For me, the comfort food I crave is carby and creamy. So a big bowl of cheesy pasta hits the spot. Whilst creamy, cheesy pasta makes me happy when I’m eating it, it leaves me feel crap afterwards, and that’s because pasta is difficult to digest and causes a spike in blood sugar levels, and a sugar spike always leads to a sugar crash.
Cue sugar cravings, lethargy, irritability etc.
Fear not though, there is a delicious and nutritious way to have your beloved comfort food, AND it’s super quick and easy to prepare!
This recipe is gluten-free, dairy-free, paleo and Metabolic Balance friendly.
Ingredients (SERVES 2)
- 2 medium courgettes (zucchini)
- 4-5 mushrooms
- 1 avocado
- 1 garlic clove
- 1 cup of fresh spinach
- 1/2 cup pecans
- 1/4 cup fresh basil
- 1 tbsp lemon juice
- Salt and pepper to taste
Use a spiraliser to make courgette noodles (or courgetti!)
Add the mushrooms to a pan and stir fry for a few minutes. You can eat the courgetti raw and just warm them through in a pan, or you can stir fry them for a few minutes to soften them slightly. Either way, add the courgetti to the mushrooms and stir fry until desired consistency is reached.
Place the rest of the ingredients into a blender and blend until smooth. Toss the courgetti with the sauce.
You can add chicken or prawns to this recipe too if desired.