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(Zucchini Spaghetti)

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


Meat Sauce

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!

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