Ingredients:
a pat of coconut oil
2 cloves garlic, minced
a chunk of ginger, peeled and minced
1 white onion, peeled and chopped
1 bell pepper, seeded and chopped
2 cups broccoli florets
1 cup button mushrooms, halved
4 zucchinis, spiralized into “noodles” with a spiralizer
Sauce:
2 Tbsp. maple syrup or sugar free maple
1/4-1/2 cup coconut aminos
1/2 cup raw almond butter
a handful of raw jungle peanuts or raw almonds, chopped
sea salt, pepper, and red pepper flakes to taste
Heat a pat of coconut butter on medium high and add the garlic, ginger, and onion. Saute for a minute or two and add the remaining ingredients. Continue to cook, adding some veggie broth or water to avoid using more oil, until soft to your liking. Mix together sauce ingredients. Remove veggies from heat and toss with sauce.
For those of you who joined Ana and I in the Sugar-Free Challenge- how did it go? I’ll be posting an update in the next day or two!
This looks and sounds delightful! I have PLENTY of zucchini in the house fresh from the garden, so I believe I will make this tonight for dinner. Thanks! Have a great day!
I knew I would love this Rande
Fixed this for dinner tonight and it was FABULOUS! Scott and I both devoured it and it was so filling. The sauce! OMG! That sauce is addictive! With all the zucchini coming in from the garden – I’ll be making again real soon. Loved it – so many veggies, water based at that and the sauce took it over the top. Thanks, luv! Have a few ideas for the sauce. Will let you know when I try out.
You are so awesome!! I’m so glad you liked it
Definitely let me know what other sauce ideas you have!
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