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All the holiday binge eating had me craving some healthier meals again and primarily gluten free ones to get my joints back in check. I came up with a meal plan full of gluten free goodness and packed with super foods that promote heart health and reduce inflammation.
One of my favorite recipes that week was from Iowa Girl Eats: Spinach, Bacon and Mushroom Sweet Potato Noodles. It was my first time chowing down on sweet potato noodles and, let me tell you, I was hooked! Kristin's recipe became the inspiration for this one and really you could add practically any vegetables you have on hand to change it up and keep it fresh from week to week.
5 strips bacon - cut into lardons
1 small yellow onion - finely chopped
1 sweet potato - spiralized (or shaved into thin strips using a vegetable peeler)
1/4 c. chicken broth
2 c. cooked broccoli -chopped
1/4 c. chopped walnuts
freshly grated parmesan cheese for topping
In a large non-stick pan, cook bacon over medium heat until crisp. Remove bacon to paper-towel lined plate. Keep bacon grease in pan to do the rest of the cooking, because, FLAVOR!
In same pan, add onion and cook, stirring occasionally for 3-4 minutes. Add sweet potato noodles, stir and cook an additional 5 minutes. Stir in chicken broth and cook an additional 2 minutes. Add broccoli, chopped walnuts and cooked bacon, stir and turn off heat. Cover until ready to eat. Serve topped with freshly grated parmesan cheese.
Time: 25 minutes