Straight from The Almond Milk Cookbook | Serves: 4 | Time: ~1 hr
Ingredients
2 tbsp EVO
1 cup finely diced white onion
2 cups fresh or frozen #corn kernels
1 cup unsweetened almond milk
1 clove garlic, minced
¼ teaspoon sea salt
3 tablespoons snipped fresh chives
2 pounds #zucchini, thinly sliced lengthwise (use mandolin)
Sea salt
Freshly ground black pepper
Instructions
Put the oil and onion in a large saucepan over medium heat and stir well. Spread the onion out to evenly cover the bottom of the saucepan. Decrease the heat to low, cover, and cook, stirring occasionally and spreading out the onion again, for 30 minutes. If the onion is sticking, add 1 tablespoon of water. Do not let the onion brown.
Add the corn, almond milk, garlic, and salt, and stir to combine. Increase the heat to medium-high and bring to a boil, stirring constantly. Decrease the heat to medium and cook, stirring frequently, until the corn is tender, about 8 minutes. Transfer to a blender and process on high speed until smooth. Return to the saucepan and cook over medium heat, stirring occasionally, until the sauce is thick enough to coat a spoon, about 10 minutes. Add 2 tablespoons of the chives and stir to combine.
Fill a large saucepan halfway with water and bring to a boil over high heat. Add the zucchini and cook, stirring occasionally, until just tender, 1 to 2 minutes. Drain well and add to the sauce. Toss gently but thoroughly. Season with salt and pepper to taste and toss again. Garnish with the remaining tablespoon of chives and serve at once.
What I ate and drank today (3/1/2018)
128 oz of water
3 cups of decaf
Avocado and corn flat bread from Pret
Celery with peanut butter
Zucchini parpadelle
Exercise
~2.5 miles of walking
What I ate and drank today (2/28/2018)
160 oz of water
2 cups of decaf
Leftover Bangkok coconut curry bowl
Peanut butter sandwich
Grilled cheese with tomato soup
Adult beverages
Exercise
~3 miles of walking
Up 8 flights of stairs because elevators are broken and fire drills are real
End of Month Weigh-in
-5 lbs (net -15 lbs since Christmas 2017)