Sure, you could buy gluten free pasta, but honestly that stuff is also mostly just full of crap too. Just stay on the safe side and make some zucchini noodles. Plus..ladies.. zucchini is a vegetable, hello vitamins and minerals!
Bonus: This is vegan recipe for all you vegans out there!
1 cup spiralized zucchini ( here’s the spiralizer I use, I don’t even use the green handle I just hold onto the stem of the zucchini. I know this one is cheap but I PROMISE it works the best!)
1/2 cup washed/soaked/cooked drain chickpeas*
3 sprigs fresh thyme
1 clove minced garlic
3 olive chopped to top it off
- heat zucchini and pasta sauce in sauce pan over low heat
- add garlic, 2 thyme sprigs ( after you’ve pulled off the leaves hah), and chickpeas to pot
- Heat for about 5 minutes or until everything is warm and tasty, you don’t want to over cook ( too hot or too long) because this can destroy nutrients
- when your food is at your prefered temperature, remove from the stove and add acouple chopped olives and sprinkle on the last thyme sprig to make your meal #instaworthy!
Enjoy! I’m sure you will.. It’s delicious! And as always Soy Free, Corn Free, Diary Free, Casein Free, Gluten Free, and Candida Diet Approved! Hint ( Omit the garlic and use chopped tomatoes instead of the sauce and it’s Low FODMAP)
One last little treat for you: If your not a member of Thrive Market yet, use this link to sign up and this code and receive 15% off your first order! Get shopping!
*If you need to stay on the lower carb range, feel free to the serving to a 1/4 of a cup of chickpeas!
How’d you like it?! For those of you doing low carb, was this meal low enough carb for your needs?