Two things I love – pasta and Alfredo sauce. Too bad when you hit 25+ all things go down hill with the “I can eat whatever I want phase.” So, meet Zoodles, which you’ve surely heard about unless you’ve have blinders on throughout the whole clean-eating movement and sliralizer phenomenon.
Warm summer nights leave me wanting to eat light, fresh dishes, so this evening Tanner had spaghetti and meatballs while I swapped noodles for Zoodles and spaghetti sauce for a lighter seasoned and ‘sauceless’ version, veggie ‘alfredo’ Zoodles. Alfredo in quotation marks, as this dish is anything but an unhealthy cream sauce…

Veggie ‘Alfredo’ Zoodles

Serves 2

Ingredients

• Two large organic zucchinis, washed (optional, peeled)
• 1 small box organic mushrooms, sliced
• 1 cup broccoli florets, washed
• Steak seasoning
• Ranch Flavor God
• Avocado oil
• 3 tablespoons unsweetened coconut cream
• Optional, add turkey meatballs
• Spiralizer

Directions

1. Spiralize zucchini and set aside
2. In large frying pan, add a teaspoon of avocado oil, teaspoon of steak seasoning, and two shakes of flavor God.
3. Add broccoli and mushrooms, sautéing until brown
4. Once broccoli is al-dente, add zucchini and sauté about three minutes, or until Zoodles are aldente.
5. Add two teaspoons ranch flavor God and 3 tablespoons coconut cream and mix everything together until Zoodles are coated evenly in “sauce”
6. Serve and enjoy! Optional, add turkey meatballs or chicken