Low Carb Zucchini Pasta
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Low Carb Zucchini Pasta…

Low Carb Zucchini Pasta

Low Carb Zucchini Pasta

Spaghetti is my favorite meal, no question.  I love pasta and I love tomato sauce…just the whole experience makes me a happy man!

A couple of years ago I bought this contraption called a spiralizer with the promise of turning vegetables, not my favorite things, into spaghetti – my favorite thing!  That’s an easy YES, right?  Problem is, it sat on my shelf all this time.


Well, no longer!  I gave it a whirl today, and check out what I made!  It was easy, took about 30 minutes total, and so delicious!

I started by turning the zucchini into pasta using the spiralizer.  That was the most fun part!


Next I sautéed the low carb zucchini pasta with some olive oil and a few herbs & spices.


I then sautéed some chicken breast and I heated up some Engine 2 pasta sauce since I didn’t feel like making pasta sauce from scratch today.  It’s extremely healthy sauce with no sugar added at all!


I put it all together, and there you have it! Super simple, totally indulgent, and totally healthy! Yay!


Low Carb Zucchini Pasta
Recipe type: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
A healthy delicious solution for any pasta craving!
  • 3 zucchini
  • ½ jar Engine 2 pasta sauce
  • 1 8oz chicken breast
  • olive oil
  • basil
  • pepper
  • Himalayan sea salt
  1. spiral the zucchini using a spiralizer tool
  2. saute zucchini with some olive oil, basil, pepper, and salt
  3. saute chicken breast, dice into pieces
  4. heat sauce
  5. mix together and enjoy!


Healthy Cranberry Sauce…

cranberry sauce

Healthy cranberry sauce

Want to enjoy the holidays and your indulgences, but leave the guilt at home?  Last year around the holidays I was doing a special cleanse and had a very limited nutrition plan, and cranberries were the only fruit I could eat, ironically.  So I found this awesome sugar free healthy cranberry sauce recipe on recipes.steviva.com and it tasted awesome!  I thought I had posted it last year but apparently not, so here it is now for you to enjoy for the holidays!

Healthy Cranberry Sauce
Recipe type: side dish
Cuisine: holiday
Prep time: 
Cook time: 
Total time: 
sugar free cranberry sauce
  • 4 cups fresh cranberries
  • 2 cups water
  • 1/16 tspn stevia
  • 2 tablespoons orange zest
  1. Fine grate orange peel and set aside.
  2. Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
  3. Lower heat to simmer.
  4. Stir in orange zest and stevia.
  5. Continue cooking 15 minutes.
  6. Allow to cool and serve.


Just Say No to Canned Pumpkin!…

It never ceases to confound me. What would normally be considered health conscious, nutrition minded people who would never touch canned veggies any other time….suddenly the holidays roll around and they are making all their recipes with canned pumpkin…and saying “here’s a healthy nutritious recipe!”

Wait….didn’t you miss something? You’re using a canned veggie! Besides sulfites, sodium, etc…you can easily google and find all the issues with eating canned food. It’s just getting to be common sense these days, especially with vegetables, to go fresh or frozen. Plus, with pumpkin, it’s SO EASY to create the same thing using fresh pumpkin, and it tastes SO much better!

Years ago my mom finally made the switch, and it made SUCH a difference in her pumpkin pies! I’ll never go back, and I’ve become a one man fresh pumpkin advocate each fall and winter! Want to see how easy it is? Here ya go:

Just Say No to Canned Pumpkin!
Recipe type: seasonal
Cuisine: pumpkin
Prep time: 
Cook time: 
Total time: 
Simple way to get fresh pumpkin meat for any use!
  • 1 small pumpkin
  • 2 tbs olive oil
  • 1 dash himalayan sea salt
  1. preheat oven to 400 degrees
  2. cut pumpkin in half, remove seeds and stringy part using a spoon (seeds can be roasted separately)
  3. either leave in halves, or cut into 1 inch thick strips (more slices, faster cooking)
  4. place pieces on large roasting tray, drizzle olive oil
  5. add sea salt (and any other desired spices - cinnamon, pumpkin spice, etc)
  6. roast slices for 20-30 minutes, checking for firmness. Puncturing skin with a fork helps speed cooking
  7. remove from oven, dig meat out of shell with spoon
  8. store meat in airtight container
  9. freeze until needed
  10. pumpkin


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