Monday’s Menu: Whole30 Zoodle Spaghetti

Ok…ok.  I know what you are thinking. GROSS!

There is no way you can make a tasty spaghetti with zucchini noodles. I’ll admit, it doesn’t compare to the real thing and honestly, it might take a little getting used to, but with the right Whole30 Compliant Sauce and full of flavor meat it can be a delicious substitution and SUPER quick meal!

There’s no real recipe. I just sort of threw together ingredients hoping to end up with something edible. Scary, isn’t it?

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You can use whatever compliant sauce and meat you prefer, this is just what I used.

Ingredients:

Trader Giotto’s Organic Spaghetti sauce with mushrooms  

Whole Foods pre-packaged Zucchini Noodles

Pederson’s Italian Ground Sausage 

In a skillet, brown sausage. You can dice some onion and add it to it for more flavor and extra veggies if you want.

While the sausage browns, heat up a small pan and warm up spaghetti sauce. Transfer sausage to strainer and drain over pepper towels and remove excess oils. In the same skillet as the sausage was cooked in, add zoodles. Cook until desired tenderness. (I like mine pretty tender) Do not add any extra oil to the pan. It will just make the zoodles watery when added to the sauce- gross!

Add meat into sauce pan and stir together.

Once everything is cooked and warm. Add zoodles to a bowl. Top with meat/sauce mixture and top with fresh basil or oregano or both if you’d like! Enjoy!

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Have you made a Whole30 Zoodle Spaghetti? What do you think about it? Do you have any tips for making it less watery? We’d love to know what you do to make it a delicious dish! This one is an easy recipe, but honestly, not one of my favorites. If I have the ingredients and don’t feel like spending a lot of time in the kitchen, I’ll make it, but it is not one of my favorites. Trying to get there though!

Hope you’re enjoying your Newly Newlywed or Nearly Newlywed (Whole 30) moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!


Monday’s Menu: Whole30 Roasted Red Pepper Hot Sauce

Last week we shared one of our favorite WHOLE30 recipes, Banh Mi Bowls. This sauce is used to top the Banh Mi Bowls. It is an extra added step, but so worth it! This sauce makes the bowls!
Red Pepper Sauce- WHOLE30

Photo Credits: @sodiumgirl

ROASTED RED PEPPER HOT SAUCE
2 red bell peppers
1 to 2 dried ancho chili peppers
1/2 tsp ground cumin
2 Tbsp olive oil
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Cut the bell peppers in half, remove stem and seeds. Cover a baking pan with foil & place the peppers flat-side down. Place in the oven and turn on broiler. Cook until charred, about 15 minutes. Then place peppers in a bowl and cover with the foil to steam for 15. Meanwhile, steep the dried ancho peppers in very hot water until they soften.
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When cool, slip the charred skin off the peppers. Roughly chop the bell peppers & ancho, and transfer to a food processor or blender. Add olive oil and 1 Tbsp of the chili steeping liquid. Blend until smooth, adding more liquid or oil as needed.
Drizzle over the Banh Mi Bowls and enjoy!
*TIP: This recipe does make more than enough sauce for the bowls. Store some in the fridge or freeze and use later.
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Did you try make the bowls last week? What did you think?

We hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

 


Skinny Shrimp Scampi with Zucchini Noodles

Oh. My. Gosh.

This dish was so yummy! If you are looking for a healthy meal that doesn’t taste healthy- this is it!

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Ingredients:
  • 2 Tablespoons of Olive Oil
  • 1/2 lbs of Shrimp, peels and deveined
  • 1 Tablespoon Minced Garlic (I added about 1/2 tablespoon extra)
  • 1/4 Teaspoon Crushed Red Pepper Flakes (to taste)
  • 1/4 Cup Dry White Wine
  • 2 Tablespoons Lemon Juice
  • 4-6 Zucchini, cut into noodles
  • Garnish with Parsley or Basil
Directions:

Cut Zucchini into noodles. {We used our Sharper Image Mandolin} Mince Garlic. {We use the Chef’n Garlic Roller– by far my FAVORITE kitchen gadget!}

Place a large saute pan over medium-low heat. Add olive oil and heat. Add the minced garlic and crushed red pepper flakes stir constantly until garlic browns.

Add shrimp. Cook until pink, about 3 minutes on each side. Season with Salt and Pepper. Remove with a slotted spoon. Leave all liquid in the pan.

Increase the heat to Medium. Add White Wine and Lemon Juice. Cook together about 2 minutes. Add Zucchini. Stir occasionally about 3-4 minutes, until desired softness. Return Shrimp to pan and combine. Garnish and serve.

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Hope you are enjoying your newly or nearly newlywed moments!

Cheers Y’all,

Adam & Holly

PS: Remember, we’re newlyweds, not experts!