I have followed Chocolate Covered Katie for a while now. While there are a lot of her recipes I can no longer utilize, I love her approach to natural eating.
So recently, I saw a recipe of hers on Pinterest that really caught my eye. The photo was beautiful and the dish looked pretty simple. It was fairly easy to convert to low carb eating and the resulting low carb sauce was absolutely delicious!
I did make some minor adjustments:
I used less salt. Perhaps it’s different when you put the sauce over pasta, but when you are using zucchini noodles like I did, 1 tsp. of salt is way too much. So I recommend starting with a 1/4 tsp. salt and then seasoning to taste as needed. The parmesan or nutritional yeast is salty too. So a little salt goes a long way with this.
I also added a bit of freshly ground pepper because the fat from the nuts and the black pepper help your body to absorb the benefits of the turmeric.
For this recipe, I used the macadamia nuts (keto friendly!) and the nutritional yeast because it’s the dairy free option. But as you will see in the data below, it saves a few carbs to use parmesan instead.
Either way, this is totally delicious and will be enough sauce to cover 4-5 medium, spiralized zucchinis. And if you aren’t concerned with keeping it vegan, then some ground meat such as beef or turkey would be an excellent addition to this! In fact, for me personally, it was the only thing really missing from the recipe. But I leave that up to you. It’s not included in the data below, but it would certainly give this dish a nice boost of protein and fat.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate. Includes my changes using macadamia nuts and 1/4 tsp. salt.):