It’s January, which means the majority of us are looking at all the ways we can improve ourselves in 2019. Maybe for you it means acquiring new skills for success, gaining a higher sense of self-esteem and positivity, improving your personal relationships, finding your purpose in life, developing a deeper level of commitment and drive, or becoming more fit and heathy. These are the top six personal improvement goals according to Envision at http://envisionexperience.com.
Whichever you choose or have chosen I wish you much success. If you decided you’re fine the way you are and plan to mosey along like always well then kudos to you too. For me I’m working on several of the above mentioned. I’m doing some overhauling in some areas and tweaking in others. Once being my diet and with that come more food to try and recipes to make (thus the reason for this post).
In addition, if you follow me on social media you’ve might have read or seen I’m cutting back on my food postings in an effort to focus and grow my boot pages (I hope you’re following!). But don’t fret, I’ll still pop in here now and then and share some of my simply tasty vegan recipes because dern folks they’re just to good not to.
Have the best vegan day ever ya’ll.
Kat
| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 20 minutes |
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This simply tasty recipe comes together in no time. Equally delicious by exchanging out the veggies you have on hand. It's low carb and gluten free without the meatballs.
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- 1 package meatless meatballs I used Gardien
- 2 garlic cloves, minced
- 1/2 cup onion, diced
- 1 Tsp extra-virgin olive oil
- 2.5 cups baby spinach
- 1/2 cup vegan parmesan, shredded I used Violife
- 1/2 Tsp red pepper flakes
- 12 ounces zucchini noodles
- Follow the cooking instructions on the package for the meatballs, or if you have an air fryer cook the meatballs at 490 for 12 minutes; stop and shake basket periodically. Set aside.
- Heat skillet with olive oil over medium-high heat. Add onion and cook for about 2 minutes, then add the garlic red pepper flakes, and spinach. Cook for 2 minutes or until the spinach wilts and then add the zucchini for 3-4 minutes. Mix in half the cheese.
- Place a heaping serving of the noodle mixture in a bowl, top with a desired amount of meatballs, sprinkle the rest of the cheese on top.
