Miracle Noodles with Steamed Veggies and Almond Butter Sauce (Dairy-free, Gluten-free, Paleo/Keto Friendly, Grain-free, and Vegan!)

IMG_7258What the heck are you talking about? Miracle noodles? What could those be? Well, if you haven’t heard of them, I highly recommend trying them. I have found them at most grocery stores, but I find them to have a good deal on them at Whole Foods (less than $2 per pack!) What are they exactly? Miracle noodles, also known as zero noodles, have zero calories, fat, and very few carbs. They easily replace regular noodles in any dish and trick your mind into thinking you are eating actual noodles!

Miracle noodles are made with 3 simple ingredients, none of them being harsh or crazy chemicals. If you read the package you will see the short list: water, konjac flour, and a calcium additive. Let’s break these ingredients down so you can understand what you put into your body, because although it might sound foreign, there are actually benefits.

Water: Well, I feel like I really don’t need to explain this one…

Konjac Flour: Konjac flour is made out of a fiber that comes from the Konjac plant. It can also be known as Amorphophallus, but can be called konjaku, elephant yam, devil’s tongue, snake palm, and voodoo lily. Do not be intimidated by these oddly descriptive names. It is honestly tasteless so whatever you mix it with, it will bind that flavor instead. A couple of health benefits that come from konjac flour are improvement in the digestive system, high fiber, and probiotics to help improve gut health. Think of it this way, higher fiber foods help keep us fuller longer, so it will also aid in weight loss!

Calcium Additive: This is a simple ingredient that is just old-fashioned picking lime. It is used to help the noodles keep their shape and stay completely natural. Do not let the word calcium fool you because it does not actually supplement calcium. Honestly, it does not harm or benefit you in any specific way!

Miracle Noodles are really simple to make, but you do need to thoroughly follow the directions. My mom instantly snuffed her nose up at these when I brought them home because she had tried them in the past but found them to be absolutely awful. I asked her how she made them, and she didn’t remember. I asked her if she followed the directions, she said, “Of course not!” So, my goal was to change her mind and create a dish that would fulfill a craving I constantly have…Asian Cuisine. I love Asian noodle dishes, but I am gluten-free, so between noodles (even rice noodles can mess with my tummy and they are higher in carbs than I prefer.) So, I like to play around with clean ingredients and create my own twist on dishes.

I am not sure what dish this is a twist on, but I know that it turned out delicious the first time I made it, and even better the second time. It’s spicy, nutty, savory, and full of flavors. I absolutely love spicy peanut sauces, so I made a spicy almond butter sauce for added benefits. I also added some of my favorite steamed veggies and crunchy peanuts on top for an added texture.

This recipe might seem impossible, because it is labeled as Dairy-free, Gluten-free, Paleo/Keto Friendly, Grain-free, and Vegan…how could something be all of those things and be delicious? Well, try it out for yourself and enjoy a very low calorie, high protein dish!

Miracle Noodles with Steamed Veggies and Almond Butter Sauce

This recipe yields one bowl that will fill you up for hours!

Ingredients

  • 1 package of Miracle Noodles; I used the angel hair
  • 1/2 cup carrots; I used baby carrots but use whatever you feel
  • 1/2 cup bell pepper; sliced
  • 1 cup broccoli
  • 1/2 cup mix of green onions, white onions, cilantro, and minced garlic
  • Optional: crushed peanuts for topping

Sauce Ingredients

  • 2 big tablespoons almond butter
  • 2 tablespoons coconut aminos (or soy sauce)
  • 2 tablespoons sesame seed oil
  • 1 teaspoon honey
  • 1 teaspoon black pepper
  • 1 teaspoon powdered ginger
  • 1 teaspoon crushed red pepper

Directions

  1. When you open your noodle package, they will smell fishy and off putting, but I promise after cooking they will smell like nothing at all! Start by draining them in a colander and then rinsing for about 20 seconds in cool water. Really make sure to rinse and mix around the noodles.
  2. Next, boil about 2 cups of water in a small pot. Put the noodles in the boiling water for about 2-3 minutes.
  3. This is an important step that should not be missed: drain your noodles and put the noodles in a medium preheated pan (about 6 or 7). Dry your noodles out for 5-7 minutes to get the best result. Then place in a bowl and set aside. These instructions are all on the package, but I thought I would write them here so it’s all included!
  4. Next, steam your veggies. Do this whatever works best for you, I personally reused my small pot from earlier and just boiled some fresh water to pour my veggies in. I’m all about less dishes.
  5. In your pan from earlier, sauté and soften your mix of onions, cilantro, and garlic in olive or coconut oil. Mix these immediately with your noodles for maximum flavor!
  6. To make the sauce, simply stir all the ingredients together in a small dish. Mix half of the sauce with your noodles.
  7. Place your steamed veggies on top of your noodles. Pour the other half of your sauce on top of the veggies. Top with crushed peanuts.
  8. Enjoy every single bite!

Pesto Turkey Meatballs (Gluten-free, Dairy-free, Paleo Friendly)

I eat a fair amount of chicken, in fact, it is a go-to in my diet. When eating chicken, I really only eat the breast because it is lower in calories and fat, but very high in protein. However, I do go through phases where chicken does not sound appealing because I have eaten too much of it. So, I decided I needed a change.

My second go-to meat is always lean ground turkey. I love it’s versatility and protein content. I personally buy 99% lean, because I tend to add healthy fats (like olive oil and coconut oil) to my cooking and do not need the extra fat from meat. However, for some, 99% lean is way too dry. If this is you, I suggest trying 90% lean! With that being said, I couldn’t decide how I wanted to cook it up. I wasn’t in the mood for tacos or burgers…then I realized something I haven’t had in awhile…MEATBALLS!

Now, this brings up a fun fact. For my friends that know me, you know I love Jersey Shore. So, I thought why not make some versatile, Italian flavored meatbawls, in honor of Jersey Shore Family Vacation finally airing and being so successful! I am a huge fan of a few shows on MTV, but Jersey Shore is literally the reason I pay for a Hulu account. I just love a good reality tv show!

My first step was to think about the flavors that I like most in Italian cooking. My number one is always basil! I love how it can make a meal taste fresh and so flavorful while also being a leafy green (that counts right?) But what’s better than just basil? Pesto. I had a jar of pesto from Trader Joe’s that I have been using in various ways, but this seemed like a great way to add flavor to my meatballs. I also love dried oregano, minced garlic, and to my father’s disapproval, dried parsley. These flavors can easily be used in many ways and with many sauces, pastas, and salads.

Now, normally meatballs call for breadcrumbs. However, I am gluten-free (if you haven’t noticed). I decided to try to make them with almond flour instead of any type of bread crumb. This also eliminated any high carbs or extra/unneeded starches. If you have a nut allergy, I am sure rice flour would work as well, but like I said, I didn’t want the extra carbs. The use of almond flour also made my meatballs paleo friendly, so enjoy babes!

Pesto Turkey Meatballs Recipe

I was able to make 13 large meatballs, but if you wanted to make more, you could just use less meat in each ball. PS: these are better enjoyed while watching Snooki and Deena day drink and dance their hearts out (;

Ingredients

  • 1 pound lean ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 3 cloves garlic, minced
  • 2 tablespoons dried or fresh oregano
  • 2 tablespoons dried or fresh parsley
  • 2 tablespoons pesto
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Directions

  1. Preheat your oven to 400 °F. Line a baking sheet with foil. This creates easier clean up for you! IMG_7045
  2. In a mixing bowl, add egg, garlic, almond flour, parsley, oregano, pesto, salt, and pepper. Mix until all ingredients are combined.
  3. Add your lean ground turkey. Be sure to mix really well so all of the turkey is covered in flavors, egg, and flour!
  4. Using a tablespoon for measurement, take a scoop of turkey and using your hands, roll into a tight ball and place on your baking sheet. If this thought totally disgusts you, you can also use a cookie scoop so you aren’t touching the raw meat. When making your meatballs, remember to try to make them all a similar size so you can be sure they cook through all the way.
  5. Put baking sheet in the oven and allow your meatballs to cook for 20 minutes.
  6. Using tongs, flip your meatballs so they brown on both sides. Cook for 10 more minutes.
  7. Allow to cool.
  8. You can enjoy them on pasta, add them to my Spaghetti Squash with Avocado Pesto or how I decided to enjoy them tonight, with some veggies and homemade tzatziki! Just because they are Italian meatballs, it doesn’t mean they can’t go well with Greek (;

Green Monster Pizza

IMG_5750Finally, I am back to getting some time for recipe testing. The past few weeks have been very busy, but I am glad to be writing again. I will have a lot more content soon. My recipe today was inspired by my love and wanting for pizza, but not wanting something greasy or loaded with cheese. I am trying to be really good to my body for wellness and health reasons, but I do not deprive myself. I am traveling this weekend, so I know there will be plenty of times to indulge then, so I did not want to indulge today. I was pretty excited with the outcome of this pizza, and shocked that it fulfilled my craving and that I got so many nutrients in! Also, this pizza traveled well (I had it for dinner at work and it held together great!)

You might be questioning the recipe when looking at the ingredients. There are no tomatoes, no pepperoni, and a lot of greens! As my wonderful friend Ryan would say, this pizza is on the Emilee diet (putting kale in EVERYTHING!) So what did I do to make it taste more like pizza and less like salad on bread? I incorporated some of my favorite pizza flavors, olives, basil, and crushed red pepper. This gave me some pizza flavor without overloading on greasy or unhealthy toppings. Not that tomatoes are unhealthy, but they are higher in sugar, carbs and acid. I also wanted to experiment with a sauce different than the usual pizza sauce…and wow, I am glad I did!

Green Monster Pizza Recipe

This recipe yields enough ingredients for one 8-inch pizza. You can adjust for your pizza size needs! I also want to note, you can use any kind of dough that you please. Mine is a frozen, corn-based crust because I am gluten-free, but you can choose your own crust adventure (maybe zucchini crust for even more greens!!)

Ingredients

Sauce

  • 1 medium ripe avocado
  • 1 cup kale
  • 1/2 cup your favorite herb (I used basil, but parsley would work great too!)
  • 1/4 cup water
  • 2 tablespoons crushed red pepper
  • 1 tablespoon garlic powder
  • Sea salt and cracked black pepper to taste

Toppings

  • 3/4 cup shredded cheese (I used a fiesta blend because it’s what I had, but any cheese works great, including vegan!)
  • 1/2 cup steamed broccoli
  • 1/2 cup steamed kale
  • 1/4 various bell peppers, steamed and sliced
  • 1/4 cup chopped black olives
  • Drizzle of olive oil (optional)

Directions

  1. Preheat your oven to the appropriate temperature for your pizza crust. Mine was 425 °F, but times will vary.
  2. Place your crust on parchment paper on a baking sheet. This calls for easy clean up!
  3. In a blender or food processor, combine sauce ingredients. The water will help the kale and herbs get incorporated with the avocado.
  4. Spread your sauce all over your pizza crust.
  5. Time to add your cheese! Sprinkle the desired amount (I won’t judge you if 3/4 cup is not enough!)
  6. Next, take your steamed broccoli and kale and arrange on the pizza.
  7. Now comes for those bell pepper slices and black olives.
  8. Drizzle with olive oil for an extra crispness on the veggies.
  9. Cook to the time recommended for your crust. Mine was 12-15 minutes.
  10. Take your pizza out of the oven and let sit for 2-5 minutes.
  11. Enjoy!!

 

Spaghetti Squash with Protein Sauce

IMG_4957I have an obsession with squash, but more importantly spaghetti squash. I am gluten-free, and as much as I love gluten-free pasta options, I still hate how many carbs are in a single cup. My parents used to serve us spaghetti squash as a treat when we were kids, and all three of us would gobble it up. In college, I rediscovered how cheap and easy it was to have a squash fill you up and be just as tasty as actual spaghetti. You can replace spaghetti squash in any of your favorite pasta dishes, or simply enjoy with olive oil and seasoning. There are virtually endless possible ways to consume this yummy squash.

Even if you aren’t gluten-free or on a low carb diet, this is an easy way to get a ton of vitamins in your diet. Spaghetti squash is high in fiber, vitamin B, potassium, and omega-3 fats. It also contains the essential minerals calcium, iron, phosphorus, and zinc. With all the benefits, spaghetti squash can help aid in weight loss, lower cholesterol, and help regulate your blood sugar. Who knew you could replace regular spaghetti with something so nutritious!?

For this recipe, I decided to make a meat sauce with ground turkey, garlic, olive oil, and fresh tomato and basil. I’m sure a meat substitute, such as lentils, would work fine (I was a vegetarian once, I get it!) or even without the meat substance at all. This is how I chose to fuel my body, and I have no regrets!

Spaghetti Squash with Protein Sauce Recipe

This recipe includes how to prepare a whole spaghetti squash, so there will be enough for leftovers. I made enough sauce for a single serving, but feel free to double or triple it to serve your whole family! Sorry, I do single girl servings!

Ingredients

  • 1 Spaghetti Squash
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

For the sauce:

  • 1/2 a cup ground turkey
  • 1 roma tomato, diced
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • For spice, you could add crushed red peppers, but I didn’t have any on hand!

Directions

  1. Start by cooking the spaghetti squash. To do this, preheat your oven to 450 ℉. Pierce your squash with a fork so it can steam. Put your squash on a foil lined baking sheet and bake for about 10 minutes. This allows the squash to soften making it easier to cut. Cut the squash in half (I cut mine long ways, but the choice is yours) and remove all seeds. Evenly distribute olive oil and seasoning on the squash. Place the halves back on the baking sheet with the inside facing down. This helps the squash steam and not burn. Cook for about 10-15 more minutes. Take out of the oven and let it cool for 5 minutes before trying to touch. With a fork, carefully scrape your squash and create long strings. Boom. Spaghetti in squash form.
  2. For the sauce, start by cooking your protein. I put the ground turkey in a skillet on medium high heat with a drizzle of olive oil, flavored with salt and pepper, and occasionally stirred until it was fully cooked.
  3. Next, turn down the heat down to medium. Add your tomato and garlic to your protein. Cook and stir until the tomatoes have softened.
  4. Slowly incorporate the basil and 2 tablespoons of olive oil to the rest of the sauce.
  5. In a bowl, portion yourself a serving of spaghetti squash (I eat about 1 1/2 cups at a time) and add your sauce on top. Top with salt and pepper for added taste.
  6. Enjoy!