I feel like I'm back on the spiralized train, because I'm so desperate for fresh veggies to come back to our region. Come on, warm weather! I have noticed a huge difference in how I feel by limited the amount of noodles and pasta I've been relying on all winter long. That said, spiralizing the broccoli stems didn't go well, so we added some sweet potato glass noodles.
Source: Inspiralized | Serves: 4 | Time: 25
Changes: replaced arrowroot with tapioca starch; replaced soy sauce with coconut aminos; replaced honey with agave nectar; skipped spiralizing broccoli and added glass noodles.
Ingredients
1 package sweet potato glass noodles
8 cups broccoli florets
1 tbsp tapioca starch
3 tbsp peanut butter
3 tbsp coconut aminos
2 tbsp rice vinegar
1 tbsp agave
2 small red bell peppers, spiralized
1 small white onion, spiralized
2 garlic cloves minced
1 tbsp sesame seeds
Instructions
Steam the broccoli until crisp tender, 3-4 minutes, and cook noodles according to package instructions.
While the broccoli cooks, in a small bowl, whisk together the starch and 2 tablespoons of water to create a slurry. Set aside.
In another small bowl, whisk together the peanut butter, aminos, rice vinegar, and agave.
Heat the sesame oil in a skillet over medium-high heat. Once oil is shimmering, the bell pepper, onion, and garlic and cook, stirring until softened, about 3 minutes.
Add the broccoli and cook, stirring for about 3 more minutes.
Add the prepared sauce to the pan, stir, and then add the arrowroot slurry and stir well to let the sauce thicken, about 2 minutes.
Mix in the cooked noodles. Plate. Garnish with the sesame seeds and serve.
Journal
Food & Drink
2 cups of coffee
4 glasses of water
Smoothie (banana, strawberries, coconut yogurt, coconut milk, spinach, and peanut butter)
Leftover gnocchi salad with some chopped spinach
Piece of sesame/semolina bread with peanut butter and hummus
3 beers
Tonight's recipe
Exercise
2 2-mile walks
15 minutes rowing
13,143 total steps
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