Todays recipe is an Asian inspired dish with significantly fewer calories. The combination of flavors are delicious and prove healthy food can taste good! Ingredients such as garlic, ginger, broth, and soy sauce add a tremendous about of flavor without adding excessive calories. In a post a few weeks ago I discussed how to add flavor to your meals without breaking the calorie bank.
I have been waiting to share this recipe for months in hopes I would have a chance to take a better picture in natural sunlight. However I haven’t had the opportunity and can not keep this recipe a secret any longer!!
Back in December I received this amazing Spiral Vegetable Slicer from Amazon. Seriously one of the best things I have ever discovered! Within minutes this plastic slicer allows me to slice, shape, and form vegetables into some fancy shapes – including spaghetti shapes (aka “veggie pasta). Here is a pic of the vegetable pasta before I put it into the beef dish.
Vegetable pasta is a healthier alternative to traditional pasta. It offers more vitamins and minerals, significantly less calorie amount, and less carbohydrate content. For example in todays recipe (which is an entire meal) the carbohydrate amount is only 3.1 grams per serving and calories less than 250 per serving.
I have certainly already gotten my monies worth out of the spiral vegetable slicer. In fact after discovering todays recipe I became obsessed with the whole concept of vegetable pasta. This pasta lover was amazed to find satisfaction in vegetable pasta. Stay tuned for more veggie pasta recipes!
Your family’s dietitian,
- 2 -3 oz sirloin steaks, sliced
- 1-2 medium zucchini squash (can also use yellow squash or carrots)
- 1-2 teaspoon(s) olive oil
- 1 teaspoon sesame oil
- 1-2 garlic cloves, minced (or 1-2 teaspoons)
- 1/4 cup reduced sodium beef broth
- 1/8 – 1/4 cup reduced sodium soy sauce
- 2 teaspoon ginger (fresh or dried)
- pepper to taste
Tip: you don not want to cook veggie pasta too long as they will get too soft and mushyNutrition: