Slightly Modified a Recipe from Food52 | Serves: 2 | Time: ~30 min
Ingredients
The Veggies
2 tbsp EVO 2 tbsp green onions, sliced diagonally into 1/2" pieces 1 cup #broccoli cut into small florets 1/2 cup red #bellpepper, sliced 1 cup #carrots, thinly sliced
2 medium #zucchini, spiraled Red pepper flakes for sprinkling OPTIONAL: sesame seeds for sprinkling
The Sauce
4 tbsp coconut milk (called for full-fat, I went with low)
4 tbsp #AlmondButter 2 tbsp coconut aminos
1 tsp ginger
2 tsp sriracha
2 cloves garlic, finely minced
Instructions
Whisk sauce ingredients together in a medium bowl and set aside.Heat oil in large pan.
Add the green onions and sauté for 1-2 minutes, then add broccoli, carrots, and red bell pepper. Lower heat, if needed. Cook until vegetables are bright in color, and just barely tender.
Toss gently to coat the veggies with the sauce. Let simmer to thicken the sauce. Meanwhile, saute the zoodles with a small about of cooking oil over medium heat, just to warm them up.
Remove veggie stir fry from heat and serve immediately on top of the zoodles. Garnish with red pepper flakes and sesame seeds, if desired.
What I ate and drank today
2 cups of decaf
4 glasses of water (aiming for 6 by the end of the night)
1 glass of diet coke
Spinach feta egg white wrap
Kale & white bean soup with toasted wheat bread
1 ginger snap
Zoodles stir fry
Exercise
30 minutes of strength training (core and arms)
~4 miles of walking
What I ate and drank yesterday
1 cup of caffeinated coffee
2 cups of decaf
4 glasses of water
1 glass of diet coke
1 mini vegan carrot muffin
Pumpkin bisque with a croissant
Spinach artichoke dip
Greek salad
Exercise
~2.5 miles of walking