So they got one for you for Christmas, that's great!!
They really are so fun to use and really my husband didn't even know that they weren't real noodles.

This is a great resource - you can look up veggies by weight or volume:
http://nutritiondata.self.com/facts...products/2516/2

Deirtra, Good web-site
Interesting about the carb and sugar count of these two
1 cup.
carbs sugar
Green Beans= 10g 2g
Sugar Snap Peas=7g 4g

The Sugar Snaps are definitely higher in sugar

do they add sugar to them or do the pods come that way

Well on the Sugar Snap Peas if they are picked on time, the peas inside should be almost nonexistent or at least Very Small. If they are picked Late, the peas inside might be larger and that is not as desirable.
You want them small inside.
As far as I know they don't add any sugar to them but read the label because these days, who knows, they add sugar everywhere....
When you cook/steam/boil them, take them out before the pods open. because they just fall apart and loose their consistency. You want them cooked but a little crisp.
Some people might stop the cooking process by dunking them in some ice water and them removing fast.

I love sugarsnap/snow (over here we call them "mangetout" = "eat all" in French) peas raw in salads.

while at a family get together for my boyfriend's bday at a fancy mexican place, my super scared to try new things EVER but very health conscious mom tried jicama in her salad, and loved it

fun ways to eat jicama:
1. raw in salads or as a crudite
2. raw with lime juice and crushed red pepper, which is how it is usually sold in central american food carts
3. baked and seasoned like french fries! tastes like real deal! i use seasoned salt and onion powder
4. baked with lemon juice and apple pie spices and sweetener- really tastes similair to baked apples!

Jicama is great for all the reasons you mentioned. I never tried it until a year or so ago when I decided to pick one weird/unknown (to me) vegetable each week to try. It helps to choose what you'll try the following week so that you can research recipes online and decide how much to buy and add anything needed to go with it to next week's shopping list.

Darn it - I wish we could get Jicama over here in the UK. It sounds like such a versatile vegetable.

I used the Veggetti for the first time last night. It is fun, easy, and I love how the zucchini "noodles" turn out. My next recipe will be shrimp scampi w/ the noodles. Yummy!

It is fun isn't it?
How did you cook them this time, stir fried?
Refined coconut oil worked for me real well once because it had no flavor at all so I could taste the spices I put in. Then another time I used bacon drippings and then several times I stir-fried them in my cast iron skillet after cooking the steak and I think I liked that one the best.

I cooked the zucchini noodles on the stove with olive and sesame oils, peanut sauce, and extra garlic and served them with Mongolian pork chops. Next time I'm going to use them in a shrimp scampi.

I LOVE this lifestyle!

That sounds wonderful Yum!!
Yes that would be great with Shrimp Scampi. I have a bay leaf tree that I use a lot when I make a sauce like that and along with other herbs it gives it that certain flavor.

okay, this isn't "fresh" but i love a pickle everyday as a snack, when i just feel munchy, not true hunger.
last month, i switched it up, and tried the pickled okra- omg!!!!!!! so good! i get 3 okra for 5 calories and 1 carb

Pickeled Okra is so good, I love it and thanks for the reminder because I do believe I have a jar in the fridge..
I also love to take a pickle spear and wrap a slice of some good quality Corned Beef around it to make a roll. It's great for a quick lunch or to put a few in a baggie for a quick to-go meal.