I’m on Whole30 day 15! I’m halfway through, and feeling pretty great – but I’ll give a full update after the month is over. I mentioned a few in my first post about starting Whole30, but I’ve been on the hunt for some good Whole30 approved recipes. Especially since I realized quick that I cannot sustain on roasted veggies and chicken breast for a whole month.
You may have seen the veggie noodle hype over the past few years, and let me tell you. THEY GOOD. If you don’t have your own spiralizer, I highly recommend Veggie Noodle Co. brand, available in most major grocery stores. My fave might be the zucchini noodles (I just can’t say “zoodles”). There are lots of ways to eat zucchini noodles, too: rather than cooking them at all, you can place the noodles in a strainer, salt them, and strain off most of their liquid, making them softer. My all-time favorite way is to sautee them in a little olive oil with some minced garlic (or spaghetti aglio e olio, if you parli italiano….which I don’t). My method is in the recipe box below!
The thing with zucchini noodles is that you have to give them some serious oomph in terms of sauces. I set out to do just that, with a SUPER EASY turkey bolognese. Adding a bit of balsamic vinegar at the end gives the sauce a tangy, rich flavor. Of course you can use ground beef if you want, keeping it a more traditional bolognese, or you can, of course, pile this atop real deal pasta! This sauce is hearty but light, and full of that protein crucial for survival on Whole30…
- 1 lb. lean ground turkey
- 1 medium onion, diced small
- 2-3 cloves garlic, minced
- 2 medium stalks celery, diced small
- 2 small medium carrots, diced small
- 1 large can (28 oz.) crushed tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- salt and pepper to taste
- 2-3 zucchini
- Heat a large pan (or dutch oven) over medium-high heat.
- Swirl olive oil in the pan to coat. Add onion, celery, and carrots and cook until beginning to soften.
- Add garlic, turkey, and spices, and break turkey apart with a spoon or spatula. Season with salt and pepper.
- Cook until turkey is mostly cooked through, then add the crushed tomatoes, tomato paste, Worcestershire sauce, and herbs. Taste for seasoning, then turn heat to low. Let simmer until some liquid has cooked off and sauce is nice and thick!
- To make the zucchini noodles, either use a spiralizer or buy pre-made (Veggie Noodle Co. is great!). Heat a tablespoon of olive oil in a pan over medium heat, add some shaved garlic, sautee. Add the zucchini noodles and season well with salt and pepper. Sautee for about 5 minutes, or until noodles are soft.
- Serve noodles warm with a big scoop of bolognese on top!