I’m overjoyed by how well-received my recipes have been in the gluten-free and Paleo community. Not only is it flattering, but it’s inspiring. I love seeing how passionate people are about their mind and body. Of course, I’m a strong proponent of eating nutritiously and treating your body preciously.
While I fall off the wagon every once in a while (probably more than I’d like to admit), I always come back to my plate to make me feel better. There’s nothing like a monstrous salad loaded with veggies to get you feeling light and fit. Pair that with 30-45 minutes of exercise and you’ll be walking on clouds by the end of the day.
Of course, when Carol from Ditch The Wheat reached out to me, I knew I had to do a guest post on her blog. Her recipes are all low carb and grain-free. Talk about a perfect fit for Inspiralized!
I whipped up a gluten-free and Paleo version of everyone’s favorite BLT sandwich by using zucchini noodles to make it into a BLT pasta. I always have kale, tomatoes and zucchinis on hand, so this recipe was a no-brainer. The oils that come out of the bacon coat the noodles and create the sauce, so there’s no need for additional oil!
If you’re pressed for time, don’t roast your tomatoes – just chop up a whole tomato and throw it right in the pan after you add the garlic! I promise once you make this pasta, it’ll be a new go-to – it’s packed with fragrant flavors and it’s quick.
Click here for the full-length recipe on DitchTheWheat.com!