Swap in Veggies!

I’m always looking for unique ways to add more veggies (aka fiber, vitamins, minerals) to my clients’ meal plans. Romaine lettuce leaves vs. wheat tortillas, sweet potato toast vs. white bread, etc. If you love noodles, and want to add more fiber and nutrients from veggies to your diet (& also have a weight loss goal), you have to try my cabbage noodles.

You can roast them or add them to soup, chili or stew - they are buttery and flavourful, and only about 100 calories (that’s with added extra virgin olive oil) for 2 cups, vs. brown rice pasta (which is a healthy noodle choice, and totally fine to eat) which is 520 calories for 2 cups (that calorie savings means you have room for dessert - for me that’s dark chocolate with almonds and one of my No-Bake PB Chocolate Chip Cookies).

BONUS: cabbage is a cruciferous vegetable or what I like to call “premium vegetable,” because it has cancer-fighting properties and can help get rid of excess estrogen (the hormone that causes nasty PMS symptoms and belly fat - I’ll take less of that, thank you!).

This recipe has been my favorite way to enjoy cabbage noodles lately and it's the perfect comfort food for cool, fall days - enjoy!

Cabbage Noodle Casserole

Ingredients

• 1 Lb . Package Ground Turkey

• 2 tbsp. Extra Virgin Olive Oil

• 1 Bell pepper, diced

• 1/2 Onion, diced

• 1 tsp. Garlic Powder

• 1 tsp. Chili powder

• 1 tsp. teaspoon Onion Powder

• 1 tsp. Dried Thyme

• 1/4 tsp. Ground Pepper

• 1/2 tsp. Sea Salt

• 1 28 oz. can Diced Tomatoes

• 1/2 Head Small Green Cabbage - slice into 1 1/2" rounds, cut rounds in half, and separate cabbage into strands or noodles

• 1 cup vegetable or chicken stock

• ½ cup dry quinoa

• Topping Options: sliced kalamata Olives, sundried tomatoes, chili flakes, fresh basil or arugula, parmesan or aged cheddar or feta or manchego cheese

• Salt/Pepper To Taste

Method

1. In large dutch oven over medium heat, warm the oil, and sauté onions and pepper for a few minutes, add ground turkey until browned, season with salt and pepper.

2. Add spice blend, and stir to combine.

3. Add can diced tomatoes, stock and quinoa. Bring to a boil.

4. Add cabbage noodles on top, season with salt and pepper, cover and reduce heat to medium low. Cook for 25 minutes, removing the lid every 10 minutes to stir, and slowly incorporate the cabbage noodles into the dish as they soften.

5. Remove from heat and serve. Add toppings of choice.

My kiddos love it too :)