Sure, you could buy gluten free pasta, but honestly that stuff is mostly just full of crap too. Most gluten free pastas have added folic acid ( not good), low quality added vitamins, and strange binders. It’s best to 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 preferred temperature, remove from the stove and add a couple 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?
Bite Me, With Love