Low Carb Noodle-less Zucchini Lasagna Rolls

Low Carb Noodle-less Zucchini Lasagna Rolls

This is not your traditional layered lasagna. It’s sort of a shortcut which is exciting because you get to eat it faster.

I skipped the usual lasagna noodles to keep this dish a bit lighter. If you follow a keto or paleo lifestyle, you’ll like this version since it’s noodle-less. I find my digestion is happier when I skip the pasta, not to mention my blood sugar is better regulated.

All you need is:

Your favourite tomato sauce (homemade, store bought, vegetarian, lentil, your choice)

2 zucchini

1/2-1 C ricotta cheese

1 C spinach, chopped

a few fresh basil leaves

Method:

Preheat oven to 375F. Slice the zucchini length-wise into the thinnest strips you can make. The thinner they are, the easier they are to roll up. Spread a layer of ricotta cheese onto each strip and lay down some chopped spinach. Roll each strip up as tightly as possible and place upright into a shallow baking dish filled with your tomato sauce. Bake at 375F for 30 minutes, or until zucchini is tender.

Serve with a sprinkling of parmesan cheese and fresh basil.

Avocado Brownie Blender Muffins

Avocado Brownie Blender Muffins

Don’t be afraid of fat! Just a reminder, it’s sugar that causes fat, not fat that causes fat. If you eat a high sugar or refined carb diet, and are sedentary, you will store that sugar in your adipose (fat) tissue. Imbalanced hormones, like chronically elevated cortisol, can also lead to fat storage and compromised glucose metabolism.

Enter these avocado brownie muffins. They are packed with the healthy fat that our body and brain needs to function, plus they are free from the ingredients that can lead to inflammation. These ingredients I speak of are refined sugar, wheat flour, and dairy.

When I work with clients to eliminate pro-inflammatory foods, I always make sure they have healthy substitutions for what they are removing from their diet. These muffins often end up on my meal plans because they fall into several categories:

They are great for postpartum healing

They are great for those who want lasting energy

They are great for those who pack their lunch for work and don’t want a donut on their coffee break

Healthy fats in avocado, choline from egg yolk, antioxidants in cacao, and the protein in the almond butter all nourish those brain cells, help to regulate blood sugar, and give you some good natural energy. Here is the simple recipe:

Ingredients:
1 large ripe avocado.
.
1/2 C cacao powder.
.
2 organic eggs.
.
1/2 C maple syrup or sweetener of choice.
.
1 C smooth almond butter.
.
1 tsp baking soda.
.
5 Tbsp oat milk or milk of choice.
.
1 tsp vanilla extract.

2 Tbsp pure chocolate chips
.
Method:

Add all ingredients (minus the chocolate chips) to a blender and blend on high until well combined. Once smooth, spoon batter in to lined muffin tins, about 3/4 full, and sprinkle with pure chocolate chips, dairy-free chips, or cacao nibs.
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Bake at 350F for 12-13 mins. Let cool before serving. Store in the fridge or freeze for later. .

Tell me that doesn’t sound easy!? I would love to hear how much you love these muffins, too. Give them a try and comment below or let us know on social.

Enjoy,

Jen