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| Zucchini noodles (before sauteing in olive oil) |
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| This is the awesome Spirelli I used to make the noodles |
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| Some of the veggies that went in the sauce (along with sliced mushrooms) |
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| Voila! |
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| BOOM! |
These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Saturday, August 11, 2012
Spaghetti w/ Chicken & Summer Veggie Sauce (Wheat Free)
This evening I made "zucchini spaghetti noodles" using a new gadget I just bought called a Spirelli. It is awesome and effortlessly made long beautiful "noodles". I made a big pot of spaghetti sauce using DelGrosso's Fireworks Sauce, diced sauteed boneless chicken breast, zucchini, yellow squash, red bell pepper and sliced mushrooms. I served the chicken and veggie sauce over the zucchini noodles (for me and my youngest son) topped with shredded Parmigiano Reggiano -- he really liked the zucchini noodles! Hubby had his sauce over whole wheat linguine. It was a delicious, healthy and colorful meal. I snapped a few pics below. Enjoy!
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