One of my greatest achievements as a health coach is the fact that I have helped my husband eat less white flour pasta! He struggles with psoriasis and should be avoiding gluten entirely. But, as I preach constantly, when the student is ready, the teacher appears. I only live by example but not by force. With that being said, he has recently given zucchini noodles a try and has expressed how much he likes this alternative. We make them at least once but, more often than not, twice a week. In fact, they have become a huge staple in his meal prepping for the work week! Not only is it lessening his intake of gluten but also increasing his vegetable intake! WIN in my book.
Here is one of his new favorite recipes. This is actually taken from my DIY 7-Day Sugar Cleanse. You can purchase this program for only $37.99. Learn More Here.
ZUCCHINI NOODLES WITH COCONUT SAUCE
Serves 2
1 cup sweet potato chunks
1 cup coconut milk
1 teaspoon dried basil
2 cloves garlic
1 tablespoon lemon juice
1 red pepper
1⁄2 teaspoon of sea salt
2 cups zucchini noodles
Steam sweet potato and add to a high speed blender.
Add coconut milk, basil, garlic, lemon juice, red pepper, and sea salt to the blender.
Blend until smooth.
Serve the blended mixture over zucchini noodles.
Enjoy!