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
-2 eggs
-nutritional yeast (1/4 cup)
-basil cube or chopped basil (2 tbsp)
-raw yogurt cheese (optional)
-small handful of diced canadian bacon or vegetarian bacon (optional)
-grape tomatoes (3/4 cup)
Directions:
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!
Take that Olive Garden!
Well, that's all the brain power I left for the day. But I have to end on by announcing my favorite post of the week. Eden over at Eden's Eats wrote an awesome post the other day that made me laugh as well as made me think of all my "weird" yet "normal " habits. Check it out and watch the video of the spastic dog too! haha.
Cheers,
LC
P.S.
HAPPY ALMOST BIRTHDAY to my new AUSTINITE friend! Caitlin at Twentyfifth year will no longer be in her twenty fifth year soon. Older yet wiser my friend. :)
