Spaghetti Night! Zucchini Noodles + Homemade Meat Sauce

I don't mean to brag but I'm gonna:

I made this dinner tonight in under 30 minutes. After working all day. After teaching a class at the gym.

Trust me. You can do this.

You can make zucchini noodles and homemade meat sauce on a week night. You deserve to do something good for yourself, like enjoying cleaned-up and nourishing comfort food that won't make you feel gross the way a big plate of real pasta does.

I'm breaking this dinner down step by step because it's one thing to find great recipes on the internet, but it's another thing to actually MAKE THE FOOD and eat it. This is where I see a lot of women failing in their attempts at body change. 

Having the information isn't enough.

You have to put the information into action, and if you want to make a lifestyle change, you have to keep taking these action steps over and over again until they become habit. You have to buy the food, cook the food, and eat the food. Repeat. Repeat. Repeat. Until it's just who you are and what you do. 

Here's how I made the zucchini noodles for this killer Fat Loss Foodie dinner, step by step, and the recipes are below:

1. First you need a spiralizer! I have this one by GEFU and it's simple and pretty old fashioned, but that makes me more likely to use it. If it's a contraption I have to drag out and assemble, ain't happening.

2. Peel and spiralize 4 medium sized zucchini. Place the spiralized zucchini in a strainer over the kitchen sink.

3. Lightly salt the zucchini noodles, toss with your hands and salt again. This will help draw water out of the zucchini and make the noodles' texture and taste more like real pasta. Set aside while you make the sauce using the recipe below.

 

Serves 2-3 (and you will have sauce leftover!) 

INGREDIENTS

2 Tbs. olive oil

2 cloves garlic, minced

1/4 tsp. crushed red pepper flakes (more if you like heat)

1 can of tomato sauce, no salt/no sugar added

1/2-1 lb. ground beef or bison

4 zucchini, peeled, spiralized, salted and drained of excess liquid

1/2 tsp. salt and 1/4 tsp. fresh black pepper, plus more of each to taste

Optional toppings: grated parmesan, chopped Italian parsley, or chopped basil

DIRECTIONS

1. In a sauce pan over medium-low heat, add 2 Tbs. olive oil, minced garlic, red pepper flakes, pinch of salt and a few grinds of pepper. Stir and cook until fragrant, about 1 minute. Add tomato sauce and stir to combine. Taste and adjust seasonings as necessary. NOTE: you'll need at least 1/2 tsp. of salt here.

2. In a large skillet over medium heat, cook the ground beef until browned. Once cooked, add the ground beef - as much or as little as you like - to the tomato sauce. Stir to combine and reduce heat. Let the meat sauce continue to simmer while you finish the zucchini noodles.  

3. Give the zucchini noodles one last squeeze with your hands to get more water out, then toss them in a skillet with a little olive oil to heat them through, or warm them in the microwave for 30-60 seconds. Top with a generous scoop of meat sauce and garnish as desired.

COOKS' NOTE: I will often add a pinch or two of lemon zest to this tomato sauce. Trust me on this one. It's really good. 


There you have it. Fat Loss Foodie spaghetti night with ZERO guilt! No carb coma! In fact, it's high in fiber and high in protein so you're actually doing something good for your body with this meal! You won't even miss real spaghetti, and you certainly won't miss the way real spaghetti makes you feel. 

Having your own FLF spaghetti night? Snap a pic, post it on Instagram, and TAG US! #FatLossFoodies and #FLFGirls! We'd love to see what's cooking in your kitchen - and you never know WHO you'll inspire! Enjoy this one, my fit foodie friends! - LA