Source: Peas & Crayons | Serves: 2 | Time: 25 min
What I Changed
Doubled the recipe
Used avocado and coconut milk instead of yogurt for the sauce
Moved seasonings around because I misread things early on AKA I'm kinda dumb sometimes
Adjusted some amounts because I'm low on curry powder
Adjusted the last couple steps
Skipped garnish
Ingredients
2 large #zucchini, spiralized
2-4 cups #broccoli
1-2 #carrots chopped
Sauce
1 small #avocado, peeled and pitted
1/3 cup plant-based milk (I used coconut milk)
1/2 tsp of curry powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tsp of white vinegar
1/4 tsp turmeric
Instructions
Make the sauce by blending all ingredients together. I did this well ahead of time.
Steam the broccoli and carrots until broccoli is bright green.
Heat a large wok or skillet over medium heat with a tbsp or so with coconut oil. Add steamed veggies along with zoodles and sauce. Toss to combine well and heat through.
Plate and enjoy!
Journal
Food & Drink
96 oz of water
1 cup of coffee
Avocado toast
Amy's brand frozen korma
Handful of chips
Wine
Mixed drink
Tonight's dinner
Sugar cookie
Exercise
2.3 mile walk
6200+ total steps
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