Last weekend was a weekend where I hit the reset button (again!) The first weekend in a LONG time where I felt well enough to do much, I decided to flex my muscles in the kitchen and try a few new healthy recipes to get the back-on-track party started.
When you’re sick, you have LOTS of time to pin new recipes and make plans for all the things you’re going to do when you feel healthy again. I took FULL advantage of this. Frankly, if I don’t have another night spent surfing the web for a while… that would be a-ok by me. I feel like I’ve already read the entire internet!
Through my searching and pinning, I found this recipe…
Oh boy. If there’s one type of cuisine I love, it’s tapas. Tiny portions of the most amazing flavors… and meant to be shared. I love love dining out for tapas with friends, and while I dined alone on these bad boys, it definitely satisfied my tapas craving… for now! Let me know if you love these like I do!
Inspiralized Patatas Bravas
Adapted from Inspiralized
For the potato noodles:
1 medium baking potato, spiralized into noodles
garlic powder, salt and pepper, to taste
For the bravas sauce:
1/3 cup diced fire-roasted tomatoes
1/3 cup water
1/3 cup diced yellow onion
1 medium garlic clove, minced
1/3 tsp. smoked paprika
red pepper flakes, to taste
salt, to taste
2/3 tsp. sherry vinegar
dash of hot sauce – I used Cholula
1. Place a large skillet over medium heat prepared with cooking spray. Once pan heats, add in the onion and cook until softened, about 5 minutes. Add the garlic, paprika, and red pepper flakes, stir to combine, and cook until fragrant, about 1 minute. Add in the tomatoes and their liquid along with the water, salt, and bring to a simmer. Cook until the sauce has thickened and has reduced by about half, about 15 minutes.
2. Next, spiralize your potato into noodles.
3. While the sauce cooks, place another large skillet over medium-high heat, prepared with cooking spray. Add in the potato noodles and season with salt, pepper and garlic powder. Let cook for 10 minutes or until potato noodles are cooked through. When done, set aside on a serving plate and cover.
4. Once sauce is done cooking, transfer the mixture to a blender. Purée the sauce until smooth and then add in the vinegar and hot sauce and pulse again to combine. Taste and add more hot sauce, if needed.
5. Pour the sauce over the potato noodles and garnish with cilantro or parsley. Serve immediately.
Per 1/2 recipe serving:
CAL 90; FAT 0g; SAT FAT 0g; CARBS 20g; PROT 2g; FIB 2g; SUG 3g
WW Points+: 2; WW Smart Points: 3