Try this indulgent yet nutritious zucchini “noodle” bake!⠀
Paired with fluffy cassava rolls, this combo is sure to calm your cravings while also nourishing your body. [If you would prefer to buy them to save time, consider O’Dough’s brand OR any grain-free alternative with only recognizable ingredients.]⠀
Yes, this is how I cook. And this exactly what I teach in my foundational programs.
Hope you love it!
cassava flour buns // rolls
serving size 4 + macros: 0V, 0P, 1C, 0F
- 3/4 cup cassava flour
- 3 Tbsp psyllium husk [powdered]
- 5 large eggs
- 1/2 cup organic applesauce [unsweetened]
- 1/2 cup plain DF yogurt [of choice, unsweetened]
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp sesame seeds [optional]
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a food processor, add cassava flour, psyllium husk, 4 eggs, applesauce, yogurt, baking powder and salt. Process until a smooth dough forms.
With wet hands, divide dough equally into 4 parts [if making buns] OR 8 parts [if making rolls] and place on baking sheet.
Then, form each piece of dough into a dome and let rest for 1-2 minutes.
Meanwhile, in a small bowl, crack 1 egg and whisk to form an eggwash.
Brush each piece of dough with egg wash and sprinkle with sesame seeds [if using].
Place in oven and bake for 22-25 minutes [for buns] OR 18-20minutes [for rolls], or until golden and cooked through.
zucchini "noodle" bake
serving size 6 + macros: 2V, 1P, 1C, 1F
- 6 cassava flour rolls [see recipe]* OR 6 grain-free dinner rolls [of choice i.e. Simple Mills bread mix]
- 1 tsp oil [of choice]
- 4 spicy pre-cooked chicken sausage links [of choice, sliced]
- 1 small yellow onion [thinly sliced]
- 3 large zucchini squash
- 2 cloves garlic [minced]
- 1/2 tsp Italian seasoning
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1 cup shredded DF mozzarella "cheese" [of choice i.e. Violife or SoDelicious]
- 2 cups tomato sauce [no sugar added]
- 1/4 cup fresh basil [optional, chopped]
Prepare cassava flour rolls [if using].
Preheat oven to 400°F [if not already pre-heated].
Next, heat oil in a large, oven-safe skillet over medium heat.
Add chicken sausage and onions and sauté for approximately 3-4 minutes, or until sausage is lightly browned and onions are tender. Transfer to a plate and set aside.
Then, create zucchini "noodles" by either using a spiralizer, slicing the zucchini into thin strips with a knife OR peeling with vegetable peeler.
Add zucchini, garlic, Italian seasoning, salt and pepper to the skillet and sauté for approximately 8-10 minutes, or until zucchini is tender and cooked to preference.
Then, add tomato sauce, 1/2 cup "cheese", sausage and onions to the skillet and stir.
Top mixture with remaining 1/2 cup "cheese", place skillet in oven and bake for 10-15 minutes, or until "cheese" is melted and sauce is bubbly.
Divide into serving bowls, top with fresh basil [if desired] and serve with a dinner roll. Enjoy while hot!
Vegetarian version: substitute 8 oz tempeh [crumbled] and 3 portobello mushrooms [chopped] for chicken in step 4.
cashew "parmesan cheese"
serving size 16 + macros: 0V, 0P, 0C, 0F
- 1 cup cashews
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp sea salt
Add all ingredients to a food processor.
Pulse until a texture similar to grated parmesan cheese forms.
Enjoy on entree of choice!
When you crave some cheese without the dairy, this is going to be your new go-to. Nutritional yeast can be found in the supplement section of your natural grocer and is bursting with B vitamins!
Serving size: 1 1/2 Tbsp
Storage suggestion: store in an airtight container in the fridge for 2 weeks OR in the freezer for up to 1 month.