I’m very happy to say that ever since I stopped giving power to negative overeating habits, I’ve been able to maintain that calm through holidays and any other food-centric events. I enjoyed Christmas cookies, bacon & eggs, caramelized brussels sprouts, kielbasa, and other holiday goodies this season, but I did it when I was hungry and truly ready to focus on and enjoy the food I was eating. This means a few cookies over the course of a week instead of 49. Improvement.
Regardless, it’s still a fresh start that I want in January. And since I got an *awesome mandolin for Christmas, I figured it was time to try out the popular ‘zucchini noodle’. I had tried a similar combination of ingredients in zucchini pizza boats, and although good *kind of makes stink face* I really didn’t like the ratio of zucchini to sauce. Don’t get me wrong, I like zucchini, but baked as those pizza boats they didn’t have much flavor. These noodles, though, they totally mix in and assimilate into the sauce as would a favorite pasta dish. Brooks and I truly enjoyed this dish, not enjoyed *kind of stink face*. Ayo! Enjoy-o!
*You can use a mandolin, as I did, or any number of other tools to achieve the zucchini noodles. I’ve heard great things about spiralizers and different veggie shavers that do the trick well, too. You can also just cut the zucchini into thin potato like slices, then slice into matchsticks; similar to what my mandolin did. The goal is to keep them uniform as a nod to the noodle reference and so they cook evenly 🙂
“No food is health food when you’re not healthy about how you’re eating it.” –Not Me
Turkey Bolognese with Zucchini Noodles
YIELDS: 2 large bowls of zucchini noodles, with 1 cup of sauce each + leftover sauce; Prep: 20 MINUTES; TOTAL: 1 HOUR 30 MINUTES
1 pound ground turkey
16 oz can of tomato sauce (I had a 28 oz can and poured a little more than 16oz in)
Tube of tomato paste (mine was 4.6oz from Trader Joes)
1/2 cup water
1/2 tbs chili powder
1 1/2 tsp coarse salt
Pinch/Sprinkle of the following: basil, garlic powder, oregano, rosemary, black pepper
1 large carrot, finely chopped
1/3 cup yellow onion, finely chopped
3 medium zucchinis
Olive oil for sauteeing
Sea salt flakes (or other salt)
Parmesan for finishing
Wash and slice all three zucchini into “noodles”. Wrap in paper towel and place in a tight ziplock bag; replace in fridge until ready to use. If you’re prepping right before making just give the cut noodles a good little squeeze in paper towel to remove moisture.
Chop veggies; gather ingredients
Heat a dutch oven or stockpot; combine turkey (no need to brown, everything goes in at once), tomato sauce, tomato paste, water, spices, and chopped veggies. Cover and bring to a simmer, cook for an hour or until thick and everything is mixed and happy.
15 minutes before the sauce is done heat a large skillet over medium-high heat and add a drizzle of olive oil. Add zucchini and saute until heart’s content, I like mine sauteed a little longer, around 10-12 minutes.
Use tongs to plate the zucchini, allowing the noodles to drip a little in the pot first. Top with a cup of bolognese and a generous sprinkle of parmesan. MmMmm 🙂