Broccoli Parmesan Zucchini Noodles

Growing up I had a lot of favorite foods. My parents owned a restaurant, and my Mom is an incredible cook. One thing I always loved was pasta with butter, broccoli and a dumpload of parmesan. Even when I was pregnant, I had her make it for me (yes, when you are pregnant your Mom should still cook for you regardless of age). Today after I got done with my daily report to her, I thought about what she used to make and this popped into my head…Let the craving begin. Im doing Whole 30 this month, so I decided to create this dish and make it totally Paleo. It came out incredible. I am betting my sister is going to be really happy I posted this!

Broccoli Parmesan Zucchini Noodles

Makes 1-2 servings (or 1 serving if you just got back from the gym and are STARVING)

1 zucchini, spiral sliced (if you dont have a spiral slicer, you need one. Or you can use spagetti squash)
1 cup broccoli flowerets, cut bite size
3-4 Tbsp “Paleo Parm” (recipe below)
1 tsp minced garlic
2 large or extra large eggs
2 Tbsp ghee/coconut oil
2 Tbsp coconut milk (canned)
1/4 tsp salt
1/4 tsp pepper

Steam your broccoli however you like (I use the steamer basket in a pot with an inch of water-about 5 mins, covered).
Heat ghee/coconut oil in large skillet over medium heat.
Meanwhile, whisk the eggs, coconut milk and salt/pepper.
Add eggs mix to the pan and scramble away.
When the eggs are almost done, add the zucchini and the garlic and continue to sautee until zucchini is tender (about 5-6 mins).
Add broccoli.
Add parmesan to pan and toss the whole thing to coat.

“Paleo Parm”
Makes a jar of parm to use as you wish–sprinkle on veggies, coconut chips, meats, fish…
1 cup raw cashews
1/4 cup nutritional yeast
1 tsp salt

Combine ingredients in food processor and run until parmesan cheese texture. Store in a jar in the refrigerator.

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