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  • Jennifer Galardi

Recipe: Spinach Artichoke Noodles

Updated: May 23, 2020

While I have abandoned a totally carbless lifestyle, particularly given the challenging circumstances we find ourselves in during Covid-19, I remain mindful of how many refined carbs, such as pasta and bread, I consume. (Although I have recently rediscovered the joy of a good piece of warm sourdough with melted ghee and I just can't seem to stay away from Paleo Puffs.)

Because every meal (and snack and pick here and there) is now at home, I've leaned into my go to's that are easy to prepare, tasty and healthy. Alternative style noodles are one and particularly the Miracle Noodle! These low calorie, low carb and grain free 'noodles' are made from a traditional Japanese plant called the 'konjac' plant and can be used as a substitute for all grain style dishes. Miracle Noodle makes several varieties depending on what your recipe calls for: rice, noodles, and a range of pasta styles, too! I prefer to use them in dishes with an Asian flair as I find they are a most appropriate substitute for rice noodles.

However, one of my favorite new recipes incorporates the Miracle Noodle spinach variety. Enjoy!

2 tbsp. olive oil

2 cups (approximate) kale, chopped

1 cup sliced mushrooms

Chopped onion to taste

1 carrot

Coconut Aminos (Or Bragg's Aminos)

Spinach artichoke Bitchin Sauce

Prepare noodles according to package. In a medium or large skillet heat oil and add onion and mushrooms. Saute until translucent and just browning. Add chopped kale and begin to coat with oil. Use a vegetable peeler to shave some carrot ribbons in the mix. Add some dashes of coconut aminos and add spinach noodles. You may need to add a bit more oil.

Saute until veggies are well cooked and mixed with noodles. Turn off heat and allow to cool a bit. Place in bowl with a generous dallop of Bitchin Sauce! Mix and enjoy. If you can't find Bitchin Sauce in your area (I'm terribly sad for you), try topping with some sliced avocado!

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