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Spicy Rainbow Pasta with All-Veggie Noodles



Skip the takeout and whip up this nutritious rainbow veggie pasta with a spicy kick!
 
 
Tools:
 
Spiralizer with 3mm blade
Large skillet
Large bowl



Ingredients:
 
1 medium red beet, washed and peeled
1 medium sweet potato, washed and peeled
1 medium zucchini
1 medium summer squash
2 t Paleo sriracha sauce
2 T extra virgin olive oil
2 t apple cider vinegar
2 t coconut aminos
Pinch of salt and pepper
Fresh parsley for garnish
1/8 cup pistachios, unshelled and chopped


 
Instructions:
 
Cut the ends of the zucchini, summer squash, sweet potato and beet.
 
Spiralize them using a small, 3mm blade.
 
Heat a large skillet over medium-high heat. Add the extra virgin olive oil, apple cider vinegar, coconut aminos and sriracha sauce to the pan. Heat a few minutes, then add the vegetable noodles.
 
Toss to coat the vegetables with the sauce. Cook 5-7 minutes until the noodles are al dente.
 
Remove from the stovetop and transfer to bowl. Garnish with chopped pistachios and parsley and serve.
 
Tips:
 
Add one tablespoon of grass-fed butter to the sauce to make it extra rich and delicious.
 
If you really want to turn up the heat, add crushed red pepper flakes to the sauce. It will add an extra layer of spice!



Group Class Programming for Friday, May 25, 2018:

3 rounds for time of:

300 meter run
30 dumbbell Snatches (50/35#)
15 Toes-to-Bar
*15 minute cap



Interesting Links from TREBEL:

TREBEL Squat Guide
Olive Oil Mashed Cauliflower
Why Deadlift?