I absolutely love spaghetti but part of my diet is avoiding anything gluten. So I came up a very filling, gluten free spaghetti option. I am super proud of myself for this recipe because it's one of my complete originals and it turned out super well. I've never written a recipe from scratch before and I'm not use to writing out measurements (I usually just throw whatever in and play by taste) so please bear with me on this one. Also feel free to take something out, put something in or change it to whatever suites you!
I know sometimes it's hard finding a balance with loved ones with food. At least for me, some of my friends and family think many things I eat are strange or undesirable. That's why I love this recipe, I can make it for myself and whoever I'm with and it's not a pain to try and make two different things to please everyone. I made this the other night for my boyfriend and I and he really loved it! So try it out with the whole fam!
Ingredients:
1tbs coconut oil
1/4 onion chopped in small pieces
1 garlic clove or 1 tsp garlic powder.
1tsp oregano
1tsp basil
1 roma tomato
1/2 red pepper
1 can tomato paste
1/2 cup water
1/4 cup apple cider vinegar
1 cup meat of your choice (optional)
(I used chicken one time and it turned out great.
Ground beef would go best but chicken is leaner)
2 small zucchini
Start by boiling 5-6 cups of water in a medium pot for the zucchini noodles. Meanwhile bring the coconut oil to medium heat in a large frying pan. Add the onion, garlic, meat, basil and oregano. While the meat is cooking cut the zucchini into thin spaghetti-like pieces and add to the boiling water. Boil for about 8 minutes. Cut the tomatoes and red pepper in onc-inch pieces and add to the frying pan once the meat is fully cooked. Let cook for about five minutes. Add the tomato paste, water and apple cider vinegar and stir until all is combined. Salt and pepper to taste. When the zucchini noodles are done, put the noodles and sauce together in a bowl and you are done!
I love this! I want to try it!
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