Straight from Salt & Lavender | Serves: 2 | Time: ~15 min
Ingredients
Zoodles
2 medium #zucchini
2 large #carrots, peeled
3/4 cup #cashews
1 tablespoon fresh cilantro, chopped
Sauce
2 heaping tablespoons #peanut butter
1/2 tablespoon hoisin sauce
1/2 tablespoon sriracha sauce (or more if you like it spicy!)
1 teaspoon soy sauce
Juice of 1/2 lime
2 cloves garlic, minced
Instructions
Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.
What I ate and drank today (3/3/2018)
80 oz of water
2 cups of decaf
Sparkling rose
Red wine
Kashi and almond milk
Veggie quiche
Garlic lime cashew zoodles
Exercise
~4 miles of walking
What I ate and drank today (3/2/2018)
96 oz of water
2 cups of decaf
Adult beverages
Kashi cereal with almond milk
Leftover zucchini parpadelle
Lost Dog sandwich and dip
Exercise
None (the sky is angry today, my friends)