I just got back from a college reunion and my diet did not do well. Back in New York, I am now starting a month-long no added-sugar diet and it’s really bringing out my creative cooking side. Well, at least I like to tell myself that.
One of the recipes I will be cooking for sure is my turkey bolognese. I made it with Phil and he immediately fell in love with the recipe! We cheated a bit with the no-dairy part and added sheep’s feta cheese before serving it, but this is in no way required. It still tastes absolutely amazing, with the key ingredient being carrots (yes! carrots! they actually take away the acidity usually found in tomato sauces, so no sugar is necessary). If you want a cheesy flavor, sprinkle some nutritional yeast on top and it will be almost like you’re eating spaghetti with Parmesan!
Ingredients (serves two hungry people):
- 1 lbs of ground turkey
- ~10 cheery tomatoes, sliced
- 1 carrot, grated
- t tbsp olive oil
- 1 can (16 oz) diced tomatoes
- 1 bay leaf
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 1 tsp chili
- salt, pepper to taste
- 1 large zucchini
- Heat up the oil in a large pan (I used a wok).
- Fry the onions for about a minute, then add the garlic and carrots. Cook for 3-4 minutes at medium heat.
- Add the cherry tomatoes to the pan and cook for another 1-2 minutes.
- Remove the veggies from the pan, add the spices.
- Add the turkey to the pan. Sprinkle salt on the meat. Cook until no longer pink.
- Add the veggies to the turkey in the pan.
- Add the canned tomatoes and bay leaf and let simmer on low heat until desired consistency is reached.
- While the sauce is thickening, wash the zucchini and spiralize it (alternatively, you can buy pre-packaged zoodles). You can either eat the zucchini noodles raw or quickly heat them up in a pan.
- Remove the bay leaf and pour the sauce over the noodles. Serve with any extras you want!