Several weeks ago our family underwent the Whole30 Challenge, which we struggled with at first, trying to figure out tasty meals the entire family would enjoy. This spaghetti zoodles recipe, however, is a complete no-brainer. EVERYONE loved it and it's been requested several times since.
2 Tbsp olive oil
1 cup finely diced sweet onion
1 cup finely diced carrots
3 large cloves garlic, minced
1 (6oz.) can tomato paste
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp Himalayan Pink salt
1/4 tsp red pepper flakes
1 Tbsp balsamic vinegar
1 bay leaf
1 lb grass-fed Organic Ground Beef (or Ground turkey)
4-6 oz fresh mushrooms, sliced
3 Medium Zucchini (Spiralized) ** if you're not familiar with the spiralizer, it's a great little kitchen gadget that allows you to turn zucchini, squash and other veggies into "noodles" quickly and easily.
In a large skillet over medium-high heat brown the meat until no longer pink. If there is a bit of fat in the pan omit the olive oil and Add the onion, carrots and garlic, saute until the veggies are semi-soft (4-5 minutes).
Add the remaining ingredients, stir, reduce the heat, cover and let it simmer for 15-18 minutes, stirring occasionally.
Add the Mushrooms, cook 1 minute. Remove the bay leaf.
Add the spiralized zucchini noodles.
Cook 4-7 minutes, until the zucchini is cooked al dente.
For another amazing Whole30 Recipe try these Lemon Garlic Spicy Shrimp Zoodles!