Straight from Inspiralized | Serves: 1 | Time: ~25 min
1/2 large #zucchini, Blade C
3/4 tbsp extra virgin olive oil
1 tbsp minced ginger
3 tbsp dried seaweed
1/2 cup chopped scallions
1/4 tsp red pepper flakes
2 tsp sherry vinegar (I used red wine vinegar)
1 tbsp low-sodium soy sauce (I used coconut aminos)
2 cups vegetable broth
1/2 cup water
1 large egg, beaten (used neat egg substitute)
pepper to taste
Place a large saucepan over medium heat and add in the oil. Once oil heats, add in the ginger and cook for about 1 minute.
Add in the red pepper flakes, sherry vinegar (red wine vinegar), soy sauce (coconut aminos), vegetable broth and water. Bring to a boil.
Once broth boils, add in the seaweed. Then, slowly add in the egg while stirring the broth.
Add in the zucchini noodles, scallions, season with pepper, and cook noodles for about 2 minutes.
Plate into a bowl and enjoy!
What I ate and drank today
96 oz of water
3 cups of decaf
1 cup of caffeinated coffee (was DRAGGING today)
Leftover Peruvian lentils with beet puree
Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl
1/2 peanut butter and basil sandwich
Kale chips with dip
~3.5 miles of walking
Strength training (core and arms)