Zoodles and Mince Recipe by Suzanne Murray @ahealthyhappyglow

“I generally like to make something hot for dinner but I’m not a huge fan of spending the whole evening in the kitchen so I like quick meals that don’t require lots of pots and pans so clean-up is quick too!

If I end up making too much, I love keeping some as leftovers that I can use for my lunch the next day.” – Suzanne

Serves: 1 person

Ingredients:

• 1-2 cups Zoodles – courgette (zucchini), parsnip, carrot
• 1 cup Mince meat
• 1 tsp Coconut oil
• 1/2 cup Broccoli, chopped
• 1/2 cup Kale, chopped
• 1/2 cup Leeks (greens), chopped
• Ginger – 1 inch chopped finely or minced
• 1 tsp Turmeric
• 1 pinch Sea salt
• 1 tbsp Coconut aminos
• Fresh coriander (cilantro)

Directions:

1. With a spiralizer or julienne peeler make up spirals of courgette, parsnip and carrot.
2. In a pan, melt 1 teaspoon of the coconut oil on a med-high heat.  Add the zoodles.  Add a splash of water to allow a little steam and cover with a lid.  Sautee the zoodles for a couple of minutes until they are tender.  Once tender, remove from pan and set aside on a plate.
3. Add the other teaspoon of coconut oil to the pan over a med-high heat until melted. Add the mince meat and cook until browned.  Add the leek, broccoli, kale and ginger and cook until veg tender and cooked throughout.
4. Add the turmeric, salt and coconut aminos and stir into the mince.
5. Remove from heat and place on top of zoodles.
6. Top with fresh coriander and serve.

Meet Suzanne!

Follow Suzanne on Instagram at @ahealthyhappyglow!

Suzanne is also on Twitter: @getsomeglow

Thank you to Suzanne for letting us share her recipe!

Please share this healthy recipe with friends and family, or your local Crohn’s and colitis chapter, and let’s find ways to eat more nutrition-filled whole foods 🙂

Leave a comment below and let us know how you liked this recipe 🙂