Garlic tomato sauté with fresh vegetables, chicken fajitas, almond crunch, and noodles

Tomato and garlic sauté with vegetables, chicken fajitas, almonds, and shirataki noodles. 

Sauté the vegetables separately from the noodles. Cook noodles as directed. 

Once the noodles are prepared, add the vegetables and chicken fajitas.  

Now is the time to experiment with fresh vegetables from the local farmer's market. In the heat of summer, vegetables in season include zucchini, yellow squash, tomatoes, peppers, green beans, chard, tomatoes, eggplant, and more. It's a bouquet of bright, colorful vegetables. 

Chef Laura has prepared a beautiful spaghetti dish that's low in carbs, gluten-free, sugar-free, and full of flavor. Gluten-free eating isn't just a thing. There are people with severe intolerance like those with celiac disease, and others that are gluten-sensitive. And sugar, don't get me started. We all could stand to cut out a little. Though most belly fat is sugar-related and is something we can control, a more difficult cause of belly fat is cortisol. Cortisol is a hormone caused by stress. Excess cortisol stimulates glucose production which converts to fat. It's trickier to control but with meditation and stress-reducing exercises like yoga, can be conquered. 

Laura was very excited about the recipe and the fact that the noodles have zero carbs. I've read some reviews on shirataki noodles and it's a mixed bag. Most say it doesn't have much flavor. With the garlic and tomato sauté, the pasta can absorb some of the flavors from the EVOO. If you're not a big fan of noodles, you can always try spaghetti squash or some suggested cabbage noodles. 

Ingredients:
3 T. of EVOO
2 cloves of garlic (minced)
A handful of cherry tomatoes cut in half
1 cup of broccoli (chopped)
10 tender asparagus (cut in 1/4 inch slices)
1 zucchini (chopped)
1 yellow squash (chopped)
1/2 teaspoon of ginger powder or use fresh ginger
2 bags of shirataki noodles (available at most any grocery store)

Directions: First, sauté the garlic and tomatoes. Add the remaining vegetables to the sauté pan along with ginger. To cut down on time, use already-cooked chicken fajitas. Add to the sauté pan. Prepare the noodles. Preferably, boil first (approximately three minutes), and remove from the boiling water into a larger sauté pan. Add salt and pepper to taste. Combine with the vegetables and chicken. Top off with some toasted almond slivers. Dinner is served.