One of my favorite things in the entire world is finding my favorite foods and making them “healthier,” which can be a subjective term, but for me, means higher protein, lower carb!
INGREDIENTS:
-3 medium zucchinis
-1 tsp butter (I use light vegetable oil)
-2 cloves garlic (minced)
-1/4 tsp nutmeg
- 1/2 cup unsweetened almond milk
- 1/3 cup Heavy cream
-3/4 cup grated low fat parmesan cheese
-1 tbsp Arrowroot powder
INSTRUCTIONS:
1. Make zucchini noodles using a spiralizer or julienne peeler or buy already cut.
2. Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
3. Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
4. In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
5. Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce.
6. Garnish with fresh parsley and additional parmesan cheese if desired.
Optional: Add chicken or shrimp for added protein!
Makes 4 servings!
MACROS PER SERVING: 221 calories (9.7g protein, 15.7g carbs, 15.4g fat)
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