This is pretty spicy. Adjust to your own sensibilities. I kept the full 3 tbsp of Gochujang. Hoping it kick starts something in my body to battle all the recent weight gain...
Inspired by Healthy Eats by Jennie | Serves: | Time: ~30 min.
1 small head of #broccoli, chopped into small florets
1/2 red onion, chopped
1 green #BellPepper, chopped
1 large carrot or 2 small #carrots, julienned
2 tbsp garlic infused olive oil
5 cloves of garlic chopped
2 tsp ginger
3 tbsp Gochujang paste
3 tbsp coconut aminos
4 cups vegetable broth (homemade to reduce sodium)
3 tsp agave nectar
3 tbsp rice wine vinegar
1/2 cup green onions chopped (green and white parts)
1 8 oz package of red lentil linguini
2 cups fresh chopped kale
Toasted sesame seeds for topping
Cook your noodles; drain when finished and set aside. All the while...
Steam the broccoli until crisp tender, 3-4 minutes. Set aside.
In a wok, over medium high heat, sauté red onions, green peppers, and carrots with olive oil for 5 minutes.
Reduce to medium low and add garlic and ginger and sauté for 1 minute more (constantly stirring so that the garlic doesn’t burn); you can add a little more olive oil if you need to.
Add Gochujang paste and aminos and stir for 1 more minute.
Then add broth, agave nectar, rice wine vinegar and green onions and let simmer for 15 minutes.
Add cooked noodles, broccoli, and kale to the wok, stir well until combined and let simmer for about 2-3 more minutes until the spinach has wilted.
Divvy into bowls, top with sesame seeds and enjoy!
What I ate and drank today
6 glasses of water, planning on 2 more before bed
2 cups of decaf
1 cup of coffee
2 pieces of avocado/hummus toast
1/2 cup of almond milk yogurt
1/4 cup olives
1 piece of provolone with mustard
15 minute strength training (arms and core)
~6.5 miles of walking