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Loaded Veggie Spaghetti

Loaded Veggie Spaghetti (Gluten-Free)

Such a hearty meal and it’s simple to prepare within minutes. With this recipe, you can add your own twist of flavors by adding a choice of seasonal vegetables you like. My loaded veggie spaghetti encompasses fibrous vegetables, which are known for increasing overall digestion. Try this recipe with a little zest of fresh lemon juice squeezed over the top to enhance natural veggie flavors.


Rice noodles (or gluten-free noodles of your choice)

(Veggie Toppings)

1 white onion (chopped into small pieces)
3 stalks of celery (chopped into small pieces)
A hand full of sun-dried tomatoes (sliced into small pieces)
1/4 cup carrots (sliced into small pieces)
1/2 cup broccoli florets (chopped)
1/2 cup cauliflower florets (chopped)
1 cup fresh baby spinach
1 lemon (lemon juice)
2-3 tablespoons extra virgin olive oil (by choice you can drizzle)
Season with Himalayan or kosher salt and pepper to taste!


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Using a baking sheet, add your veggies and spread them out evenly.
  3. Next, by choice, you can drizzle extra virgin olive oil, and squeeze lemon juice over the top. Leave spinach out and set aside.
  4. Bake veggies for about 20 min. Continue to bake until onions turn translucent in color.
  5. Next, boil water in a medium-size saucepan. Add rice noodles and turn on low to simmer for about 8 minutes. Cook until al dente!
  6. Transfer the noodles to a strainer and run cool water over them.
  7. Use a serving bowl and add fresh raw spinach to the bottom of the dish. Add the cooked noodles on top and top them with the baked veggies.
  8. Season with Himalayan or kosher salt and pepper to taste!
  9. Enjoy right away.

Healthy Living,

Jaclyn Rae

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