Zucchini Noodle Bolognese

Due to loving absolutely everything about Italy; the culture, the scenery and most importantly the food, not having pasta is probably the only thing I miss now that I follow a paleo based diet. ALAS, on a warm, Sunday evening I have managed to re-create one of my favourite dishes to be completely grain free. This version genuinely tastes better than the original, so much so that I’m already planning to make it again tomorrow. (YAY). So without further ado here is the recipe:

Ingredients:
• Zucchini Noodles (sometimes called courgette spirals)
• Coconut Oil
• Low-Fat Minced Meat
• Tomato Puree
• Spinach
• Mushrooms
• Tomatoes
• Red Pepper
• Asparagus
• Chia Seeds
• Flax Seeds

Method:

  • Wash, chop and peel the mushrooms, tomatoes and pepper.
  • Put a spoon of coconut oil into a frying pan and add approx. one serving of mince (125g) Fry on a medium heat for 5 minutes.
  • Put a spoon of coconut oil into a second frying pan and add the mushrooms, tomatoes, red pepper, asparagus and a large handful of spinach. Fry on a medium-high heat for 5 minutes.
  • Now add the tomato puree to the mince and continue to fry for 5 more minutes.
  • Add the zucchini noodles to the veg and continue to fry for 5 more minutes.
  • Plate up the zucchini noodles, add a bed of spinach, mushrooms and red peppers, followed by the mince then add the asparagus, chia seeds & flax seeds to complete the dish.

My Fitness Story: Part One

Around four years ago I made the change from someone who occasionally messed around on the treadmill, and didn’t pay any attention to what I was eating, to a regular gym-goer who (finally) enjoys eating healthy. My interest in food came a few months after my new exercise regime, when I began to understand that in order to see continuous progress, my diet needed to aid my workouts.

Since this realisation, I have tried SO many different diets and styles of eating to the point where I have tried bulking, cutting, a coeliac diet, a pescatarian diet, a vegetarian diet and just about anything in between. After a stomach infection at the end of last summer, which left my gut short of several trillion good bacteria, this further heightened my interest in food and the complex ingredients of what actually goes into it. The research I conducted in order to simply stop a painful infection, actually brought up alarming results. So much so, that for the last time I finally changed my diet to one which works for me.

I have never coped well with excessive amounts of dairy produce. When I was younger I always had to have skimmed milk on my cereal, and I could never manage to stomach cream. But, it would infuriate me that I could happily enjoy eggs and have no repercussions, yet as soon as I touched a milkshake * sigh * I would instantly be overcome with a feeling of sickness. Through my research of, what feels like, the anatomy of a British cow, I now understand that it isn’t dairy itself which I am intolerant too, it’s the additives and preservatives in which is added to the likes of milk, cream and some cheeses which don’t agree with my gut.

This got me thinking whether other foods which contain various additives and preservatives, aka the majority of foods on the market, are also harmful. This then led my research to gluten. As Calvin Harris recently tweeted, the food which “everyone in LA is scared of”. Jokes aside, the fitness freaks of LA have a point. In order to ensure that bread, bagels and croissants survive shelf-life there can be up to 5 preservatives added, which are often what causes the instant bloated feeling. If you often feel lethargic after a pizza or pasta dish, then you may benefit from either switching to gluten-free, make sure you use a brand with no added preservatives, or opt for fresh bakery bread which is made on the day.

My next stomach culprit is refined sugar. Basically, the sugar which doesn’t occur naturally from agave, honey or fruit (raw sugar). Refined sugar can be a very hard ingredient to eliminate when you’re first beginning a healthy diet, as it is, worryingly, included in a HELL of a lot of snacks, cereals, yoghurts and carbonated drinks. Therefore, my advice, and the rules I tend to follow, is to not overthink about refined sugar when you’re eating out at a restaurant, as most meals will contain at least a trace, but on the days after your cheat day try to not consume any refined sugar. This may sound tricky, but simple tips I use are adding honey to a snack, eating berries and consuming organic, 100% dark chocolate, as these cure the cravings.

At this stage you might be wondering what in fact I do eat? Fair point. The answer to that is WHOLE FOODS. My staple diet is lots of fresh veggies, lean meats and fish. I try and make any sauces that I can myself, and I steer clear of processed food. For snacks I either have a small portion of fruit, such as 1 ripe banana or a handful of berries, or an energy or protein ball. This diet is often referred to as the ‘Paleo’ diet, upon where you have an exceedingly low in-take of grains, if you’re craving the likes of rice, pasta or granola then you simply always opt for gluten free, 8+ portions of fruit and veg a day and plenty of healthy protein. Oh, and white wine is also an element to the diet. Win, win.

For the first time in years, I finally feel like I’ve found the perfect diet for me. Everyone is different and no one diet will fit all, but in terms of how I feel both on the outside and the inside, this is definitely the healthiest I have ever felt.

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