Zucchini Noodles with Lemon Cream

MAGNESIUM FACTS

For every molecule of sugar we ingest, our bodies uses 54 molecules of magnesium to process it! No matter where the carbohydrates come from; 4 grams of carbohydrates equal one teaspoon of sugar in our body. Let me say that again…4 grams of carbohydrates equal 1 teaspoon of sugar in our body. So with that thought, a small Blizzard has 530 calories and 83 grams of carbohydrates; which equals 21 teaspoons of sugar. A nine ounce bag of potato chips equals 32 teaspoons of sugar…add a soda, that’s another 16 teaspoons of sugar.

Are your kids having a hard time falling asleep? Most people are deficient in magnesium, including children. A magnesium deficiency can have serious consequences, including low serotonin. Magnesium and serotonin don’t just help to regulate your mood, they also can affect your physiology in many ways. Serotonin is a neurotransmitter that sends signals of satiety, satisfaction and relaxation. It also regulates our appetite and influences sleep cycles; if serotonin is low, melatonin will be low. So low magnesium can lead to over-eating, depression, insomnia and other serious issues including migraine headaches.

Want to get some moisture out of the zucchini noodles?

Click HERE to find Miracle Noodles

“HEALTHIFIED” LEMON CREAM “PASTA”
2 TBS organic butter
3 large shallots, minced
1 1/4 cup organic beef broth (or veggie broth)
2 oz cream cheese
2 tsp grated lemon peel
1/4 tsp cayenne pepper
2 TBS thinly sliced fresh mint leaves
1 TBS fresh lemon juice
OPTIONAL: cherry tomatoes, cut thin
1 large zucchini (cut into noodle-like strips) OR MIRACLE NOODLES
12 thin slices prosciutto
Freshly grated Parmesan cheese

Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream cheese, lemon peel, cayenne and tomatoes (if using). Simmer until sauce thickens slightly, about 3 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.

Meanwhile, cut the zucchini into “pasta.” Toss pasta with sauce to coat. My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. To find the awesome noodle maker click HERE.

Divide “pasta” among plates or bowls. Drape prosciutto slices atop pasta and serve, adding Parmesan if desired. Makes 2 LARGE servings!!!

NUTRITIONAL COMPARISON (per serving)
Traditional Pasta Dish (using white pasta and cream) = 859 calories, 28g fat, 12g protein, 142g carbs, 0.6g fiber (141 effective carbs)

“Healthified” Pasta = 257 calories, 22g fat, 7.5g protein, 8.4g carbs, 2.4g fiber (6 effective carbs)

NUTRITIONAL COMPARISON (per cup):
White Pasta – 246 calories, 43 carbs, 0 fiber (43 effective carbs)
Zucchini “noodles” = 20 calories, 4 carbs, 2 fiber (2 effective carbs)

My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate.  I recently found a NEW Zucchini cutter that is easier to use! Click HERE to find it:)

Recipes like this can be found in The Art of Healthy Eating SAVORY.

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