Bay Potatoes

  
This was such an awesome side dish. I’m having flash backs to my New Year’s Eve dinner right now. It’s so easy to make and such a crowd pleaser. If you’re trying to avoid bread or just lower your grain intake, you can substitute this as a side dish to any meal to get your starch fix. Read below for the easy, no-brainer recipe! 

INGREDIENTS 

• 3 medium sweet potatoes, sliced 
• 3 small red onions, sliced 
• 3 medium red potatoes, sliced
• 3 Tbsp olive oil
• 2 Tbsp melted butter 
• Salt/pepper to taste 
• 3-5 whole bay leaves (preferred) or sprinkle 1/2 tsp of dried bay leaves (these are no fun to eat around and can be hard to chew) 

INSTRUCTIONS

1. Set the oven at 425 degrees F 
2. In a 13 x 9 baking pan, line up onions, red potatoes and sweet potatoes, alternating to get a mix of ingredients for every spoonful. 
3. Pour over olive oil and butter. Add bay leaves and salt/pepper
4. Bake for about an hour on the middle rack. For the last 5 minutes, broil on high. They will be slightly crispy on the edges and soft in the center. Perfection! 

Sassy me,

Michelle 

Meatless Acorn Squash Bowls

 I’ve never made acorn squash before but I’m so glad I tried it. It’s super easy to make and you can fill it with just about anything. I decided to make a vegan dish last night since I wasn’t feeling meat but you can definitely modify this recipe and add in your favorite meat choice. I’d recommend grilled chicken for a meat protein or if you’d like to keep it meatless but want more protein, I’d add some sautéed tofu and beans. It’s a great side or small dinner and you can definitely make this ahead for meal prepping. Just buy more acorn squashes and plan according to your meal plan. I’d say half of an acorn squash filled with rice and veggies and a protein choice is a great balanced meal for one. You will have leftover rice and veggie fill but use that for another dish! This recipe serves 2 and takes about 1 hour to make. Check out the recipe below! 

INGREDIENTS 

For acorn squash:

• 1 medium acorn squash, cut in half and seeds taken out 
• 1 Tbsp vegan butter, divided 
• Cracked sea salt/ground black pepper, about 10 cracks 
• A pinch or two of cinnamon 
• 2-3 pinches of brown sugar

For lemon parsley rice:

• 1 cup jasmine rice
• 1 1/2 cups water
• 1/2 cup fresh parsley, roughly chopped 
• 1 Tbsp fresh lemon juice 
•  1 tsp vegan butter
• Salt/black pepper to taste

For veggie fill:

• 1 red bell pepper, chopped bite size
• 1/2 cup yellow onion, chopped bite size 
• 1 Tbsp coconut oil 

INSTRUCTIONS 

For acorn squash:

1. Set oven at 400 degrees F
2. Wash and cut acorn squash in half. Remove seeds and stringy insides. Cut a small flat piece off the rounded edge to have the acorn squash sitting upright like a bowl
3. Using your fingers, spread butter all over the insides of the squash. Divide half of the butter and place each inside the bowl of the squash (1/2 Tbsp in each). Add cinnamon, salt, black pepper, and brown sugar
4. Place the halves of acorn squash on a baking sheet and bake for 45 minutes on the middle rack. When done, the squash should be soft enough to fork

For lemon parsley rice:

1. Get water to boil in a pot. Add rice and butter and turn to low. Cover and let simmer for 20 minutes or until all water has absorbed. Fluff with fork 
2. Transfer rice into large mixing bowl and add lemon juice, cracked black pepper, salt, and fresh parsley. Gently mix together 

For veggie fill:

1. On medium heat, allow coconut oil to heat through. Add onions and sauté for 2-3 minutes or until translucent. Add the bell peppers and sauté longer until the veggie fill has softened, about 5-6 minutes. Set aside 

Assemble:

1. Add the rice first into the acorn squash bowl then add the veggie fill on top. You can add avocado slices for more healthy fats! Serve and enjoy! 

Did you know…

Acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. A 1/2-cup serving of cooked, cubed acorn squash provides approximately 20 percent of the recommended daily allowance of vitamin C for healthy adults following a 2,000-calorie diet.

Sassy me,
Michelle 
Source: http://healthyeating.sfgate.com/healthy-acorn-squash-2836.html

Garlic Shrimp with Chick Peas, Black Beans & Red Bell Peppers

  
The boyfriend and I decided to celebrate Valentine’s Day again tonight and called it V-day part 2. 😆 Heck, everyday should be Valentine’s Day. But tonight was extra special because I actually let him help me in the kitchen. I just can’t have him in the kitchen when I’m working my magic plus our kitchen is small so we’d just bump into one another. It’s just chaos. I must add, he did an excellent job being my sous chef tonight because our dinner turned out wonderfully! We enjoyed this outside on our balcony over some sparkling apple cider and ginger beer. Fitting for our 80-degree weather! It is probably one of my favorites out of all the recipes I’ve posted on my blog. The awesome thing about this blog is that every recipe just gets better and better. The saying “practice makes perfect” rings true! 

I was inspired by The Runner’s World Cookbook again and used their recipe as a guide as I did some tweaking. If you have the book, it’s on page 200. I used some leftover beans from yesterday’s chili recipe and threw it into this one. I’m leaving for the weekend and don’t want food to get spoiled and I know the BF won’t cook/use the leftovers while I’m gone.😆 

Check out the recipe below and make this delicious meal for your special someone 💋 This took me about 30 minutes and makes 4 servings. 

INGREDIENTS 

• 1 lb. raw shrimp, peeled and deveined 
• 1 red bell pepper, chopped
• 6 cloves garlic, minced 
• 1 cup black beans, drained from can 
• 1 cup chick peas, drained from can 
• 3/4 cup chicken broth 
• 1 tsp red pepper flakes 
• 3 Tbsp olive oil 
• 1 tsp paprika 
• 1/2 tsp dry bay leaves 
• 6 Tbsp regular pasta sauce or 3 Tbsp tomato paste (I used traditional pasta sauce, Delallo brand from Sprouts market)
• 2 Tbsp chopped fresh parsley 

INSTRUCTIONS 

1. Heat a large skillet over medium-high heat. In a mixing bowl, toss the shrimp with 1 Tbsp of olive oil and paprika. Add the shrimp to the skillet and cook, stirring frequently for 1-2 minutes or until the shrimp is pink and cooked through on each side. Add half the garlic during the last few seconds of cooking. Set shrimp aside in clean bowl. 
2. Using the same skillet, add 2 Tbsp of olive oil, red pepper flakes, bay leaves, and remaining garlic. Cook for a few seconds until the garlic is fragrant and turns golden. Add bell peppers and cook for about 3 minutes or until slightly soft. 
3. Add the pasta sauce or tomato paste and cook for a minute or two, gently stirring. Add chick peas, black beans and chicken broth. Cover with lid and simmer for 5 minutes or until the liquid starts to thicken a bit. Mix in the shrimp and parsley and cook for an additional 2 minutes or just heated through. Serve right away with bread for dipping. The sauce is wonderful! Enjoy! 

Sassy me,

Michelle 

Three-Bean Chili

My schedule is jam packed this weekend since I am working the LA Marathon so the boyfriend and I decided to celebrate Valentine’s Day early last night. I wanted to whip up something that I could easily pack for the beach to enjoy a romantic night watching the sunset. I knew I wanted to make something that had loads of vegetables and some sort of protein that wouldn’t need much fussing around with. I opted for my take on a three-bean chili dinner that I just put together last minute. My boyfriend enjoyed it and it was really filling from all the beans (and bread of course). To lower the carbs, enjoy this by eliminating the bread or just limit yourself to 1 serving. Save the bread bowl for another recipe or eat pieces of it the next morning with some eggs. Remember to toast it up!

Check out the recipe below to make this for your hunnie on that special day or enjoy whenever you’re in the mood for something warm and comforting. The chili alone makes 6 servings and took me about 45 minutes to make.

INGREDIENTS

• 1/2 of a 12 oz. can garbanzo beans, low sodium (drained)
• 1/2 of a 12 oz. can black beans, low sodium (drained)
• 1/2 of a 12 oz. can kidney beans, low sodium (drained)
• 1 lb. grass fed ground beef
• 1/2 medium yellow onion, chopped
• 4 cups fresh string beans, chopped (ends cut off)
• 1 red bell pepper, chopped into bite sized pieces
• 24 oz. jar of your favorite pasta sauce (I used a roasted garlic flavor sauce by Dellallo brand I found at Sprouts market)
• 2 baby boule bread bowls, center cut out (I bought this fresh from the market so I didn’t need to toast it. Feel free to toast the cut outs and serve with balsamic/oil)
• 2 pinches of steak seasoning
• A dash of salt
• A dash of ground black pepper
• Few shakes of red pepper flakes
• 1 Tbsp olive oil

INSTRUCTIONS

1. In a large pot, saute onions in olive oil over medium heat. Once the onions have cooked through and are translucent (1 minute or 2), add the ground beef and cook until you no longer see pink. Add salt, ground black pepper, steak seasoning, red pepper flakes and mix through.
2. Add the string beans and red bell peppers and cook through for about 3-5 minutes until both are just slightly soft but still have a crunch to it.
3. Add pasta sauce, garbanzo beans, black beans, and kidney beans and gently fold into the other ingredients. Turn the heat to low and allow it to simmer, cover with lid. Check periodically.
4. After 5 minutes of simmering, give it a little mix to ensure the ingredients have combined with the sauce and serve into bread bowls. For additional vegetables, serve with a side salad. Enjoy!

Did you know…

Garbanzo beans, also known as chick peas, are a great source of protein and fiber. These legumes are packed with essential vitamins and minerals such as folate and manganese. Folate is an essential vitamin that helps with new cell growth and brain cell communication and protect from genetic mutations that contribute to cancer development. The mineral manganese aid with wound healing, support bone development and also help regulate metabolism.

Sassy me,

Michelle

 

Source: http://healthyeating.sfgate.com/nutrients-benefits-chick-peas-garbanzo-beans-7490.html

Super Bowl Sunday: Healthy Food Options for a Fun Filled Day 🏈

  
Super Bowl Sunday is known for good food, lots of beer, and an all around good time with friends. But did you know that the average person consumes their whole day’s worth of calories in one sitting at a Super Bowl party? Don’t get me wrong, I love me some saucey chicken wings, greasy burgers, and fried everything. But as we get older, all of those things just don’t sit right. That’s why I’ve come up with some tasty, yet healthy alternatives to get you through the day. Hey, it’s all about balance and today’s just one day out of the year. It won’t hurt to indulge a little bit but if you’d like to be “good” on this notorious high calorie day, then check out these healthy food ideas to satisfy those pallets but leave you feeling a little bit better about yourself. GO Panthers! 😉

1. Salads: the best thing about these mixed greens is that you can get super creative in the kitchen by throwing anything you want into a big salad bowl and it will be an underlying crowd pleaser. Meaning, you may not really care to eat that at first at a super bowl party but knowing that it’s there and available will make you feel so much better about yourself. Personally, I can’t eat a meal without the crispness of some fresh greens (I’m a very textural eater) so I’d be glad to see this at a party! Try this recipe: http://allrecipes.com/recipe/72876/orange-walnut-gorgonzola-and-mixed-greens-salad-with-fresh-citrus-vinaigrette/

2. Mixed nuts/dried fruit blend: This is an easy snack idea to leave around the house in cute little serving bowls. If you’re going to be mindlessly picking at food while watching the game, this is a good one as it’s packed with heart healthy fats and fiber. Of course, a handful (1/4 cup) is an accurate measure for one serving but who’s really going to do that? Maybe you! Still a little salty mixed with a little bit of sweetness to get you through those commercials (I actually really enjoy the commercials more than the game at times🙊). 

3. Salmon: yes, you’re used to the chicken wings, burgers, ribs, etc. But what about fish as a protein for the day? Packed with omega-3 fatty acids, vitamin B12, vitamin D and selenium. It’s also a good source of niacin and vitamin B6. Make some salmon burgers to please your guests. Add some creamy, yogurt dill sauce and all the fresh veggies you want to your burger. Maybe an open faced sandwich to lower the calories from the bun. NOM! Try this recipe: http://www.epicurious.com/recipes/food/views/fresh-salmon-burgers-with-tarragon-mayonnaise-1542

4. Avocados: you know there will be chips at the party. You can’t go wrong with some chippy bippies! Make a delicious bowl of guacamole (lime juice, chopped tomatoes, salt for taste, chopped yellow onions, ground pepper) and serve with gluten free corn chips, preferably low on salt. Get a mix of red, white and blue corn tortilla chips for color. It’s all about the presentation! Hayyy! Check out this recipe as a guide: http://www.simplyrecipes.com/recipes/perfect_guacamole/

5. Eggs: who loves some deviled eggs?! I do! Instead of mayo, try some plain Greek yogurt instead. I honestly can’t taste that much of a difference. Of course add paprika and your favorite seasonings. Maybe some salt, pepper, lemon pepper, and even garlic powder! Try this recipe: http://www.myrecipes.com/m/recipe/greek-yogurt-deviled-eggs

6. Baby Carrots/Crimini Mushrooms: you gotta love some veggie sticks to complement the other foods you’ll be having, right? Get a big serving tray and load this up with some carrots, mushrooms, snap peas, broccoli, cauliflower and make a big bowl of yogurt dill dipping sauce. A tasty alternative to the traditional ranch dressing. Get some hummus too! Mmm, what a treat. 😋 Try this yogurt dill recipe: http://www.foodnetwork.com/recipes/aida-mollenkamp/cucumber-dill-yogurt-dip-recipe.html

7. Coconut water: yes, lots of alcoholic beverages on this day but keep hydrated with some coconut water. Naturally contains potassium and other essential minerals to keep your electrolytes in check. You can also make some fancy non-alcoholic cocktails with coconut water. Get creative! Of course have some regular filtered water around and maybe fancy it up with some cut strawberries, mint, and lemon slices! 

8. Quinoa: what a weird and too healthy of a food item to have at a super bowl party right?! Pfftt. YEA RIGHT! It’s like the best! This is a great alternative to rice and is packed with plant proteins. Make a wonderful quinoa salad and add mixed greens, feta cheese, walnuts, dried cranberries, and maybe a citrus dressing (that’s where the clementines come in). You can also make a quinoa/black bean burger to satisfy the non meat eaters! Try this recipe! http://minimalistbaker.com/smoky-black-bean-beet-burgers/

9. Cuties/clementines: I love having these guys around. Such an easy fruit to eat and super sweet and refreshing. Eat them by itself or like I said, make a salad dressing out of it. 

10. Almond milk: you definitely need dessert at the party. If you’re feeling a little Martha Stewart in you and want to take on some baking, why not make a tres leches cake out of almond milk? Maybe some individual cups with mini spoons in them ready to eat? Use this as a guide: https://yoplait.com/recipes/lactose-free-tres-leches-cake/a0561cf3-3f09-4842-842b-0c8232b5c4e0

Whether the Panthers or the Broncos win, I hope you have a great day with awesome company, delicious food, and a happy tummy. 

Sassy me,
Michelle 

Blackberry & PB Overnight Oats

  
If you’re always on the go like most of us, this tasty treat will kick start your day and hold you over until your next snack or meal. It’s an easy, no brainer breakfast you can take out of the fridge and rush out the door with. What’s perfect about overnight oats is that you prepare everything the night before and forget about it while it does its thing in the fridge.The last thing you want to do in the morning is make breakfast. You barely have any time to pick out your clothes! Am I right? Enjoy it cold or warm it up in the microwave for a comforting yet delicious meal. This makes 1 serving.

INGREDIENTS

• 1 cup vanilla almond milk (I originally used 1/2 cup but my oats were a bit dry so I had to pour some more milk in the next day. It depends on how you like it)
• 1/2 cup old fashioned oats
• 1 Tbsp chia seeds
• 2 Tbsp peanut butter (I used crunchy salted PB with flax and chia seeds from Trader Joe’s)
• 1 Tbsp unsweetened coconut shavings
• 1/4 cup blackberries (fresh or frozen)
• 1/4 cup mixed nuts and dried cranberries

INSTRUCTIONS

1. Fill a mason jar, 12 oz. glass cup, or bowl with almond milk, oats, chia seeds, peanut butter, coconut shavings, blackberries and nut mix. 
2. Mix with a spoon to ensure all contents have thoroughly mixed in the milk.
3. Cover with a lid or saran wrap and leave in fridge overnight (or 6-8 hours).
4. The next morning, open and enjoy as is or warm it up in the microwave for about 30-60 seconds
5. Topping suggestions: more berries, fresh banana slices, honey, chia seeds, coconut shavings, granola or just whatever you like!

Did you know…

Oats and oatmeal contain beta glucan, a soluble fiber that has been shown to reduce cholesterol and support the body’s immune system. It also helps reduce the risk of heart disease thanks to an antioxidant called Avenanthramides, a compound found in oats. Research has found that combining this antioxidant and vitamin C lowers your LDL (low-density liproproteins), the bad cholesterol, what you want low. So eating an orange with 1 cup of oatmeal will not only leave you feeling full, but will benefit you in more ways than one. Oats also have a high amount of selenium, a mineral that helps reduce the risk of colon cancer and magnesium, another mineral that helps produce enzymes that control insulin secretion for those with diabetes. 

HIGH FODMAP: Blackberries are a high fodmap food. Be aware of this fruit if you have IBS and cannot tolerate it.

Sassy me,

Michelle

Veggie Grilled Cheese Sandwich with Baby Portobello Jam

  

I am just in love with my new set of veggie jams. I won six of these homemade jams from a contest I entered through Instagram. The company name is Jammy Yummy and all of their jams are homemade using fresh vegetables and pair perfectly with meat, fish, vegetables, you name it! Of course some flavors taste better with certain food so I am really excited to get creative and incorporate these into my cooking. 

I asked my Instagram followers if they had any suggestions on what I should make using one of the jams and someone had suggested a grilled cheese sandwich. My cheese loving sister was in town so this was the perfect lunch idea! She’s also a lacto-pescatarian meaning she is a vegetarian who eats seafood and dairy so I needed to make something to suit her dietary needs. I of course added some veggies to my sandwiches to make a complete meal of grains, veggies, and protein. Read ahead for the step-by-step recipe for this oh so cheesy sammie. Makes 2 sandwiches.

INGREDIENTS 

• 4 slices whole grain bread
• 4 slices mild, part skim mozzarella cheese 
• 5 baby bell peppers (red/orange)
• 1/4 cup sliced red onions
• 1 Tbsp olive oil 
• 1 Tbsp vegan butter, divided (This was all I had but you can use regular unsalted butter. I don’t see a difference in taste between the two)
• 2 Tbsp baby portobello jam 

INSTRUCTIONS

1. Add olive oil to a sauce pan and sauté bell peppers and red onions on medium. Set aside when cooked through (should be slightly soft with a bit of a crunch) 
2. Make 1 sandwich at a time…Add 1/2 tbsp butter to another pan on medium high and allow it to melt. Toast 2 slices of bread both sides until lightly brown. Add 2 slices of cheese until it melts. 
3. Add 1/2 veggies and spread 1 Tbsp of jam on one side of the toast.  Stack one of the bread slices onto the other making a sandwich. Flip once or twice until desired toastiness (a word?) 
4. Repeat with second sandwich. Enjoy! 

Garlic-Herb & Parmesan Red Potatoes

  
These roasted red potatoes were so delicious! I had some red potatoes leftover from another dish and needed to cook them before they started to form any weird science experiment growths. I set out to search the world wide web and came across http://www.browneyedbaker.com. The brains behind the food blog is also named Michelle, a self-taught cook who believes in eating dessert before the actual meal is perfectly acceptable! I mean, how can you not agree with that?! 😉 She makes all sorts of recipes and I love that–more to choose from! I love having a lot of options. Especially when it comes to food because…I. LOVE. FOOD. AND. I. LOVE. TO. EAT…NOM. I’m sure my friend Jenny can agree with that statement (hey girl!). 

I changed the recipe just a smidge so it would have less fat but other than that, pretty much the same. (Let’s see if that changes as I continue to write. Kinda forgot what I did the other day). I paired these little red starchy taters with a bed of mixed greens as you saw from my instagram (@sassymehealthyyou) and added some raw zucchini slices and a simple olive oil/balsamic vinaigrette dressing. I also sprinkled some red pepper flakes for a little spice and some craisins for just a little sweetness. This is a perfect side dish for any meal and is great when you don’t want to eat the traditional grains you’re used to eating. If you have time to meal prep, make some of these potatoes ahead of time as an alternative starch source. Don’t go overboard as you may be consuming more calories than you intended. Remember to portion this out. Read ahead for the step-by-step recipe…

INGREDIENTS

• 6-7 red potatoes, washed and cut into fours
• 4 tablespoons olive oil
• 6 cloves garlic, minced (High FODMAP so avoid if you can’t eat this)
• Few sprinkles of Krazy Jane’s salt (or regular sea salt)
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/3 cup grated Parmesan cheese (leave out for lower fat content)
• fresh chopped parsley (optional)

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. In a 13 x 9 baking pan, add in the cut potatoes and mix in the olive oil, garlic, salt, black pepper, thyme, oregano, basil and Parmesan cheese. Be sure to toss well to evenly coat the potatoes.
3. Bake for 45 minutes-1 hour. Turn the potatoes a couple times with a spatula while it’s cooking (beginning, middle, and end as this will prevent it from sticking to the pan and will cook evenly)
4. Garnish with fresh chopped parsley if you’d like and enjoy with any meal as an alternative starch source!

Did you know…

Red potatoes provide essential vitamins, minerals and energy to help fuel your body for the day. Be sure to keep the skin on as that will provide dietary fiber, a nutrient you need to help regulate digestion and prevent constipation and diarrhea. Research has shown that fiber may help reduce cholesterol and blood sugar and will keep you feeling full after eating!

Sassy me,

Michelle

What is gluten? #nationalglutenfreeday

  

I’m sure you have heard about the word gluten and have seen gluten-free labels all over the grocery store. I mean, how can you not? It’s everywhere! Food companies are advertising gluten-free products, restaurants have updated their menus to cater to their gluten-free patrons and people have caught on to the trend to be healthier. But what exactly is gluten and what does it mean if you have celiac disease or have a gluten sensitivity? I have narrowed it down for you to easily digest (get it?) and take away some valuable tips about all the rave you’ve been noticing. You’ll thank me the next time the conversation arises. 

What is gluten? Gluten is a protein found in wheat, barley and rye. Oats need to be certified as gluten-free as some manufacturers use wheat, barley and rye in the same facililty as oats, thus contaminating them with small traces of gluten.

How does it affect those with celiac disease? Celiac disease is an autoimmune condition and those with this disease need to follow a strict gluten-free diet. When someone is diagnosed with this disease, they need to be extra careful not to ingest anything containing gluten. That means using separate cooking appliances that have not been exposed to the protein (such as designating a toaster for only gluten-free bread). This is pretty serious as it damages the lining of the small intestine and can cause abdominal pain, itchy skin, diarrhea, vomiting, and constipation. There are many symptoms associated with this disease but varies between person to person. 

What does it mean to have a gluten sensitivity? A person who is sensitive to gluten may experience all of the above symptoms but the small intestine may not necessarily be damaged. Those with gluten sensitivities follow diets of their own.

What can you do if you suspect to have problems with gluten? Consult a physician who is well versed with celiac disease or consult with a registered dietitian nutritionist who specializes in the disease. They will come up with a diet plan that is right for you and ensure that you are not missing out on key nutrients. There are several blood tests available to screen you for the disease. If a physician finds celiac disease as a result, an endoscopic biopsy on your small intestine will be needed to confirm the diagnosis. 

If you would like to avoid gluten and do not have celiac disease or a gluten sensitivity, I’d recommend consulting with a professional before going cold turkey. By avoiding gluten entirely, you may be deficient in key nutrients such as iron and B vitamins that are found in pastas, bread and cereals. 

Here’s a list of some gluten-free grains & plant foods (that I’ve personally used & eaten) to mix up your cooking:

Grains~

• corn
• quinoa
• millet
• rice
• sorghum
• teff
• amaranth

Plant Foods/Starches~

• buckwheat
• soy
• flax
• lentils
• arrowroot
• potato
• yucca
• wild rice

Now get creative in the kitchen and enjoy your meal!

Sassy me,

Michelle

P.S. I love Jimmy Kimmel so here’s a funny clip about gluten and what LA residents think it means…

http://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461

Zoodles & Meat Sauce

  
I’ve been dying to try this combo for the past month now and am finally getting around to doing it. I was inspired by @nourishingfir from Instagram again. She posts such delicious food! I’ve made zucchini noodles before but I think the sauces are what makes it. This dish was my post workout meal and was so easy to make. Who wants to fuss around with making something elaborate when you’re HANGRY!? 😉 J/K, I wasn’t hangry but I sure was hungry! This low carb recipe serves 4 and is perfect for lunch or dinner. I made the pasta sauce yesterday for another dish so when I was ready to make lunch today, I just had to cook the zoodles. But the cool thing about pasta sauces is making a big batch ahead of time and warming it up on the stove for other dishes! Check out the step-by-step recipe below…

INGREDIENTS 

For zoodles-

• 5 zucchinis, zoodled using a spiralizer
• 2 teaspoons olive oil
• Sea Salt/black pepper to your liking (I crushed a little of both over the top but not too much. Maybe 4-5 crushes 
• Garlic powder (few sprinkles) 

For meat sauce-

• 16 oz (1 lb) lean ground beef
• Steak seasoning, a pinch or two
• Cayenne pepper, a couple sprinkles
• 1 tablespoon olive oil
• 1 cup yellow onion, chopped
• 24 oz (net wt) jar of your favorite pasta sauce (I used Ragu Chunky Tomato, Garlic & Onion)

INSTRUCTIONS

For zoodles-

1. Wash zucchinis and cut off ends. Slice using a zoodle slicer (thick side) 
2. Add olive oil to large pot on medium heat
3. Add zoodles and seasonings and cook for 5-8 minutes. I like it just a bit soft but still a little crunchy for texture. Lightly stir occasionally

For meat sauce-

1. On medium high, sauté onions until soft. A little longer until brown if desired for caramelized taste.
2. Add meat and seasonings and cook through until no longer pink. Drain excess fat but lean ground beef shouldn’t have too much. Keep the fat if you’d like.
3. Add the whole jar of pasta sauce to the pot. Mix through until hot. Serve over zoodles. Enjoy!

Sassy me,

Michelle