Cauliflower Pizza

Thank goodness for the invention of cauliflower pizza. Seriously. If I ate traditional pizza as often as I eat cauliflower pizza, let's just say my RD license might be at risk of being revoked. While I'm really good at scarfing this deliciousness down, I can't say I'm particularly good at making it. So, when a client recently asked me for a cauliflower pizza recipe, it occurred to me that I don't actually have one... awkward... 

Fortunately, my friend @officialcauligirl knows a recipe or two :) and was happy to help me out. Well, US out. She so kindly offered her recipe for cauliflower pizza, and it's much easier than you think!! In fact, the pictures below are taken from a client who took on the cauli task, and it was a total success! So, feel free to try out her recipe OR if you're like me and you live in NYC, feel free to order from her and get the pizza delivered straight to your door. Email cauligirl29@gmail.com to place your order and remember, Tovita clients and followers receive a standing 10% discount when you mention Tovita x Cauli Girl in your email. 

Ingredients (serves 2):

• 1 large head of cauliflower
• 2 organic eggs 
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese 
• dash of salt
• dash of garlic powder
• dash of oregano

Directions:

1. Cut 1 head of cauliflower into fourths. Place in food processor until cauliflowers appears to have the consistency of rice. 
2. Drain with a cheese cloth to get rid of excess water.
3. In a large bowl, add eggs, cheese, salt, oregano, and garlic powder to cauli rice, and stir together.
4. Spray a generous amount of cooking spray on a cookie baking sheet and spread mixture into any shape desired. 
5. Bake at 500 degrees for 25 minutes. 
6. Remove crust from oven and top with desired sauce and cheese. 
7. Bake for another 10 minutes and broil on high for the last 2 minutes, until the cheese begins to bubble. 
8. Allow to cool, and use pizza scissors to cut into slices. 

Southwest Style Chickpea Pasta

This recipe was entirely unintentionally crafted. But hey, they say the best things happen when you don't plan them, right!? Anyway, I was making my usual effortless chickpea pasta dinner, when I decided I was craving something mildly sweet. While corn isn't exactly chocolate, it's a starchy vegetable and therefore inherently adds an element of sweetness. (Remember, starch is a form of sugar). I added in the corn kernels, which prompted me to kick the southwest theme up a notch. That's when the paprika sealed the deal. If I had some cojita cheese on hand, I would have definitely sprinkled a teaspoon or two on top, so if that sounds good to you, go for it! Feel free to add in whatever vegetables you think might pair nicely with this dish - oh, and then share it with me!! You guys constantly give me a ton of #foodinspo, so keep me posted :) 

Ingredients (serves 1):

• 3/4 dry cup chickpea pasta (I used Banza)
• 1 1/2 cups cherry tomatoes, halved 
• 3 medium pearl tomatoes, quartered 
• 2 cloves garlic, diced 
• 1/2 cup corn kernels (corn in water, no sugar added) 
• 1 tablespoon paprika
• 1/2 teaspoon salt 
• 1/2 teaspoon garlic powder 

Directions: 

1. Add halved tomatoes and diced garlic to nonstick pan on stove top over medium heat. You may add a bit of water if contents begin to stick. Allow to saute for about 8 minutes. 
2. While veggies are sauteing, boil water to begin to make the chickpea pasta (may follow instructions on box). 
3. Add corn kernels, paprika, salt, and garlic powder to tomato mixture on stove top. Mix ingredients with spatula and turn heat down to low. Continue to allow to cook for another ~5 minutes. Sauce should appear to have a thicker and chunky consistency. 
4. Once pasta is cooked, drain water and add noodles to bowl. Add tomato sauce and allow to cool a minute before enjoying. Note: may add paprika to taste, if desired. 

Asian-Style Cruciferous Stir-Fry

If you've been following us for a bit, you probably know that we look for 3 main factors when we bring you a recipe: 1) Nutrition. We obviously strive to provide the healthiest recipes we possibly can. 2) Taste. If it doesn't taste good, it's not worth your time. 3) Convenience. We're busy, you're busy... we're not full-time chefs, and you're probably not either (but if you are, send us some inspo!!). The less time you spend in the kitchen, the more free time you have - we know! 

This Asian-Style Stir-Fry hits all 3 of these factors, PLUS, you can get creative on your own and add a few ingredients to spice it up! We bring this to you as a delicious side dish, but feel free to throw a fried egg (or two) on top and have it for brunch. OR mix it up with some grilled chicken and you have a stir-fry salad... sort of. Here's how we do it: 

Ingredients (serves 2):

• 4 cups shredded cabbage, kale, and Brussels Sprouts (note: you may buy this pre-shredded for convenience) 
• 3 cloves garlic, minced 
• 2 teaspoons olive oil 
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame seeds 
• Sriracha sauce 

Directions:

• Add olive oil to pan and turn on medium heat. Add minced garlic and allow to saute until it begins to brown. 
• Add shredded vegetables. Leave alone for about 1 minute, as vegetables will shrink in heat. Use spatula to mix in pan, to prevent veggies from sticking. After about 3 minutes, add sesame oil and soy sauce. Continue to mix together for about another 3 minutes. Allow to cook until vegetables begin to brown. 
• Add stir-fry to serving plate and top with Sesame seeds. May add optional dash of sriracha for extra spicy flavor! 

Sweet Corn & Veggie Soup

What started as an attempt at chicken soup, soon turned into vegetable soup, which naturally took another turn and became (one of) the best mistakes I've ever made... 

Sweet Corn & Vegetable Soup!! 

But really. This soup combines the best flavors of a winter veggie soup with the natural sweet flavor from corn. Per usual, this soup IS NOT difficult to make. It takes a total of approximately 30 minutes, most of which does not require you to stand in the kitchen. Here's how to make it: 

Ingredients (serves 3):

• 4 large carrots, chopped
• 3 long celery stalks, chopped
• 2 cloves garlic, minced
• 2 parsnips, chopped
• 1/3 cup yellow onions, chopped
• 1 can yellow corn kernels, in water
• 1 quart low sodium vegetable stock
• 1/2 teaspoon pepper
• 1/2 teaspoon turmeric

Directions:

1. In a large pot, combine all vegetables except for corn, and turn heat to medium-high. Add a bit of vegetable stock to prevent veggies from sticking to bottom of pot. Place lid on pot and heat for about 5-8 minutes.
2. Add the rest of the vegetable stock, remove the lid, and continue to cook on medium heat for another 20 minutes. Mix vegetables occasionally. 
3. Add can of corn and allow some of the water from the can into the soup. Add pepper and turmeric, and allow to cook for another 5 minutes. Enjoy!

Rosemary & Thyme Roasted Carrots

We've always been inclined to bake our veggies, especially around the holidays. For one, baked veggies seem to taste sweeter and more flavorful versus using other cooking methods. Second, baking is much healthier than steaming, as many nutrients get lost in the water used to steam. Last, we love raw veggies, but they don't convey the same effort as a heartfelt baked dish. I mean, imagine hosting a dinner party and serving a plate of raw carrots. #awkward. 

Here is our super simple and yummy recipe for baked carrots, completely approved for your holiday dinner party. 

Ingredients (serves 4): 

• 2 large bags of organic carrots
• 2 tablespoons extra virgin olive oil 
• Rosemary 
• Thyme 
• Salt and pepper to taste 

Directions: 

1. Preheat oven to 400 degrees F.
2. Wash carrots with water. Cut in half horizontally. In small bowl, mix carrots, oil, salt, and pepper.
3. Lay carrots on non stick baking sheet or pan, in a single layer. Add rosemary and thyme - don't be afraid to be generous! 
4. Bake for about 45 minutes, until carrots are tender. 

Fresh Cabbage and Peanut Salad

We love this cabbage and peanut salad for a few reasons. First, it's an easy way to get your fiber, protein, and healthy fats, in one sitting! Second, it doesn't require much time in the kitchen. Yes, we do ask that you allow the cabbage to sit for an hour - but you certainly don't have to sit with it! Feel free to run your errands, make your phone calls, or take a shower while your cabbage sits - we promise your kitchen won't go ablaze! Lastly, this dish is simply delish! See for yourself and follow our recipe below! 

Ingredients (serves 3-4):

• 1 medium-sized cabbage, finely chopped
• 1 tablespoon salt
• 1/2 cup raw peanuts
• 1/2 bunch scallions, finely chopped
• 2 green apples, finely chopped

Dressing:

• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Sesame seeds to taste 

Directions:

1. Toss the salt and cabbage in a large bowl and leave for about 1 hour. This will allow the cabbage to expel some of its moisture and reduce bitterness.
2. While waiting, roast the peanuts in a single later, in a skillet over medium heat. Occasionally toss until they are lightly browned, about 5 minutes. 
3. In a small bowl, combine olive oil, rice vinegar, lemon juice, sesame seeds, salt, and pepper in a small bowl. Mix and taste. Feel free to adjust ingredients according to taste. (remember: the cabbage is already salted so the dressing may not require much additional salt).
4. Once the hour has passed, toss cabbage again with hands. Prior to serving, add scallions, apples, peanuts, and dressing. 

Breadless Pizza Bowl

Inspired by eating a TON of cauliflower pizza on Monday night, thanks to our girl @officialcauligirl, we created yet another healthy spin on the classic cheesy slice. We love this recipe because it's super simple (if you can read this, you can make it) and delicious. It combines the flavors of garlic, basil, juicy tomatoes, and melted cheese into a bowl that won't leave you feeling guilty or thinking about your next trip to the gym. Make this for a snack, side dish, or appetizer. 

Ingredients (serves 1): 

• 1 cup cherry tomatoes or San Marzano tomatoes, halved 
• 1/4 cup Parmesan cheese
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• fresh or dried basil to taste (we use ~1/2 teaspoon dried)

Directions: 

1. Add olive oil and tomatoes to pan on medium heat. Allow to saute for about 8 minutes before adding the garlic powder and basil. Continue to saute for total of 10-12 minutes. Move around with spatula to prevent burning.
2. Once sauteed, move hot contents to bowl and add Parmesan cheese. Allow to melt for about 2 minutes. 
3. Enjoy! May add additional garlic powder or basil if desired. 

Crispy Broccoli Rice

While cauliflower rice has taken the spotlight for quite awhile now, it's looking like it might be time to share the stage with it's cousin, Broccoli! That's right, broccoli rice is officially a thing!! 

This recipe for crispy broccoli rice is super simple and requires just 5 ingredients, 4 of which are likely already sitting in your kitchen cabinet. Serve this as a side to almost any dish, or add in your choice of protein to make it an entree. 

Ingredients (serves 2):

• 1 large head of broccoli (or 3/4 bag of broccoli rice) 
• 1/2 cup Parmesan cheese, shredded 
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• pepper to taste 

Directions:

1. Preheat oven to 350 degrees F. 
2. Put broccoli head into food processor to make broccoli "rice" if you do not have the pre-riced broccoli.
3. In a baking tin, add olive oil and broccoli rice. Sprinkle garlic powder on top and gently mix together in tin. 
4. Allow contents to bake for about 35 minutes. Then open oven and sprinkle Parmesan cheese on top. 
5. Allow to bake for another 5-8 minutes, until Parmesan appears melted but not burned. 
6. Allow to cool for about 1 minute before serving. 

Balsamic Tomatoes

Tomatoes are among our favorite versatile vegetables (well, fruits technically). They can be used to make the base of a sauce, thrown into almost any salad, enjoyed simple and plain, or served as a side dish. These balsamic tomatoes are incredibly easy to make and serve as a delicious compliment to just about any meal. Here's how to make them:

Ingredients (serves 2): 

• 10 tomatoes on the vine, cut into 4 slices (cut horizontally and again vertically) 
• 2 tablespoons balsamic vinegar
• 1 teaspoon extra virgin olive oil
• thyme
• salt 
• optional: balsamic reduction 

Directions:

1. Preheat oven to 350 degrees F. While oven is heating, slice tomatoes as instructed above
2. Add olive oil to nonstick baking tray and add tomatoes. Drizzle balsamic vinegar and add a pinch of salt and thyme
3. Bake tomatoes for about 25 minutes
4. May drizzle 1/2 teaspoon balsamic reduction to enhance flavor post-baking 

Apple Pie Parfait

If you've already gone apple picking this season, you're probably wondering how you're ever going to use all of those Macintoshes. (And if you haven't, apples are practically falling off the shelves right now, so you'll be just fine). Either way, we have the answer to your apple abundance and it's super sweet - really, though. 

This apple parfait requires a little chopping and baking, but we promise it's totally worth it! We recommend baking a bunch of these apples at once, so you can make this several times throughout the week. Follow below. 

Ingredients (serves 1):

• 2 large Macintosh apples, diced (or 4 small Macintosh apples) NOTE: recommend baking about 6 medium apples, diced, to store extra. 
• 6 oz plain, nonfat Greek yogurt
• 6 walnuts, crushed 
• ~1 teaspoon cinnamon 

Directions:

1. Preheat oven to 375 degrees F. 
2. While oven is heating, dice apples into ~ 1/2 inch pieces. Spread apples onto nonstick baking sheet or pan. If pan, add ~2 tablespoons water 
3. Sprinkle cinnamon over apples
4. Bake for ~35 minutes. Apple slices should maintain their diced shape
5. Allow to cool for about 20-30 minutes
6. In glass or jar, layer yogurt and apples, as pictured above. In the last layer of apples, sprinkle crushed walnuts on top
7. ENJOY! 

Mango Kefir Ice Cream

We've made berry ice cream, we've conjured up recipes for banana sundaes, but we have yet to use our beloved mangoes in the dessert department. This recipe is actually inspired by the traditional Indian lassi smoothie, which is essentially a mixture of fruit, milk, and spices. However, below we've swapped the milk for kefir to provide some probiotic power and a more ice-cream-like consistency. We've also topped the sweet treat with chili lime powder to give the perfect balance of sweet, salty, and zesty!  

Ingredients (serves 1): 

• 1 1/2 cups frozen mango, cubed
• 3/4 cup of plain kefir (we used Lifeway) 
• Chili lime powder 
• Optional: coconut flakes 

Directions:

1. Blend mango and kefir together on high, until contents appear well blended. 
2. Pour mixture into bowl, and top with ~1/2 teaspoon chili lime powder (may add more/less to taste)
3. May add ~1 tsp coconut flakes

Pumpkins and Pecans and Pears OH MY!

What comes to mind when you close your eyes and picture the autumn season? Perhaps Pumpkins? Cinnamon? (Okay fine, cute sweaters too). We've combined some of our favorite Fall flavors to make a super seasonal and delicious smoothie! Enjoy with breakfast or as a daytime sweet snack. You're welcome! 

Ingredients (serves 1): 

• 1 banana (preferably frozen) 
• 1/3 cup organic pumpkin puree 
• 1/2 Bosc or William's Pear, diced 
• 1/3 cup unsweetened almond milk 
• 1/2 teaspoon Pumpkin Pie spice blend (may substitute with cinnamon & nutmeg) 
• 1 teaspoon vanilla extract 
• 8 pecans 
• 1 Graham cracker, crumbled (optional)

Directions:

1. Set graham cracker and pecans aside. Combine all other ingredients in blender. Blend on high until all ingredients appear evenly distributed. 
2. Top with crumbled graham cracker and pecans. 
3. Take a picture (because it's 100% Instagram worthy) and Enjoy!! 

Cucumber Kimchi Salad

Probiotic foods have made headline news for quite some time now. At this point you probably understand that there are incredible health benefits to including some of these foods in your diet, but you may not be sure exactly how. After all, kimchi isn't exactly the type of food you can easily throw in your smoothie (gross).

Today we are sharing the simple recipe for one of our favorite probiotic salads - the cucumber kimchi salad. We can't take credit for fermenting the kimchi ourselves, but we certainly can give credit to our friends at Mother In Law's.

Ingredients (serves 2):

• 6 Persian Cucumbers 
• 1/2 jar Mother In Law's Kimchi (we used House Napa Cabbage) 
• 2 tablespoons rice vinegar 
• pinch of salt 

Directions: 

1. Wash cucumbers (no need to peel). Slice cucumbers into medium cucumber "chips."
2. In medium bowl, combine cucumbers, kimchi, rice vinegar, and salt. Mix together so ingredients are evenly distributed. 
3. Enjoy! 

Cucumber Noodle Greek Salad

Greek salads have always been one of our dietary defaults. So much so, that we've decided it's time to spruce it up a bit. Rather than using the traditional chopped lettuce base that we're accustomed to, we ditched the lettuce entirely and replaced it with spiralized cucumber noodles. If zucchini and squash can do it, why can't cucumbers!? Try the recipe below for a new spin on your favorite classic. 

Ingredients (serves 1):

• 1 large cucumber
• 10 cherry tomatoes, halved
• 1/4 cup yellow onions, diced
• 5 Kalamata olives, halved 
• 2 tablespoons feta cheese 
• Dill (to taste) 
• Thyme (about 2 pinches) 
• 2 tablespoons apple cider vinegar 

Directions:

1. Wash cucumber and slice off both ends, flatly and evenly. Halve cucumber and send through spiralizer. Place cucumber noodles in bowl. 
2. Add tomatoes, onions, and olives to bowl. Add thyme and dill. Mix together so all ingredients appear evenly distributed. 
3. Add feta on top.
4. Enjoy! 

Berry-Mango Smoothie

Today we are featuring a smoothie recipe created by our friends at Healthsomeness, a great page to find creative and healthy smoothie recipes! This one is delish, let us know what you think!

Ingredients and health benefits

1 cup of frozen mixed berries: strawberries, blueberries, blackberries and raspberries to be precise, all of which are rich sources of antioxidants. One particular antioxidant that they contain in large amounts is vitamin C, perhaps the most well know vitamin. It helps with iron absorption, the healing of wounds and boosting your immune system.

Numerous studies have shown that berries help to reduce mental decline, promote heart health, assist with weight management and can also help reduce cholesterol levels & blood pressure.

1/2 a cup of frozen mango: mangoes contain naturally occurring sugars, which is why they are so delicious. Their sweetness is advantageous when preparing smoothies because you don’t need to add in any extra sugar or artificial sweeteners.

Mangoes, like many other orange coloured foods, are a rich source of vitamin A. This vitamin is important for eye, skin and hair health.

1 cup of spinach: it is important to get at least 3 servings of vegetables a day, and one cup of vegetables counts for one serving. Leafy greens like spinach are mainly made up of water, which is why they are so low in calories. Indeed, a cup of spinach has only 7 calories!

However with that being said, spinach is still very nutrient dense. It is a great source of vitamin K, folate, manganese and iron.

1 cup of coconut water – coconut water is super hydrating and is often used by athletes in place of ordinary sports drinks. Two electrolytes that it contains in large amounts are potassium & magnesium. The former regulates fluid balance and controls electric activity of the heart whilst the latter promotes bone and gut health.

1 tablespoon of chia seeds – when these tiny seeds are introduced into liquid, they swell up and form a thick gel like consistency. This in turn means they make you feel full faster when you eat them.

Nuts & seeds are some of the most nutrient dense foods on the planet because they contain a wide range of vitamins and minerals. This is one of the primary reasons why they are so often recommended by nutritionists.

1 teaspoon of spirulina – this rich green powdery substance is an algae that is an excellent source of protein. You don’t need much in order to reap its benefits, one teaspoonful is enough. Studies have shown that spirulina boosts energy, helps prevent cancer and is good for cardiovascular health.

Preparation

Pour the coconut water into a blender and then add in the rest of the ingredients. Blend well and serve immediately. Enjoy!

Chinese Chicken Salad

Who doesn't love a good Chinese chicken salad!? Unfortunately more often than not, a Chinese chicken salad also means creamy dressing and fried wonton strips, AKA, unnecessary calories from unhealthy foods. Here is the Tovita solution to this salad dilemma! Flavorful and easy to make, this salad is a year round favorite! 

Ingredients: (serves 4)

• 1/2 head iceburg lettuce, shredded
• 1/2 head romaine lettuce, shredded
• 2 large carrots, julienned (can use spiralizer or vegetable peeler)
• 2 cups snow or snap peas, chopped roughly
• 1/2 cup chopped peanuts, toasted or sautéed until browned
• 1 bell pepper, chopped
• 1/2 cucumber, diced
• 1 avocado, diced
• 1 zucchini, spiralized and lightly sautéed
• 1/4th cup chopped fresh mint leaves
• 2 cups pulled rotisserie chicken
• 1 lime, halved

Dressing:

• 3 tablespoons low sodium soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon peanut butter
• 1/3 cup rice wine vinegar
• 1 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1.5 teaspoons chili sauce

*If you want to save yourself some time/ingredients, we recommend using Annie's organic Asian sesame dressing or San-J thai peanut dressing (also GF!)

Directions:

1. Chop, shred, spiralize, or dice all ingredients besides the peanuts and add to a large bowl
2. Sauté the peanuts in light oil until browned. Can also put them in the toaster until brown. 
3. Slice lime in half and sauté one half face down to add as a garnish
4. In a separate bowl, mix together dressing ingredients
5. Add dressing lightly before serving and mix.  Squeeze unused half of the lime over the salad to add a citrus flavor. Garnish with mint and lime.

Cauliflower "mac" & cheese

We're back with yet another creative way to use cauliflower; this time as a low carb alternative to pasta in a good old "mac" n' cheese recipe. While you still have to keep your portion small with this dish thanks to the gooey delicious cheese, it's a way better alternative to Kraft EZ mac. 

Ingredients: (serves 5)

• 2 heads of cauliflower, florets chopped
• 2 cups shredded cheese, we used a mix of mozzarella and cheddar
• 1/2 cup whole grain bread crumbs (can also use gluten-free bread crumbs or eliminate entirely)
• 1 tablespoon salt

Directions:

1. Preheat oven to 375 degrees
2.  Boil the cauliflower florets until tender. The more finely chopped the cauliflower, the more it will resemble macaroni. Drain and pat dry and then place in baking dish
3. Sprinkle salt evenly and then add cheese evenly to cover the cauliflower
4. Sprinkle the breadcrumbs across the top of the dish
5. Bake for 15 minutes and then set oven to broil and broil for 5 minutes, until the top browns

Pistachio Crusted Salmon

Did you know that pistachios are the highest fiber, lowest calorie nut? If you've gotten a little bored of plain baked salmon, this pistachio crust adds a boost of fiber, crunch, and pop of color to reinvent your salmon dinner.

Ingredients: (serves 2)

pistachio crusted salmon

• 2 wild salmon filets
• 1/2 cup raw pistachios, ground in blender or finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• Option: fresh dill 

Directions:

1. Preheat oven to 375 degrees
2. In a bowl, combine all ingredients besides the salmon
3. Spread mixture on top of each filet, pressing the pistachio crust to make it stick
4. Bake on baking sheet for 15 minutes and serve!

Protein Packed Veggie Burgers

We may have created the simplest veggie burger recipe to ever exist (you're welcome)! Often, veggie burgers are grain-based, meaning they lack protein, which otherwise helps to keep you feeling full and satiated. These patties, however, provide sufficient protein via the black beans, egg, and ground flax, so you will actually feel full! We recommend making a big batch and freezing them, as these are always a good option when you're tight on time. Get creative with toppings: sliced avocado, hummus, dijon mustard, or a slice of cheese. They are great on a bed of greens or with a whole grain english muffin. Say goodbye to freezer aisle veggie burgers!

Ingredients (makes 4 patties):

Patties before being cooked

• 1 cup shredded zucchini (we used a vegetable peeler and chopped into smaller pieces)
• 1 cup black beans, rinsed and drained
• 6 tablespoons ground flax seed
• 1 egg
• 1/2 teaspoon all purpose meat seasoning (we used a mixture of salt, pepper, garlic powder, onion, and paprika)

Directions:

1. Add all ingredients to a medium bowl and mash together with a fork. The egg should make it easier to gel together 
2.  Add 1 tbsp of oil to grill or saute pan and cook until golden brown on each side, about 4 minutes per side
3. Serve however you please!

Not Your Average Spaghetti with Tomato Sauce...

If you haven't noticed we love a good bowl of noodles. Just not the refined carb noodles that do nothing for your summer bod. This is one of our favorite go-to week night dinner recipes. If you haven't heard of shirataki noodles (also known as miracle noodles), you're not alone. These are the weird noodles in a bag that you find in the tofu section of the grocery store. Trust us on this one, with only 20 calories PER BAG, these are a great way to satisfy that pasta craving. 

Ingredients (serves 1):

• 1 bag of shirataki noodles
• About 7 cherry or grape tomatoes
• 1 zucchini
• Fresh mozzarella (1 oz)
• Fresh basil (2 leaves shredded, 1 leaf for garnish)
• 1/2 cup tomato sauce (we used Ragu light, no sugar added)

Directions:

1. Cut open the shirataki noodle bag and drain the water. Rinse the noodles under water for about 2 minutes. Once rinsed, drained, and patted dry, microwave the noodles in a bowl for 2 minutes. That funky smell you got when you opened the bag will be gone after microwaving!
2. Spiralize one zucchini into zoodles and sprinkle with sea salt
3. Place the tomatoes in a pan under medium heat with 1 teaspoon of olive oil
4. When the tomatoes start to soften, add the zucchini. Slowly add one tablespoon of tomato sauce at a time to sauté the vegetables together for about 2 minutes
5. In a separate bowl, mix together the zucchini and tomato with the shirataki noodles. Add enough tomato sauce to spread evenly
6. Add 1 ounce of mozzarella cheese and finally add the basil