Super Bowl Sunday is a pretty carb heavy today, and I didn't do us any favors making waffles for breakfast. No matter, because I made this low calorie, low carb lunch. It's packed with produce and the individual ingredients all sing with little added seasoning.
Source: Nourishing Amy | Serves: 3| Time: 40 min
Changes: small adjustments to method; used fresh jalapeno; used low fat coconut milk; replaced tamari with coconut aminos; used kale instead of spinach; used regular broccoli, not tenderstem; used zucchini instead of cucumber
1 can banana blossoms
1 tbsp sesame seed oil
1 white onion, diced
3 garlic cloves, diced
1-inch piece, ginger, peeled and grated
1 jalapeno, diced
1 can low-fat coconut milk
2 tbsp coconut aminos
2 tbsp lime juice
1 cup #kale, chopped
1 small head of #broccoli, cut into florets
1 small #zucchini, chopped into matchsticks
Fresh herbs e.g. mint, parsley, coriander (I had parsely on hand)
Drain the banana blossom and break with your hands.
Heat the oil in a large frying pan or wok and add the onion. Fry for 5 minutes, add the garlic, ginger and jalapeno and fry for 5 more minutes.
Add in the banana blossom and fry for 5 minutes to soften the banana blossom.
Pour in the coconut milk and coconut aminos, season with salt and pepper and bring to the boil. Place a lid on top to cover half the pan and simmer for 15 minutes, stirring once or twice.
Meanwhile, steam the broccoli until tender and prepare the cucumber and herbs.
Add in the Palmini noodles, kale and lime juice to the wok and stir to wilt the leaves.
Divide noodles among 3 bowls. Add broccoli. Garnish with the zucchini, sesame seeds, herbs, and sriracha.