ZOODLES WITH SARDINES, TOMATOES & CAPERS – LOW CARB

ZOODLES WITH SARDINES, TOMATOES & CAPERS – LOW CARB

★★★★★

 

4.3 from 3 reviews

This low carb zucchini recipe contains super healthy sardines, garlic, tomatoes, capers and fresh herbs. Easy and delicious, it’s also Paleo and Whole 30 approved!!

• Author: Mellissa Sevigny
• Yield: 2 servings
• Category: Low Carb Dinner Recipe
• Cuisine: Italian

INGREDIENTS

• 4 oz can of brisling sardines packed in olive oil
• 1 Tbsp extra virgin olive oil
• 1 tsp garlic, chopped
• 1/2 cup ripe tomatoes, chopped
• 1 Tbsp capers, drained
• 4 cups zucchini noodles
• salt and pepper to taste
• 1 Tbsp fresh parsley, chopped

INSTRUCTIONS

1. Open the sardines and gently pour the oil into a large saute pan over medium high heat. Add the 1 Tbsp olive oil to the sardine oil.
2. Add the garlic to the oil and cook for one minute or until fragrant and sizzling.
3. Add the capers and tomatoes and cook for another minute.
4. Add the sardines and cook for another minute.
5. Add the zucchini noodles and stir gently so you don’t break up the sardines too much. Cook for 2 minutes – or longer if you like them really soft.
6. Season with salt and pepper to taste.
7. Garnish with parsley and serve hot.
8. Parmesan cheese on top is optional.

NOTES

Approx nutrition info per serving: 230 calories, 19g fat, 6g net carbs, 10g protein

Pan-Fried Sardines

Ingredients

• 2 limes
• 1 tbsp (15 ml) coconut or avocado oil
• 4 cloves garlic, minced
• 4 (3.75 [106 g]) cans of Brisling sardines in olive oil, drained
• ¼ cup (10 g) fresh cilantro leaves, chopped
• ¼ cup (10 g) fresh mint leaves, chopped
• 1 ½ tbsp. (14 g) salted capers
• 4 cups (100 g) arugula
• ½ oz (15 g) crushed pork rinds

Instructions

1. WARM: Zest and juice the limes, reserving both the zest and the juice for later. Heat the oil in a skillet over low-medium heat. Add the garlic and cook until softened and fragrant, about a minute. Pour in the lime juice and cook until it bubbles and reduces a little, about a minute. Add the drained sardines to the pan and stir them through the oil to coat. Cook until the sardines are warmed through, another 2-3 minutes.
2. TOSS: Remove the pan from the heat and add the lime zest, cilantro, mint and capers, tossing to combine. Divide the arugula between plates and top the leaves with the pan-fried sardines. Sprinkle the crushed pork rinds on top and serve immediately!

Paleo Sardine Pate

Paleo Sardine Pate

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Servings: 1 cup

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

• 1 tablespoon of avocado oil
• 1 large onion sliced
• 3 cloves garlic
• 1 in can Season Brand Sardines olive oil
• 1 teaspoon dried rosemary
• 1 tablespoon of lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium skillet over medium heat add 1 tablespoon of the avocado oil and the sliced onions,
2. Stir and cover the onions with the oil and cook until browned.
3. Remove from the stove and set aside.
4. In a food processor, add your garlic cloves and process until minced.
5. Add in the Seasons sardines with the olive oil, caramelized onions, dried rosemary, lemon juice and spices and pulse into smooth.
6. Place into a sealable glass storage jar and eat with abandon!