Plant Based Protein Pasta
My QuranCOOKING series has been all about how to support your immune system with ingredients that stay good longer so that you aren’t making more trips to the store!
This meal is no exception but it also is a great fit for my laides with PCOS or anyone else with insulin resistant issues.
It’s high fiber which helps slow down absorption, high protein and dairy & gluten free.
Goods To Get:
1 pound lean ground beef
1 packet chickpea pasta or lentil pasta
1 large onion, diced (omit if on the elimination phase of The Gut Refresh)
1 zucchini, quartered and sliced
1 yellow squash, quartered and sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 jar organic spaghetti sauce or a low fodmap sauce
¼ cup garlic infused olive oil
Spices:
1 tablespoon chopped fresh thyme
1 tablespoon fresh oregano
Instructions:
In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in yellow squash, zucchini,and cook until just tender.
Add browned sausage and ground beef.
Stir in basil, spinach, thyme, oregano, salt, pepper and garlic infused olive oil. .
Cook 2 to 5 minutes. Pour in spaghetti sauce, stir well, reduce heat, cover and simmer.
Product Perks:
Grass fed beef:
Chickpea pasta:
Lentil pasta:
Zucchini:
Squash:
Organic spaghetti sauce:
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Chanelle Cozette Doyle
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