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Tag Archives: #sugarfreelife

Recipe: Zucchini Noodles with Spinach Vodka Sauce

12 Monday Dec 2016

Posted by mmvsmm in Recipes

≈ 1 Comment

Tags

#cleaneating, #dairyfree, #glutenfree, #italiancooking, #lowcarb, #muirglen, #paleoeats, #pastaalternatives, #sugarfree, #sugarfreelife, #titosvodka, #vegan, #vegetarian, #vitamix, #whatsfordinner, #yummy, Recipes

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My husband LOVES pasta. I, on the other hand, can live without it, which is OK as it isn’t conducive to eating clean. But, we’ve found a way to have the best of both worlds! Spiraling zucchini into “noodles” can still taste like great Italian food without all of the guilt. Now the challenge for tonight was all in the sauce. Hubby’s favorite Italian sauce is vodka sauce and because I avoid eating heavy cream, I discovered how easy it is to use cashew cream instead. We opted to top this dish with roasted cauliflower, red peppers, and crimini mushrooms, yum! If you can’t skip the protein, grilled chicken would be delicious with this as well.

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Zoodles!

This is my first recipe of my own creation, hope you enjoy!

 

Zucchini Noodles with Spinach Vodka Sauce
Approx. 6 servings
Prep./Cook Time: 30-45 mins

2.5 lbs zucchini, spiralized
3 tbs. olive oil
3 cloves of garlic minced
1 large sweet onion
1 cup good quality vodka (I used Tito’s)
2/3 cup raw unsalted cashews
2/3 cup filtered water
1 28 ounce can tomato sauce (I use Muir Glen for all of my canned tomatoes)
1 28 ounce can diced tomatoes
1 1/2 tbs dried oregano
3 cups fresh spinach
1/2 tsp. red pepper flakes
Sea salt and fresh ground black pepper to taste

Optional toppings: grilled chicken (for a non-vegetarian dish) or roasted veggies if you want to keep it vegetarian/vegan friendly. I tossed some chopped cauliflower, crimini mushrooms, and red pepper in olive oil, sea salt, black pepper, dried thyme, oregano, and parsley for 40 minutes at 375 degrees. Viola! And may I say the mushrooms were out of this world!

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To make the cashew cream:
If you have a high power blender -soak 2/3 cup of cashews in 2/3 cup of water while you make the rest of the recipe. We’re lucky enough to have a Vitamix on loan that did the trick. If you have a lower power blender, you’ll want to soak the cashews overnight. Blend the cashews and water on high for two minutes and set aside.

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Cashew pieces soaking in water

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Like magic, now we have cashew cream!!

1. Dice the onion
2. Heat olive oil in a large saucepan over medium high heat
3. Add onion and garlic, cook for five minutes – until soft
4. Sprinkle red pepper flakes and 1/2 tbs. dried oregano onto the mixture and stir to combine
5. Pour vodka into mixture and cook down until reduced by about half
6. Open can of diced tomatoes and can of tomato sauce. Pour into saucepan
7. Heat to a boil, cover and reduce to a simmer for 15 minutes
8. While sauce is cooking spiral zucchini into “noodles”
9. Heat olive oil in large skillet or wok, add zucchini spirals and cook for 4-6 minutes or until they reach your desired consistency. Do not overcook
10. Remove “noodles” from heat
11. Remove sauce from heat for 5 minutes and then add in cashew cream
12. Return sauce to burner on medium-low heat and add in spinach along with remaining one tbs. of dried oregano
13. Stir sauce until spinach begins to wilt, do not bring the sauce to a boil
14. Remove sauce from heat

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Now you’re ready to plate the meal! Serve the sauce over your zucchini noodles. Add fresh ground pepper and sea salt to taste. If you’re like my husband, who likes to pack on the heat, be sure to include additional red pepper flakes on the table. Now if only it were easier resist the temptation to use that leftover Tito’s for a nice dinner time Moscow Mule…

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Recipe: Butternut Squash Soup -Fall Favorite!

17 Thursday Nov 2016

Posted by mmvsmm in Recipes

≈ Leave a comment

Tags

#butternutsquash, #butternutsquashsoup, #cleaneating, #comfortfood, #dairyfree, #fallsoup, #paleo, #sugarfreelife, #thanksgivingrecipes

soup

Ingredients (makes 4 servings so I doubled this so we’d have leftovers):
  • 2 tablespoons coconut oil instead
  • 1 small onion, chopped
  • 1 medium carrot, copped
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • 1 teaspoon fresh minced ginger
  • 1 clove fresh minced garlic
  • 1/2 tablespoon curry powder
  • Salt and freshly ground black pepper to taste
Directions:
Melt the coconut oil in a large pot, and cook the onion, carrot, squash, ginger, garlic and curry powder for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Or better yet, if you have an immersion blender you can skip the blender and extra dishes by blending the soup up right in the pot! Season with salt and pepper.

Recipe: Turkey Zucchini Burgers with Lemon Yogurt Sauce

20 Thursday Oct 2016

Posted by mmvsmm in Recipes

≈ Leave a comment

Tags

#anticancerdiet, #cleaneating, #eatpaleo, #glutenfree, #paleoeats, #sugarfreelife, #theironyou, #whole30, Recipes

Tip: we topped ours off with an organic heirloom tomato!

We made these yummy burgers in a cast iron skillet at a recent BBQ with friends and they were a hit! Discovered the recipe from my Eat Paleo app who scored this tasty find on theironyou.com (bonus: now I have another awesome, healthy resource!).

Turkey Zucchini Burgers with Lemon Yogurt Sauce
Print this recipe!
Adapted from Jerusalem: A CookBook

Ingredients
Makes about 10 medium size burgers (enough for 4 to 5 people)

Burgers

1 lb / 453 gr organic ground turkey
1 large zucchini, grated
2 scallions, thinly chopped
1 free-range organic egg
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon fine grain sea salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground cumin (optional)

Lemon Yogurt Sauce

1 container (7 oz / 198 gr) plain Greek yogurt
Zest of one lemon
Juice of one lemon
1 tablespoon olive oil
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Chopped scallions for garnish

Directions

In a small bowl combine all sauce ingredients, stir well and set aside.
In a large bowl combine all burger ingredients and with dampened hands shape into burgers (you can also make meatballs if you feel like.)
Heat 1 tablespoon of olive oil in large skillet over medium-high heat and cook burgers, in batches, until golden brown, about 6 to 7 minutes per side (it really depends on the size of your burgers.)
Serve warm with lemon yogurt sauce on the side.

Nutrition facts

One burger (undressed) yields about 117 calories, 7 grams of fat, 1 gram of carbs and 13 grams of protein.

Recipe: Carrot and Cardamom Soup

18 Tuesday Oct 2016

Posted by mmvsmm in Recipes

≈ 2 Comments

Tags

#anticancerdiet, #cleaneating, #fallsoups, #nomnompaleo, #paleoeats, #sugarfreelife

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We made this one last night from our Nom-Nom Paelo App, a great resource for sugar-free, gluten-free, and all around healthy recipes. I believe the app had a $5.99 price tag but well worth it. You can create shopping lists and the step-by-step cooking instructions include both photos as well as remind you of the measurements for each ingredient, love love! I thought we had cardamom in our spice rack but turns out we didn’t, so I substituted a T of curry powder. J & I couldn’t believe how delicious this was. Perfect for fall!

Carrot + Cardamom Soup

Recipe from the Nom Nom Paleo™ app

Makes : 6 servings

Hands-On Time : 15 min

Total Time : 45 min

Nothing signals springtime like a bowl of sunshine-orange soup!

Ingredients:

1 tablespoon coconut oil or fat of choice
2 large leeks, cleaned and trimmed
5 large carrots
Kosher salt
¼ cup diced apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom
4 cups chicken stock or Pressure Cooker Bone Broth
½ cup full-fat coconut milk
freshly ground black pepper

Cooking Equipment:

Peeler
Chef’s knife
Cutting Board
Measuring cups and spoons
Microplane
Saucepan
Blender

Preparation Steps:

Melt the coconut oil in a saucepan over medium heat and grab your leeks. [1 T coconut oil or fat of choice 2 large leeks]
Cut the leeks (white and light green ends only) in half lengthwise, and then slice crosswise.
Add the leeks to the hot saucepan, along with a generous pinch of salt, and sauté until translucent, about 5 minutes. [salt]
While the leeks are sweating in the pan, peel your carrots and and chop them into coins. [5 large carrots]
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. [¼ cup diced apple 1 tsp minced fresh ginger ½ tsp ground cardamom]
Pour in the broth and bring to a boil over high heat. [4 cups chicken stock or Pressure Cooker Bone Broth]
Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk. [½ cup full-fat coconut milk]
Transfer the soup in batches to a blender and process until smooth.
Taste the soup and adjust the seasoning with salt and pepper. Slurp it up! [salt pepper]

Find more recipes at http://nomnompaleo.com
©Nom Nom Paleo LLC

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Loving this fajita power bowl and loving this @realandvibrant cookbook it came from even more! Homemade salsa from the garden and topped with @sietefoods #grainfree tortilla chips. #vegan #plantbased #powerbowl #mexicanfood #cleaneating #sietefoods
Eating #plantbased foods is even more important to me with a growing soon to be toddler but who has time to work full time, meal prep, shop and cook from scratch? Trying out @purplecarrotxo this week. Cauliflower #vegan kale caesar was a hit in our house! #purplecarrot #cleaneating
Chicago style carrot dogs on grain free bun and #vegan grilled Caesar salad over the fire this camping weekend! Delish! #campfood #plantbased #vegetarian
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