SIGN-UP TO RECEIVE FREE INSPIRATION & WELLNESS ADVICE

* = required field

powered by MailChimp!

PROTEIN RICH SPAGHETTI SAUCE

 

One of the keys to help keep spaghetti dinners from spiking your blood sugar (causing you to store fat) is to make your sauce is filled with protein, veggies  and good EFAs. This “lazy Sunday”recipe uses lean ground turkey, plenty of vegetables and a perfect mix of spices. My recommendation for a wholesome meal is to use a gluten free protein rich, black or green bean spaghetti.

This recipe comes from 2 of my LiveWell Consultants, Michael and Leanne Wood. Every time we had a spaghetti dinner at their house I would enquire how they made their sauce because it was so lean and uniquely flavoured.  The other day they invited us over to learn to make their sauce (and taste the rewards). It’s a bit of an afternoon project but well worth the effort and you’ll have lots left over.

This recipe makes enough for 12-14 servings so you will want to freeze some for other day’s easy meal.

 

Ingredients

6-8 tbsp Extra Virgin Olive Oil

2 tbsp chopped garlic (10-12 cloves)

1 large chopped sweet onion

2 tbsp dried thyme

1 tbsp dried oregano

1 tbsp dried basil

Spaghetti-mushrooms plus

2 pounds lean ground turkey (or vegan turkey substitute)

4 small zucchini, chopped

12 medium white mushrooms

1 red pepper, chopped

1 orange pepper, chopped

1 can (or bottle) of whole tomatoes

4 fresh Roma tomatoes

1 can tomato paste

1 bottle organic tomato sauce

¼ tsp cayenne pepper

½ – 1 tbsp Montreal steak spice

½ tsp ground black pepper

½ tsp anise seed

½ tsp Himalayan Pink salt

1/4 cup fresh parsley, chopped

spaghetti- Leanne chopping

 

Method

In a large Dutch oven heat 6-8 tbsp extra virgin olive oil (1/4 cup).  Chop 1 large sweet onion and 10-12 garlic cloves.  Sauté in olive oil.  Add oregano, thyme and basil. Stir until onion is clear and spices are fragrant. Add 2 pounds ground turkey (or vegan substitute) and brown for 2 minutes.

Chop zucchini and add to mixture.  Cook on low until zucchini is translucent. Chop mushrooms and add to mixture.  Sauté 5 minutes.  Finely chop red and yellow peppers and add to mixture for an additional 2 minutes.

Spaghetti-MIchael stirringNow chop the 4 Roma tomatoes and add.  Immediately add the canned tomatoes and tomato sauce and paste.  Stir to mix.  The tomato paste will thicken the entire sauce.  Mix and cook for 2 minutes.

Add in cayenne pepper, Montreal steak spice, black pepper, anise and Himalayan pink salt.

Finally add chopped fresh parsley.Spaghetti-adding parsley

Leave on simmer for 2 hours to let all flavours congeal. Now, go have a long bath, read a book, watch a movie or get caught up on your bookkeeping (boring!) .

 

When ready to serve boil up some water in a Dutch oven or large pot and cook up your favourite gluten free (or regular) pasta to al dente. Rinse, drain and put in a pasta bowl or on individual plates.  Serve with a generous portion of sauce. Sprinkle with fresh parmesan or Romano cheese.

 

Fancy chef trick : for even tastier spaghetti noodles add a tbsp or 2 of pesto sauce to the pasta and toss in a bowl before you serve.  A few more calories here but the taste is so worth it! Besides life is not all about calories and neither is weight loss as you might have thought. Check out some of my past blogs to find out how to lose weight without calorie counting!!

Spagetti-satisfied after a great meal

If you enjoyed this article share it with others

Leave a Reply

Your email address will not be published. Required fields are marked *