Hello, its almost Friday. That’s Fabulous! Well, the hubs left again today for another race this weekend. This time its the AUGUSTA 70.3 Ironman. Wish I could go but someone has to watch the pups and do some work around here and I really don’t feel like doing his job. I said it before and I’ll say it again, I really need to take more personal rest days, it totally pays off in the end!
Anyways, the other night I was drooling over the “Never Ending Pasta” bowl on the Olive Garden commercial and had an idea. You see, we are pasta lovers (well gluten free pasta that is) and I could literally eat bowls of it. That is my guilty pleasure, well that and pancakes! So I was thinkin’ I could re-create this guilty pleasure (in abundance) without feeling super stuffed and left in a carb coma. How so? Two words…SHIRATAKI NOODLES. And with that being said, here is my PASTA LOW-CARBANARA.
– 2 packs shirataki tofu noodles
-1 bunch fresh kale
-garlic powder (1tsp)
-sea salt and black pepper (to taste)
-dash of olive oil
-nutritional yeast (¼ cup)
-basil cube or chopped basil (2 tbsp)
-raw yogurt cheese (optional)
-small handful of diced canadian bacon or vegetarian bacon (optional)
-grape tomatoes (¾ cup)
Drain your noodles, set them aside. In a large skillet, sautee or steam your kale and tomatoes until they are ALMOST done but not fully cooked. Then add your noodles and a little bit of olive oil. cook on medium heat and then add your seasoning- basil, garlic powder, sea salt and black pepper. Mix that well then add in your bacon, eggs, and cheese. stir occasionally till the eggs are cooked and cheese is melted.
Load up your plate and serve with a side of gluten free bread to scoop up the yummy sauce left over!