Making noodles out of fresh zucchini dramatically cuts down on the carbs and calories in your dinner, while increasing the fiber content. Imagine what an impact this simple food trick could have on your fitness results if you always chose zucchini noodles over traditional noodles.

What you need
Serves 6

• 1 Tablespoon olive oil
• 6 cloves garlic, minced
• 1 yellow onion, chopped
• 1 fennel bulb, chopped
• 4 carrots, sliced
• 1 cup mushrooms, sliced
• ¼ cup chopped olives
• 2 (14.5 oz) cans diced tomatoes
• 1 (14.5 oz) can tomato sauce
• 2 Tablespoons tomato paste
• ½ cup dry red wine (Cabernet works well)
• 2 Tablespoons Italian seasoning
• ½ teaspoon of sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon sweet paprika
• 1 pound ground turkey
• 6 zucchinis
• ¼ cup fresh Italian parsley, chopped

Instructions

1. In a large skillet, place the olive oil over medium heat. Add the garlic, onions, and fennel. Cook for 5 minutes, until soft. Add the carrots, cover and cook for another 5 minutes. Remove from heat.
2. Coat the inside of your slow cooker with olive oil. Add the cooked veggies, mushrooms, olives, tomatoes, tomato sauce, tomato paste, wine, and the seasonings. Mix well.
3. Add the turkey on top of the veggie mixture, breaking it into chunks. Lightly press the turkey down into the sauce, but be careful not to break up the chunks.
4. Cook on low heat for 7 hours.
5. Wash the zucchini, use a vegetable peeler to create long, flat noodles. Stop when you get to the seedy middle part of the zucchini. Plate the zucchini noodles and top with warm turkey spaghetti sauce. Sprinkle with chopped parsley.

Nutrition
276 calories, 8g fat, 383mg sodium, 18g carbohydrate, 6g fiber, and 21g protein

Here’s another guilt-free pasta recipe for you! You won’t need a spiral slicer for this one, use a regular veggie peeler – like the kind you would use to peel the skin from a potato – to create long, flat zucchini noodles.

This recipe has a delicious, nutty flavor that will make you forget all about traditional noodles. Feel free to serve with some sliced chicken breast, sliced hard-boiled eggs or steak for added protein. Enjoy!

What you need

Serves 4

• 1 teaspoon coconut oil Pinch of salt
• 1 Tablespoon almond flour
• 4 large zucchinis, peeled with a veggie peeler
• 2 Tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (or more to taste)
• 1 Tablespoon minced parsley
• ¼ teaspoon black pepper

Instructions

1. Heat a large skillet over medium-high heat, about two minutes. Add the coconut oil, and once it’s melted, add the almond flour and a pinch of salt.

2. Stir often with a wooden spoon, until it’s toasty brown, about two minutes. Remove crumbs from the pan and save for garnish.

3. In the same skillet, add the peeled zucchini noodles. Sauté them until just tender, about one to two minutes. Turn heat to low.

4. In a new pan on low heat, combine olive oil, garlic, and red pepper flakes, stirring with a spoon until fragrant, about 20 seconds.

5. Transfer the zucchini noodles to garlic and oil mixture. Toss and stir until coated.

6. Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving. Enjoy!

Nutrition

165 calories, 12g fat, 72mg sodium, 13g carbohydrate, 5g fiber, and 6g protein