When most people splurge, they probably buy themselves some nice shoes or clothes, maybe a concert ticket, or some jewelry. Me, on the other hand? Well, this is what I call a splurge. I finally bought myself a spiralizer and this is probably the most fun I’ve had in a while cooking vegetables. You take a vegetable, like a sweet potato or in this case, a beet, insert it into the spiralizer and just spiralize away!! And what you end up getting are these beautiful, luscious (is that a proper way to describe your food?) veggie noodles. Remember how your mom always told you not to play with your food when you were younger? Well, this spiralizer is practically calling on you to play with your food.
There’s something about lemon, garlic and kale that just pairs so well together, and I love how it just brightens up the otherwise more bitter taste to the kale.
And just top it all off with some fresh cucumbers and tomatoes!
These beet noodles are such a healthy alternative to pasta, and you’ll still be able to eat until you’re full with half of the calories and all the carbs. As I mentioned with this post, the Whole 30 tries to eliminate more processed foods from your diet, so this is a great meal on those days where you just want to stuff your face with creamy alfredo angel hair pasta and loaves of garlic-herb bread.
Bon appétit! ♥
- 1 beet, spiralized
- 1/2 onion, chopped
- 1 handful kale, chopped
- 1/2 can tuna
- Juice of 1/4 of lemon
- 1 clove garlic, minced
- Extra virgin olive oil
- Salt and pepper, to taste
- Preheat oven to 425 °F.
- Place spiralized beets onto baking sheet.
- Drizzle with EVOO, salt and pepper, coating evenly.
- Bake for 5-10 minutes, or until al dente.
- Heat EVOO in saucepan over medium heat.
- Add in minced garlic until sizzling, then add onions, cooking for about 3-4 minutes.
- Add in kale and squeeze in fresh lemon juice.
- Mix in tuna.
- Season with salt and pepper.
- Mix in roasted beets and stir until combined.
- Serve with fresh cucumbers and tomatoes.
- Depending on how tangy you would like your kale to be, feel free to add in more lemon juice.