I was gonna put this one off until zucchini was in season, but I am ready for summer and the temperature is unseasonably high, so, let's do this!
Source: Pickles n' Honey | Serves: 2 | Time: 15 min
Changes: used pre-spiralized #zucchini; replaced soy sauce with coconut aminos; added more cabbage and broccoli; skipped edamame
1/4 cup coconut aminos
2 tbsp sweet chili sauce
1 tbsp toasted sesame oil
2 tbsp toasted sesame oil, divided
18 oz spiralized zucchini
Salt, to taste
3 cloves garlic, minced
3 green onions, sliced thin (separate white and green parts)
5 oz shiitake #mushrooms, de-stemmed and sliced
1 carrot, shredded
1 1/2 cup shredded #cabbage
1 1/2 cup chopped #broccoli
1 tbsp sesame seeds, for serving
Make the sauce: Add all of the ingredients to a small bowl and stir to combine. Set aside.
Make the noodles: Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil followed by the zucchini noodles to the skillet. Lightly season with salt and cook stirring occasionally until just barely tender, about 2 minutes. Transfer the noodles to a large serving bowl, making sure to drain off any excess liquid. Set aside.
Cook the vegetables: Add the remaining 1 tablespoon of sesame oil to the skillet, followed by the garlic and white parts of the onions. Cook for 1 minute, then add the mushrooms, #carrots, cabbage, and broccoli. Stir to combine and cook until tender but crisp, about 3 minutes.
Add the cooked vegetables and sauce to the bowl of zucchini noodles. Stir to combine. Season with salt to taste. Top with the green parts of the onions and sesame seeds.
Food & Drink
6 glasses of water
2 cups of coffee
Banana, jackfruit, coconut yogurt, coconut milk, peanut butter, spinach smoothie
Black bean salad over lettuce
1 small orange
After 14 straight days of hitting incrementally higher step goals, I'm taking a break. My right calf muscle is not in good shape. Gotta listen to your body, right? Still, managed a 1.2 mile walk.
All together: 6,095 total steps.