Meatballs and Zoodles

Meatballs and Zoodles

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 Meatballs and Zoodles
This dish gives you all the satisfaction of an Italian dinner without all the processed carbohydrates.
Servings
Servings
Ingredients
  • 6 Medium Zucchini Spiralized
  • 3 Cups Cherry tomatoes
  • 2 Tablespoons olive oil
  • 1 Clove Garlic crushed
  • Salt/Pepper
  • 2 Tablespoons Pesto
  • 20 Small meatballs your favorite low carb option
Servings
Servings
Ingredients
  • 6 Medium Zucchini Spiralized
  • 3 Cups Cherry tomatoes
  • 2 Tablespoons olive oil
  • 1 Clove Garlic crushed
  • Salt/Pepper
  • 2 Tablespoons Pesto
  • 20 Small meatballs your favorite low carb option
Instructions
  1. Toss tomatoes, olive oil, garlic, and salt and pepper together and spread on a parchment paper lined baking dish. Roast at 400 degrees for approximately 20 min until starting to shrivel Meanwhile, spiralize zucchini and saute in a large skillet over medium heat. You do not need to add any oil before sauteing as the moisture from the zoodles will be adequate. Season with a little salt and pepper. When zoodles are done sauteing remove to a bowl (do not overcook the zoodles) and toss with the pesto. Add roasted tomatoes Wipeout skillet and heat/cook meatballs according to their directions.
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Pineapple Fried “Rice”

Pineapple Fried “Rice”

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 Pineapple Fried "Rice"
Fried rice is one of my favorite dishes when I eat out at a Chinese restaurant! Unlike the fried rice I can order this recipe is low carb, full of vegetables and not loaded with sugary sauces! And the best news is it tastes even better!
Prep Time 10
Cook Time 20
Servings
Servings
Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Prep Time 10
Cook Time 20
Servings
Servings
Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Instructions
  1. In a large wok or skillet heat oil over medium heat and sauté the diced onions. Add frozen cauliflower as onions just begin to brown, season with a little salt and pepper and let heat through and any moisture evaporates. While cauliflower rice is sautéing prepare vegetables and add to wok once the rice is warmed through and any moisture from being frozen has evaporated. Season with more salt and pepper, ginger and coconut aminos. Use a spatula to stir occasionally to cook evenly. Once vegetables are almost cooked push them to the edges of the wok with the spatula so that there is a bare center in the wok. Add the eggs season lightly with a pinch or two of salt and scramble them in the middle of the wok. Once the eggs are cooked incorporate them into the rest of the vegetables and add the pineapple chunks. Barely heat them through and serve.
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