There are some weeknights where making dinner can feel like a chore (okay, almost every weeknight). That's why we love to have some simple, healthy and delicious go-to-meals in our arsenal. One of our favourites is spaghetti with a nourishing, low carb twist.
Pasta is the ultimate comfort food! But if you are trying to avoid carbs or grains, your options for pasta can often be restricted to zucchini noodles. And while we are giant fans of our spiralizer, sometimes it's fun to have noodles that don't taste like a salad.
Enter kelp noodles. Often used in Asian cuisine, these noodles are made from seaweed and contain no fat, protein, carbohydrates, gluten, cholesterol or sugar. They are full of nutrients and minerals such as vitamin K, calcium and iron - in fact, kelp noodles can provide up to 15% of your daily calcium needs.
When selecting your meat, we recommend anything grass fed, and preferably local. We used ground elk, but bison or beef works well too. What are some of the benefits of eating grass fed meat instead of grain fed? Grass fed meat has much higher levels of omega 3's and has double the levels of conjugated linoleic acid, which is associated with improved metabolic health and lowering disease risk in its whole food form. Grass fed meat is higher in bioavailable vitamins like A, E, B12,B3, B6, as well as selenium, zinc, and iron (among other nutrients), making it incredible nutrient dense. The animals live in better, more natural conditions, and the land is managed in a more holistic and sustainable way.
This recipe is extremely adaptable - we used artichokes and onions as veggies, as we feel they complement the flavour of the kelp noodles, but red peppers, carrots or any other vegetable would be great as well. You could even add some spinach, or other greens, in near the end to get an extra dose of goodness.
To make this meal vegan, simply omit the meat and cheese
Time to prepare: 20 minutes
- 1 lb ground meat
- 1 onion (yellow or white)
- A few cloves of garlic
- A jar of your favourite tomato sauce
- A can of artichokes, or any other vegetable you love
- 1 package of kelp noodles
Optional: your favourite cheese
How to Prepare:
Heat up a pan or a wok on medium heat
Add your ground meat to the pan to let it brown
Meanwhile, chop up your onion and garlic.
Once the meat is about 3/4 cooked, add the garlic and onion to the pan
Prepare your artichokes. First, drain the water out of the can. Then cut them to the desired size. We like to remove and discard the outermost layer of the artichoke because it can be a bit tough.
When your onions are soft, add the artichokes (or other veggies) to the pan along with the tomato sauce
As the sauce heats up, prepare your kelp noodles. Remove them from the packaging and rinse thoroughly with cold water. Next, cut the noodle block into quarters.
Add the noodles to the pan or wok and let them warm up.
Once everything is a desired temperature, bon appetit!
Bonus: If you tolerate dairy, heat the oven up to 350 degrees. After dishing out your spaghetti, grate some cheese and sprinkle it on top. Put the dish in the oven (make sure it's oven safe) and let the cheese melt, while watching it carefully. Then devour!
Tried this recipe and loved it? What are your other favourite low carb meals? Let us know in the comments!