Slightly Modified Recipe from Domestic Superhero | Serves: 4 | Time: ~30 min
4 medium #zucchini spiralized into zoodles
16 ounces #mushrooms chopped
2 small #carrots peeled and shredded
2 large eggs beaten
1/4 tsp red pepper flakes
1/3 cup coconut aminos
3 tbsp brown sugar
1 tbsp sriracha
3 cloves garlic minced
1/2 inch knob ginger peeled and minced (I just used ginger seasoning to taste)
1/4 cup cilantro chopped
4 green onions chopped
Lay zucchini noodles out on a couple layers of paper towels, sprinkle with salt, then cover with a layer of paper towels. Let sit for 10 minutes to remove the extra water from the zucchini noodles.
In the meantime, heat a skillet over medium heat, spray with non stick spray, add beaten eggs and red pepper flakes and stir to scramble the eggs. Remove the eggs from the skillet and set aside.
Spray skillet with nonstick spray again and return to stove. Add carrots, mushrooms, and garlic; saute over medium high heat for 5 minutes or until veggies are a bit under-cooked.
In a medium bowl combine brown sugar, coconut aminos, sriracha, and ginger. Whisk well to combine. Pour mixture over the vegetables in the skillet.
Press the paper towels against the zucchini to absorb the moisture- you can even roll up a bit to get the most water out as possible. Add the zucchini noodles to the skillet, toss gently to coat/mix. Saute for 2-3 minutes, then add eggs, green onions, and cilantro to the skillet; toss to combine/coat well.
Who doesn't love #Thai?
What I ate and drank today
Not nearly enough water
2 cups of coffee
Leftover lentil bowls and leftover wonton soup for breakfast
Avocado toast with egg whites for lunch
1/2 almond butter and kale sandwich for lunch
Zoodles for late dinner
Some strength training - arms