This hearty pasta sauce is packed full of veggies, and will keep you full well past dinner time, with turkey for protein and sweet potato for some extra carbs and nutrients. It’s a perfect addition to spiralized zucchini, and it’s gluten-free, dairy-free and paleo.
This sauce is one of my favourite recipes I’ve created so far. Not only is it an amazing way to add more veggies into my diet, but I can make it at the start of the week and usually get 4 or more meals from it. It’s fairly easy to throw together – just chop all the veggies first, then everything except the spices and tomatoes go in a pot to stir fry until the turkey has browned, and then you add the tomatoes and spices and simmer until the sweet potato is soft.
My favourite ways to enjoy this sauce:
- On top of spiralized zucchini (zucchini noodles or “zoodles” as I like to refer to them). I used to be a bit of a pasta addict. It was my go-to meal during second year, and although it was delicious, eating it in large quantities was not doing great things to my body. After I decided to stop eating gluten because it was contributing to a lot of inflammation, I replaced my usual spaghetti with zoodles and was surprised to find that I was equally satisfied! Maybe I’m just a sucker for something you have to twirl up before you eat. Zoodles are great because you can add a lot of bulk to your meal without a ton of extra calories. This sauce is perfect for zoodles because the sweet potato provides a source of carbs, which you don’t get as much of when using zoodles instead of pasta. I use the OXO Good Grip Hand Held Spiralizer to make my zoodles, which I’ve found works well for zucchini – I haven’t tried it using other veggies.
- On top of gluten-free pasta. This is a more traditional use for pasta sauce, and it is definitely delicious! Catelli makes excellent gluten-free noodles. Pictured below is my sauce on top of Catelli’s gluten-free fusilli.
One thing that’s great about this sauce is that it tastes delicious cold (at least I think so) so I can take it to campus for lunch, and don’t have to worry about finding a microwave to heat it up.
Zoodles and this pasta sauce were the way I ended my day today, but my other two meals were also very delicious.
Scrambled eggs with yellow pepper, onion, and homemade salsa; roasted potatoes; tomato slices.
I made some salsa at the start of the week in my food processor from a recipe I found online, and although it was edible, it wasn’t exactly what I was hoping for. So next week I’m going to experiment more to try and develop my own salsa recipe! I like making my own salsa because salsas from stores often contain a lot of salt. My skin is really sensitive to the amount of salt I put in my body, so I like to reduce sodium whenever possible.
Salad with roasted chicken, chopped Granny Smith apple, cucumber, celery, and lettuce. Topped with apple cider vinegar for dressing.
Before I left campus after my last class, I went to the gym and did a full-body circuit workout. I’ve been experimenting with Tabata-style workouts lately; today’s workout consisted of three circuits made up of 4 exercises in each circuit. Each circuit had a specific focus (lower body, upper body, abs), and combined a variety of bodyweight, cardio, and free weight moves. I’ll be posting some of my favourite circuit workouts soon!
I definitely had a large helping of sauce on top of my zoodles to refuel after my challenging workout!