Today is National Spaghetti Day and we’d love to learn how you make them low-carb! Share with us in the comments and let us help each other achieve a healthier lifestyle this 2022!
Oh, here’s a version from one of our FB community member, Jermaine. Enjoy! (orange heart)
ππ’πͺ-πππ₯π π£ππ‘π’π¬ π¦π£πππππ§π§π
ππ»π΄πΏπ²π±πΆπ²π»ππ:
1 lb ground beef
2 tbsp Sweet Best Erythritol
2 tsp liquid aminos
2 cloves minced garlic
Shredded cheddar and mozzarella cheese
Shirataki Noodles
1 can Dona Elena diced tomatoes
ΒΌ cup Dona Elena extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
Β½ teaspoon dried oregano
Β½ teaspoon ground black pepper
1 small pack Alaska Crema
ππ»πππΏππ°ππΆπΌπ»π:
1. In a large saucepan, heat oil. Add ground beef and cook, stirring occasionally and breaking into small pieces until lightly browned. Drain excess fat.
3. Add diced tomatoes, liquid aminos, minced garlic, garlic powder, dried basil and dried oregano, and Alaska Crema. Stir in sweetener.
4. Bring to a boil and then lower the heat. Cover and let simmer for 15 minutes. If sauce is getting too thick, add water in 1/2 cup increments, as needed.
5. Season with salt and pepper to taste.
6. Wash and drain your shirataki noodles.
7. In a separate pan, dry fry shirataki noodles until there is no more water in the pan.
8. To serve, pour spaghetti sauce over shirataki noodles and top with shredded cheese.
