julienned zucchini spaghettini with ground turkey

Yesterday was an awesome mail day. It was one of those days where I opened the mail box and there was a package addressed to me! I tore into it and lo and behold... It was the Julienne Cutter which I ordered from Amazon! It had arrived a day earlier than expected!! I knew immediately that I had to try something with my new vegetable noodler.

In case you're thinking to yourself "what the heck is a Julienne Cutter?!" let me explain, it is this nifty device, a lot like a potato peeler, which cuts vegetables into noodles! Here's an article with more information about the various vegetable noodlers available.
 
After a minute of googling, I decided to attempt to make my own cleanse friendly version of spaghetti (albeit, largely inspired by this recipe). Here are the results:

INGREDIENTS: 

1 lbs ground turkey

1 jar of Muir Glen Organic Tomato Basil Sauce

5 cloves of garlic

3 small zucchini (or 2 large)

3 tbs coconut oil

INSTRUCTIONS:

Brown the ground turkey. While the turkey is browning, mince or finely chop 2 cloves of garlic. Once the meat is browned, make some room in the pan and add a teaspoon of coconut oil and the garlic and saute it for a minute and then mix in to the ground beef. Add a jar of Muir Glen Organic Tomato Basil Sauce (you can substitute your favorite sauce or make your own using this recipe). Let the sauce and meat simmer together while you make the "noodles" (or zoodles).

Put 2 teaspoons of coconut oil in a pan. Melt on low heat and add three whole cloves of garlic. While the garlic simmers, use the Julienne Cutter to slice up the zucchini. Once you start smelling garlic, remove the three cloves and throw them away. Add the zucchini and simmer for about 3-5 minutes depending on your preference. The longer you cook, the softer the zoodles will be. Once the zoodles are finished, combine them in a large pan or bowl with the meat sauce, serve, and enjoy. 

Makes 4-5 servings (reheats well!)