Straight from Detoxinista | Serves: 2| Time: About an hour
Ingredients
2 #zucchini squash, peeled (about 1 lb.)
1 tbsp coconut oil
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 oz . sliced #mushrooms
2 #tomatoes, chopped
2 tsps #Cajun seasoning (I used McCormack's)
Salt and pepper, to taste
Instructions
Create zucchini "noodles" using a spiral slicer or a julienne peeler. Place the noodles in a large mesh strainer, and sprinkle generously with salt. Toss the noodles well, and then allow them to sit in the strainer over a bowl to catch the moisture they release. Set aside for 30 minutes.
Melt the coconut oil in a deep skillet or dutch oven over medium heat and saute the sliced onion and peppers until slightly tender, about 8 minutes. Add the mushrooms and tomatoes, and saute for another 5 minutes.
Once the zucchini noodles have sufficiently sweated, rinse them well with water and pat dry with a towel. Add the noodles to the sauteed veggies, along with the Cajun seasoning, and stir well. (If you don't care for spicy food, I'd recommend starting with half the amount of seasoning called for-- this dish is very spicy as written!) The noodles should be soft after just 2 to 3 minutes of cooking. Season with salt and pepper to taste (I added an additional 1/2 tsp of salt) then serve warm.
What I ate and drank today (2/6/2018)
128 oz. of water
2 cups of decaf
Cajun zoodles
1/2 peanut butter sandwich
Apple
Red wine
Exercise
~2 miles of walking
Yoga
Strength training (arms)
What I ate and drank today (2/5/2018)
160 oz of water
2 cups of decaf
Leftover carrot apple ginger soup for lunch and dinner
2 bagel bites
Cheese and crackers
Exercise
~2 miles of walking
Strength training (core and arms)