If spaghetti is one of those foods you really love to eat, replacing your pasta with zucchini noodles will really satisfy your cravings. Not only are they a healthy vegetable option, but they will not raise your blood sugar either, which is key for weight loss. You can either use a jar of marinara sauce without sugar, artificial sweeteners or preservatives or make this very quick and easy recipe from ibreatheimhungry.com.
1 lb. grass-fed ground beef
1 small onion
1 24-oz Rao’s Marinara Sauce (can be expensive, but no sugar)
28 oz. can Peeled San Marzano Tomatoes-no sugar
¼ tsp black pepper
½ tsp red pepper flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp Himalayan sea salt (or to your liking)
2 Tbsp red wine vinegar
1/4 cup organic extra virgin olive oil
(Simply puree the tomatoes in a small blender or bullet. Stir in the remaining ingredients. Taste and adjust salt, if needed.)
5 medium-sized organic zucchinis
1 Tbsp. unrefined, cold-pressed coconut or macadamia nut oil
2 tsp. minced garlic, optional
Brown ground beef and onion is a stainless-steel pan. (You don’t need to drain the beef if using grass-fed burger, but do drain if using conventional beef.) Add marinara sauce, bring to a boil, then simmer for 15 minutes.
To make the zoodles, cut off the stem and bottom of the zucchini. Julienne the zucchini using a julienne peeler (found in most kitchen sections of local stores) or a spiralizer. I find the hand-held spiralizers to be difficult, so I use a stationary one on the counter. (If spiralizing the zoodles, you may want to cut the ribbons to the size you like, as they can be quite long.)
Add oil to a large stainless-steel pan on medium-high heat. Sauté the zoodles for 2-5 minutes (depending on your al dente preference). Drain the excess liquid very well. Add marinara and enjoy!