Keto Zoodle Alfredo

Keto Zoodle Alfredo

INGREDIENTS
- 4 medium zucchinis, spiralized
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup cream cheese
- 4 tbsp heavy whipping cream
- 1/2 cup parmesan cheese
- salt and pepper to taste

DIRECTIONS
1) Melt butter in a large pan over medium-low heat, then add garlic
2) Mix in garlic until fragrant, about 1 minute
3) Add in cream cheese and heavy whipping cream, stir until melted and creamy
4) Add in zoodles and toss until coated with sauce
5) Add parmesan and toss until zoodles are fork tender and cheese is melted
6) Enjoy! 

Cheesy Zoodles

I know most people have this LOVE for Spaghetti.  For a lot of us, it's a comfort food.... One of those meals you think of when someone mentions "home cooked deliciousness"... Well, this is an AMAZING substitute for the high carb spaghetti like your mama used to make! 

Ingredients
- 8 medium zucchini's, shredded into "zoodles".  The Vegetti works amazing for this or a lot of grocery stores sell them already noodle-fied.
- 1 lb ground beef
- 1 onion, diced
- 1 red pepper, diced
- 1 jar of marinara sauce (ensure there is no sugar added)
- 1/2 cup cream cheese
- 1/2 cup sour cream

Directions
1) Cook ground beef in a skillet over medium heat, once almost all browned add in onion and red pepper.  Continue to cook until beef is browned and onion is translucent.
2) Add the marinara sauce
3) Once that is heated through add in the cream cheese and sour cream until melted and creamy.
4) In the meantime, add the zoodles to a large skillet sprayed with nonstick spray and cook over high heat, tossing often, for about 3 minutes or until they reach a texture that you prefer.
5) Pour sauce over zoodles and enjoy!

Rainbow Veggie Skewers

Rainbow Veggie Skewers

 

Author: Beachbody

Recipe type: Appetizer

Serves: 4 servings, 2 skewers each

Ingredients

• 2 cooked medium beets, cut into 8 ½ to 1-inch slices
• ½ medium red onion, cut into 8 pieces
• 1 medium green bell pepper, cut into 8 pieces
• 1 medium zucchini, cut into 8 slices
• 1 medium yellow bell pepper, cut 16 pieces
• 1 medium summer squash, cut into 8 slices
• 1 medium orange bell pepper, cut 16 pieces
• 1 medium red bell pepper, cut into 16 pieces
• 8 cherry (or grape) tomatoes
• 2 tsp. olive oil
• 2 tsp. Italian herbs (optional)

Instructions

1. Preheat grill or broiler on high.
2. Place a piece of beet, a piece of onion, two pieces of green bell pepper, a piece of zucchini, two pieces of yellow bell pepper, a piece of squash, two pieces of orange bell pepper, two pieces of red bell pepper, and a tomato onto a skewer. Repeat with seven remaining skewers.
3. Brush skewers evenly with oil. Sprinkle with herbs if desired.
4. Grill skewers for 6 to 8 minutes, turning every 2 minutes, until vegetables are tender-crisp.

Zucchini Noodle Breakfast Bowl

Zucchini Noodle Breakfast Bowl

(Recipe taken from The Beachbody Blog)

Prep time

15 mins

Cook time

58 mins

Total time

1 hour 13 mins

Author: Beachbody

Recipe type: Breakfast

Serves: 2 servings

Ingredients

• 2 medium sweet potatoes, chopped
• 4 tsp. olive oil, divided use
• ½ medium ripe avocado, cut into chunks
• 2 cloves garlic, coarsely chopped
• Water, divided use
• 3 medium zucchini
• 1 tsp. fresh lemon juice
• 2 large eggs
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 2 medium green onions, finely chopped

Instructions

1. Preheat oven to 375º F.
2. Place sweet potatoes on a baking sheet. Drizzle with ½ tsp. oil; mix well. Bake for 20 to 30 minutes, or until tender-crisp. Set aside.
3. While sweet potatoes are baking, place avocado, garlic, 2 Tbsp. water, and remaining 3½ tsp. oil in a food processor (or blender). Pulse until well blended. Set aside.
4. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.
5. Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
6. Break eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm.
7. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.
8. Place zucchini in a medium serving bowl. Season with salt and pepper if desired. Add avocado mixture; toss gently to blend.
9. Divide zucchini between two bowls; top evenly with sweet potatoes, green onions, and an egg. Serve immediately.

Tips:

1. Zucchini can also be sliced on a mandolin; adjust to a very thin slice.
2. This recipes would be a great way to use leftover (cooked) sweet potatoes, and it would reduce the time to make the recipe.

Noodle-less Lasagna

Who doesn't love lasagna??  I know I do!!  It is definitely one of my favourite comfort foods, however it is so high in calories that it's definitely been forever removed off my menu (except for maybe the occasional treat night).

Well, I introduce to you - NOODLE-LESS LASAGNA!  That's right... it's all the deliciousness of lasagna with NO pasta!

Serves 6

Ingredients

• 3 medium Zucchini's, thinly sliced lengthwise
• 1 lb of lean ground turkey
• 1/2 a medium yellow onion
• 2 tsp diced garlic
• pink himalayan salt, black pepper and garlic powder to taste
• pasta sauce of choice
• 24 oz of cottage cheese
• shredded mozza cheddar cheese

Directions

1. Pre-heat oven to 350 degress Farenheit
2. In a skillet on medium-high heat add ground turkey, onion, garlic and seasonings and cook until turkey is browned and cooked through
   
3. add about 1/2 cup of pasta sauce and mix into the turkey mixture
   
4. Spray a baking dish with non-stick spray and lay the first layer of zucchini "noodles" just like you would lasagna noodles
   
5. add half of the turkey mixture on top of the "zoodles"
6. add half of the cottage cheese on top of the meat mixture
   
7. repeat steps 4, 5 and 6 ending with a third layer of zucchini noodles on top
8. spread about 1/4 cup of pasta sauce (just a thin layer) on top of the zucchini
   
9. sprinkle your cheese on and cover with tin foil
10. Bake at 350 degrees Farenheit for 45 minutes, remove the foil and bake for another 10 minutes until cheese is a bit browned
11. Serve and enjoy! 

Couple things I will change for next time... 

It was quite watery from the zucchini... I googled how to help that and I read that if you "salt" the zucchini"noodles" for about an hour before hand it will pull the moisture out of the zucchini!  Basically just put the zoodles into a colander, sprinkle salt on top and toss it around until they are evenly covered... leave the colander over a bowl to collect the water that gets pulled out... after about an hour place the zoodles on paper tower to wipe away any moisture left... I will update this post once I try this :) 

Otherwise though, the taste was PHENOMENAL!  It was so very delicious!!!  The water wasn't that bad of a thing, just made it a bit more difficult to cut and scoop out regular pieces :)  I actually showed me making it in this vlog too :)