¼Cup of Organic Apple Cider Vinegar or Organic Red Wine
Lasagna (to make this meal gluten and carb free, do not add cheese)
1 Can of Palmini Lasagna Sheets
1 Cup of Grated Mozzarella Cheese
½ Cup of Parmesan
½ Cup of Provolone
2 cups of chopped Broccoli
Salt and Pepper
Garlic (if desired)
In a heavy pan with a lid, cook ground turkey over medium heat. Make sure meat is broken up into small pieces. Once meat is fully cooked, drain the access fat.
Add olive oil, chopped zucchini, eggplant and garlic to the pan with the meat still in it. Continue cooking until vegetables are tender. Add in the Italian parsley, crushed tomatoes, tomato sauce, tomato paste, broth, apple cider vinegar/wine, sugar and all of the spices with the bay leaf and the spinach.
Stir the sauce well, mixing all ingredients into one mixture, and then bring the sauce to a brief boil. Then cover the pot with the lid and turn the heat to low. Allow sauce to simmer for 2-1/2- 3 hours, stirring occasionally.
Remove the bay leaf and add more parsley, if desired.
Preheat Oven to 400 degrees.
Boil Palmini Lasagna Sheets for 5-10 minutes for a softer texture. Then drain and set to the side.
Mix the cheeses in a large boil and set to the side.
Take a small 9’’ X 5’’ baking pan (serves 4 people) and lightly grease.
Add a thin layer of sauce to the bottom. Begin layering Palmini Lasagna Sheets, sauce and cheese. Continue layering, and finish with a layer of cheese and sauce on the top.
Bake in Oven for 30 minutes.
Side of Broccoli
In a large bowl, coat broccoli with a thin layer of olive oil and season to taste with salt and pepper (and garlic).
Evenly place broccoli on a baking sheet.
Bake Broccoli in over with lasagna for about 20 minutes or until edges are crispy.
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1 Cup of Cottage Cheese
2 Tablespoons of Rao’s Homemade Marinara
2 Tablespoons of Grated Parmesan
2 Tablespoons Mozzarella
Salt & Pepper
1 Can of Palmini Lasagna
Mix one egg, 1 cup cottage cheese, 2 tablespoons of Rao’s Homemade Marinara (or your favorite tomato sauce), 2 tablespoons of grated Parmesan, 2 tablespoons mozzarella, a dash of parsley, basil, oregano, salt, pepper, and garlic
Boil Palmini lasagna to soft texture and lay out
Add sauce to center of noodle & add a dash of mozzarella & roll
Put all stuffed pasta on top of a thin layer of marinara on baking dish and add a dash of olive oil / more seasoning (basil, salt, pepper, oregano, garlic, etc) and shredded mozzarella to top it off
3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section)
2 tablespoons (4g) dried parsley
1 tablespoon (15g) low-sodium soy sauce
3/4 teaspoon fine salt and 1/2 teaspoon black pepper
1 packed cup (110g) chopped green onions, separated
2 can of Palmini Linguine Noodles
Preservatives. I got both at Sprouts, Costco also sells them.)
Optional: toasted sesame seeds and hot sauce
Add only 1/2 cup (120g) of the broth to a large pot with the ginger and garlic over medium heat. Once it comes to a simmer, cook for 5 minutes until they are softened.
Meanwhile, add another 1/2 cup (120g) of the broth to a cup or small bowl with the miso. Use a small whisk or fork and stir well until it is all smooth and dissolved. This is important to do before adding to the pot since miso is hard to dissolve and you don’t want chunks.
Add the remaining 7 cups (1,680g) of broth to the pot, the miso/broth mixture, the parsley, soy sauce, salt, pepper and ONLY 1/2 cup (55g) of the green onions. Stir well and bring back to a simmer and cook for about 5 minutes until the green onions are softened.
Add the Palmini noodles and cook for just 3 minutes, pressing the noodles in and around the broth. Remove from the heat and let sit a few minutes before serving. It will be very hot and this allows the noodles to soften a bit more and the flavor to strengthen. Taste and if desired, add another drizzle of soy sauce if you want it saltier. We all found it to be perfect as is.
Add to serving bowls and top each with remaining green onions and toasted sesame seeds and for a kick, a drizzle of hot sauce, if desired!
This recipe serves 4 as a light lunch or 2 really hungry people. You can scale up the recipe as much as you’d like or scale it back to suit your needs. I like to use organic tempeh, but you could substitute chicken or hard boiled eggs would be good too.
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3-4 cups raw kale, torn or sliced (can sub any other leathery green)
1 whole Avocado, diced or sliced
4 oz tempeh (half a package, usually), seared in a hot skillet with avocado oil and 1/2 inch diced (can substitute seared tofu, chicken, egg)
1/2 can of heated Palmini noodles (sub white beans)
1/4 cup sunflower seeds or pepitas
1 tablespoon hemp seeds
salt and fresh ground black pepper to taste
1 tablespoon dijon mustard
1 tablespoon Olive Oil
Juice of half a lemon
1 tablespoon Apple Cider Vinegar
In a small bowl, whisk together the dressing ingredients.
Place 1/2 of the kale in a large mixing bowl and top with a tablespoon of the dressing. Massage the kale until slightly wilted.
Heat a skillet on the stove at mid-high heat. Add coconut oil or avocado oil. Once hot, add in the other 1/2 of the kale. Cook until crispy, add sea salt. Here is Nutrition with Chelsea’s crispy kale recipe!
In another skillet, heat avocado oil, add sliced tempeh, and cool until golden brown.
Once kale is almost cooked, I like to add in the Palmini noodles. Cook until warm.
Add the rest of the salad ingredients, toss to combine. If slicing the avocado, reserve it until you’re done tossing and top the salad with it. Top with an extra squeeze of lemon and season to taste with salt as needed.
Store leftovers in an airtight container in the fridge. They’ll last 5-7 days.
This palmini with creamy butternut squash is a fantastic dairy-free recipe that even the mac-n-cheese lovers will love. Palmini noodles are purely made out of hearts of palm and are low in calorie and carb. The cashews and butternut squash make this sauce so rich and creamy without having to add any cream. This holiday dish makes an ideal side to Thanksgiving turkey and it won’t sabotage your figure!
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14 oz Jars Palmini Linguine
2 cups Coconut milk (or any milk)
1 cup Cashews, soaked
1/2 Butternut squash
2 1/2 cup Coconut milk
1/4 tsp Cumin
1/4 tsp Nutmeg
1/4 tsp Turmeric
1 tsp Sea Salt
1/2 tsp Black Pepper
Extra-virgin olive oil cooking spray
2 Garlic cloves, minced
1/2 Onion, chopped
1 tbsp Fresh sage, chopped
Rinse the palmini linguine with cold water and drain. Place in a large glass container and pour 2 cups of coconut milk or milk of choice and refrigerate anywhere from 1 hour to 12 hours. The milk will neutralize the acidity of the palmini and will remove the veggie taste.
Soak the cashews in water for 2-4 hours. Drain the water at the end.
Preheat oven to 400 F.
Line a baking sheet with parchment paper and place the butternut squash facing up. Bake for 45 minutes, until the squash is soft.
Once the squash is ready, scoop out the inside and toss into a high powered blender along with soaked cashews, coconut milk, cumin, nutmeg, turmeric, sea salt and black pepper. Blend until the mixture is pureed into thick consistency.
Heat a large skillet over medium heat and spray with olive oil. Add the onion and garlic. Sauté for a minute, until onion is translucent.
Drain and rinse palmini linguine. Add to the skillet and add part of the butternut squash sauce. If you have left over sauce, save it for later or freeze it. Toss the linguine using tongs and turn off heat. Top with fresh sage and chili flakes.
To begin, pre-soak the Palmini in milk or water for 45 minutes per directions on the can. This will help create a more neutral tasting noodle. Since most of us reading this are keto and don’t have milk, just use water or if you’re really feeling it, mix a little water with heavy cream and let soak. Thoroughly rinse and drain.
Preheat a wok or any pan and add in avocado oil, and then begin to fry vegetables (except the Palmini!) in a wok until tender.
Add ginger and garlic and continue to stir fry until fragrant.
Next, stir in Palmini and stir fry for 2-3 minutes, or until tender and hot.
Finally, add soy sauce, and serve with your favorite dish!
Barbara’s Linguini is a delicious low carb recipe featuring Palmini Linguine with sautéed spinach, red peppers, carrots and onion. This dish contains all nutritious products and is a great vegan option packing 16oz of vegetables as well.
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14 Oz can Palmini linguini made of hearts of palm
8 Oz legal tomato sauce
6 Oz fresh spinach
1/4 red pepper, diced
1/2 carrot, diced
1/4 onion, diced
1 clove garlic, minced
salt and pepper, to taste
Braggs Organic Sprinkle, to taste
zero calorie Avocado cooking spray or other zero calorie spray
Note: I always include spinach, but have made variations of this with mushrooms, broccoli, cauliflower, broccoli slaw – whatever vegetables I have in the refrigerator.
Spray sauté pan with cooking spray
Heat pan over medium flame
Sauté spinach, red pepper, carrot, onion and garlic
When vegetables softened, but not done, add Palmini linguini and sauce, gently folding in with