving size 4-6
Cook time: 15 minutes (25 minutes if you have frozen Zoodles)
- 2-4 cups of Spiraled Zucchini (if frozen, allow an extra 10-11 minutes)
- 6-8 pieces asparagus, diagonally sliced into 1-inch pieces
- 1/4 cup sun-dried tomato, roughly chopped
- 1/2 cup peas
- 1 cup shredded carrots
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/2 lemon
- 3 tablespoons chopped green onion
- Salt and pepper, to taste
- Optional: chopped basil, Sriracha or marinara sauce
- Spiralize zucchini into thin noodles (you can do this yourself with a spiralizer or buy pre-made) and pay dry.
- Heat large pan on medium-high heat. Add 2 tbsps extra virgin olive oil.
- Add spiralized zucchini and salt and pepper to taste. Cook until firm to the bite (about 5 minutes). Set aside.
- In a separate pan sauté chopped asparagus, sun-dried tomato, peas, and shredded carrots in 2 tbsp extra virgin olive oil for 4-5 minutes on medium-low heat.
- Add squeezed lemon, salt, ground pepper and garlic powder to skillet and toss.
- Once tender, about 5-6 minutes, set aside and let cool.
- In a large bowl, toss sautéed veggies with zoodles.
- Top with chopped green onion, salt and pepper to taste, and optional basil, sriracha or marinara sauce.